This blueberry coffee cake is soft, moist, and studded with blueberries. It’s topped with a crunchy cinnamon streusel and sweet vanilla glaze. It’s incredibly easy to make and even more scrumptious to eat! A slice of blueberry coffee cake on a vintage floral plate.

Why this recipe is so great:

  • Perfect texture – The cake is soft, moist, and filled with jammy blueberry bits. The topping is crispy, like tender cookie crumbles, providing a perfect contrast to the cake.
  • Great taste – Loaded with fruit, this cake is packed with a sweet-fragrant blueberry flavor. It’s also rich and buttery with notes of vanilla, cinnamon, and brown sugar.
  • Can be made in advance – This cake can be made up to a day in advance as it keeps well tightly wrapped or stored in an airtight container at room temperature.
  • Here are some reviews:

“I made this for our Sunday brunch and it was so good. My husband and son in particular love blueberry coffee cakes and loved this one. I was very surprised at the height of the cake and how generous the servings were. Wonderfully dense (in a good way!) and perfect with our omelets.” – Elizabeth

“I made this blueberry coffee cake to serve my neighbors with coffee as we have our coffee together most mornings.  They all loved it!  I will definitely be making it again.  They are already asking for it again!  Thank you.  I love your recipes.” – Barbara

A whole blueberry crumb cake on a white plate.

How to make blueberry coffee cake:

(the ingredient amounts are listed in the printable recipe card further below)

a picture collage of how to make blueberry crumb cake

  1. Mix together the flour, granulated sugar, brown sugar, cinnamon, and salt for the streusel in a medium bowl. Stir in the melted butter until all is moistened. Set aside for later use.
  2. Toss together the flour, baking powder, and salt for the cake. Set aside as well.
  3. In a large bowl, cream together the butter and granulated sugar. Mix in the eggs, sour cream, and vanilla extract.
  4. Stir in the flour mixture until just combined. Then fold in the blueberries.
  5. Spoon the cake batter into a greased 9″ springform pan.
  6. Sprinkle the streusel over top. Bake at 350F for 45-55 or until a toothpick inserted into the center comes out clean.

blueberry coffee cake topped with streusel ready to be baked

How to tell when the cake is done:

This cake is done when a toothpick inserted into the center comes out clean AND the center feels firm when lightly pressed. You want to make sure the middle of the cake is slightly springy and gives a bit of resistance to truly know it’s done.

How to store blueberry coffee cake:

Tightly cover in saran wrap or place in an airtight container and store at room temperature for 2-3 days or in the fridge for up to 5 days.

How to freeze blueberry coffee cake:

Cool completely and do not glaze. Double wrap in aluminum foil or saran wrap. Place in a large heavy-duty ziplock bag and store in the freezer for up to 3 months. Let thaw overnight on the counter and glaze before serving.

Using frozen blueberries:

You can use frozen blueberries if you don’t have any fresh blueberries available. Use straight from frozen and bake for about 1 hour or until the center of the cake springs back when lightly pressed. Loosely cover with foil if the streusel or edges of the cake start to brown too quickly.

A slice of blueberry streusel cake on a white floral plate with a piece on a fork.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Blueberry Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 5 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 10-12
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This blueberry coffee cake is soft, moist, and studded with blueberries. It’s topped with a crunchy cinnamon streusel and sweet vanilla glaze.

Ingredients

Crumb Topping

  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) lightly packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 5 tbsp (75ml) unsalted butter, melted

Cake

  • 2 cups (250g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (114g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or plain yogurt
  • 2 tsp vanilla extract
  • 2 cups blueberries, fresh or frozen (see note below if using frozen)

Glaze

  • 1/2 cup (60g) powdered sugar
  • 1/8 tsp vanilla extract
  • 2 tbsp milk or cream

Instructions

  1. Preheat oven to 350F and grease a 9″ springform pan.
  2. In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted butter until all is moistened. Set aside.
  3. In another medium bowl, toss together the flour, baking powder, and salt for the cake. Set aside as well.
  4. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  5. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
  6. Stir in the flour mixture until just combined. Gently fold in the blueberries.
  7. Spread the batter into the prepared springform pan. Evenly sprinkle the streusel over top.
  8. Bake for 45-55 or until a toothpick inserted into the center comes out clean AND the center feels firm when lightly pressed. Let cool before glazing.
  9. Whisk all of the glaze ingredients together in a small bowl. Drizzle over cake before serving.

Notes

Leftovers can be tightly wrapped in saran wrap or place in an airtight container and store at room temperature for 2-3 days or in the fridge for up to 5 days.

How to freeze:

Cool completely and do not glaze. Double wrap in aluminum foil or saran wrap. Place in a large heavy-duty ziplock bag and store in the freezer for up to 3 months. Let thaw overnight on the counter and glaze before serving.

Using frozen blueberries:

You can use frozen blueberries if you don’t have any fresh blueberries available. Use straight from frozen and bake for about 1 hour or until the center of the cake springs back when lightly pressed. Loosely cover with foil if the streusel or edges of the cake start to brown too quickly.

Substitutions:

  • unsalted butter – salted butter (just omit the salt)
  • brown sugar – granulated sugar
  • all-purpose flour – cake flour or self-rising flour (omit the baking soda)
  • sour cream – plain yogurt or buttermilk
  • springform pan – 9″ deep dish cake pan

Nutrition

  • Serving Size:
  • Calories: 358
  • Sugar: 26.1 g
  • Sodium: 145.5 mg
  • Fat: 14.9 g
  • Carbohydrates: 51.4 g
  • Protein: 5.2 g
  • Cholesterol: 67.5 mg

Recipe adapted from Barbara Bakes.