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Blueberry Coffee Cake with a crunchy cinnamon streusel topping. This easy bake is great for breakfast, brunch or afternoon tea!
Coffee cake takes on a whole new vibe with this lovely vanilla scented confection speckled with ripe, juicy blueberries. The buttery streusel topping has the perfect amount of cinnamon to compliment the tender cake, without overpowering the blueberry flavor. Cinnamon and blueberries are a terrific match in this well-balanced brunch favorite!
A coffee cake good enough to thrill the whole family!
Not overly sweet, you can serve this flavorful cake with confidence at any event. All the kids, young and old, will love the crunchy, lightly sweet streusel topping and loads of juicy blueberries in every bite. This coffee cake is easy to make and delicious served both warm and cold.
Blueberry Coffee Cake travels well, making it great for gifting.
Our recipe makes a thick, one layer 9-inch square coffee cake. There’s too much batter for a regular round cake pan, unless it has 3-inch high sides. You can use a 9-inch springform pan, too, which would be best if you plan to serve the coffee cake on a cake stand or platter.
To serve, cut the cake into 9, 12 or 16 pieces, depending on your needs. There’s plenty to share with your favorite neighbor, friends or family.
How to make blueberry coffee cake:
This coffee cake couldn’t be easier to make!
- First, combine the dry ingredients: flour, salt, baking powder, baking soda and sugar.
- Next blend the wet ingredients in a separate bowl: sour cream, vanilla, milk, eggs, and melted butter.
- To finish the batter fold in fresh or frozen blueberries.
- Finally, combine the streusel ingredients: butter, flour, cinnamon, sugar and salt. Sprinkle over the cake batter and bake!
This delicious breakfast cake comes together in minutes and no mixer is required. It takes a while to bake, but no worries. You can serve blueberry coffee cake warm, straight from the pan. It’s worth the wait and smells so good while baking.
Can this blueberry coffee cake be made ahead?
While this coffee cake is best served the day it’s made, it keeps well at room temperature for up to 3 days. For longer storage, keep leftovers in the refrigerator. If you bake the night before the cake’s needed, simply cool, cover and store at room temperature. Slice and serve in the morning and you’re good to go.
Can you freeze this coffee cake?
This cake freezes well either as a whole, or in individual slices. Thaw the coffee cake at room temperature for an hour, or overnight in the refrigerator.
Can you substitute frozen blueberries for fresh?
As with all of our blueberry muffins, desserts, or sauces, you’re welcome to substitute frozen blueberries for fresh. Frozen blueberries may bleed a little color into the batter, but it won’t affect the taste. If you prefer, layer the batter, then frozen berries, more batter, more berries, etc. By layering instead of folding the berries into the batter, you should be able to avoid any color transfer. If using frozen, I’m partial to Dole’s Wild Blueberries found in the freezer case at your local store.
Serving suggestions for topping our best blueberry coffee cake:
- Our family prefers this coffee cake with a dusting of powdered sugar. If the cake is served warm, the sugar melts slightly creating a thin sweet glaze. So good!
- We also love this cake with a dollop of whipped cream. Crisp streusel and soft whipped cream are an incredible pair, not to be missed.
- Don’t forget the ice cream! If serving this cake for dessert, try a warm slice with a scoop of ice cream on top. Dang, it doesn’t get much better than that 🙂
Blueberry Coffee Cake is good enough to serve at a Mother’s Day brunch and easy enough to make any weekend special. This terrific cinnamon streusel topped, berry filled, tender cake is easy to make with little effort and not much time spent in the kitchen.
Thinking outside the box here, it might be fun to swirl in a little blueberry jam with the blueberries. Jam and streusel together in one luscious cake… sounds divine!
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Blueberry Coffee Cake
- 9-inch square pan
For the cake batter:
- 2 ½ cups all-purpose flour, divided (334g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar (222g)
- 1 cup sour cream (8-ounces)
- 1 teaspoon vanilla extract
- ¼ cup milk (2 oz)
- 2 large eggs
- ½ cup unsalted butter, melted and cooled (4oz or 113g)
- 2 cups fresh blueberries, rinsed and dried (10oz or 290g)
For the streusel topping:
- 4 tablespoons unsalted butter, melted (56g or 2oz)
- ¾ cup all-purpose flour (96g)
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar (55g)
- pinch salt
To prepare the cake batter:
- Preheat oven to 375°F. Lightly grease a 9-inch square baking pan, set aside.
- Toss the blueberries in 2 tablespoons of the flour. Set aside.
- In a large mixing bowl, whisk together the remaining flour, salt, baking powder, baking soda and 1 cup of granulated sugar. Make a well in the center.
- In a small mixing bowl combine the sour cream, vanilla, milk and eggs. Slowly add the melted butter, stirring to combine. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be thick. Gently fold in the blueberries and any extra flour.
- Pour the batter into the prepared pan and smooth the top. Allow the cake to rest at room temperature while preparing the streusel.
To prepare the streusel topping:
- Melt the butter in a small bowl in the microwave. Add the flour, cinnamon, sugar and salt. Mix with a fork to combine leaving some large clumps. Sprinkle the topping evenly on top of the cake batter. Take care not to pile too much in the center of the cake or it may sink a bit.
- Bake the cake at 375°F for 45 - 55 minutes or until a toothpick or knife inserted into the center comes out clean.
- Cool the cake for at least 10 minutes then serve straight from the pan. If you prefer to serve the cake on a platter, line the baking pan with a sling of parchment paper so the cake can be lifted out of the pan after cooling a bit.
- Store leftovers at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage, if desired.
- Blueberry coffee cake may be frozen, well sealed in an airtight container. Thaw overnight in the refrigerator, or at room temperature for a few hours.
- Substitute frozen blueberries, if desired. No need to thaw first.
- Substitute plain Greek yogurt or Icelandic Skyr for the sour cream if desired.
Here are a few more blueberry recipes you might enjoy: