I can never resist a coffee cake loaded with juicy blueberries, buttery crumbs, and a tender bakery-style crumb. This one has the kind of sweet, golden topping that makes every slice disappear fast.

Jump to Recipe

I’m obsessed with this Blueberry Coffee Cake because it hits that sweet spot between soft cake and messy, buttery crumbs without trying too hard. I love the way blueberries burst into little jammy pockets, then the crumb topping comes in with that sandy, sugary crunch I keep picking at before I even slice it.

But the cake itself matters too. Tender, rich, not dry.

I adore how sour cream gives it that bakery-style bite without making the whole thing heavy. And honestly, I eat it for breakfast, snack, dessert, whatever.

No rules. Just a thick square and a fork ready.

Ingredients

Print Recipe (No Advertisments)

Flour gives the cake its soft, sturdy crumb without feeling heavy.
Baking powder and soda help it puff up nicely, not turn dense.
Fine salt keeps the sweetness in check.
Tiny thing, big difference.
Soft butter makes everything rich, tender, and honestly more cozy.
Granulated sugar sweetens the cake and helps that golden edge happen.
The egg holds it together and adds a little richness, too.
Vanilla makes the whole cake smell like you tried harder.
Sour cream keeps it moist, with a tiny tang that works.
Milk loosens the batter so the texture stays soft and easy.
Blueberries bring juicy little pops, fresh or frozen both work.
Brown sugar and cinnamon make the crumb topping warm and snacky.
Cold butter gives the topping those chunky, bakery-style crumbs.
Plus powdered sugar glaze adds a sweet drizzle if you’re feeling extra.

Ingredient Quantities

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/2 cup unsalted butter, softened (1 stick)

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup milk

1 to 1 1/2 cups fresh or frozen blueberries

3/4 cup all purpose flour for crumb topping

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

6 tablespoons cold unsalted butter, cubed, for crumb topping

Optional glaze: 1/2 cup powdered sugar

Optional glaze: 1 to 2 tablespoons milk

Optional glaze: 1/2 teaspoon vanilla extract

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan or line with parchment.

2. Whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine salt; set aside.

3. In a large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.

4. Mix 1/2 cup sour cream and 1/4 cup milk into the butter mixture. Fold in the dry ingredients until just combined; do not overmix.

5. Gently fold 1 to 1 1/2 cups fresh or frozen blueberries into the batter, coating them lightly with batter to help prevent sinking. Spread batter evenly in prepared pan.

6. For the crumb topping, combine 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon in a bowl.

7. Cut 6 tablespoons cold cubed unsalted butter into the crumb mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs.

8. Sprinkle the crumb topping evenly over the batter.

9. Bake until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 45 minutes depending on your oven and pan. Let the cake cool in the pan on a wire rack for at least 15 minutes.

10. If using the optional glaze, whisk 1/2 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth, then drizzle over slightly cooled cake. Serve warm or at room temperature.

Equipment Needed

1. Oven
2. 9 inch round or square baking pan or parchment paper
3. Mixing bowls (one large, one medium)
4. Electric mixer or wooden spoon and sturdy spatula
5. Whisk and measuring cups and spoons
6. Rubber spatula for folding
7. Pastry cutter or two forks for crumb topping
8. Wire cooling rack
9. Toothpick or cake tester

FAQ

Can I use frozen blueberries instead of fresh? Yes. Do not thaw; toss frozen berries with a tablespoon of flour to prevent sinking and add them directly to the batter.

How do I prevent a soggy bottom from the fruit? Toss berries with a little flour and fold them gently into the batter. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 35 to 45 minutes depending on pan and oven.

What can I use instead of sour cream? Use an equal amount of plain Greek yogurt or plain yogurt for similar moisture and tang.

How do I make a crisp crumb topping? Keep the butter cold and cut it into the dry topping ingredients until coarse crumbs form. Scatter evenly over the batter so crumbs bake separately and crisp up.

How should I store leftovers and how long do they last? Cover at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices wrapped tightly for up to 2 months. Bring to room temperature or warm gently before serving.

Is the glaze necessary and how thick should it be? The glaze is optional. Mix powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla until smooth. Use 1 tablespoon for a thicker drizzle, 2 tablespoons for a thinner glaze.

Blueberry Coffee Cake Recipe Substitutions and Variations

All purpose flour: substitute with a 1-to-1 gluten free flour blend (use same volume; add 1/4 teaspoon xanthan gum if your blend lacks it).
Sour cream: substitute with plain Greek yogurt, same volume (1/2 cup) for similar tang and moisture.
Unsalted butter (baking): substitute with melted coconut oil or neutral vegetable oil, use 1-to-1 by volume (1/2 cup).
Large egg: substitute with a flax egg for vegan option (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).

Pro Tips

1. Toss the blueberries in a tablespoon of flour before folding them into the batter. That little coating helps them stay suspended so you do not end up with all the fruit at the bottom.

2. Keep the butter for the crumb topping very cold and use your fingertips or a pastry cutter to work it in until the mixture still has visible pea sized bits. Those pockets of butter melt in the oven and give you a tender, crunchy crumb.

3. Bake on the middle rack and start checking at 30 minutes if your oven runs hot. Because of the fruit and the sour cream, the cake will be done when a toothpick comes out with a few moist crumbs but no raw batter.

4. If using frozen blueberries do not thaw them first. Fold them straight from the freezer into the batter so they release less juice and reduce the chance of a soggy center.

5. For the glaze, add milk a teaspoon at a time until it reaches a thick but pourable consistency. Drizzle while the cake is just warm so the glaze sets with a glossy finish rather than sinking in.

Blueberry Coffee Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist a coffee cake loaded with juicy blueberries, buttery crumbs, and a tender bakery-style crumb. This one has the kind of sweet, golden topping that makes every slice disappear fast.

Servings

servings

Calories

471

kcal

Equipment: 1. Oven
2. 9 inch round or square baking pan or parchment paper
3. Mixing bowls (one large, one medium)
4. Electric mixer or wooden spoon and sturdy spatula
5. Whisk and measuring cups and spoons
6. Rubber spatula for folding
7. Pastry cutter or two forks for crumb topping
8. Wire cooling rack
9. Toothpick or cake tester

Ingredients

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened (1 stick)
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 to 1 1/2 cups fresh or frozen blueberries
3/4 cup all purpose flour for crumb topping
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cubed, for crumb topping
Optional glaze: 1/2 cup powdered sugar
Optional glaze: 1 to 2 tablespoons milk
Optional glaze: 1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan or line with parchment.
Whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine salt; set aside.
In a large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
Mix 1/2 cup sour cream and 1/4 cup milk into the butter mixture. Fold in the dry ingredients until just combined; do not overmix.
Gently fold 1 to 1 1/2 cups fresh or frozen blueberries into the batter, coating them lightly with batter to help prevent sinking. Spread batter evenly in prepared pan.
For the crumb topping, combine 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon in a bowl.
Cut 6 tablespoons cold cubed unsalted butter into the crumb mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter.
Bake until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 45 minutes depending on your oven and pan. Let the cake cool in the pan on a wire rack for at least 15 minutes.
If using the optional glaze, whisk 1/2 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth, then drizzle over slightly cooled cake. Serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.