Indulge in the Best Homemade Blueberry Coffee Cake: Your Ultimate Recipe for Moist, Flavorful Brunch Perfection
Moist, fluffy, and absolutely bursting with vibrant blueberries in every single bite, this homemade blueberry coffee cake is the quintessential addition to any weekend brunch menu or a delightful treat to brighten your everyday. Prepare to be amazed by its irresistible charm!
Is there truly anything better than waking up to the comforting aroma of freshly baked cake, knowing it’s perfectly acceptable for breakfast? We think not! Coffee cake holds a special place in our hearts for its ability to transform an ordinary morning into a culinary celebration. It’s a delightful cross between a dessert and a breakfast pastry, offering the best of both worlds without being overly sweet.
While our classic coffee cake recipe remains a year-round favorite, there’s something undeniably magical about the arrival of warmer weather that calls for the bright, sweet burst of blueberries. This blueberry streusel coffee cake takes that classic comfort and elevates it with juicy, ripe berries and a delicately crisp, buttery streusel topping. The contrast of the tender, moist cake, the sweet blueberries, and the slightly crunchy streusel creates an utterly irresistible combination that’s perfect for spring and summer gatherings, or simply a cozy morning at home.
What makes this blueberry coffee cake even more appealing is its incredible simplicity. You’ll likely find most of the necessary ingredients already stocked in your pantry, making it an accessible baking project. Designed to be baked in a standard 9×13-inch dish, this recipe comes together quickly and with minimal effort, making it ideal for busy weekdays when you crave something special, or for a leisurely weekend brunch with family and friends. It’s a versatile treat that promises to impress with its homemade goodness and delightful flavor profile.
Key Ingredients for Your Perfect Blueberry Coffee Cake
This exquisite blueberry coffee cake recipe is composed of two equally important and delicious elements: the crumbly streusel topping and the tender, blueberry-packed cake itself. Let’s delve into the essential ingredients you’ll need to gather to create this delightful treat, along with some tips for each component:
- Sugar: Our recipe cleverly uses a blend of granulated sugar and brown sugar. Granulated sugar provides the foundational sweetness and contributes to the cake’s light, airy texture, while brown sugar adds a deeper, more complex caramel-like flavor and ensures a wonderfully moist crumb. You have the flexibility to use either light or dark brown sugar; both will yield fantastic results, with dark brown sugar providing a slightly richer taste.
- All-purpose flour: Flour forms the structural backbone of both the cake and the streusel. Precision in measurement is crucial here. Always remember to spoon and level your flour rather than scooping directly from the bag. This prevents over-packing the flour, which can lead to a dense, dry cake.
- Cinnamon & Salt: These often-underestimated ingredients play a vital role in enhancing the overall flavor profile. Cinnamon introduces a warm, comforting spice that complements the blueberries beautifully without overpowering their natural sweetness. Salt, on the other hand, balances the sweetness and brings out the vibrant flavors of all the other ingredients, adding depth and complexity to every bite.
- Unsalted Butter: For both the streusel and the cake batter, softened, room temperature unsalted butter is non-negotiable. Softened butter creams beautifully with sugar, incorporating air that leads to a light and fluffy cake texture. For the streusel, cold butter is cut in to create those desirable crumbly bits. Ensure your butter for the cake batter has been out of the fridge for at least an hour or two before you begin.
- Baking powder: This powerful leavening agent is essential for giving our coffee cake its signature rise, resulting in a wonderfully fluffy and tender texture. Ensure your baking powder is fresh for optimal results.
- Eggs: Like butter, eggs also need to be at room temperature. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform batter and contributing to the cake’s fine crumb. If you’ve forgotten to set them out, a quick trick is to submerge them in a bowl of warm water for about 10 minutes before you start baking.
- Sour cream: This ingredient is a game-changer, making this a truly luxurious blueberry sour cream coffee cake. Sour cream adds an incredible amount of moisture, richness, and a subtle tang that perfectly balances the sweetness of the berries and sugar. If sour cream isn’t available, an equal amount of plain Greek yogurt can be substituted. For the best moisture and flavor, we recommend using full-fat Greek yogurt.
- Pure Vanilla Extract: A staple in baking, pure vanilla extract elevates the flavor of the entire cake, adding warmth and depth that complements both the cinnamon and the blueberries. Always opt for pure vanilla extract over imitation for the best taste.
