Blueberry Coffee Cake is tender, moist, and filled with bright blueberry flavor in every bite. Juicy berries are scattered through the soft cake and it’s finished with a generous layer of cinnamon streusel. A silky blueberry glaze on top makes it irresistible.
Why you’ll love this Blueberry Coffee Cake:
- Fresh blueberry flavor – The cake features both a jam-like blueberry ripple and fresh berries baked into the batter for intense fruit flavor.
- Soft, tender crumb – The texture is plush and moist, not dense or dry, inspired by a bakery-style muffin base.
- Approachable recipe – There are a few steps, but the method is straightforward and suitable for bakers of any skill level.
Ingredient Overview:
The full recipe with exact measurements and directions is in the recipe card below.
- Butter – Salted butter gives good flavor; use unsalted if you prefer and add a pinch of salt when needed.
- Eggs – Use large eggs at room temperature.
- Sour cream – Full‑fat sour cream keeps the cake tender; Greek yogurt can substitute in a pinch.
- Milk – 2% milk at room temperature works well.
- All-purpose flour – For best results spoon and level the flour or weigh it on a scale to avoid packing excess flour.
- Vanilla extract – Use real vanilla for the best flavor.
Recipe Variations:
Sour cream: Full‑fat Greek yogurt can replace sour cream 1:1.
Gluten-free: This hasn’t been tested as a gluten-free version. If you try, start with a 1:1 gluten-free all-purpose flour, but adjustments may be needed.
Dairy-free: Use trusted dairy-free alternatives for butter, milk, and sour cream.
Different fruits: Other berries could work, though results may vary. For a raspberry option, try a dedicated raspberry coffee cake recipe.
How to Make Blueberry Coffee Cake:
Step 1: Make the streusel. Combine melted butter, flour, brown sugar, cinnamon, and salt until crumbly, then chill while you prepare the batter.
Step 2: Make the batter. Whisk the wet ingredients together, add the dry ingredients until nearly combined, then fold in milk and the blueberries.
Step 3: Assemble the cake. Pour the batter into a prepared 9-inch springform pan and scatter reserved extra blueberries on top.
Step 4: Top and bake. Evenly sprinkle the chilled streusel over the top and bake according to the recipe card until a toothpick comes out with moist crumbs.
Step 5: Glaze. Blend freeze-dried blueberries to a fine powder, whisk with powdered sugar, vanilla, and enough heavy cream to reach a drizzling consistency, then spoon over the warm cake.
Serving + Storing:
Let the cake cool in the pan for 15–20 minutes, then release the springform sides and transfer the cake to a wire rack. Cool another 30–45 minutes (or longer if you prefer) before slicing. Store leftovers in an airtight container at room temperature for up to one day, or refrigerate for 2–3 days. For another seasonal option, try a pumpkin coffee cake.
Expert Baking Tips:
Chill the streusel: Refrigerating the streusel while you mix the batter helps it stay crumbly on top instead of melting into the cake during baking.
Measure flour consistently: Weighing flour on a kitchen scale prevents packed flour and gives more consistent results than scooping measuring cups.
Check oven temperature: An oven thermometer helps ensure your oven runs at the correct temperature, which is important for even baking.
FAQs:
Yes — halving the recipe and baking in a 6-inch round pan should work. Start checking for doneness around 15–20 minutes and add time as needed.
Yes. Bake and cool completely, omit the glaze, wrap tightly in plastic and foil (or place in a freezer bag), and freeze for 1–2 months. Thaw in the refrigerator overnight, bring to room temperature, then glaze before serving.
It’s essentially a coffee cake with a crumb topping — there’s a noticeable streusel, but not as heavy as a traditional crumb cake.
Yes — a 9×9-inch pan can be used in place of a springform. Bake time will be similar; check for doneness with a toothpick.
Special Tools:
- Springform pan – A 9-inch springform pan makes it easy to bake and release the cake cleanly, thanks to the removable sides.
More Blueberry Recipes to Love:
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buttermilk blueberry muffins
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homemade blueberry pop tarts
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Blueberry Scones (with Blueberry Glaze!)
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blueberry lemon thumbprint cookies
Watch Blueberry Coffee Cake Come Together:
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Blueberry Coffee Cake
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Ingredients
For the Streusel Topping
- 1/3 cup salted butter, melted (75 grams)
- 2/3 cup dark brown sugar, packed (145 grams)
- 3/4 cup + 2 tbsp all-purpose flour, spooned & leveled (115 grams)
- 3/4 tsp cinnamon
- 1/8 tsp salt
For the Cake
- 1/3 cup salted butter, melted (75 g)
- 1/4 cup vegetable oil (58 mL)
- 1/2 cup granulated sugar (105 g)
- 1/3 cup + 1 tbsp light brown sugar, packed (85 g)
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream, room temperature (80 g)
- 1 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour, spooned & leveled (231 g) — reserve 2 tbsp for the berries
- 2 tsp baking powder (7 g)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 cup milk (120 mL)
- 1 3/4 cups blueberries, divided (251 grams)
Blueberry Glaze
- 1/4 cup freeze-dried blueberries
- 1/4 cup powdered sugar (29 grams)
- 1–3 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and secure the sides. Spray with nonstick spray. Rinse and dry the blueberries.
- Make the streusel: Melt the butter, stir in brown sugar, flour, cinnamon, and salt until crumbly. Chill in the fridge.
- Start the batter: Melt butter in a large bowl, whisk in oil, then sugars, then eggs. Add sour cream and vanilla. Measure flour and set aside 2 tablespoons for tossing the berries.
- Finish the batter: Add dry ingredients to the wet and fold until halfway combined, then pour in milk and fold until just combined. Toss the blueberries with the reserved 2 tbsp flour, reserve 1/3 cup for the top, and gently fold the remaining berries into the batter.
- Assemble: Pour batter into the prepared pan, scatter the reserved 1/3 cup blueberries on top, and sprinkle the chilled streusel evenly over the cake.
- Bake: Bake 48–55 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 15–20 minutes, release the sides, and drizzle the glaze over the warm cake. Cool on a rack 30–40 more minutes before slicing.
- Make the glaze: Pulse freeze-dried blueberries to a fine powder, combine with powdered sugar and vanilla, and thin with heavy cream to a pourable consistency. Drizzle over the cake.
- Serve & store: Best fresh, but cooled leftovers keep in an airtight container in the fridge for 2–3 days (or at room temperature for one day if unglazed).
Nutrition
Nutrition information is an approximation.
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