This blueberry coffee cake is soft, moist, and studded with blueberries. It’s topped with a crunchy cinnamon streusel and sweet vanilla glaze.
- 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
- 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)
- 1/2 cup (60g) powdered sugar
- 1/8 tsp vanilla extract
- 2 tbsp milk or cream
- Preheat oven to 350F and grease a 9″ springform pan.
- 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.
- In another medium bowl, toss together the flour, baking powder, and salt for the cake. Set aside as well.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- 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.
- Stir in the flour mixture until just combined. Gently fold in the blueberries.
- Spread the batter into the prepared springform pan. Evenly sprinkle the streusel over top.
- 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.
- Whisk all of the glaze ingredients together in a small bowl. Drizzle over cake before serving.
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.
- 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
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: blueberry coffee cake recipe, blueberry crumb cake, blueberry streusel cake