Blueberry Coffee Cake

This moist and delicious Blueberry Coffee Cake has a decadent crumb topping that is heavenly. Plus, the entire coffee cake is drizzled with the best glaze. Whether you serve this for brunch or dessert, it is sure to impress!

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I have always been a fan of coffee cake and this recipe for Blueberry Coffee Cake is a definite winner. You will also like Banana Coffee Cake. As a busy mom, I have been making this recipe for years and it’s so easy along with Coffee Cookies and Coffee Cake Cookies.

The entire recipe is so versatile and you can use fresh or frozen blueberries. I love that option because it means I can enjoy this year round. And trust me, you will want to make this all the time. This coffee cake is an amazing baked recipe.

What is the Difference between a Crumb Cake and a Coffee Cake?

Coffee cakes have less crumble topping and the cake tends to be moister. Crumb cakes have more topping and the cake texture is crunchier.

Both coffee cake recipes are very similar and delicious.

Ingredients

Cake

• Sour Cream. This gives the cake its moist texture and make sthe best sour cream coffee cake.
• Lemon Juice. Try to use fresh lemon juice if possible.
• Baking Soda. Also use one of the Best Baking Soda Substitutes.
• Fresh or Frozen Blueberries. Either option is good but make sure to drain the frozen berries before using.

Crumb Topping

• All-purpose Flour. Don’t use self-rising flour.
• Unsalted Butter. Soften the butter at room temperature to make it easier to use.

Glaze

• Powdered Sugar. If the powdered sugar is lumpy, sift until smooth.
• Milk. Adjust the amount based on the desired consistency.

Scroll to the recipe card and find the complete list of ingredients.

How to Make Blueberry Coffee Cake

• Step 1. Heat Oven and Prepare baking pan – Preheat oven to 350 degrees. Next, spray baking pan with cooking spray. You can use either a 9-inch springform pan or 13×9 baking dish.

Step 2. In a large mixing bowl, cream butter until light and fluffy. Add sour cream, vanilla extract and add the eggs, cream until well combined.

Step 3. Add zest and juice, mix well. Gradually add dry ingredients to wet ingredients. You will need to reserve 1-2 teaspoons of dry ingredients.

Step 4. In a small bowl, add blueberries and reserved flour mixture and toss to coat. This will help prevent the blueberries from sinking to the bottom while cooking. Then gently fold blueberries into the mixture, being careful not to break the berries.

Step 5. Pour the cake batter evenly into the prepared pan.

Step 6. Combine the crumb toppings ingredients in a bowl. Once the sugar, flour and cinnamon have been mixed together, cut in the butter. Then sprinkler of the cake mixture.

Step 7. Bake the cake. While it bakes, make the glaze. In a small bowl, whisk together ingredients for glaze until smooth and thin. Drizzle over warm coffee cake then allow to cool on wire rack.

What to Serve with Blueberry Coffee Cake?

This blueberry coffee cake can be served for breakfast, brunch or as a dessert. This coffee cake can be served by itself or with one of these easy sides.

• Coffee
• Milk
• Bacon
• Fruit

Storage

Place leftover blueberry coffee cake in a container. Make sure the coffee cake is covered with a lid or plastic wrap. You can leave at room temperature for up to 4 days.

Feel free to freeze the blueberry coffee cake so it can last up to 4 months. Place the blueberry coffee cake in a freezer safe container and store in the freezer.

When ready to serve again, thaw the blueberry coffee cake in the fridge and serve.

How long will Blueberry Coffee Cake last?

If stored at room temperature the blueberry coffee cake will last about 4 days. If you want it to last longer, you can freeze the coffee cake. It will last about 4 months in the freezer

Pro Tips

• Blueberries – You can make this coffee cake with fresh blueberries or frozen blueberries. Gently mix in the blueberries to the cake batter. You want to try your best not to burst the blueberries.
• Crumble Topping – Feel free to make the crumble topping with brown sugar instead of white sugar. You can also mix the two as long as equals ½ cup.
• Baking Pan – You can make this coffee cake in a 13×9 pan or a spring foam pan. Make sure to spray the pan with cooking spray for easy clean up.
• Flour Blueberries – Before mixing in the blueberries into the cake batter, make sure to mix the flour and blueberries together. This prevents the blueberries dropping into the batter.
• Glaze – You can add flavor to the glaze. We recommend adding in lemon juice and lemon zest for added flavor and color to the glaze.
• Mixing Ingredients – We recommend mixing ingredients with a stand mixer or a hand held mixer.

Try these other Blueberry Dessert recipes

• Easy Blueberry Sauce Recipe
• Easy Blueberry Dump Cake Recipe
• Apple Blueberry Pie
• For more easy ideas check out Easy Blueberry Desserts Recipes

Make this Blueberry Coffee Cake Recipe for a great dessert or brunch. Don’t forget to leave a comment once you try it.

Review Pin Print

Blueberry Coffee Cake

4.89 from 17 votes

This moist Blueberry Coffee Cake has a decadent crumb topping that is heavenly. Plus, the entire coffee cake is drizzled with the best glaze.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 8

Cuisine American

Course Dessert

Calories 674

Author Carrie Barnard

Ingredients

1x2x3x

• ▢ ¾ cup 1 + ½ sticks unsalted butter, softened
• ▢ 3 large eggs room temperature
• ▢ 1 ½ cups sour cream
• ▢ 1 tablespoon vanilla extract
• ▢ 1 teaspoon lemon zest
• ▢ 2 tablespoons lemon juice
• ▢ 2 ¼ cups all-purpose flour
• ▢ 1 ¼ cups granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 cups fresh or frozen blueberries
• ▢ Crumb Topping:
• ▢ ½ cup granulated sugar
• ▢ ⅓ cup all-purpose flour
• ▢ ½ teaspoon cinnamon
• ▢ ¼ cup unsalted butter softened
• ▢ Glaze:
• ▢ ½ cup powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 1 -2 teaspoons milk depending on consistency

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Instructions

• Preheat oven to 350 degrees F
• Spray baking pan with cooking spray – can use 9 inch springform pan or 13×9 baking dish
• In a large bowl, cream butter until light and fluffy
• Add sour cream, vanilla extract and eggs, cream until well combined
• Add zest and juice, mix well
• In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt
• Gradually add dry ingredients to wet ingredients, reserve 1-2 teaspoons of dry ingredients
• In a small bowl, add blueberries and reserved flour mixture and toss to coat. This will help prevent the blueberries from sinking to the bottom while cooking
• Gently fold blueberries into mixture, being careful not to break the berries
• Spread evenly into prepared pan
• Crumb Topping:
• In a medium bowl, whisk together sugar, flour and cinnamon
• Cut in butter with fork until topping is crumbly
• Sprinkle over coffee cake
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean
• Remove from oven on to cooling rack
• If using springform pan, remove from pan onto platter
• Glaze:
• In a small bowl, whisk together ingredients for glaze until smooth and thin
• Drizzle over warm coffee cake
• Serve warm or room temperature
• Store leftovers in airtight container

Nutrition Facts

Calories 674kcal, Carbohydrates 90g, Protein 8g, Fat 32g, Saturated Fat 12g, Cholesterol 99mg, Sodium 474mg, Potassium 256mg, Fiber 2g, Sugar 56g, Vitamin A 555IU, Vitamin C 6mg, Calcium 109mg, Iron 2mg

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