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Fresh blueberry crumble cake slice on a white plate with whole blueberries and a whole blueberry crumble cake in the background.

Blueberry Coffee Cake

This moist and tender blueberry coffee cake is bursting with juicy blueberries and topped with a buttery cinnamon crumb. Perfect for breakfast, brunch, or an afternoon snack, it’s a classic treat that never goes out of style and is freezer-friendly for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 9 slices
Calories 320 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (halal)
  • 1 cup sour cream or plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • 1/3 cup brown sugar (for streusel)
  • 1/3 cup all-purpose flour (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons unsalted butter, cold and cubed (halal, for streusel)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or line with parchment paper.
  • In a large bowl, whisk together 2 cups flour, granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together melted butter, sour cream (or Greek yogurt), eggs, and vanilla extract until smooth.
  • Pour wet ingredients into the dry ingredients and mix gently until just combined; do not overmix.
  • Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
  • Spread the batter evenly in the prepared pan.
  • For the streusel topping, mix 1/3 cup brown sugar, 1/3 cup flour, and cinnamon in a small bowl. Add the cold cubed butter and cut in with a fork or fingers until crumbly.
  • Sprinkle the streusel topping evenly over the batter.
  • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 60mgSodium: 240mgFiber: 1gSugar: 22g
Keyword Blueberry Coffee Cake, Breakfast Cake, Brunch, Budget-Friendly Recipes, Coffee Cake, Healthy Comfort Food, High Protein Meals, Meal Prep, Streusel
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