This blueberry coffee cake is soft and moist with a buttery crunchy streusel on top. Dotted with juicy blueberries, this cake is a treat and perfect for breakfast, brunch and also for dessert. The texture is just right especially with a bit of the crunch from the streusel, and the glaze gives it a little sweet stickiness. I like to call it blueberry muffin cake cause it has the delicious flavors of my bakery style blueberry muffins only in cake form with more streusel topping. Serve this blueberry streusel coffee cake with coffee, tea, or even with a scoop of vanilla ice cream!
What is coffee cake?
Coffee cake or cinnamon coffee cake is a tender, buttery cake topped with crunchy crumbles and a cinnamon-sugar ribbon running through the middle. Why do they call it coffee cake? Coffee cakes are called as such because they are intended to be enjoyed with a cup of coffee. It is thought that this originated with Northern and Central Europeans in the 17th century. It’s perfect with a cup of coffee just like the name of the cake suggest but equally good with a nice cup of earl grey! There is absolutely no coffee in this cake. It’s merely called a coffee cake, something that any cake can be called, but the term is most often used for cakes with a German ring to them like a streusel cake or cake with a streusel on or in them. This blueberry coffee cake is just that with blueberries added the batter. It is a wonderful version of this classic recipe.
Blueberry Coffee Cake Recipe Ingredients
- BLUEBERRIES: Fresh blueberries are best for this cake recipe
- FLOUR: This recipe calls for all purpose flour however if you insist on using cake flour you may.
- BAKING SODA & BAKING POWDER: Baking soda and baking powder help the cake rise.
- SUGAR: Regular granulated sugar for the cake portion of this recipe and brown sugar or light brown sugar for the streusel topping and filling
- BUTTER: Butter adds flavor and provides structure in the creaming process.Room temperature for the batter and melted for the crumb topping. I use unsalted.
- SALT & VANILLA EXTRACT: Use both for flavor. I use pure vanilla extract for best flavor and often I will add a ¼ teaspoon of almond extract too for more flavor
- CINNAMON: We can’t have crumb cake topping without cinnamon!
- EGGS: You’ll want large eggs for this recipe and at room temperature
- SOUR CREAM: Please use full fat sour cream – it’s what makes the cake texture so moist and delicious. A good substitute is Greek yogurt. Make sure it is room temperature.
- For the GLAZE: Powdered sugar, milk, lemon juice and some more vanilla
- VARIATIONS: Spice it up by adding more spices to the cake and streusel topping if you would like a pinch of nutmeg, clove, allspice or cardamom. Use another berry you prefer like raspberries, blackberries or even rough chopped strawberries. Sometimes I will add a pinch of cinnamon to the cake batter as well and also a splash of almond extract along with the vanilla for more depth of flavor.
How do you make Blueberry Sour Cream Coffee Cake? (Details in recipe card below)
- First, prepare your baking pan of choice – grease generously.
- Prepare crumb or streusel topping in a small bowl – stir the ingredients together then set aside
- Whisk together dry ingredients: flour, baking powder, baking soda, and salt.
- Cream butter and lemon infused sugar together. Then add the eggs on at a time, followed by the sour cream, and vanilla, and beat until combined. The mixture may look curdled– that’s OK and simply a result of varying textures/temperatures trying to emulsify.
- Combine wet & dry ingredients/flour mixture just until batter is combined
- Toss berries with flour or cornstarch (optional) then gently fold them into the batter
- Spread cake batter into the prepared pan and then sprinkle the streusel or crumble overtop, press it down gently so it sticks.
- Bake
- Make glaze and drizzle overtop – then slice and serve
Storage and Leftovers
How long does Blueberry Coffee Cake last?
The leftover cake will last at room temperature in an airtight container a few days, or if wrapped very tightly with plastic wrap, in the fridge up to about 3-5 days. You can also freeze your leftovers so they will last longer.
Can you freeze Blueberry Coffee Cake?
You can freeze this cake! Freeze the entire coffee cake before serving by allowing it to come to room temperature, then wrapping tightly and storing in the freezer. (Don’t forget to label well!). It will last up to 1-3 months in the freezer. You can also freeze leftover slices for a quick snack later. Again, wrap tightly and label well. To thaw an individual slice, place in the microwave for up to 30 seconds. To thaw a loaf, leave out at room temperature overnight. If freezing cake ahead of time, it is best to add icing or glaze right before serving rather than before freezing.
Blueberry Coffee Cake Tips
- Baking temperatures vary from oven to oven and depending on what pan you chose to use to bake this in – I would say safely start checking cake at the 40 min mark and every 5 min after as to not over bake it.
- Make sure the ingredients listed as room temperature are in fact room temp so that they incorporate into the batter evenly
- DO NOT over mix batter – usually I mix batter just until barely combined (some streaks of flour in batter are fine) as I know I will be mixing the batter more when I add the blueberries – fold them in super gently. It should be thick and relatively smooth, but some small lumps are fine. The batter is thicker than regular cake batter.
- DO NOT over bake cake – test with a tester and the cake will be done when: The edges of the cake pull away from the sides of the pan and It smells fragrant, The top and edges are golden brown, a toothpick or paring knife comes out clean or with a few moist crumbs (as the cake will continue to ‘cook’ in hot pan out the oven), the cake springs back when pressed gently.
- If your streusel topping is browning too quickly, tent the pan loosely with foil and move the cake to the lower third of the oven for the rest of the baking time.
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