Blueberry Coffee Cake Recipe

Moist, tender, and bursting with juicy blueberries, this Blueberry Coffee Cake is the perfect companion to your morning brew. With a buttery crumble topping and just the right hint of cinnamon, it’s a comforting treat that works beautifully for breakfast, brunch, or a midday pick-me-up.

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream or plain yogurt

• 1 ½ cups fresh or frozen blueberries (if frozen, don’t thaw)

For the Crumb Topping:

• ½ cup all-purpose flour

• ¼ cup brown sugar

• ¼ cup granulated sugar

• 1 tsp ground cinnamon

• ¼ cup cold unsalted butter, cubed

• Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan.

  2. Make the crumb topping:
     In a small bowl, mix together the flour, sugars, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.

  3. Prepare the batter:
     In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
     In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

  4. Add the dry ingredients to the wet mixture alternately with the sour cream, mixing just until combined. Gently fold in the blueberries.

  5. Assemble the cake:
     Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter.

  6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool in the pan for 15 minutes, then serve warm or at room temperature.

  8. Tip:

     This cake pairs wonderfully with a cup of coffee or a glass of cold milk. For extra indulgence, drizzle with a simple vanilla glaze.

     Let me know if you’d like a gluten-free or dairy-free version!