Go Back
+ servings
A side view of two slices of blueberry coffee cake on a speckled plate. Fresh blueberries rest in the foreground.
Print Pin
5 from 1 vote

Blueberry Coffee Cake

Moist, fluffy, and bursting with blueberries in every bite, this blueberry coffee cake is the perfect addition to your weekend brunch menu! 
Course Breakfast, Dessert
Cuisine American
Keyword blueberry coffee cake, coffee cake
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 15 slices
Author Danielle

Ingredients

Crumb Topping

  • ½ cup (100 grams) packed light or dark brown sugar
  • ¾ cup (95 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (85 grams) unsalted butter (softened)

Blueberry Cake

  • 2 cups (250 grams) all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (115 grams) unsalted butter (softened)
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup (240 grams) sour cream or plain Greek yogurt (room temperature)
  • 1 ½ teaspoons pure vanilla extract
  • 1 and ¼ cups (200 grams) fresh blueberries

Instructions

  • Preheat the oven to 350°F (180°C). Spray a 9x13-inch pan with nonstick cooking spray and set aside.
  • To make the topping: Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly. Cover and transfer to the refrigerator while you prepare the cake.
  • To make the blueberry cake: In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt until well combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together until light and fluffy (about 3 to 4 minutes).
  • Mix in the eggs, one at a time, until fully incorporated, then mix in the sour cream and vanilla extract, stopping to scrape down the sides of the bowl as needed.
  • Mix in the dry ingredients until just combined, the batter will be very thick. Gently fold in the blueberries until fully incorporated.
  • Scoop the batter into the prepared pan and smooth it out. Remove the topping from the refrigerator and sprinkle it on top of the cake.
  • Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and cool on a wire rack in the pan for at least 45 minutes to 1 hour, then slice and enjoy!

Notes

Storage Instructions: Cake may be stored in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds, if desired.
Freezing Instructions: Wrap individual slices in plastic wrap, then freeze in a large freezer bag or freezer-friendly storage container for up to 3 months. Thaw to room temperature or reheat in the microwave before serving.
Blueberries: I prefer to use fresh blueberries, but you may also use frozen blueberries. If using frozen, do not thaw them and make sure to gently fold them into the batter.