Blueberry Coffee Cake 

This blueberry coffee cake is a moist, tender and buttery classic coffee cake filled with sweet blueberries. It’s topped with a crunchy cinnamon spiced streusel that is the perfect complement to the fresh, tart blueberries.

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9  inch (23 cm) cake pan with parchment paper.

Step 1:  

In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the cold butter cubes until a sand like texture develops. Place the bowl in the fridge until the coffee cake is ready for topping.

Step 2:  

In a medium bowl whisk the all purpose flour, baking powder, baking soda and salt together until well combined.

Step 3:  

In a large mixing bowl, beat the sugar and lemon zest together until they are the consistency of wet sand. Beat butter and lemon sugar together until light and fluffy. Beat in the eggs and vanilla extract until smooth and well combined.

Step 4:  

Mix in ½ of the dry ingredients into the wet, followed by the sour cream, then the dry. Repeat until all the ingredients are just combined. Fold in the flour coated blueberries.

Step 5:  

Evenly spread the blueberry coffee cake batter into the prepared pan. Top with the streusel, making sure to break any extra large pieces. Bake the coffee cake for 45-55 minutes.

Step 6:  

Cool the pan in the pan for 15-20 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan. Top with powdered sugar or a glaze, slice and enjoy!

Step 7:  

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