Description
This blueberry coffee cake recipe is moist, fluffy, and packed with juicy blueberries. Topped with a buttery cinnamon streusel, it’s perfect for breakfast, brunch, or a cozy treat any time of day.
Ingredients
1/2 cups all-purpose flour 1/2 tsp baking soda
1/2 tsp baking powder 1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs 1 tsp vanilla extract
1/2 cup sour cream
1/4 cups fresh or frozen blueberries (tossed in 1 tsp flour) Streusel Topping:
1/3 cup brown sugar
1/2 cup all-purpose flour
1/2 tsp cinnamon
1/4 cup melted butter
Instructions
1. Preheat the oven to 350°F (175°C) and line an 8×8 or 9×9 inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until fluffy.
4. Beat in eggs, then mix in vanilla and sour cream.
5. Stir in dry ingredients until just combined.
6. Fold in the blueberries gently.
7. Pour the batter into the prepared pan and smooth the top.
8. Mix all streusel topping ingredients and sprinkle evenly on top.
9. Bake for 35–40 minutes until golden and a toothpick comes out clean.
10. Let cool slightly before slicing and serving.
Notes
Use frozen blueberries without thawing—coat in flour first. Add lemon zest for brightness. Store airtight for 3 days or refrigerate up to 5. Freezes well for up to 2 months—wrap slices individually.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg