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Close up of a slice of blueberry coffee cake
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Blueberry Coffee Cake

Including fresh blueberries and sour cream, this Blueberry Coffee Cake is moist and tender, with an irresistible sweet and crunchy pecan-streusel topping.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry coffee cake, blueberry coffee cake recipe, blueberry sour cream coffee cake
Servings: 10 small squares (or bigger depending how you cut it)

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 8x8-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

Add lemon. 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.
Storage. Proper storage for countertop, fridge, or freezer is included in the article.

Nutrition

Calories: 564kcal | Carbohydrates: 76g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 261mg | Potassium: 190mg | Fiber: 2g | Sugar: 45g | Vitamin A: 794IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg