There’s nothing quite like the aroma of a freshly baked Blueberry Coffee Cake filling your kitchen.
This cake is tender, moist, and packed with juicy blueberries, all topped with a buttery cinnamon streusel and a sweet vanilla glaze.
It’s a comforting bake that works for any time of day—whether as a breakfast treat, an afternoon snack, or a dessert to round out a meal.
The best part? This recipe uses simple pantry staples, making it easy to whip up whenever the craving strikes.
If you’re a fan of soft, fluffy cake with bursts of blueberry goodness and a crunchy topping, this is one recipe you’ll find yourself making again and again.
My Opinion About the Recipe
Every time I bake this coffee cake, I’m reminded of why it’s such a classic.
The blueberries create little pockets of juicy sweetness, while the streusel topping adds just the right amount of crunch to balance the soft cake.
The glaze drizzled over the top makes it look bakery-perfect without much effort.
I especially love that this cake works for so many occasions. It’s not overly sweet, so it pairs beautifully with morning coffee or tea.
At the same time, the combination of blueberries, cinnamon, and buttery crumb topping makes it indulgent enough to serve as dessert.
Personally, I think it’s one of those recipes that instantly makes your home feel warm and inviting.
Why You’ll Love This Recipe
- Versatile Treat – Enjoy it for breakfast, brunch, or dessert.
- Soft & Moist Texture – Sour cream (or Greek yogurt) keeps it fluffy and tender.
- Juicy Blueberries – Fresh or frozen berries add sweet, fruity bursts.
- Cinnamon Streusel Topping – Buttery, crunchy, and perfectly spiced.
- Simple Pantry Ingredients – No special shopping required.
- Make Ahead Friendly – Easy to bake ahead, store, or even freeze.
What is Blueberry Coffee Cake?
Despite the name, blueberry coffee cake doesn’t actually contain coffee. Instead, the term “coffee cake” comes from its perfect pairing with a hot cup of coffee. This version features a soft vanilla base, juicy blueberries, and a crumbly streusel topping. The final drizzle of glaze ties everything together, giving you a cake that’s comforting yet elegant.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
For the Streusel Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
For the Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Timing
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Total Time: ~1 hour
Instructions
- Prep the Oven & Pan – Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line with parchment for easy removal.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – In a large bowl, beat softened butter and sugar until light and fluffy.
- Add Eggs & Sour Cream – Beat in eggs one at a time, then mix in vanilla extract and sour cream (or yogurt).
- Combine Mixtures – Slowly fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Add Blueberries – Gently fold in the blueberries with a spatula to prevent bursting.
- Make Streusel – In a small bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly.
- Assemble – Spread batter evenly into the prepared pan. Sprinkle streusel topping evenly over the top.
- Bake – Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Prepare Glaze – While the cake cools, whisk powdered sugar, milk, and vanilla into a smooth glaze.
- Finish & Serve – Drizzle glaze over the cooled cake, slice, and enjoy!
Tips for Success
- Fresh or Frozen Blueberries – If frozen, add directly to the batter without thawing.
- Don’t Overmix – Overmixing will make the cake dense instead of soft.
- Use Sour Cream or Yogurt – Both add moisture and a slight tang.
- Storage – Keep covered at room temperature up to 3 days or refrigerate up to a week.
Variations
- Lemon Blueberry Coffee Cake – Add 1 tsp lemon zest to the batter.
- Nutty Streusel – Mix chopped walnuts or pecans into the crumb topping.
- Cinnamon Swirl – Add 1 tbsp cinnamon to the batter for a warm twist.
Nutrition (per serving, 12 servings)
- Calories: 280
- Carbs: 40g
- Protein: 4g
- Fat: 12g
- Sugar: 22g
- Fiber: 2g
(Values may vary based on substitutions.)
FAQs
Can I use frozen blueberries?
Yes—just don’t thaw them before mixing into the batter.
How do I store it?
Keep in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
Can I make it ahead?
Absolutely! Bake the day before and store covered until ready to serve.
Can I freeze this cake?
Yes—wrap tightly and freeze up to 3 months. Thaw overnight before serving.
Do I have to use the streusel topping?
You can skip it, but the buttery crumble really makes the cake special.
Conclusion
This Blueberry Coffee Cake is the perfect blend of tender cake, juicy blueberries, and buttery streusel. With its light sweetness and soft texture, it’s ideal for breakfast, brunch, or dessert. Whether you’re sharing it with guests or keeping it all to yourself, this recipe delivers comfort and flavor in every bite.