- Blueberries: The star of the show! You can use either fresh or frozen blueberries for this recipe. If opting for frozen blueberries, there’s no need to thaw them beforehand; simply fold them gently into the batter directly from the freezer. This prevents them from bleeding too much color into the batter and helps them hold their shape better during baking. Be sure to be extra gentle to avoid crushing them.
Step-by-Step Guide to Baking Your Perfect Blueberry Coffee Cake
Creating this delightful blueberry coffee cake is a straightforward process, broken down into making the irresistible streusel topping first, followed by the moist cake batter. Follow these steps for a perfect bake every time:
Crafting the Perfect Streusel Topping:
You’ll begin by preparing the crumbly, golden streusel topping. In a medium-sized bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Whisk these dry ingredients together thoroughly until they are uniformly mixed. Next, add several cubes of cold, unsalted butter to the mixture. Using a pastry cutter, your fingertips, or the back of a fork, work the butter into the flour mixture. The goal is to break the butter down into small, pea-sized pieces and incorporate it into the dry ingredients until the mixture resembles coarse sand or small crumbs. This process might require a little “elbow grease” but should only take a couple of minutes to achieve the right texture. Once your streusel is perfectly crumbly, cover the bowl with plastic wrap and place it in the refrigerator. Chilling the streusel helps to keep the butter firm, ensuring a distinct crumbly texture rather than melting into the cake during baking.
Preparing the Moist Blueberry Coffee Cake Batter:
For the cake batter, start by combining your dry ingredients. In a large mixing bowl, whisk together the measured all-purpose flour, baking powder, ground cinnamon, and salt. Whisking ensures that these ingredients are evenly distributed, which is crucial for uniform leavening and flavor throughout the cake. Set this bowl aside.
Now, it’s time for the wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a large mixing bowl and a handheld mixer), cream together the softened unsalted butter and granulated sugar. Don’t rush this creaming process; it’s a critical step that takes about three to four minutes. You’re aiming for the butter and sugar to be fully combined, turning visibly lighter in color and developing a fluffy, airy texture. This process incorporates air into the batter, contributing to the cake’s tender crumb.
Next, add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Between each egg, be sure to stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. This ensures all ingredients are thoroughly mixed and no unmixed pockets remain. After the eggs, mix in the sour cream and pure vanilla extract until just combined. The mixture might look slightly curdled at this point, which is completely normal due to the difference in fat content and temperature, but it will come together once the dry ingredients are added.
Finally, gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour too much, leading to a tough cake. The batter will be notably thick, which is exactly what you want! The very last step is to gently fold in the blueberries. Whether fresh or frozen, handle them with care to avoid smashing them, which can release their juices and turn your batter purple.
Baking and Serving Your Delicious Coffee Cake:
Once your batter is ready, turn it into a greased 9×13-inch pan, spreading it evenly. Retrieve your chilled streusel topping from the refrigerator and generously sprinkle it over the entire surface of the cake batter. This creates that wonderfully crumbly crust.
The cake will need to bake for approximately 30 to 35 minutes in a preheated oven. You’ll know it’s perfectly done when the streusel topping has achieved a beautiful light golden brown hue and a toothpick inserted into the very center of the cake comes out clean, with no wet batter clinging to it. We highly recommend allowing the cake to cool in the pan on a wire rack for about one hour before slicing and serving. This cooling period allows the cake to set properly and ensures that it’s not too hot to handle, while still being delightfully warm when you serve it. The aroma alone will be enough to entice everyone!
Frequently Asked Questions about Blueberry Coffee Cake
Can I Halve This Recipe?
While this blueberry streusel coffee cake recipe has been developed and tested specifically for a 9×13-inch pan, it is certainly possible to halve it if you’re looking for a smaller batch. If you decide to halve the recipe, you will need to bake the cake in an 8-inch square pan instead of the larger rectangular one. Keep in mind that baking times may vary slightly with the change in pan size, so always rely on the toothpick test to confirm doneness.
Can I Prepare This Recipe Ahead of Time?
Absolutely! One of the many joys of coffee cake is its fantastic make-ahead potential, making it an excellent choice for a stress-free breakfast or brunch. If stored properly in an airtight container at room temperature, this delicious cake will remain fresh and moist for up to three days. For longer storage, you can keep it in the refrigerator for up to four days. Reheating individual slices in the microwave for 20-30 seconds can restore that freshly baked warmth, perfect for a quick and comforting treat.
Essential Baking Tips for Coffee Cake Success
- Room Temperature is Key: Before you even think about preheating your oven, make sure all your cold ingredients – especially eggs, sour cream, and butter – are brought to room temperature. This is crucial for proper emulsification, resulting in a smooth, well-combined batter and a uniform, tender crumb.
