Blueberry Coffee Cake (Tender & Berry-Swirled)

This blueberry coffee cake is a moist, tender cake packed with juicy blueberries and topped with a buttery crumb topping that adds the perfect sweet crunch. Made with simple pantry ingredients and fresh or frozen berries, it bakes up soft and flavorful without any complicated steps. The combination of fluffy cake, bright berries, and crisp streusel makes it ideal for brunch, morning coffee, or an easy dessert. Serve it warm or at room temperature for a cozy slice that everyone will reach for.

Whether you're looking for a quick, grab-and-go breakfast or a lazy Sunday morning treat, this blueberry coffee cake is for you. Heck, I even enjoy it for dessert with a scoop of ice cream on top. Juicy blueberries are suspended in a fluffy, perfectly moist cake that has just the right amount of tang from the sour cream. Finish it off with swirls of blueberry jam and a sweet, crumbly streusel topping and you've got yourself a breakfast treat that is sure to inspire a big smile and an even bigger "Yummmm!". Time to start baking.

Why You'll Love This Blueberry Sour Cream Coffee Cake

You can't really go wrong with coffee cake. This recipe is extra special though with the addition of blueberries and blueberry jam. Here are some of my favorite things about it.

• Quick and easy. Requiring only 15 minutes of prep time, this is the perfect treat to whip up on those days when life feels just a little bit too busy. Sure it needs some time in the oven, but you can feel free to go about your day while the smell of this delicious blueberry streusel coffee cake wafts through your home.
• Packed with blueberries. There is no shortage of blueberries in the recipe. They are perfectly suspended throughout the batter so that every bite contains a few juicy morsels.
• The streusel for this cake really pulls it all together. The richness of the brown sugar and the warmth from the cinnamon make this melt-in-your-mouth topping irresistible.
• Jam. The swirls of blueberry jam are a unique twist that keeps the blueberry flavor constant throughout every bite.
• Versatile. This is a great basic recipe. Feel free to make it your own by using a different berry or even adding some walnuts.

Another fruity breakfast is my overnight pear french toast bake or my apple crumb cake.

What You'll Need for Blueberry Coffee Cake

This is a relatively simple recipe that requires simple ingredients. You might already have many of them in your kitchen. Here is what you will need to make blueberry streusel coffee cake. Scroll to the recipe card below for detailed measurements.

• Blueberries (fresh or frozen): Juicy bursts of flavor throughout the cake that stay bright after baking.
• Flour + leavening: Give the cake its soft, tender rise and structure.
• Butter & sugar: Creamed together to create richness and a delicate crumb.
• Eggs & vanilla: Add structure and warm flavor to the base of the cake.
• Sour cream: Keeps the cake moist and soft without heaviness.
• Crumb topping (butter, sugar, flour): Adds a sweet, buttery crunch that makes this coffee cake extra special.

Blueberry Coffee Cake - Full Directions

Here's a quick rundown of how to make blueberry coffee cake. Make sure to scroll to the recipe card below for more detailed instructions.

Next try baking my coffee cake cookies recipe or banana coffee cake recipe.

Notes from My Test Kitchen

Are you ready to make the best blueberry coffee cake you have ever tasted? Follow these simple tips and tricks and you won't be disappointed.

• Room temperature ingredients. When making the batter for this blueberry coffee cake with sour cream it is crucial that the butter, eggs, and sour cream are all at room temperature. If they are not, they will not mix easily with the other ingredients, which will lead to over-mixing. The butter for the streusel should also be at room temperature so that it blends well with the flour, cinnamon, and sugar.
• Don't over-mix the batter. Over-mixing the batter will cause the glutens in the flour to overdevelop, ending you with a dense, tough cake.
• Toss the blueberries in flour. If you skip this step, the blueberries will sink to the bottom of the coffee cake as opposed to being suspended throughout.
• Toothpick test. Because this cake is covered in streusel, it can be hard to tell when it is done. To be safe, use a toothpick to poke the center of the cake. If it comes out clean, the cake is done. If it comes out gooey, give this blueberry dessert a few more minutes in the oven.

