Name: Blueberry Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup sour cream; 1 1/2 cups fresh or frozen blueberries; 1/2 cup all-purpose flour (for crumb); 1/2 cup brown sugar (for crumb); 1 tsp ground cinnamon (for crumb); 1/4 cup cold butter, cubed (for crumb)

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Table of Contents: Blueberry Coffee Cake

Blueberry Coffee Cake

If you’re anything like the busy boomers and golden-agers I hear from every week, you crave simple, timeless recipes that bring comfort, nostalgia, and joy to the breakfast table. There’s something magical about a warm, flaky Blueberry Coffee Cake fresh from the oven—its golden streusel topping glistening, the scent of cinnamon and fresh berries filling the kitchen. It’s the kind of recipe perfect for Sunday brunch with the grandkids, a thoughtful holiday breakfast surprise, or even an easy weekend treat when you want to feel like a kitchen legend without breaking a sweat. This Streusel coffee cake is more than dessert—it’s a moment of togetherness.

What sets this Berry coffee cake apart is the perfect balance of moist, tender crumb and crunchy, buttery topping. Filled with juicy fresh blueberries (or frozen when in season isn’t), enriched with sour cream for extra richness, and finished with a creamy cream cheese glaze, this Breakfast cake recipe strikes that sweet spot between indulgence and everyday comfort. Whether you’re gathering for a family dinner, hosting a festive morning gathering, or just treating yourself to a quiet coffee break, this cake delivers warmth in every bite—no special skills required.

Alternate Names & Variations

You might also search for:
– Berry Streusel Coffee Cake
– Homemade Blueberry Breakfast Cake
– Double-Berry Coffee Cake (try with raspberries or blackberries)
– Sour Cream Coffee Cake
– Upside-Down Blueberry Cake

These variations all share the warm, comforting essence of a Streusel coffee cake, but this version keeps it classic, simple, and packed with flavor.

Ingredients: Blueberry Coffee Cake

For the Streusel Topping:

– 1 cup (127 grams) all-purpose flour
– 1/3 cup (63 grams) granulated sugar
– 1/3 cup (73 grams) packed light brown sugar

– 1/2 cup (113 grams) unsalted butter, room temperature

For the Blueberries:

– 1 1/2 cups (285 grams) fresh or frozen blueberries
– 2 teaspoons all-purpose flour (coating helps prevent bleeding)

For the Coffee Cake:

– 2 cups (254 grams) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 6 tablespoons (85 grams) unsalted butter, room temperature
– 2 tablespoons (30 ml) vegetable oil (for moist texture)

– 1 cup (200 grams) granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 1 cup (245 grams) full-fat sour cream, room temperature

For the Glaze:

– 1/4 cup (56 grams) cream cheese, room temperature
– 1 tablespoon (14 grams) unsalted butter, melted
– 1/4 cup (31 grams) powdered sugar
– 1–3 tablespoons whole milk or half-and-half (for desired consistency)

Step-by-Step Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or a deep-dish ceramic quiche pan (for extra height). Line the bottom with parchment paper to ensure easy release—this is key for clean slicing!

2. Make the Streusel: In a medium bowl, whisk together flour, granulated sugar, and brown sugar. Cut in the room-temperature butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Set aside. Chef Tip: Keep cold in the fridge until ready to use to prevent melting during baking.

3. Toss the Blueberries: In a small bowl, gently toss blueberries with 2 teaspoons of flour. This coats them and prevents them from sinking or bleeding color into the batter. Pro Tip: Don’t skip this step—it’s what keeps your coffee cake marbled, not muddy.

4. Whisk Dry Ingredients: In a separate bowl, whisk the 2 cups flour, baking powder, baking soda, salt, and cinnamon until well combined.

5. Cream Butter & Sugar: In a large mixing bowl, beat the 6 tablespoons butter and 2 tablespoons oil together until smooth. Add granulated sugar and beat on medium-high for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing fully after each. Stir in vanilla.

6. Alternate Wet & Dry: On low speed, add dry ingredients in three parts, alternating with sour cream in two parts (start and end with dry). Mix just until incorporated. Do not overmix—this keeps the cake tender.

7. Fold in Berries: Gently fold in the flour-coated blueberries with a rubber spatula. Avoid overmixing to prevent purple streaks.

8. Layer & Top: Pour half the batter into the prepared pan. Top with half the streusel. Add remaining batter (it’s thick—use an offset spatula to spread evenly). Finish with the rest of the streusel, mounding it slightly for extra crunch.

9. Bake: Place pan on a baking sheet (to catch potential drips) and bake for 50–55 minutes. The cake is done when a toothpick comes out clean and the streusel is golden brown.

10. Cool: Let cool in pan for 20 minutes, then transfer to a wire rack. For clean slices, cool completely before glazing.

11. Make the Glaze: In a small bowl, beat cream cheese and melted butter until smooth. Add powdered sugar and mix. Add milk, one tablespoon at a time, until the glaze drips slowly off a spoon. Drizzle over cake just before serving.

