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Blueberry coffee cake

Blueberry coffee cake

A tender, buttery blueberry coffee cake topped with a golden cinnamon crumb and filled with juicy blueberries. Perfect for brunch, snacking, or a cozy dessert, this easy bake delivers soft cake, crisp topping, and warm vanilla flavor in every bite.

  • Total Time: 55 minutes
  • Yield: 9 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour, divided
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, melted and divided
  • 3/4 cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper if desired.
  2. Make the crumb topping by stirring together 3/4 cup flour, light brown sugar, ground cinnamon, and 4 tablespoons melted butter until crumbly.
  3. In a large bowl, whisk together the remaining 1 1/4 cups flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the sour cream, eggs, vanilla extract, and remaining 6 tablespoons melted butter until smooth.
  5. Add the wet mixture to the dry ingredients and stir just until combined.
  6. Toss the blueberries with 1 teaspoon flour, then gently fold them into the batter.
  7. Spread the batter evenly into the prepared pan and smooth the top.
  8. Sprinkle the crumb topping evenly over the batter.
  9. Bake for 38 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool in the pan for at least 20 minutes before slicing into 9 squares and serving.

Notes

  • Tossing the blueberries in flour helps keep them from sinking.
  • Do not overmix the batter or the cake may turn dense.
  • Frozen blueberries can be used straight from the freezer.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: 285
  • Sugar: 18g
  • Sodium: 170mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: blueberry coffee cake, crumb cake, blueberry breakfast cake, brunch cake, cinnamon streusel cake, easy blueberry cake