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Macro shot of a thick, golden-brown buttery streusel crumb topping with visible sugar crystals on a Blueberry Coffee Cake.

Ultimate Bakery-Style Blueberry Coffee Cake

This ultimate Blueberry Coffee Cake features a dense, golden-yellow sponge, burst jammy blueberries, and a thick, golden-brown buttery streusel topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Coffee Cake Ingredients
  • 1 cup all-purpose flour 120g
  • 1/2 cup light brown sugar 100g, packed
  • 1 tsp ground cinnamon 3g
  • 1/2 cup unsalted butter 113g, melted
  • 2 tbsp coarse turbinado sugar 25g, for sprinkling
  • 2 cups all-purpose flour 240g
  • 1 tsp baking powder 4g
  • 1/4 tsp baking soda 1g
  • 1/2 tsp salt 3g
  • 1/2 cup unsalted butter 113g, softened
  • 3/4 cup granulated sugar 150g
  • 2 large eggs room temperature
  • 1 tsp vanilla extract 5ml
  • 1/2 cup sour cream 120ml, full-fat
  • 1.5 cups fresh blueberries 225g
  • 1 tbsp all-purpose flour 8g, to coat berries

Equipment

  • 1 9-inch springform pan Essential for easy release without damaging the crumb topping.
  • 1 Stand mixer or hand mixer Needed to properly cream the butter and sugar.

Instructions
 

Make the Cake
  1. In a medium bowl, whisk together 1 cup (120g) flour, brown sugar, and cinnamon. Pour in the melted butter and toss with a fork until thick, uneven clumps form. Set aside.
  2. In a separate bowl, whisk together 2 cups (240g) flour, baking powder, baking soda, and salt.
  3. Using a stand mixer, cream the softened butter and granulated sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla and sour cream.
  4. Gradually fold the dry flour mixture into the wet ingredients until just combined. The batter will be thick.
  5. Toss the fresh blueberries with 1 tbsp (8g) of flour. Gently fold them into the batter using a silicone spatula.
  6. Spread the batter evenly into a greased and parchment-lined 9-inch (23cm) springform pan. Scatter the prepared streusel topping over the surface, then sprinkle with the coarse turbinado sugar.
  7. Bake at 350°F (175°C) for 50-55 minutes, or until the top is golden-brown, the berries are jammy, and a toothpick inserted in the center comes out clean. Cool for 20 minutes before releasing from the pan.

Notes

Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature to prevent curdling.
Storage: Keep in an airtight container at room temperature for up to 3 days.
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