Blueberry Coffee Cake

This blueberry coffee cake is absolute bliss! It's soft, fluffy, and has sweet blueberries and a cinnamon sugar streusel sprinkled throughout. It truly is the perfect way to start the day.

This coffee cake is so delicious! It is also very easy to bake.

The batter gets mixed together in one bowl. It layers twice with cinnamon sugar, along with a buttery streusel and sweet blueberries. Then the cake gets baked to perfection.

The fluffy cake mixed with the cinnamon flavours and blueberries makes this cake so decadent. Let's get to baking!

For more coffee cake recipes, try Applesauce Coffee Cake, Blueberry Coffee Cake Muffins, and Brown Butter Coffee Cake.

Why this recipe works

• Fluffy simple cake - This is a soft and fluffy coffee cake. It is so good!
• Cinnamon filling - A layer of cinnamon and brown sugar is sprinkled in the middle adding even more flavour.
• Brown sugar streusel - Full of buttery sugar goodness, this 5 ingredient crumble crisps up while baking and adds the perfect crunch.
• Blueberries - This coffee cake has sweet blueberries throughout!

Ingredients Notes

Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.

Baking soda & baking powder - Make sure it isn't expired!

Blueberries - I recommend using fresh blueberries, but frozen do work as well. If using frozen berries, make sure to not thaw them before baking, and toss them in 1 tbsp of flour before sprinkling them on top.

Cinnamon - An essential spice in this cake!

Cornstarch – This helps add a tender crumb to the cake.

Eggs – Remove two hours before baking.

Flour – I used all-purpose flour for this recipe and it cannot be substituted for any other type of flour. 

Sour Cream - Make sure it's at room temperature and it is full-fat sour cream. This is a main ingredient in this recipe.

Vanilla – Using a good quality vanilla is important to enhance the flavours.

Step by step instructions

Here is how to make and bake this Blueberry Coffee Cake. You will need an 9×9 square pan lined with parchment paper, three mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Combine brown sugar and cinnamon in a small bowl and set aside. This will be the filling.

Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and softened butter. Using a fork or your hands, mix this until combined and crumble the streusel into smaller and larger pieces. Set aside in the fridge when done.

Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.

Step 4 – Whisk wet ingredients. In a large bowl, add oil, butter, and brown sugar. Whisk until well combined. Then add in the eggs, sour cream, and vanilla. Continue whisking until nice and smooth, and the mixture is lighter in colour and has a bit of bubbles.

Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft cake batter.

Step 6 - Toss blueberries in flour. In a small bowl, add fresh (or frozen) blueberries. Take 1 tbsp of flour and sprinkle it in top. Evenly distribute the flour around, making sure the blueberries are all coated in it. Tossing the blueberries in flour helps prevent them from sinking.

Step 7 – Layer. Add half of the batter into your prepared pan and spread evenly. Then sprinkle all of the cinnamon sugar topping, about 4-5 tbsp of the streusel, and 1/2 of the blueberries. Add the remaining half of your batter evenly, it doesn't have to be perfect. Then sprinkle the rest of your blueberries and streusel on top. I recommend dolloping the batter using a cookie scooper. This helps to evenly distribute the batter without disturbing the filling layer!

Step 8 – Bake. Bake the cake for 45-60 minutes, or until a toothpick inserted comes out dry. Mine took 55 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.

This blueberry coffee cake is so good! Store the cake in an airtight container and it can be kept on your counter for a few days or in the fridge for a week.

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
• The type of sour cream you use matters. Make sure it is full fat.
• For the streusel: Make sure the butter is softened. If you make it with melted butter, the streusel will not turn out.

FAQ

Why isn’t there any coffee in this cake?

Coffee cake actually doesn’t have any coffee in it! It’s meant to be paired with a cup of coffee.

Why is there sour cream in this cake and can I taste it?

You cannot taste it at all. Using sour cream in cakes creates a superrrr soft and tender cake. It is what fluffy dreams are made of. If you don’t have any sour cream on hand, use full fat plain yogurt instead.

What can I use instead of the egg?

If you have a preferred egg substitute, you may use that. I have not tested any, but I think that 1/4 cup of unsweetened applesauce should work.

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Blueberry Coffee Cake

Ania

This blueberry coffee cake is absolute bliss! It's soft, fluffy, and has sweet blueberries and a cinnamon sugar streusel sprinkled throughout. It is truly the perfect way to start the day.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 9 slices

Calories 351 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake

• 2 cups all-purpose flour plus 1 tbsp for dusting
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1/4 cup butter melted and cooled
• 1/3 cup oil
• 3/4 cups dark brown sugar
• 2 eggs room temperature
• 3/4 cups full-fat sour cream room temperature
• 1 tbsp vanilla
• 1 1/2 cups fresh blueberries

For the streusel

• 1 cup all-purpose flour
• 1/4 cup + 1 tbsp dark brown sugar
• 1/4 cup + 1 tbsp white sugar
• 1/2 tsp cinnamon
• 6 tbsp butter softened

For the filling

• 1/4 cup dark brown sugar
• 1/2 tsp cinnamon

Equipment

9x9 Baking Pan

Parchment Paper

Cookie Scooper

Gram Scale

Spatula

Whisk

Instructions

 

• Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Combine brown sugar and cinnamon in a small bowl and set aside. This will be used in the filling.
  1/4 cup dark brown sugar, 1/2 tsp cinnamon

For the streusel

• In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and softened butter. Using a fork or your hands, mix this until combined and crumble the streusel into smaller and larger pieces. Set aside in the fridge when done.
  1 cup all-purpose flour, 1/4 cup + 1 tbsp dark brown sugar, 1/4 cup + 1 tbsp white sugar, 6 tbsp butter, 1/2 tsp cinnamon

For the cake

• In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
  2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp cornstarch, 1/4 tsp salt
• In a large bowl, add oil, butter, and brown sugar. Whisk until well combined. Then add in the eggs, sour cream, and vanilla. Continue whisking until nice and smooth, and the mixture is lighter in colour and has a bit of bubbles.
  1/4 cup butter, 1/3 cup oil, 3/4 cups dark brown sugar, 2 eggs, 3/4 cups full-fat sour cream, 1 tbsp vanilla
• Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft cake batter. Don't over-mix!
• In a small bowl, add fresh (or frozen) blueberries. Take 1 tbsp of flour and sprinkle it in top. Evenly distribute the flour around, making sure the blueberries are all coated in it. Tossing the blueberries in flour helps prevent them from sinking.
  1 1/2 cups fresh blueberries
• Add half of the batter into your prepared pan and spread evenly. Then sprinkle all of the cinnamon sugar topping, about 4-5 tbsp of the streusel, and 1/2 of the blueberries. Add the remaining half of your batter as evenly as possible, it doesn't have to be perfect. Then sprinkle the rest of your blueberries and streusel on top. I recommend dolloping the batter using a cookie scooper. This helps to evenly distribute the batter without disturbing the filling layer!
• Bake the cake for 45-60 minutes, or until a toothpick inserted comes out dry. Mine took 55 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.
• This blueberry coffee cake is so good! Store the cake in an airtight container and it can be kept on your counter for a few days or in the fridge for a week.

Video

Nutrition

Serving: 1sliceCalories: 351kcalCarbohydrates: 58gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 38mgSodium: 172mgPotassium: 117mgFiber: 1gSugar: 25gVitamin A: 81IUVitamin C: 0.01mgCalcium: 93mgIron: 2mg

Keyword blueberry coffee cake, blueberry sour cream coffee cake

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