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Blueberry Coffee Cake is tender, moist, and bursting with blueberry flavor in every bite! Juicy blueberries are dotted throughout the tender cake, and it’s topped with a thick layer of cinnamon streusel. Drizzle on a luscious blueberry glaze and watch this cake disappear off plates!
Why you’ll love this Blueberry Coffee Cake:
- Fresh Blueberry Flavor – This cake is bursting with fresh blueberry flavor from the blueberry jam ripple and the fresh blueberries baked on top!
- Plush & Tender Cake – This cake bakes to soft, tender perfection. It’s perfectly moist, and never dry or dense. It’s based off my Bakery-Style Blueberry Muffins recipe!
- Easy Recipe – Despite there being a few steps to this recipe, it’s still easy enough for any skill level of baker!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Eggs – Use large eggs, at room temp.
- Sour Cream – Use full fat sour cream, at room temp.
- Milk – I used 2% milk, at room temperature.
- All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Vanilla extract – Use real vanilla extract.
Recipe Variations:
- Sour Cream – Full fat greek yogurt works in place of the sour cream in a pinch.
- Gluten-free – I have not tested a gluten-free version of this recipe. Let me know if you try it! My best recommendation would be to start with a 1:1 gluten-free all-purpose flour, but other adjustments may be needed.
- Dairy-free – Use your favorite trusted dairy-free products to make this recipe dairy-free.
- Fruit Flavors – I think this could work with other types of berries, however, I haven’t tried it myself and can’t guarantee success! Try my Raspberry Coffee Cake for a raspberry version!
How to Make Blueberry Coffee Cake:
Step 1: Make the Streusel. Stir together the melted butter, flour, brown sugar, cinnamon, and salt in a small bowl.
Step 2: Make the Coffee Cake Batter. Whisk together wet ingredients, then add the dry ingredients, milk, & blueberries.
Step 3: Assemble Cake. Pour batter into a 9-inch springform pan and top with extra blueberries.
Step 4: Top & Bake. Evenly sprinkle on the streusel and bake as directed in the recipe card below.
Step 5: Glaze. Whisk together freeze dried blueberries, powdered sugar, vanilla, and heavy cream and drizzle over the warm cake.
Serving + Storing:
Let cake cool in the pan for 15-20 minutes, then add the glaze and release the sides of the pan and place cake on a wire rack to cool for 30-45 minutes (or up to 1-2 hours if desired) before slicing.
Store leftovers in an airtight container at room temperature for 1 day, or in the fridge for 2-3 days. Can’t get enough coffee cake? Try my Pumpkin Coffee Cake, next!
Expert Success Tips:
- Chill Streusel – Popping this in the fridge while youu make the batter helps ensure it won’t melt on top of the cake as it bakes.
- Kitchen Scale– A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
FAQs:
I think you could halve it and bake it in a 6-inch round cake pan. Start with 15-20 minutes for your bake time and add time from there until done.
Yes. Bake and cool the cake, and don’t add the glaze. Wrap in plastic wrap and then in foil. I also like to stick it in a ziploc bag as added insurance from absorbing any smells/flavors from other foods in the freezer. Freeze for 1-2 months. Thaw in the refrigerator overnight, then let come to room temperature when ready to glaze & serve it. I wouldn’t *plan* for this, as most things are just going to be better made fresh.
The difference here is subtle – this is essentially a coffee cake, with a crumb topping – but not as much topping as the latter traditionally would have.
Yes, you can use a 9×9 baking dish instead of the springform pan. Bake time will be similar.
Special Tools:
- Springform Pan – A springform pan is the easiest way to bake and serve this recipe, because of the releasing sides and extra depth.
More Blueberry Recipes to Love:
- Double Blueberry Lemon Cheesecake
- Blueberry Lemon Thumbprint Cookies
- Strawberry Blueberry Pie
- Baked Blueberry Streusel Donuts
- One-Bowl Blueberry Crisp
- Skillet Blueberry Peach Cobbler
- Blueberry Spinach Salad with Honey Balsamic
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Blueberry Coffee Cake
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, at room temperature
- 1/3 cup full fat sour cream, at room temperature , 80 g
- 1 1/2 tsp vanilla extract
- 1 and 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 and 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 your oven to 350° F. Place a piece of parchment paper across the bottom of a 9-inch springform pan and then secure the sides. Spray the inside of the pan with nonstick spray. Rinse your blueberries and spread them on a clean kitchen towel to dry.
- Make the Crumb Topping: Melt the butter in a small bowl. Stir in the brown sugar, flour, cinnamon, and salt until a crumbly mixture forms. Pop this in the fridge.1/3 cup salted butter, melted, 2/3 cup dark brown sugar, packed, 3/4 cup + 2 tbsp all-purpose flour, spooned & leveled, 3/4 tsp cinnamon , 1/8 tsp salt
- Start the Cake Batter: Melt the butter in a large mixing bowl. Whisk in the vegetable oil, then the sugars, and then the eggs. Whisk in the sour cream and vanilla. Measure your flour, and leave two tablespoons behind – this is for tossing the blueberries in.1/3 cup salted butter, melted, 1/4 cup vegetable oil, 1/2 cup granulated sugar , 1/3 cup + 1 tbsp light brown sugar, packed, 2 large eggs, at room temperature , 1/3 cup full fat sour cream, at room temperature , 1 1/2 tsp vanilla extract
- Finish Making the Batter: Add the dry ingredients to the wet, and gently fold in with a spatula until halfway combined, then pour in the milk and continue folding everything together until just combined. Toss the blueberries with the 2 tbsp of flour we set aside earlier, then reserve 1/3 cup of blueberries for the top of the cake. Gently fold in the rest of the berries and any excess flour that didn't stick to the blueberries into the batter.1 and 3/4 cups all-purpose flour, spooned & leveled, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 tsp cinnamon, 1/2 cup milk, 1 and 3/4 cups blueberries, divided
- Assemble the Cake: Pour the batter into your prepared pan. Sprinkle the reserved 1/3 cup of blueberries on top of the batter. Sprinkle on the streusel, breaking up the pieces to be no larger than blueberry size as needed.
- Bake: Bake the cake for 48 to 55 minutes. A toothpick inserted into the center should have moist crumbs – not wet batter. Make the glaze here (see step below). Let the cake cool in the pan for 15-20 minutes, then release the sides and drizzle on the glaze. Place the cake on a cooling rack to cool for 30-40 more minutes before slicing and serving.
- Make the Glaze: Pulse the freeze dried blueberries in your food processor until you have a fine powder. Scrape this well into a small bowl, then whisk in remaining glaze ingredients, thinning with heavy cream as needed.1/4 cup freeze dried blueberries, 1/4 cup powdered sugar , 1-3 tbsp heavy cream, 1/2 tsp vanilla extract
- Serve + Store: This is best fresh from the oven, but cooled leftovers can be stored in an airtight container in the fridge for 2-3 days. (It can stay at room temperature if you left off the glaze.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a wonderful recipe! I love that you put the ingredients and measurements with each step so you don’t have to keep scrolling back up to the list. This turned out amazing and will be a keeper for pit family for sure!
Thanks so much for your kind comment, Vanessa!