- Sour Cream Substitutes: If you find yourself without sour cream, don’t fret! An equal amount of plain Greek yogurt makes an excellent substitute. For the richest flavor and most moist texture, we highly recommend using full-fat Greek yogurt.
- Chill Your Streusel: Preparing the streusel topping first and then chilling it in the refrigerator is a small step that makes a big difference. This prevents the butter in the streusel from melting too quickly in the oven, ensuring those delightful, distinct crumbs rather than a flat topping.
- Measure Flour Accurately: Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much being added, which results in a dry, dense cake.
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, making your cake tough instead of tender and fluffy.
- Don’t Overbake: Keep a close eye on your cake towards the end of the baking time. An overbaked cake will be dry. The toothpick test is your best friend here – remove the cake as soon as the toothpick comes out clean.
- Proper Cooling: Allowing the cake to cool in the pan on a wire rack for at least 45 minutes to an hour is important. This allows the cake to fully set, making it easier to slice and preventing it from falling apart.
More Delicious Blueberry Breakfast Recipes to Make!
- Lemon Blueberry Muffins
- Lemon Blueberry Scones
- Classic Blueberry Muffins
- Baked Lemon Blueberry Donuts
- Blueberry Banana Baked Oatmeal
Blueberry Coffee Cake
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Ingredients
Crumb Topping
- ½ cup (100 grams) packed light or dark brown sugar
- ¾ cup (95 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter (cold, cut into cubes)
Blueberry Cake
- 2 cups (250 grams) all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter (softened to room temperature)
- 1 cup (200 grams) granulated sugar
- 2 large eggs (room temperature)
- 1 cup (240 grams) sour cream or plain Greek yogurt (room temperature, full-fat recommended)
- 1 ½ teaspoons pure vanilla extract
- 1 and ¼ cups (200 grams) fresh or frozen blueberries
Instructions
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Preheat your oven to 350°F (180°C). Prepare a 9×13-inch baking pan by lightly spraying it with nonstick cooking spray, ensuring all surfaces are covered. Set the prepared pan aside.
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To make the streusel topping: In a large mixing bowl, combine the flour, brown sugar, and cinnamon. Whisk these dry ingredients together thoroughly. Add the cubed cold butter and, using a pastry cutter or a fork, cut the butter into the mixture until it forms coarse crumbs resembling sand. Cover the bowl with plastic wrap and transfer it to the refrigerator to chill while you prepare the cake batter.
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To make the blueberry cake batter: In a separate large mixing bowl, whisk together the measured all-purpose flour, baking powder, ground cinnamon, and salt until they are well combined. Set this dry mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process typically takes about 3 to 4 minutes, ensuring sufficient air incorporation.
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Add the room temperature eggs one at a time, beating well after each addition until fully incorporated into the butter mixture. After the eggs, mix in the sour cream and pure vanilla extract until just combined, stopping to scrape down the sides and bottom of the bowl as needed to ensure an even mixture.
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Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until they are just combined. Be careful not to overmix the batter; it will be very thick at this stage, which is perfectly normal. Finally, very gently fold in the fresh or frozen blueberries until they are evenly distributed throughout the thick batter.
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Scoop the thick cake batter into your prepared 9×13-inch pan and use a spatula to smooth out the top evenly. Take the chilled streusel topping from the refrigerator and generously sprinkle it evenly over the entire surface of the cake batter.
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Bake the coffee cake in the preheated oven for 30 to 35 minutes, or until the streusel topping is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
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Remove the baked cake from the oven and place the pan on a wire rack to cool for at least 45 minutes to 1 hour. This allows the cake to set properly and ensures a perfect slice. Once cooled to a comfortable warm temperature, slice and enjoy your delicious homemade blueberry coffee cake!
Notes
Freezing Instructions: This coffee cake freezes beautifully! To freeze, wrap individual slices tightly in plastic wrap, then place them in a large freezer bag or a freezer-friendly storage container. It can be stored for up to 3 months. When ready to enjoy, simply thaw to room temperature or reheat directly in the microwave for a quick and delightful treat.
Blueberries: While we often prefer the vibrant taste and texture of fresh blueberries, this recipe is incredibly versatile and works perfectly with frozen blueberries too. If you opt for frozen berries, remember not to thaw them before adding them to the batter; gently fold them in directly from the freezer to prevent them from bleeding color and becoming mushy.