Recipe Card

Blueberry Coffee Cake (Tender & Berry-Swirled)

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This blueberry coffee cake is a moist, tender cake packed with juicy blueberries and topped with a buttery crumb topping that adds the perfect sweet crunch. Made with simple pantry ingredients and fresh or frozen berries, it bakes up soft and flavorful without any complicated steps. The combination of fluffy cake, bright berries, and crisp streusel makes it ideal for brunch, morning coffee, or an easy dessert. Serve it warm or at room temperature for a cozy slice that everyone will reach for.

• Total Time: 1 hour 5 minutes
• Yield: 12 slices 1x

Ingredients

Units USM Scale 1x2x3x

Streusel Topping

• 63 grams (½ Cup) All-Purpose Flour
• 100 grams (½ Cup) Light Brown Sugar
• 1 ½ Teaspoons Ground Cinnamon
• 5 Tablespoons Salted Butter, softened to room temperature

Cake

• 250 grams (2 Cups) All-Purpose/ Plain Flour
• 2 Teaspoons Baking Powder
• ½ Teaspoons Salt
• 4oz (½ Cup) Salted Butter, at room temperature
• 100 grams (½ Cup) Granulated/ Caster Sugar
• 100 grams (½ Cup) Light Brown Sugar
• 3 Large Eggs, at room temperature
• 2 Teaspoons Pure Vanilla Extract
• 6oz (¾ Cup) Sour Cream, at room temperature
• 1 ½ cups Fresh or Frozen Blueberries
• 2 Teaspoons All-Purpose Flour
• 3oz (⅓-1/2 Cup) Blueberry Jam

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Instructions

Streusel Topping

1. Preheat the oven to 350F/180C and line a 9-inch square baking pan with parchment so that the parchment paper overhangs on the sides, this will help you pull the baked cake out of the pan later. Grease the parchment with non-stick baking spray and set aside.
2. In a medium bowl whisk together the flour, brown sugar, and cinnamon. Use your clean fingers and blend in the butter and use a spatula to mix it all together to moisten everything, this will take a couple of minutes, you want a wet sand texture, and thick clumps are good. Set it in the refrigerator while you prepare the cake.

Cake

1. In a large bowl whisk together the flour, baking powder, and salt.
2. In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the sugar and butter together for 2-3 minutes, scrape down the bowl after the first minute then continue mixing. You want a light fluffy mixture.
3. Add the eggs, one at a time, scraping down the bowl after each addition and making sure the egg is fully combined, there should be no trace of egg yolk. In a separate bowl mix together the vanilla extract and sour cream.
4. Gently fold in ⅓ of the dry ingredients until just almost combined, then gently fold in ½ of the sour cream until just combined, then repeat with ⅓ of the dry, the rest of the sour cream, and finish with the remaining flour. Do not over-mix.
5. In a separate bowl toss the blueberries and flour together, coating the blueberries helps prevent them from sinking. Gently fold the blueberries into the cake batter, do not over-mix as the blueberries will bleed their color.
6. Add the cake batter to the prepared pan then drop dollops of blueberry jam on top and use a butter knife to swirl it into the batter.  Sprinkle all of the crumble on top into an even layer. Bake for 40-50 minutes, since the cake is covered in a crumble it is best to check by using a toothpick test, insert a toothpick into the center of the cake, moist crumbs are okay but if there is any wet batter the cake will need to cook longer.
7. Let the cake cool on a wire rack for at least 30 minutes before using the parchment overhang to gently and quickly remove it from the pan. Best served the day it is made but leftovers will last in an airtight container for up to 3 days.

Equipment

Cordless Hand Mixer

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9-inch square pan

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OXO Kitchen Scale

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Notes

• Storing leftovers: Allow the coffee cake to cool completely before sealing it in an airtight container. You can store it on the counter for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. If you decide to freeze the blueberry coffee cake, allow it to thaw at room temperature before diving in.

• Author: Elizabeth Waterson
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

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