This Blueberry Coffee Cake is so yummy! It’s super soft and packed with juicy blueberries. Plus, it’s made with sour cream, which makes it extra fluffy and delicious. And let’s not forget that amazing streusel on top and the creamy cream cheese glaze.
The best part? It’s a breeze to whip up! In just 30 minutes, you’ll have this delightful cake ready to pop in the oven. Then, all that’s left to do is bake it and wait a bit for it to cool before slicing—temptation alert!
Here are some tips to ensure your coffee cake turns out perfect every time:
- When you add the flour, be gentle! Over-mixing can make the batter dry or tough.
- Make sure your ingredients are at room temperature—your butter, eggs, and sour cream will thank you.
- Keep an eye on your baking time. You want the edges and top of your cake to be nicely browned, and a toothpick inserted in the center should come out clean. No jiggly middle allowed!
Blueberry Coffee Cake
Ingredients
For the Streusel:
- 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 softened (113 grams)
For the Blueberries:
- 1 1/2 cups blueberries fresh or frozen (285 grams)
- 2 teaspoons all-purpose flour
For the Coffee Cake:
- 2 cups all-purpose flour 254 grams
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 6 tablespoons unsalted butter softened (85 grams)
- 2 tablespoons vegetable oil 30 ml
- 1 cup granulated sugar 200 grams
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream 245 grams
For the Glaze:
- 1/4 cup cream cheese at room temperature (56 grams)
- 1 tablespoon unsalted butter 14 grams
- 1/4 cup powdered sugar 31 grams
- 1-3 tablespoons milk
Instructions
For the Streusel:
- Combine the flour, granulated sugar, and brown sugar in a bowl.
- Cut in the butter until crumbly. Pop it in the fridge while you prep the rest.
For the Blueberries:
- Toss the blueberries with flour in a bowl and set aside.
For the Coffee Cake:
- Preheat your oven to 350ºF.
- Line your cake pan with parchment paper and give it a spritz of oil.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat together the butter, oil, and sugar until creamy. Then, mix in the eggs, vanilla, and sour cream.
- Gently fold in the flour mixture.
- Spread a third of the batter in the pan, then mix the remaining batter with half of the blueberries.
- Pour the batter into the pan, top with the rest of the blueberries, and sprinkle on the streusel.
- Bake for 55 to 65 minutes, until golden and a toothpick comes out clean.
For the Glaze:
- Beat together the cream cheese, butter, powdered sugar, and 1 tablespoon of milk until smooth. Add more milk if needed to reach your desired consistency.
Notes
Storage:
- Keep your cake in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days.
- If you’ve glazed it, store it in the fridge.
- Want to freeze it? Wrap it up well and it’ll last for 1-2 months.
- Try different berries if you like—strawberries, raspberries, even cherries!
- Yogurt can sub in for sour cream if you’re in a pinch.
- Want a lemony twist? Use lemon juice and zest in your glaze!