Blueberry Coffee Cake

Blueberry Coffee Cake

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Nothing beats the warm smell of a freshly baked blueberry coffee cake in your kitchen. This delightful cake is soft and moist. It’s packed with juicy blueberries and topped with a buttery crumb topping. This adds a perfect crunch. You can enjoy this coffee cake with your morning coffee, as a snack, or even for dessert. It’s a simple but indulgent treat.

The best part? It’s easy to make and uses basic pantry staples. If you love a tender, fluffy cake with a hint of cinnamon and bursts of blueberry flavor, this recipe is for you.

Blueberry Coffee Cake

Why You’ll Love This Blueberry Coffee Cake

This cake is a classic. It’s great for breakfast, brunch, or a snack. It’s soft and moist with juicy blueberries. It’s topped with crunchy streusel and drizzled with sweet glaze. Whether you’re serving it with a hot cup of coffee or enjoying it as a dessert, this cake is sure to impress!

What is Blueberry Coffee Cake?

Despite the name, blueberry coffee cake doesn’t actually contain coffee. It’s called coffee cake because it pairs wonderfully with a cup of coffee. This cake is light and fluffy. It has fresh or frozen blueberries inside and a buttery crumb topping on top. The topping adds a perfect crunch.

Ingredients List

For the Cake:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup sour cream or Greek yogurt

  • 1 ½ cups fresh or frozen blueberries (do not thaw if using frozen)

For the Streusel Topping:

  • ½ cup brown sugar

  • ½ cup all-purpose flour

  • ½ teaspoon cinnamon

  • ¼ cup unsalted butter, melted

For the Glaze:

  • ½ cup powdered sugar

  • 1-2 tablespoons milk

  • ½ teaspoon vanilla extract

Timing

  • Preparation Time: 15 minutes

  • Baking Time: 40–45 minutes

  • Total Time: 1 hour

How to Make Blueberry Coffee Cake at Home

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar together until light and fluffy. This helps create a soft texture in the cake.

Step 4: Add Eggs and Sour Cream

Mix in the eggs, one at a time, then add vanilla extract and sour cream (or Greek yogurt). Beat until smooth.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as it can make the cake dense.

Step 6: Fold in the Blueberries

Gently fold in the blueberries using a spatula to prevent them from bursting and turning the batter blue.

Step 7: Prepare the Streusel Topping

In a small bowl, mix brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.

Step 8: Assemble the Cake

Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping over the batter.

Step 9: Bake

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil.

Step 10: Make the Glaze

While the cake cools, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze.

Step 11: Drizzle and Serve

Drizzle the glaze over the cooled cake, slice, and enjoy.

Blueberry Coffee Cake

Tips for the Best Blueberry Coffee Cake

  • Use fresh or frozen blueberries – If using frozen, do not thaw before adding to the batter.

  • Don’t overmix – Overmixing the batter can make the cake dense instead of fluffy.

  • Use sour cream or Greek yogurt – This keeps the cake moist and gives it a slight tangy flavor.

  • Store properly – Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Variations to Try

  • Lemon Blueberry Coffee Cake – Add 1 teaspoon of lemon zest to the batter for a fresh citrus twist.

  • Nutty Topping – Add chopped pecans or walnuts to the streusel for extra crunch.

  • Cinnamon Swirl – Mix a tablespoon of cinnamon into the batter for extra warmth.

Nutritional Facts (Amount Per serving, 12 servings)

  • Calories: 280

  • Carbohydrates: 40g

  • Protein: 4g

  • Fat: 12g

  • Sugar: 22g

  • Fiber: 2g

(Values may vary based on ingredient substitutions.)

FAQs

1. Can I use frozen blueberries?

Yes! You can use frozen blueberries, but do not thaw them before adding them to the batter. This prevents extra moisture from making the cake soggy.

2. How do I store blueberry coffee cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

3. Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it covered until ready to serve.

4. Can I freeze this cake?

Yes! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

5. Can I make this without a streusel topping?

Of course! You can skip the streusel for a simpler coffee cake, but it adds a delicious crunchy texture.

Conclusion

Blueberry coffee cake is a must-try recipe that brings together soft, buttery cake with juicy blueberries and a crunchy streusel topping. It’s the perfect balance of sweetness and texture, making it a great choice for breakfast, brunch, or even dessert.

Whether you’re enjoying it with a cup of coffee in the morning or serving it to guests, this cake is sure to impress. Plus, with simple ingredients and easy preparation, you can whip it up anytime.