Blueberry Coffee Cake Recipe
This blueberry coffee cake is a moist, tender and buttery classic coffee 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. Make this blueberry sour cream coffee cake for a wonderfully delicious weekend or holiday breakfast or brunch.
Equipment
- 1 9X9 (23cm) cake pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 parchment paper
Ingredients
Streusel Topping
- ½ cup (60 g) all purpose flour
- ¼ cup (50 g) light brown sugar
- 2 tbsp (25 g) granulated sugar
- ½ tsp ground cinnamon
- 4 tbsp (57 g) cold unsalted butter, cubed
Blueberry Coffee Cake
- 2 cups (240 g) all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- 1 lemon zested
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs (US), room temperature
- 1 tsp vanilla extract
- 1 cup (240 g) sour cream, room temperature
- 2 cups (300-325 g) blueberries tossed in 1 tablespoon (8 g) all purpose flour
Instructions
- 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.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping.½ cup (60 g) all purpose flour, ¼ cup (50 g) light brown sugar, 2 tablespoon (25 g) granulated sugar, ½ teaspoon ground cinnamon
- Work in the cold butter cubes until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the coffee cake is ready for topping.4 tablespoon (57 g) cold unsalted butter, cubed
- In a medium bowl whisk the all purpose flour, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- 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. This takes about 2-3 minutes on medium speed. On low, beat in the eggs and vanilla extract until smooth and well combined.1 cup (200 g) granulated sugar, 1 lemon zested, ½ cup (113 g) unsalted butter, room temperature, 2 large eggs (US), room temperature, 1 teaspoon vanilla extract
- 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.2 cups (300-325 g) blueberries , 1 cup (240 g) sour cream, room temperature
- 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 or until a toothpick inserted into the center of the blueberry coffee cake comes out clean or with a few moist crumbs. 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!
Notes
If using frozen berries, do not thaw them before mixing into the coffee cake.
To store: Place the slices of the blueberry coffee cake in an airtight container for up to 3 days. Then the cake should be transferred to the fridge for up to another 2-3 days.
Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the coffee cake becomes fragrant, it’s a good idea to start checking. Begin checking on the coffee cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean.
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