Why Make This Recipe

Blueberry coffee cake is a delightful treat that combines the sweet, juicy burst of blueberries with a soft and fluffy cake. This recipe is perfect for breakfast, brunch, or an afternoon snack. The combination of the crumbly topping and moist cake makes it hard to resist. Plus, it’s simple enough for beginners and allows for a fun experience in the kitchen. Whether you’re serving it to family or friends, this blueberry coffee cake is sure to impress everyone.

How to Make Blueberry Coffee Cake

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream (or plain Greek yogurt)
1½ cups fresh or frozen blueberries (do not thaw if frozen)
1 tbsp flour (to coat blueberries)
½ cup light brown sugar (packed)
½ cup all-purpose flour (for crumb topping)
1 tsp ground cinnamon
¼ cup unsalted butter (melted, for crumb topping)
½ cup powdered sugar (optional glaze)
1–2 tbsp milk or cream (optional glaze)
¼ tsp vanilla extract (optional glaze)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
Make the crumb topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add melted butter to this mixture and stir until it becomes crumbly. Set it aside.
Combine dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that your cake rises well.
Mix the wet ingredients: In a larger bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Start with the dry ingredients, adding a bit, then some sour cream, and repeat until everything is just mixed together.
Prepare the blueberries: Toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent the blueberries from sinking in the batter. Gently fold the blueberries into the batter.
Spread the batter: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping generously over the surface of the batter.
Bake: Place the pan in the preheated oven and bake for 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for about 20 minutes. If you want to add an optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle this over the cooled cake before serving.

How to Serve Blueberry Coffee Cake

Blueberry coffee cake is best enjoyed warm or at room temperature. Slice it into squares or wedges and serve it on a nice plate. It’s perfect for breakfast with a cup of coffee or tea. You can also serve it as a dessert with a scoop of vanilla ice cream on the side. To add a refreshing touch, toss a few fresh blueberries on the plate for garnish.

How to Store Blueberry Coffee Cake

To store leftovers, let the cake cool completely. Then place it in an airtight container at room temperature for up to 2 days. If you want to keep it fresh for longer, you can refrigerate it for about a week. Alternatively, to preserve it even longer, freeze the cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To enjoy, thaw it in the refrigerator overnight and then reheat in the microwave or oven if preferred.

Tips to Make Blueberry Coffee Cake

Be Gentle with Blueberries: When you fold in the blueberries, do it carefully to avoid breaking them. This helps maintain the nice blue color and gives lovely bursts of flavor throughout the cake.
Use Room Temperature Ingredients: For the best results, ensure your butter, eggs, and sour cream are at room temperature. This allows for better mixing and a more consistent texture in your cake.
Check for Doneness: Different ovens can vary in temperature. Check your cake a few minutes before the recommended baking time. If the toothpick comes out clean, it’s done!
Experiment with Flavors: Feel free to add a teaspoon of lemon zest to the batter for a fresh citrus flavor that pairs well with the blueberries.

Variation

Lemon Blueberry Coffee Cake: Add the zest of one lemon to the batter for an added zing. The brightness of lemon complements the blueberries well.

Mixed Berry Coffee Cake: Replace half or all of the blueberries with other berries like raspberries, blackberries, or strawberries for different flavor profiles.

Nutty Topping: Mix in chopped nuts (like pecans or walnuts) into the crumb topping for an added crunch and depth of flavor.

FAQs

Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries without thawing them first. Just coat them in flour as directed to prevent them from sinking in the batter.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the cake a day ahead and store it overnight. It’s a great option for events like brunch where you want to save time.
Can I substitute Greek yogurt for sour cream?
Yes, plain Greek yogurt is an excellent substitute for sour cream and will give the cake a similar consistency and flavor.
How can I add more sweetness?
If you prefer a sweeter cake, consider adding an extra couple of tablespoons of sugar to the batter or making the glaze with more powdered sugar.
What should I do if my cake is too dry?
Make sure not to overmix the batter and check the baking time. An overbaked cake can become dry, so be careful to pull it from the oven as soon as a toothpick inserted comes out clean.

With these instructions and tips, you’re well on your way to baking a scrumptious blueberry coffee cake! Enjoy sharing this delightful treat with your loved ones, and happy baking!

Blueberry Coffee Cake

Author: mohamadalaoui
Total Time: 60 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful blueberry coffee cake with a crumbly topping, perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Scale

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream (or plain Greek yogurt)
1½ cups fresh or frozen blueberries (do not thaw if frozen)
1 tbsp flour (to coat blueberries)
½ cup light brown sugar (packed)
½ cup all-purpose flour (for crumb topping)
1 tsp ground cinnamon
¼ cup unsalted butter (melted, for crumb topping)
½ cup powdered sugar (optional glaze)
1–2 tbsp milk or cream (optional glaze)
¼ tsp vanilla extract (optional glaze)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
Make the crumb topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add melted butter to this mixture and stir until it becomes crumbly. Set it aside.
Combine dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the wet ingredients: In a larger bowl, beat the softened butter and granulated sugar together until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream.
Prepare the blueberries: Toss the blueberries with 1 tablespoon of flour to coat them lightly. Gently fold the blueberries into the batter.
Spread the batter: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping generously over the surface.
Bake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for about 20 minutes. If you want to add an optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the cooled cake.

Notes

Best enjoyed warm or at room temperature. Add fresh blueberries for garnish.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 20g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg

Keywords: blueberry coffee cake, breakfast, dessert, easy baking, brunch recipes