Blueberry Coffee Cake

5 from 3 votes

Coffee cake takes on a whole new vibe with this lovely vanilla scented confection speckled with ripe, juicy blueberries.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast or Brunch

Cuisine: American

Keyword: blueberry, coffee cake

Servings:

Calories: 495kcal

Author: Tricia

Equipment

9-inch square pan

Ingredients

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

Instructions

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.

Notes

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition