Go Back
A perfect square slice of moist blueberry coffee cake on a white plate, showcasing the juicy blueberries and crumb topping.

Blueberry Coffee Cake Recipe (Easy & Moist)

The best Blueberry Coffee Cake recipe! This easy, from-scratch cake is incredibly moist, full of juicy blueberries, and topped with a perfect cinnamon streusel. A perfect breakfast, brunch, or dessert treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2 cups all-purpose flour plus 1 tbsp for tossing blueberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream, at room temperature
  • 1 1/2 cups blueberries, fresh or frozen

Equipment

  • 1 9x9 inch baking pan
  • 3 Mixing Bowls
  • 1 Stand mixer or hand mixer

Instructions
 

  1. Make the Streusel: In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Cut in the cold butter with a pastry blender or your fingers until it resembles coarse crumbs. Refrigerate until needed.
  2. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
  4. Cream Butter & Sugar: In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla and sour cream.
  6. Combine Batter: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
  7. Add Blueberries: Gently toss the blueberries with 1 tablespoon of flour, then fold them into the batter.
  8. Assemble and Bake: Spread the batter into the prepared pan. Sprinkle the chilled streusel topping evenly over the top. Bake for 45-55 minutes, until a tester inserted into the center comes out with moist crumbs.
  9. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

Room Temperature Ingredients: For the moistest cake, ensure your butter, eggs, and sour cream are at room temperature.
Storing: Store the coffee cake in an airtight container at room temperature for up to 3 days.
Frozen Blueberries: If using frozen blueberries, do not thaw them before adding them to the batter to prevent the batter from turning purple.
QR Code linking back to recipe