Blueberry Coffee Cake
Updated
Updated
Including fresh blueberries and sour cream, this Blueberry Coffee Cake is moist and tender, with an irresistible sweet and crunchy pecan-streusel topping.
In addition to our lemon blueberry scones and blueberry puff pastry tarts, this snack cake is a must for a simple morning treat with the family or when serving guests.
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Fresh Blueberry Coffee Cake Recipe
Like my rhubarb coffee cake and cinnamon streusel coffee cake, this recipe for blueberry coffee cake can be enjoyed for breakfast, brunch, or dessert. It’s truly an anytime snack cake.
This coffee cake features tart, plump, and juicy blueberries, tangy sour cream, and a cinnamon streusel laced with pecans. Every bite is filled with texture and flavor and it takes just minutes to prepare.
Why You’ll Love This Blueberry Sour Cream Coffee Cake
- Super moist & tender. Using milk and sour cream in this blueberry coffee cake results in a super moist cake with a soft, tender crumb.
- Great way to use fresh blueberries. While you can use frozen berries, this coffee cake is one of my favorite ways to use fresh blueberries. The tart flavor pairs so well with the sweet streusel topping.
- Easy to make. Coffee cake is a favorite treat because it’s always so easy to make. Combine the streusel ingredients, combine the cake ingredients, layer them in a pan, and bake. So simple.
Ingredients Needed
This blueberry sour cream coffee cake is made with fresh blueberries and pantry staples.
(Scroll below to the printable recipe card for details and measurements.)
- Flour – Use the spoon and level technique for accurate measure.
- Baking Powder & Baking Soda – These are both leavening agents to give the cake some lift.
- Salt – Boosts the other flavors.
- Unsalted butter – Softened but not melted.
- Sugar – For sweetness and to properly cream the butter.
- Eggs – Provides richness and structure to the batter.
- Vanilla – Just a little bit adds a nice touch of flavor to the batter and glaze.
- Sour cream – This makes the cake super moist and adds a touch of tanginess. Greek yogurt can be used as a substitute if preferred.
- Whole milk – I added 1/4 cup of milk for a softer crumb, you can add or omit it completely.
- Blueberries – Use fresh blueberries for the best flavor. If fresh blueberries are not available, you can use the frozen ones, make sure to thaw and pat them dry before folding them into the batter to prevent excess moisture.
- Streusel topping – Flour, granulated and brown sugar, cinnamon, unsalted butter, chopped pecans, salt.
- Glaze (optional) – Powdered sugar, milk, and vanilla.
How To Make Blueberry Coffee Cake
Here’s an overview of how to make this blueberry coffee cake.
(Scroll below to the printable recipe card for details and measurements.)
- Make the batter. Whisk together the dry ingredients. Cream the butter and sugar until light and fluffy then beat in the eggs one at a time, followed by the vanilla. Alternate adding the dry ingredients with the sour cream. Add the milk then mix until combined. Fold in the blueberries. Pour the batter into a greased 8×8 square baking pan.
- Make the streusel. Combine the dry streusel ingredients then cut in the cold butter until crumbly. Stir in the pecans. Sprinkle over the batter.
- Bake. Bake at 350F for 45-55 minutes, until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
- Add the glaze. Whisk together the powdered sugar, milk, and vanilla extract. Add more milk if needed to thin the glaze. Drizzle over the coffee cake and add some more fresh blueberries if desired.
Tips & Variations
Here are a few fun variations and tips for making your blueberry sour cream coffee cake.
- Add lemon. Lemon blueberry coffee cake is a popular variation. You can add lemon zest to the batter for a citrusy flavor.
- Use a different berry. Instead of blueberries, you can add strawberries, raspberries, or blackberries.
- Try different nuts. Feel free to experiment with different nuts in the streusel for added variety. Or just simply omit, if preferred.
- You can make the streusel topping in advance and store it in the refrigerator. Sprinkle it over the batter just before baking.
Proper Storage
- Room temperature. Blueberry sour cream coffee cake can be stored at room temperature in an airtight container for 1-2 days.
- Fridge. To keep this dessert longer, store it in an airtight container in the fridge for 5-7 days.
- Freezer. To freeze the entire blueberry coffee cake or individual slices, wrap them tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. The coffee cake can be frozen for to 2-3 months.
More Blueberry Recipes
- Lemon Blueberry Scones
- Blueberry Buckle
- Blueberry Dump Cake
- Easy Blueberry Muffins
- Blueberry Cobbler
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Blueberry Coffee Cake
Ingredients
FOR THE CAKE
- 2 cups all-purpose flour, , spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, , softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
- 1 & 1/2 cups fresh blueberries, , plus more for garnish
FOR THE STREUSEL
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, , cubed
- 1/3 cup pecans, , chopped
- 1/4 teaspoon salt
FOR THE GLAZE
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8-inch square baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, using a handheld electric mixer, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry and wet ingredients, alternating with the sour cream, then add milk. Mix until just combined. Gently fold in the blueberries.
- Spread the cake batter into the prepared baking pan.
- Make the streusel topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry blender to mix until crumbly. Stir in the chopped pecans to the mixture. Sprinkle over the batter.
- Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. The streusel topping should be golden brown.
- Allow the coffee cake to cool completely on a wire rack.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, adjust by adding a bit more milk if needed. Once the coffee cake is completely cooled, drizzle over the top.
- Slice the blueberry coffee cake into squares and serve.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I’ve made this a few times now. This recipe is perfection.
Ticks all our boxes for yummy coffee cake. Not too sweet, has fruit, and nuts and a crunchy topping. It’s going to be good at afternoon tea as well.