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Blueberry Coffee Cake

Moist, tender blueberry coffee cake with a buttery cinnamon streusel on top. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea—freezer-friendly and crowd-pleasing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9 slices
Calories 320 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment, leaving overhang, and lightly grease.
  • In a large bowl whisk together 2 cups flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl whisk the melted butter, sour cream (or Greek yogurt), eggs, and vanilla until smooth.
  • Pour the wet ingredients into the dry and gently mix until just combined; do not overmix.
  • Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
  • Spread the batter evenly in the prepared pan.
  • Make the streusel: In a small bowl combine brown sugar, flour, and cinnamon. Cut in the cold cubed butter with a fork until coarse, pea-sized crumbs form.
  • Sprinkle the streusel evenly over the batter.
  • Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 15 minutes. Lift out using the parchment overhang, slice into 9 squares, and serve warm or at room temperature.
  • Storage: Cover and keep at room temperature up to 2 days or refrigerate up to 5 days. Freeze individually wrapped slices up to 2 months.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 240mgFiber: 1gSugar: 22g
Keyword Baking, Blueberry Coffee Cake, Brunch, Easy Recipe, Streusel
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