Blueberry Coffee Cake

Why You’ll Love This Recipe

• Moist and Fluffy: The cake itself is light and moist, with juicy blueberries that add natural sweetness in every bite.

• Topping Perfection: The buttery streusel topping provides a satisfying crunch that pairs beautifully with the soft cake.

• Simple and Quick: With easy-to-find ingredients and minimal prep time, this coffee cake is a breeze to make.

• Perfect for Any Occasion: Whether you’re hosting brunch, having a casual gathering, or treating yourself, this coffee cake is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream (or Greek yogurt)

• 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, cold and cubed

• 1/4 teaspoon ground cinnamon

Directions

Prepare the Streusel Topping:

1. Make the Streusel: In a small bowl, combine the flour, sugar, and cinnamon for the topping. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

Make the Cake:

2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.

3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

4. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer.

5. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients in three parts, alternating with the sour cream (begin and end with the dry ingredients). Mix until just combined, being careful not to overmix.

7. Fold in Blueberries: Gently fold in the blueberries using a spatula, being careful not to break them apart (especially if using frozen blueberries).

Assemble and Bake:

8. Transfer to Pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula.

9. Add Streusel Topping: Evenly sprinkle the streusel topping over the cake batter.

10. Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs (not wet batter). The streusel should be golden brown and the cake should spring back when lightly touched.

Serve:

11. Cool and Serve: Let the coffee cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature, dusted with powdered sugar if desired.

Servings and Timing

• Servings: 8-10

• Preparation Time: 15 minutes

• Baking Time: 40-50 minutes

• Total Time: 55-65 minutes

Variations

• Add Nuts: Add chopped pecans or walnuts to the streusel topping for an extra crunch and flavor.

• Lemon Zest: Add a teaspoon of lemon zest to the batter for a refreshing citrus note that pairs beautifully with blueberries.

• Use Other Berries: You can replace blueberries with raspberries, blackberries, or a mix of berries for a different twist.

• Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this coffee cake gluten-free.

Storage/Reheating

• Storage: Store leftover coffee cake in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days if you prefer it chilled.

• Freezing: This cake freezes well. After it cools completely, wrap it tightly in plastic wrap or foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them. Add them directly to the batter to prevent them from bleeding into the cake and turning the batter purple.

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead. Just store it in an airtight container at room temperature or in the refrigerator for longer storage.

Can I add more fruit to the cake?

You can experiment with adding other fruits, such as raspberries or blackberries, to the batter, but be sure not to overload the cake, as it may affect the texture. A cup or so of additional fruit should work well.

Conclusion

Blueberry Coffee Cake is a delightful, indulgent treat that combines the fresh sweetness of blueberries with a buttery, tender cake and a crunchy streusel topping. Perfect for breakfast, brunch, or as a dessert, this cake is simple to make and guaranteed to satisfy. Whether served with a hot cup of coffee or on its own, this blueberry coffee cake will become a beloved favorite!

Blueberry Coffee Cake

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Blueberry Coffee Cake is a moist, tender cake packed with fresh blueberries and topped with a buttery, cinnamon-infused streusel crumble. This easy-to-make dessert is perfect for breakfast, brunch, or an afternoon treat. The combination of fluffy cake and crunchy streusel will delight your taste buds with every bite. Whether you’re hosting guests or enjoying it yourself, this blueberry coffee cake is sure to become a go-to favorite in your baking repertoire.

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Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream (or Greek yogurt)

• 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, cold and cubed

• 1/4 teaspoon ground cinnamon

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Instructions

• Prepare the Streusel Topping:

  • In a small bowl, mix the flour, sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter, fork, or fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

• Make the Cake:

  • Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan (or line with parchment paper).

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

  • Cream the butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes using an electric mixer.

  • Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

  • Gradually add the dry ingredients in three parts, alternating with the sour cream (begin and end with the dry ingredients). Mix until just combined.

  • Gently fold in the blueberries.

• Assemble and Bake:

  • Pour the batter into the prepared pan and spread evenly with a spatula.

  • Sprinkle the streusel topping evenly over the cake batter.

  • Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown. The cake should spring back when lightly touched.

• Serve:

  • Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.

  • Serve warm or at room temperature, dusted with powdered sugar if desired

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Notes

For added crunch, sprinkle chopped pecans or walnuts in the streusel topping.Add a teaspoon of lemon zest to the batter for a fresh citrus flavor.Feel free to substitute the blueberries with other berries or a mix of them.To make this cake gluten-free, use a gluten-free flour blend.