Blueberry Coffee Cake
A soft, buttery blueberry coffee cake topped with a crunchy cinnamon streusel and finished with a sweet vanilla glaze. This easy one-pan recipe is perfect for breakfast, brunch, dessert, or enjoying with your favorite cup of coffee.
Ingredients
For the Cinnamon Streusel
- 1 cup 125g all-purpose flour
- ⅓ cup 66g granulated sugar
- ⅓ cup 66g brown sugar
- 1½ teaspoons ground cinnamon
- ⅓ cup 75g unsalted butter, melted
For the Blueberry Coffee Cake
- 2 cups 250g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 112g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅓ cup 80ml sour cream, room temperature
- ⅓ cup 80ml milk, room temperature
- 1½ cups 188g fresh blueberries
- 2 teaspoons all-purpose flour for coating the blueberries
For the Vanilla Glaze
- 1 cup 110g powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla extract optional
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9-inch square or round baking pan with parchment paper.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Stir in the melted butter until crumbly, then set aside.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Stir together the sour cream and milk. Alternate adding the dry ingredients and sour cream mixture to the batter, beginning and ending with the dry ingredients. Mix just until combined.
- Toss the blueberries with the flour, then gently fold them into the batter.
- Spread the batter evenly into the prepared pan and sprinkle the streusel over the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 20 minutes.
- Whisk together the powdered sugar, milk, and vanilla (if using) until smooth. Drizzle over the slightly cooled cake.
- Slice into 12 pieces and serve.
Notes
For the softest, most tender coffee cake, spoon and level the flour instead of scooping it directly from the bag. Toss the blueberries with a little flour before folding them into the batter to help keep them evenly distributed while baking. If you're using frozen blueberries, add them straight from the freezer without thawing. Let the cake cool for about 20 minutes before drizzling on the vanilla glaze so it sets beautifully on top instead of melting into the cake. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.