This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
And the best part is that this Blueberry Coffee Cake is so easy to make, it comes together in just 30 minutes. Then all you have to do is bake, and wait a bit for it to cool before slicing, you know, if you can!
Everyone you serve this cake to will absolutely love it!
I am going to show you how to make this Blueberry Sour Cream Coffee Cake Recipe in just a few simple steps.
Blueberry Coffee Cake Recipe
This recipe is made of three parts basically: the streusel which is the crumble, the cake itself, and the glaze on top.
To start, we will make the streusel topping.
The ingredients you will need to make the streusel are:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Butter, at room temperature
Start by adding the flour, brown and granulated sugars to a medium bowl. Add the butter, and use a fork, or a pastry cutter to work the butter into the dry ingredients. You should end up with a crumbly mixture. All the butter should be incorporated with the flour and sugar.
Place the crumble in the fridge while you make the batter.
Coffee Cake Batter
Now it’s time to make the batter.
Start by sifting or whisking the dry ingredients together: the flour, baking powder, baking soda, salt, and cinnamon. The cinnamon is added for just a very light kick. If you’d like the cinnamon to be stronger, increase the amount to 1 tsp.
In a large mixing bowl, beat the butter, sugar, and oil with a mixer.
You can use pretty much any oil, such as vegetable, avocado, or even olive oil.
The reason why I like to add a bit of oil, is simply for texture. It gives a lighter, fluffier texture to the cake. You can keep it an all-butter cake, and add an extra 2 tbsp of butter to the batter instead of the oil.
Once the butter, sugar, and oil are incorporated into a fluffy mixture, add the eggs and the vanilla. Mix to combine
Add the sour cream and mix. You can use yogurt instead of sour cream, but the cake might not turn out as rich.
Next, add the flour mixture to the bowl. You can incorporate the flour with the mixer, but don’t mix too long. Switch to the spatula and fold the batter until smooth. You don’t want to over mix the batter with the mixer, because the cake can end up dry.
The batter will be super thick.
Assembling the cake
Pour 1/3 of the batter on the bottom of the prepared pan. Use a spatula to spread it out evenly.
We are making a base for the cake, so the blueberries don’t sink all the way to the bottom.
Mix the fresh blueberries with a bit of flour. This is also done to prevent the blueberries from sinking to the bottom of the cake.
Then add half of the blueberry/flour mixture to the remaining batter.
Stir very briefly just to combine.
Pour the batter over the batter base in the cake pan. Top with the remaining half of the blueberries.
Remove the crumb topping from the fridge, spread it evenly on top of the blueberries.
Bake the cake for about 1 hour. If the crumble topping starts to brown too much and the center isn’t cooked enough, cover the pan with foil towards the final minutes of baking.
The cake is done baking when you insert a toothpick and it comes out clean, without any gooey batter sticking to it. It’s good to check in a couple different spots.
You can also touch the top of the cake, and shouldn’t feel like the middle is jiggly underneath.
What kind of pan to use to bake the Blueberry Coffee Cake
I used a springform pan to bake the cake. The pan measured 8″ in diameter and 3″ in height, and it’s a super deep pan.
This cake should be baked in a cake, or springform, or cheesecake pan, 9″ in diameter preferably. If the pan is 8″ in diameter, it will have to be at least 3″ deep.
Also, when using a cheesecake or springform pan, make sure to line the bottom and sides with parchment so the batter doesn’t leak.
Cream Cheese Glaze
Making the glaze is super simple. In a small bowl, mix the cream cheese, butter, sugar, and milk together. Start with just a tablespoon of milk, add more milk as needed, to thin the glaze out to a dripping consistency.
You can use a mixer to make the glaze, or simply a whisk if you are willing to whisk vigorously.
Blueberry Coffee Cake Variations
- Use any other berries such as raspberries, sliced strawberries, blackberries, or even cherries to make this cake.
- Add a dash of almond extract to the batter and to the glaze.
- Instead of making a plain cream cheese glaze, make it lemon flavored by adding lemon juice to it instead of the milk, along with a heaping tablespoon of lemon zest.
- Add half a teaspoon of cinnamon to the streusel for a more pronounced cinnamon flavor.
- You can add a couple of tablespoons of lemon zest to the batter as well for even more lemon taste.
- Lemon can also be added to the streusel.
- Other spices that can be added to the streusel or batter are: cardamom, nutmeg, or ginger. Just 1/4 teaspoon will be enough.
Tips for making coffee cake
- Don’t over mix the batter once you add the flour in, over mixing can make the batter dry or tough.
- Make sure the ingredients are at room temperature, the butter, eggs, sour cream.
- Don’t over bake the cake, but also take care not to under bake. The cake should be browned around the edges and the top, and a toothpick inserted in the cake should come off clean. When you touch the top of the cake, it shouldn’t feel like the middle is jiggly or soft.
If you like this recipe, here are some more recipes you might enjoy:
- Pound cake with a heart inside
- Chocolate Orange Cake
- Chocolate Tres Leches
- Dulce de Leche Apple Cake
- Olive Oil Chocolate Cake
Blueberry Coffee Cake
- 1 cup all-purpose flour 127 grams
- 1/3 cup granulated sugar 63 grams
- 1/3 cup brown sugar 73 grams
- 1/2 cup unsalted butter room temperature (113 grams)
- 1 1/2 cups blueberries fresh or frozen (285 grams)
- 2 tsp all-purpose flour
- 2 cups all-purpose flour 254 grams
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 6 tbsp unsalted butter room temperature (85 grams)
- 2 tbsp vegetable oil 30 ml
- 1 cup granulated sugar 200 grams
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup sour cream 245 grams
- 1/4 cup cream cheese at room temperature (56 grams)
- 1 tbsp unsalted butter 14 grams
- 1/4 cup powdered sugar 31 grams
- 1-3 tbsp milk
- Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
- Place it in the fridge while you make the cake batter.
- Mix the blueberries with 2 tsp of flour in a bowl. Set it aside
- Pre-heat the oven to 350ºF.
- Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.
- I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.
- To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon. Whisk to combine.
- In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter, oil, and sugar for about 3 minutes, until creamy and lightened in color.
- Add the eggs, vanilla extract and mix until combined.
- Add the sour cream and mix.
- Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but then finish with a spatula to avoid over mixing the batter.
- Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.
- Now, mix half of the blueberries with the remaining cake batter. We do this to prevent all the blueberries from going right to the bottom of the cake when we bake it.
- Pour the batter in the cake pan.
- Top with the remaining blueberries.
- Then sprinkle the streusel mixture on top of the blueberries evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.
- Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
- You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
- Let the cake cool down for about 30 min to 1 hour before serving.
- To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
- Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining milk, so you are able to drizzle it over the cake.
- Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
- Once the cake has been stored in the fridge, it has to come to room temperature before being served.
- The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.