Blueberry Coffee Cake

This Blueberry Coffee Cake is one of my favorite treats to bake when I want something soft, buttery, and filled with bursts of juicy fruit. The tender crumb, cinnamon-laced streusel topping, and sweet-tart blueberries make it the perfect companion to a morning coffee or an afternoon break. Whether I’m serving it for brunch or dessert, it never lasts long.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of rich, moist cake and bright, fruity flavor. The streusel topping adds just the right amount of crunch and sweetness, and the blueberries bake into soft, jammy pockets. It’s simple to make and easy to serve—no frosting needed, just a warm slice and maybe a dusting of powdered sugar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
granulated sugar
unsalted butter
eggs
sour cream or Greek yogurt
vanilla extract
fresh or frozen blueberries

For the streusel topping:
brown sugar
all-purpose flour
ground cinnamon
cold butter, cubed

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking pan.

2. In a small bowl, I mix together the streusel topping ingredients using my fingers or a pastry cutter until the mixture is crumbly. I set it aside.

3. In another bowl, I whisk the flour, baking powder, baking soda, and salt.

4. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

5. I beat in the eggs one at a time, then mix in the sour cream and vanilla extract until smooth.

6. I gradually stir in the dry ingredients just until combined.

7. I gently fold in the blueberries, being careful not to overmix.

8. I spread the batter into the prepared pan and sprinkle the streusel topping evenly over the top.

9. I bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

10. I let the cake cool slightly before slicing and serving.

Servings and timing

Servings: 9–12
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories: Around 360 kcal per serving

Variations

Sometimes I add lemon zest to the batter for a fresh, citrusy contrast to the blueberries. If I want a little extra crunch, I mix chopped nuts into the streusel. I’ve also swapped in raspberries or mixed berries when I want a change. For a lighter option, I use Greek yogurt instead of sour cream and reduce the sugar slightly.

Storage/reheating

I store leftover cake tightly covered at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I warm slices in the microwave for 10–15 seconds. This cake also freezes well—I wrap individual slices and freeze them for up to 2 months, then thaw at room temperature before serving.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer—no need to thaw. I just toss them in a little flour first to prevent them from sinking in the batter.

What’s the difference between coffee cake and regular cake?

Coffee cake is usually less sweet, served without frosting, and often includes a crumb topping. It’s meant to pair with coffee, not flavored with it.

Can I make this ahead?

Yes, I often bake it the night before and serve it the next morning. The texture stays moist and tender for days.

What pan should I use?

I use a 9-inch square or round baking pan. If I double the recipe, I bake it in a 9×13-inch dish and increase the baking time.

Can I make it gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. I just make sure to check that all other ingredients are gluten-free too.

Conclusion

This Blueberry Coffee Cake is everything I love in a homemade bake: tender, rich, and full of fruit flavor with just the right crunch on top. It’s the kind of recipe that brings people to the kitchen and keeps them coming back for seconds. Whether I’m enjoying a slice with coffee or sharing it at brunch, it’s always a comforting classic.