I love starting my day with this tender and moist blueberry coffee cake studded with juicy berries and topped with a buttery crumb. It makes mornings feel a little more special and is perfect for sharing.
Why You’ll Love This Recipe
I adore how this cake balances light sweetness with the fresh tang of blueberries. The crumb topping adds a delightful crunch, and the soft, buttery interior is just begging for a cup of coffee. Plus, it's easy enough for a weekday breakfast yet special enough for guests.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Baking powder
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Salt
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Unsalted butter (softened)
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Eggs
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Vanilla extract
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Sour cream or plain Greek yogurt
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Fresh or frozen blueberries
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Lightly sweetened crumb topping (butter, flour, brown sugar, and cinnamon)
directions
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I preheat the oven to 350 °F (175 °C) and grease an 8-inch square baking pan.
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In a bowl, I whisk together the flour, sugar, baking powder, and a pinch of salt.
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I mix in the softened butter until the mixture becomes crumbly.
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In another bowl, I beat the eggs and vanilla, then stir in the sour cream or yogurt.
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I fold the wet ingredients into the dry until just combined.
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I gently fold in the blueberries, taking care not to overmix.
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I spread the batter into the prepared pan and sprinkle the crumb topping evenly over it.
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I bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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I let the cake cool for at least 10 minutes, then slice and serve warm or at room temperature.
Servings and timing
I usually divide the cake into 9 squares. Prep time takes me about 15 minutes, and baking takes around 35–40 minutes, so from start to finish it’s roughly 55 minutes.
Variations
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I sometimes swap half the blueberries for raspberries or diced peaches for a twist.
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For a richer flavor, I swap sour cream for Greek yogurt.
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I add a lemon zest to the batter to brighten the taste.
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To make it gluten-free, I use a 1:1 gluten-free flour blend.
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I sprinkle chopped nuts like walnuts or pecans on the crumb topping for extra crunch.
storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days. If it lasts longer, I'll refrigerate it for up to 5 days. To reheat, I warm a slice in the microwave for about 10–15 seconds or in a low oven (300 °F/150 °C) until just warmed through.
FAQs
Is it okay to use frozen blueberries?
Yes—I often use frozen blueberries straight from the freezer. I just make sure not to thaw them to prevent the batter from turning blue.
Can I make this cake ahead of time?
Absolutely. I bake it the night before and store it covered overnight. It’s even more flavorful the next day.
Can I freeze the cake?
Yes—I wrap the cooled cake tightly in plastic wrap and freeze it for up to 2 months. I thaw it in the fridge overnight before serving.
How do I prevent the crumb topping from sinking?
I make sure the crumb mixture isn’t too heavy and gently press it into place right before baking. Also, I don’t press it into the batter—just let it sit on top.
Can I reduce the sugar in the crumb topping?
Yes—you can reduce the brown sugar by up to half without losing the texture, though it might be slightly less sweet and crunchy.
Conclusion
I find this blueberry coffee cake to be a delightful treat any time of day—from a cozy breakfast with a hot drink to an afternoon snack with friends. It’s simple, satisfying, and versatile enough to adapt to different tastes. I can’t wait for you—or myself—to enjoy the next slice!
Blueberry Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Yield: 9 squares
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A tender and moist blueberry coffee cake with a buttery crumb topping, perfect for breakfast or sharing with guests.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter (softened)
- Eggs
- Vanilla extract
- Sour cream or plain Greek yogurt
- Fresh or frozen blueberries
- Lightly sweetened crumb topping (butter, flour, brown sugar, and cinnamon)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
- Whisk together the flour, sugar, baking powder, and a pinch of salt.
- Mix in the softened butter until the mixture becomes crumbly.
- In another bowl, beat the eggs and vanilla, then stir in the sour cream or yogurt.
- Fold the wet ingredients into the dry until just combined.
- Gently fold in the blueberries, taking care not to overmix.
- Spread the batter into the prepared pan and sprinkle the crumb topping evenly over it.
- Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for at least 10 minutes, then slice and serve warm or at room temperature.
Notes
- For variations, you can swap half the blueberries for raspberries or peaches.
- Use Greek yogurt instead of sour cream for a richer flavor.
- Add lemon zest to brighten the flavor.
- To make it gluten-free, use a 1:1 gluten-free flour blend.
- Chopped nuts can be added to the crumb topping for extra crunch.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
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