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A perfect square slice of moist blueberry coffee cake on a white plate, showcasing the tender crumb and juicy blueberries.

Blueberry Coffee Cake (The Ultimate Moist & Easy Recipe)

The ultimate Blueberry Coffee Cake recipe! A perfectly moist and tender cake bursting with juicy blueberries, topped with a generous layer of crunchy cinnamon streusel. This easy, foolproof recipe is perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 cup salted butter cold and cubed
  • 1/2 cup salted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tbsp all-purpose flour for tossing blueberries

Equipment

  • 1 9x9 inch baking pan
  • 1 Electric mixer
  • 3 Mixing Bowls

Instructions
 

Cinnamon Streusel Topping
  1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
  2. Add the cold, cubed butter. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs. Refrigerate while you make the batter.
Cake Batter
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
  2. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until just combined.
  4. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently toss the blueberries with 1 tablespoon of flour, then fold them into the batter.
Assembly and Baking
  1. Pour the batter into the prepared pan and spread evenly. Sprinkle the chilled streusel topping over the batter.
  2. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving.

Notes

Tip 1: Using room temperature eggs and sour cream is crucial for a light, fluffy cake crumb.
Tip 2: Tossing the blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom.
Tip 3: For an extra flavor dimension, add the zest of one lemon to the cake batter along with the wet ingredients.
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