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Coffee cakes are a delightful treat that pair perfectly with a hot cup of coffee or tea. Their tender crumb, crunchy buttery streusel topping, and delectable flavors make them a beloved choice for breakfast, brunch, or any special occasion. If you’re not making a classic coffee cake, this Blueberry Coffee Cake stands out with its burst of juicy blueberries.
And if you love that cinnamon sugar flavor in the morning, you have to make my famous monkey bread recipe!
Keep reading to see why this recipe works, what it tastes like, and why it deserves a place in your baking repertoire.
Why I Love This Recipe
Anytime we have friends over for brunch, I make my famous Sour Cream Coffee Cake. When summer rolls around, I love to incorporate blueberries into the original recipe to create something entirely new.
Think of this recipe as a blueberry crumb cake that is a cross between regular coffee cake and blueberry muffins.
A Harmonious Blend of Flavors
The blueberry coffee cake recipe combines a range of ingredients that complement each other flawlessly.
Fresh blueberries add a burst of juicy sweetness, while brown sugar, pecans, and cinnamon in the filling create a warm, caramel-like richness.
These carefully chosen ingredients work together to create a balanced and satisfying taste experience.
Moist and Tender Cake
The cake batter, prepared with the perfect combination of wet and dry ingredients, ensures a moist and tender crumb.
The addition of sour cream lends richness and moisture to the cake, while the eggs and butter contribute to its soft and velvety texture. The use of both baking powder and baking soda helps the cake rise evenly, resulting in a light and fluffy consistency.
The mixture of all-purpose flour and a tablespoon of flour coated over the blueberries prevents them from sinking to the bottom during baking.
Crunchy Streusel Topping
No coffee cake is complete without a delectable streusel topping, and this blueberry coffee cake doesn’t disappoint.
The streusel, made with a mixture of sugar, salt, flour, cinnamon, and melted butter, forms a crumbly and buttery layer on top of the cake.
When baked, it adds a delightful textural contrast to the moist cake, creating a satisfying crunch with every bite.
The Taste Experience
Imagine cutting into a slice of this blueberry coffee cake, the aroma of warm cinnamon and blueberries wafting through the air.
The first bite reveals the moist and tender cake with pockets of juicy blueberries bursting in your mouth. The buttery streusel topping adds a delightful crunch.
The flavors are perfectly balanced, offering a harmonious blend of sweetness and warmth.
Why You Should Make It
This blueberry coffee cake recipe offers a great way to showcase the natural sweetness of fresh blueberries while indulging in a moist and flavorful cake.
Whether you’re hosting a brunch gathering, celebrating a special occasion, or simply craving a delightful treat, this coffee cake is sure to please. It will feed a crowd too!
Its classic yet vibrant flavors, combined with the textural contrast of the streusel topping, make it a memorable and delicious choice.
Ingredients
The full list with quantities is listed in the recipe card below, but here is a basic summary.
Filling ingredients: brown sugar, chopped pecans, ground cinnamon, and fresh blueberries
Streusel topping ingredients: granulated sugar, salt, all-purpose flour, cinnamon, and melted butter
Cake batter ingredients: all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and sour cream.
How to Make Blueberry Coffee Cake
Combine filling ingredients: In a large bowl, mix together the brown sugar, chopped pecans, and cinnamon. Keep the blueberries separate. Set aside.
Combine streusel topping ingredients: In a separate bowl, make the topping by whisking together the sugar, salt, flour, and cinnamon.
Add the melted butter, stirring until well combined. Set aside.
Mix the cake ingredients: To make the cake, sift together the flour, baking powder, baking soda, and salt. Set the mixture aside.
In the bowl of your stand mixer, cream together butter and sugar using the paddle attachment on high speed until light and fluffy.
Stir in eggs and vanilla on low speed until combined.
Beat in the flour mixture alternately with the sour cream, scraping sides as needed.
Continue alternating the flour mixture with the sour cream until all of the ingredients are fully incorporated. Do not over-mix.
