Description
This Blueberry Coffee Cake is soft, buttery, and bursting with juicy blueberries, topped with a sweet cinnamon crumb for the perfect breakfast or dessert treat.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square or round baking pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture alternately with sour cream. Mix just until combined.
- Gently fold in the blueberries.
- Pour batter into prepared pan and spread evenly.
- In a small bowl, mix flour, brown sugar, and cinnamon for the crumb topping. Cut in cold butter until mixture resembles coarse crumbs.
- Sprinkle crumb mixture evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
Notes
For best results, toss blueberries in a tablespoon of flour before folding into the batter to prevent sinking. Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry coffee cake, breakfast cake, crumb topping, blueberry dessert