Blueberry Coffee Cake

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This blueberry coffee cake recipe is moist and buttery with a delicious cinnamon crumb topping. It’s easy to make for a special breakfast or brunch!

a slice of Blueberry Coffee Cake on a plate


This blueberry coffee cake is a delicious special occasion breakfast. Weather you’re hosting a fancy brunch or want to whip up a scrumptious breakfast, this blueberry coffee cake recipe is a must-make (along with this quiche recipe)!

This blueberry coffee cake is moist and buttery with an irresistible cinnamon crumb topping. It’s easy to make with simple ingredients and it’s bursting with blueberries (just like these blueberry muffins & blueberry scones).

Blueberry Coffee Cake with 3 slices cut out of it

Blueberry Coffee Cake Recipe: Ingredients & Substitutions

overhead photo of the ingredients in this Blueberry Coffee Cake recipe
  • All-purpose flour. You can replace up to ¼ cup of the flour with whole wheat pastry flour. You can also use all-purpose gluten-free flour.
  • Salted butter. Unsalted butter works well in this recipe.
  • Granulated sugar. Organic cane sugar or white sugar are great choices.
  • Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
  • Blueberries. Fresh blueberries are the best choice. If you decide to use frozen, be sure to thaw and drain them fully. Then toss them with 1-2 TBS of flour before mixing them into the batter.
a slice of Blueberry Coffee Cake on plate with a fork

How to Make Blueberry Coffee Cake

Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video!

Make the Crumb Topping

Begin by making the crumb topping. To do this, combine flour granulated sugar, cinnamon and sea salt in a large bowl.

dry ingredients mixed together for the crumb topping for this Blueberry Coffee Cake Recipe

Then, cut the butter into the mixture with a fork or pastry cutter until large crumbs form. Then set it aside to use later.

two photos showing how to make the crumb topping for this Blueberry Coffee Cake Recipe

Make the Cake

Once you’ve made the crumb topping, it’s time to make the blueberry coffee cake!

Begin by combing the flour, baking powder, sea salt and cinnamon, in a medium bowl, then set it aside.

dry ingredients mixed together to make this Blueberry Coffee Cake Recipe

Then, in the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.

two photos showing how to make Blueberry Coffee Cake - beating butter and sugar together

Next, add the eggs and vanilla and beat on medium speed until just combined.

two photos showing how to make Blueberry Coffee Cake - adding vanilla and eggs

Then, add the sour cream and beat until smooth.

two photos showing how to make Blueberry Coffee Cake - adding sour cream

Next, add the dry ingredients and beat on medium-high speed until combined.

two photos showing how to make Blueberry Coffee Cake - combining wet and dry ingredients

Fold in the blueberries until evenly distributed throughout the batter.

two photos showing how to make Blueberry Coffee Cake - mixing in blueberries

Assemble & Bake

Once the batter is finished, spread it in an even layer in a prepared baking dish. Then, sprinkle the crumb topping evenly over the batter.

Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean or with a few moist crumbs.  

two photos showing how to assemble Blueberry Coffee Cake

Transfer the baked blueberry coffee cake to wire cooling rack until cooled completely.

Once completely cooled, remove the coffee cake from the pan and transfer it to a serving plate to cut & serve. Or cut into individual pieces from the pan and serve.

two photos showing blueberry coffee cake cooling on a wire rack, then on a serving plate

Serve

Serve this blueberry coffee cake warm. I like to include this in a brunch spread with the following dishes:

Blueberry Coffee Cake with a slice cut out of it so you can see the inside of a piece of cake

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.

Blueberry Coffee Cake Recipe with a slice cut out of it

Blueberry Coffee Cake Recipe FAQS

Does coffee cake actually contain coffee?

No. This recipe is made to be served with a hot cup of coffee, but it does not actually contain coffee.

How do you keep a coffee cake moist?

This cake is extremely moist. The only way to dry it out would be to over-bake the cake or use too much flour (be sure to use the “scoop and level” method).

Should you refrigerate a coffee cake?

I suggest storing leftovers in the refrigerator so they last longer. Simply reheat it gently in the microwave to return the fresh from the oven taste.

How long does home made coffee cake last?

This cake lasts for up to 5 days in the refrigerator or 2 months in the freezer.

Can you leave coffee cake out overnight?

If you plan on eating it the next day then yes, you can leave it out overnight for one night.

a piece of Blueberry Coffee Cake on a plate with a bite taken out of it on a fork

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Blueberry Coffee Cake Recipe

Laura
This blueberry coffee cake recipe is moist and buttery with a delicious cinnamon crumb topping. It's easy to make for a special breakfast or brunch!
5 from 2 votes
Course Breakfast, brunch, cake, Dessert
Cuisine American
Servings 14 Servings
Calories 321
Prep Time15 minutes
Cook Time45 minutes
Cooling1 hour
Total Time2 hours

Ingredients 
 

Blueberry Coffee cake:

Crumb Topping:

Instructions 

  • Preheat the oven to 350 degrees F. Grease a 9” round cake pan and set it aside.

Make the Topping

  • In a large bowl, combine flour, granulated sugar, cinnamon and sea salt.
  • Add butter and cut in with a fork or pastry cutter or your hands until the mixture forms large crumbs.
  • Set aside.

Make the Cake

  • Combine flour, baking powder, sea salt and cinnamon in a small bowl. Set aside.
  • In the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.
  • Add eggs and vanilla and beat on medium speed until just combined.
  • Then, add the sour cream and beat until smooth.
  • Add dry ingredients and beat on medium-high speed until combined.
  • Fold in the blueberries until evenly distributed throughout the batter.

Assemble & Bake

  • Spread the cake batter in an even layer in the prepared baking dish.
  • Sprinkle crumb topping over the batter.
  • Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer to wire cooling rack until cooled completely.
  • Remove the cake from the pan and transfer it to a serving plate to cut & serve. Alternatively, you can cut individual pieces straight out of the pan and serve that way.

Video

Notes

Ingredient Substitutions
  • All-purpose flour. You can replace up to ¼ cup of the flour with whole wheat pastry flour. You can also use all-purpose gluten-free flour.
  • Salted butter. Unsalted butter works well in this recipe.
  • Granulated sugar. Organic cane sugar or white sugar are great choices.
  • Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
  • Blueberries. Fresh blueberries are the best choice. If you decide to use frozen, be sure to thaw and drain them fully. Then toss them with 1-2 TBS of flour before mixing them into the batter.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.

Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 202mg | Potassium: 108mg | Fiber: 1g | Sugar: 23g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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