Prepare the coffee cake: Spread 1/3 of the cake batter in the prepared pan. Cover with 1/2 of the filling mixture. Then top with half of the blueberries.
Add another third of the cake batter and gently spread. Add the remaining filling ingredients, and then top with the remaining blueberries.
Add the remaining cake batter. Use a spatula to gently spread.
Sprinkle the streusel topping mixture over the batter in the pan.
Bake the coffee cake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
You can also verify that the internal temperature is about 200°F to verify that it is done in the middle.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
FAQs
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding them to the cake batter.
Yes, you can use plain Greek yogurt as a substitute for sour cream in this recipe.
Store any leftover coffee cake in an airtight container or tightly wrap it in plastic wrap at room temperature for up to 2-3 days.
Yes, you can freeze the coffee cake. Wrap it tightly in aluminum foil, plastic wrap, or place it in an airtight container before freezing. It can be frozen for up to 2-3 months. Thaw it in the refrigerator before serving.
Yes, you can use different nuts like walnuts or almonds instead of pecans for the streusel topping.
I’ve made this coffee cake in both an angel food tube pan and an extra deep 9×13 inch baking dish. You can use a different pan size, including a Bundt pan or baking it in two smaller pans, but keep in mind that it may affect the baking time and texture of the cake.
Yes! Blueberries taste amazing when complemented with citrus undertones. I recommend lemon over orange. Feel free to incorporate the zest from one large lemon to the cake batter.
Yes, you can make the coffee cake a day in advance. Simply bake it according to the recipe, allow it to fully cool, store it in an airtight container, and reheat it slightly before serving for the best taste and texture.
Yes, you can add a simple glaze made with powdered sugar and lemon juice for an extra touch of sweetness and tanginess. Drizzle it over the cooled cake before serving. This cake is plenty sweet as-is though, and I would only add glaze if you want to take it over the top.
Yes, you can try using a gluten-free flour blend, but keep in mind that the texture and taste may vary slightly from the original recipe. Bob’s Red Mill makes a great gluten-free flour blend.
Incorporating the best elements of a traditional coffee cake with the vibrant flavors of fresh blueberries, this blueberry coffee cake is truly a winner.
So, gather your ingredients, preheat your oven, and get ready to savor the irresistible flavors of this blueberry coffee cake accompanied by a steaming cup of coffee or tea.
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Ingredients
FILLING:
- 1/2 cup brown sugar packed
- 1/2 cups chopped pecans
- 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
- 3 cups fresh blueberries
STREUSEL TOPPING
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon or pumpkin pie spice
- 6 tablespoons butter melted
CAKE:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cup granulated sugar
- 3 eggs slightly beaten
- 2 teaspoon vanilla extract
- 1 1/2 cups sour cream
Instructions
- Preheat oven to 350°F. Grease 10-inch angel food tube pan or an extra deep 9×13 baking dish.
- Filling ingredients: In a large bowl, mix together the brown sugar, chopped pecans, and cinnamon. Keep the blueberries separate. Set aside.
- Topping ingredients: In a separate bowl, make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set aside.
- Mix the cake ingredients: To make the cake, sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your stand mixer, cream together butter and sugar using the paddle attachment on high speed until light and fluffy. Stir in eggs and vanilla on low speed until combined. Beat in the flour mixture alternately with the sour cream, scraping sides as needed. Do not over mix.
- Prepare the coffee cake: Spread 1/3 of the cake batter in the prepared pan. Cover with 1/2 of the filling mixture. Then top with half of the blueberries. Add another third of the cake batter and gently spread. Add the remaining filling ingredients, and then top with the remaining blueberries. Add the remaining cake batter. Use a spatula to gently spread.Sprinkle the streusel topping mixture over the batter in the pan.
- Bake the coffee cake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. You can also verify that the internal temperature is about 200°F to verify that it is done in the middle. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is soooo good! I made it with GF flour and it was wonderful.
But where’s the coffee?
You know it’s called coffee cake because you enjoy it with a cup of coffee, not because it has coffee in it, right? 😉