Description

Blueberry Coffee Cake is a moist, tender cake loaded with juicy blueberries and topped with a buttery cinnamon crumb. This easy homemade coffee cake is perfect for breakfast, brunch, or dessert, delivering bakery-style results in just one hour.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream or Greek yogurt
1 1/2 cups fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
1/2 cup brown sugar
1/2 cup all-purpose flour (for crumb topping)
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Instructions

Preheat oven to 350°F and grease or line a 9-inch baking pan.
In a bowl, mix flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients and sour cream, mixing just until combined.
Toss blueberries with 1 tablespoon flour and gently fold into batter.
Spread batter evenly into prepared pan.
Mix brown sugar, flour, cinnamon, and melted butter to form crumbs.
Sprinkle crumb topping evenly over batter.
Bake for 40–45 minutes until a toothpick inserted comes out clean.
Cool for at least 20 minutes before slicing and serving.

Notes

Tossing blueberries in flour helps prevent sinking. For extra crunch, chill the crumb topping briefly before baking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 280mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1.5g
Protein: 5g
Cholesterol: 65mg

Keywords: blueberry coffee cake, easy coffee cake, blueberry crumb cake, breakfast cake recipe