Blueberry Coffee Cake

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!

slice of blueberry coffee cake with drizzle on top.

Everyone you serve this cake to will absolutely love it!

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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 with glaze on top.

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.

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.

making the streusel topping.

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.

making cake batter. whisking the dry ingredients together, beating the butter with sugar, then adding eggs, and last picture is showing putting sour cream in.

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.

mixing the batter with a spatula.

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.

mixing blueberries into batter.

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.

assembling a coffee cake to bake.

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.

Blueberry Coffee Cake  with crumble topping.

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.

blueberry coffee cake sliced, showing the center filled with blueberries, and the crumble topping with glaze spread all over.

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.

making a cream cheese glaze.

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.
slice of blueberry coffee cake with drizzle on top.

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.
blueberry coffee cake sliced, showing the center filled with blueberries, and the crumble topping with glaze spread all over.

If you like this recipe, here are some more recipes you might enjoy:

slice of blueberry coffee cake with drizzle on top.
slice of blueberry coffee cake with drizzle on top.

Blueberry Coffee Cake

Camila Hurst
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 a cream cheese glaze.
4.79 from 14 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 people
Calories 310 kcal


  • 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
Coffee Cake
  • 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
Coffee Cake
  • 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.


Blueberries: they can be either frozen or fresh. You can substitute for other berries, such as chopped strawberries, or raspberries, or even cherries as well.
Sour cream: the sour cream can be substituted for yogurt, but the cake will lose a bit of its richness, probably not noticeably enough though.
Lemon glaze: to make a lemon glaze, substitute the milk for lemon, and add lemon zest to the glaze.
Oil: any vegetable, canola, avocado, or even olive oil will do. If you don’t want to use oil, simply substitute for butter instead.
Keyword blueberry, cake

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  1. 5 stars
    Camila,thank you for sharing your recipe! Your blueberry coffee cake is AMAZING! It turned out to be super moist with slightly crunchy on the outside, not too sweet; just perfectly delicious. Love it!!! Thank you very much…

  2. 5 stars
    Made it the day you posted! Couldn’t wait it when I saw on your stories on instagram! Best coffee cake I have ever made! The crumble topping I could eat by itself! THANK YOU for this recipe!!!

  3. 5 stars
    Wish I can take a picture. It looks and tastes great! Followed the recipe and I’m happy with the results. My son loved it!! Thank you for your inspiration.

  4. Hi I’m intrigued to know why it’s called a coffee cake when there’s no coffee in it?? I’m in the UK so perhaps it means something different where u are!!

    1. Coffee cakes here in the USA are usually a type of cake that has a streusel on top when baked, and you serve it with coffee, which is why it’s called coffee cake. Like tea cakes, which dont necessarily have to be made with tea, but just meant to be served alongside it. I think the traditional coffee cake flavor is just cinnamon, with the crumble on top, and this is just a blueberry variation.

    1. 1 cup of flour does not weigh 240 grams. One cup of flour weighs about 127 grams. You are thinking about liquids here, for example one cup of milk does weigh 240 grams, but one cup of flour does not weigh the same as one cup of milk.

  5. 5 stars
    Just made this tonight and it is so yummy!!! Great recipe! Thank you! What is the best way to store this cake? Thanks!

  6. 5 stars
    I made this today and it’s delicious! The recipe was easy to follow and the result was exactly as I hoped.

  7. Thanks and I baked this cake and was amazingly delish. I shared with my neighbors and they love it. Thanks for all your lovely recipes.

    1. Nutritional information will vary a lot, depending if you use any of the substitutions I suggest, or even depending on the brand of ingredients you are using. It can also vary depending on how you measure the ingredients: by cup or weight. So specially when it comes to a health condition you should maybe weigh all the ingredients when you make the recipe and then use a recipe calorie calculator like this one to see what the accurate information is for you personally.

  8. 5 stars
    This is an Absolutely delicious cake! The recipe worked perfectly. There are a few steps involved but they’re not hard. Totally worth the effort. I used a 9-inch springform pan which resulted in a nice sized cake – not too flat. I placed the springform pan on a cookie sheet while baking. I will definitely be making this cake again.

  9. I’ve made this twice already and it’s so hard for my family not to eat it all in one day! It’s absolutely delicious!

    Just a thought, would anything change if I want to make this into muffins? If I follow the same recipe how many does it make?

    1. I am so glad your family loves the cake, Gaby! Theyre lucky to have you bake it for them!
      To make muffins, I wouldnt change anything, but you will have lots of muffins, probably 36 to 40 muffins. Just bake them for 15 to 20 min instead.

  10. Hi there. I would like to make it for my in laws, but it has to be GF. Do you think it would be ok to substitute flour for gf flour? Thank you

  11. Have you worked out the nutritional facts for this coffee cake? I am especially interested in sodium content per serving. That said, I think it’s the recipe that I have been wanting to try!

    1. It will depend a lot on the brands of products you use, or if you make any modifications. I recommend using an online calculator with your own ingredients and the brands you are using to come out with the information. And if it’s very important to know the exact number, make sure to use weight measurements and not cups, because the way you measure will also alter the final nutritional facts.

  12. 5 stars
    My friends and I ate half of this in one day. My family said it was amazing as well. This will be on repeat- it’s amazing. I didn’t even include the glaze and I couldn’t stop eating it!!!

  13. this looks amazing! if i put it in a bundt cake pan do you think it would still come out as good and would you recommend changing the cook time?

    1. yes you can, and about cook time, it depends. Youll just have to check and bake until a toothpick comes out clean. just start checking after 40 min baking, and check every 5 to 10 min depending on how done it is at that point.

    2. 5 stars
      made this in a 9 in spring form pan it rose to the top. had it been a 9 in cake pan it would have been all over the oven. tastes great did put a pinch of salt and a shake of cinnamon in the crumb topping

  14. 5 stars
    Oh my Goodness, this is so delicious! I made half of this recipe and it came out AMAZING! I can’t stop eating it. We had this blueberry coffee cake at one of our local bakeries and I had to find a copycat recipe for it and I’m so glad I found this recipe! Definitely making this again. Thank you so much! 🙂

  15. Any advice on how to make this a vegan cake for a friend who has been advised to follow a plant based diet, for Rx reasons?
    Thank you.

    1. You could use plant butter or vegan sour cream/yogurt for the sour cream, and vegan cream cheese for the cream cheese, but as far as the eggs go, there’s no substitution for it. It won’t work without eggs

  16. 3 stars
    This is the second time that I have made this cake. I use a 9” springform pan and both times it ends up doughy in the middle. Curiously, only positive comments are posted. Hmm

  17. 4 stars
    The cake Is so delicious. The only thins negative is that it is way too sweet for me. So for any one who doesn’t like the cakes to be so sweet I recommend you to put less sugar in it especially in the crumble.
    This is the sweetest cake I have ever made

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