Moist Blueberry Coffee Cake Recipe with Crumb Topping

Easy and delicious Blueberry Coffee Cake is perfect for breakfast or dessert. Made with sour cream for a tender crumb, filled with fresh blueberries and finished with a cinnamon streusel, this cake will quickly become a family favorite.

There’s something comforting about coffee cake, and this blueberry version is no exception. It’s simple to make, similar to a basic cake batter, but studded with juicy blueberries and topped with a cinnamon-sugar streusel. Serve it for breakfast with a cup of coffee or enjoy it as a sweet end to a meal.

Recipe features

• A classic coffee cake base with fresh blueberries folded into the batter.
• A crunchy cinnamon-sugar streusel on top for added texture and flavor.
• Sour cream in the batter keeps the cake moist and tender.

Ingredients

Flour – All-purpose flour. For a gluten-free option, use a 1:1 gluten-free baking flour.

Butter – Unsalted and softened. If using salted butter, omit the additional salt in the recipe.

Sugar – Granulated cane sugar. You can substitute coconut sugar or a monk fruit blend for a less sweet result.

Eggs – Regular eggs. For an egg-free alternative, try two flax eggs (2 tbsp ground flaxseed + 5 tbsp water).

Sour cream – Adds moisture and tenderness. Greek yogurt works well as a substitute.

Vanilla extract – For best flavor, use pure vanilla extract.

Blueberries – Fresh blueberries are preferred. Frozen berries can add extra moisture and affect texture.

Instructions

Step 1: Prep. Preheat the oven to 375°F. Line a 9×9 (or 8×8) pan with parchment paper, leaving about a 1-inch overhang to lift the cake out easily.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Cream wet ingredients. In a large bowl, cream the softened butter and sugar for about 1 minute. Add the eggs, sour cream, and vanilla, and mix until smooth.

Step 4: Combine. Add the dry ingredients to the wet and gently fold with a rubber spatula until the flour is incorporated. Fold in the blueberries. The batter will be thick; spraying the spatula lightly with nonstick spray can help spread it in the pan. Transfer the batter to the prepared pan.

Step 5: Make the streusel topping. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add cold, cubed butter and use your fingers to rub it in until the mixture forms coarse crumbs (about 1–2 minutes). Sprinkle the streusel evenly over the batter and gently press it in.

Step 6: Bake. Bake for 42–48 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes before lifting it out and slicing. Serve warm or at room temperature.

Tips and FAQs

• Use butter rather than coconut oil since creaming butter and sugar creates the best texture for this cake.
• Leaving a 1-inch parchment overhang makes it easy to lift the cake from the pan once cooled.
• Warm slices briefly in the microwave for 10–12 seconds if you prefer a cozy, just-baked feel. A thin smear of butter is optional and delicious.

Why add sour cream?

Sour cream adds moisture and tenderness to the crumb, preventing the cake from turning out dry. If you prefer not to use sour cream, Greek yogurt is a suitable substitute.

What pairs well with coffee cake?

This cake pairs nicely with coffee, tea, or simple breakfast drinks and light sides like yogurt, fruit, or a smoothie.

Storage

Room temperature: Wrap leftovers tightly in plastic wrap or foil and keep at room temperature for up to 3 days.

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: After cooling completely, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

More blueberry recipes

• Almond flour blueberry muffins
• Chocolate blueberry smoothies
• Almond flour blueberry scones

If you make this recipe, please leave a comment and star rating. Thanks!