Recipe Card Block (Quick Reference)

This Blueberry Coffee Cake takes 15 minutes to prep, 55 minutes to bake, for a total time of 1 hour and 10 minutes. It yields 12 generous slices, perfect for feeding a crowd or saving for leftovers. Each serving contains approximately 380 calories, offering a balance of satisfying fats, gentle sweetness, and fresh berry power—ideal for a Breakfast cake recipe that feels indulgent yet approachable. This Streusel coffee cake is best enjoyed the day it’s made but keeps beautifully for up to 3 days when stored properly.

Why This Recipe Works & Expert Tips

What makes this Blueberry Coffee Cake truly standout? It’s all in the details. The double-streusel technique—one layer embedded in the middle, one on top—creates two textures in every slice: buttery crunch and soft, moist cake. Using sour cream, not yogurt or milk, adds a velvety richness that defines a classic Berry coffee cake. The vegetable oil ensures the crumb stays soft for days, a real boon for busy home cooks who want to prep ahead. And the flour-coated blueberries? That’s the secret to a cake that’s evenly studded with fruit, not clumped or sunken—essential for easy comfort food for family dinners.

Room-temperature ingredients are non-negotiable. They emulsify better, ensuring a smooth, lump-free batter. For a fun twist, try a spiced streusel (add 1/2 tsp nutmeg) or swap 1/2 cup of blueberries for diced peaches in summer. This breakfast cake recipe is endlessly adaptable but never loses its soulful charm.

Storage, Freezing, and Reheating Tips

Store your Streusel coffee cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The cold temps firm up the streusel, so if you prefer a soft top, cover loosely and consume within 3 days. For longer storage, freeze unglazed portions for up to 3 months. Wrap individual slices in plastic wrap, then in foil, and thaw overnight in the fridge.

To reheat, warm in a 325°F (160°C) oven for 10–12 minutes—no microwave needed! This preserves the delicate streusel and keeps the Berry coffee cake tasting freshly baked. The glaze is best added fresh, so drizzle just before serving. This makes freezing a smart strategy for holiday prep or feeding unexpected guests with a homemade touch.

People Also Ask: Blueberry Coffee Cake

How do you make a blueberry coffee cake?

To make a Blueberry Coffee Cake, start by preparing a crumbly streusel topping using flour, sugars, and butter. Mix a buttery batter with sour cream, eggs, and vanilla, then gently fold in flour-coated blueberries. Layer half the batter in a greased pan, add streusel, top with the rest, and finish with more streusel. Bake at 350°F for 50–55 minutes. The result is a moist, tender Breakfast cake recipe with a crunchy top, perfect for mornings or brunch. The coating of flour on berries prevents discoloration and even distribution—key for a professional result.

What makes a coffee cake moist?

A moist Berry coffee cake comes from a combination of ingredients: sour cream provides acidity and richness, vegetable oil keeps the crumb soft for days, and room-temperature butter ensures even emulsification. Avoid overmixing the batter, which activates gluten and leads to toughness. Using the right ratio of wet to dry ingredients—especially plenty of sour cream—also locks in moisture. This Streusel coffee cake bakes low and slow, ensuring the center stays tender while the edges crisp beautifully. The final glaze adds a silky finish that enhances the overall bite.

Can you use frozen blueberries in coffee cake?

Yes, you absolutely can use frozen blueberries in coffee cake—no thawing needed! They work just as well as fresh, and during off-season months, they’re often better because they’re flash-frozen at peak freshness. The key is to coat them in flour first to prevent bleeding and sinking. Toss 1 1/2 cups of frozen blueberries with 2 tsp flour, then fold in gently. The baking time might extend by 2–3 minutes, but the texture remains intact. This makes the Breakfast cake recipe more accessible year-round and budget-friendly without sacrificing flavor.

What is the best streusel topping for coffee cake?

The best streusel topping for coffee cake is one with a balance of textures—crispy, buttery, and slightly sweet—using a blend of granulated and brown sugar for depth. Brown sugar adds a hint of caramel, while cold (but not hard) butter creates flaky clusters. For extra flavor, add a pinch of cinnamon or cardamom. This recipe uses equal parts flour and sugars with room-temperature butter rubbed in, creating a crumb that puffs and caramelizes as it bakes. It’s the classic Streusel coffee cake topping—simple, timeless, and always a crowd-pleaser.

Conclusion: Blueberry Coffee Cake

This Blueberry Coffee Cake deserves a spot in your regular rotation—not just for its taste, but for the memories it creates. Every forkful brings warmth, comfort, and a little spark of joy, whether you’re sharing it with family or enjoying a quiet solo morning with coffee. I’d love to hear how yours turns out! Tag your photos, leave a comment below, or tell me—what’s your favorite coffee cake memory? Was it Mom’s on Thanksgiving? Your aunt’s secret peach version? Whatever it is, let’s celebrate the quiet magic of home baking and the simple recipes that stitch our lives together.