Blueberry Coffee Cake

Blueberry Coffee Cake feels like a little bit of joy on a plate. Every time I bake it, the smell alone makes me smile — sweet blueberries, warm cinnamon, and that buttery crumb topping filling the kitchen.

It’s the kind of cake I turn to when I want to make something easy but still special, something everyone will actually reach for without me having to say a word.

What I love most is how simple it is. No fancy tricks, no stress — just mixing, sprinkling, and letting the oven do its magic.

The blueberries bake into soft, juicy pockets inside the fluffy cake, and that crumbly topping? I always catch myself picking at it before the cake even cools.

For me, this cake isn’t just dessert. I’ve served it as breakfast on slow weekends, snacked on it with tea in the afternoon, and even wrapped up slices to share with friends.

Every time, it feels like a little treat — homey, warm, and full of love. If you’ve got a bowl of fresh blueberries and a little time, you’re already halfway to something wonderful.

Table of Contents

Blueberry Coffee Cake With Cinnamon Streusel

Ingredients

For the Cake Batter:

1 and 1/2 cups (195 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120 g) sour cream, at room temperature
1/4 cup (60 ml) whole milk, at room temperature
1 and 1/4 cups (200 g) fresh blueberries (washed and dried)

For the streusel topping:

1/2 cup (65 g) all-purpose flour
1/3 cup (65 g) light brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon fine salt
4 tablespoons (55 g) unsalted butter, melted

Step-By-Step instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round springform pan and line the bottom with parchment paper. If you don’t have a springform pan, you can also use a regular 9-inch round or square baking pan.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until you get a crumbly, sandy texture with some larger clumps. Set this aside while you prepare the batter.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed until light and fluffy — about 2–3 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix again.
With the mixer on low speed, add half of the dry ingredients into the butter-sugar mixture, then add the sour cream and milk, and finally the remaining dry ingredients. Mix only until just combined — do not overmix.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Pour the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle the crumbly streusel mixture over the batter.
Bake in the preheated oven for about 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no raw batter).
Allow the cake to cool in the pan on a wire rack for about 20 minutes. If using a springform pan, run a knife around the edge before releasing the sides. Once cooled slightly, slice and serve warm or at room temperature.
Make sure all your ingredients are at room temperature before starting.
Pat the blueberries dry after washing so they don’t sink to the bottom.
If using frozen blueberries, don’t thaw them; toss lightly in flour before folding into the batter.

How Do You Keep Blueberries From Sinking In Coffee Cake?

It’s a common problem, but easy to fix with a few smart tricks:

Coat blueberries in flour: before adding them to the batter, toss them in a spoonful of flour so they stay suspended while baking.
Use thicker batter: a thicker cake batter helps hold the berries better than a runny one.
Layer blueberries: pour half the batter, sprinkle some berries, then add more batter and more berries on top instead of mixing all at once.
Avoid overmixing: stir the berries gently into the batter so they don’t break or sink.

Can I Use Frozen Blueberries In Blueberry Coffee Cake?

Yes, you can use frozen blueberries if fresh ones aren’t available. Here’s what to keep in mind:

Don’t thaw: use them straight from the freezer to stop them from leaking too much juice.
Toss in flour: just like fresh berries, coat them lightly in flour before adding.
Bake a few minutes longer: frozen berries make the batter colder, so your cake might need a couple more minutes in the oven.

How Do You Store Blueberry Coffee Cake To Keep It Fresh?

Blueberry coffee cake stays moist and tasty if stored the right way:

At room temperature: keep it in an airtight container for up to 2 days.
In the fridge: wrap it well and refrigerate for up to 5 days if your kitchen is very warm.
Cover properly: always cover it so it doesn’t dry out or absorb other smells.

Can I Make Blueberry Coffee Cake Ahead Of Time?

Yes, you can easily prepare it ahead so you’re not rushed later:

Bake a day early: let it cool completely, wrap tightly, and leave at room temperature overnight.
Bake and freeze: if making several days early, bake the cake, cool, wrap in plastic and foil, then freeze until needed.
Prep ingredients: measure and mix your dry and wet ingredients separately the night before to save time the next day.

Why Is My Coffee Cake Dry And How Can I Fix It?

If your cake turns out dry, it’s usually because of overbaking or wrong measurements. Here are ways to prevent and fix it:

Don’t overbake: check the cake a few minutes before the recipe says, and take it out as soon as a toothpick comes out clean.
Measure correctly: use the right amount of flour and not too little fat or liquid.
Store properly: keep it covered after baking so it doesn’t dry out.
Add a syrup: if already baked and dry, brush a little warm sugar syrup or milk over the cake before serving.

Can I Make It Without Eggs Or Dairy?

Yes, you can make a blueberry coffee cake without eggs or dairy by using simple swaps:

Replace eggs: use mashed bananas, applesauce, or flaxseed mixed with water instead of eggs.
Replace butter: use a neutral oil or a plant-based butter.
Replace milk or cream: use oat milk, almond milk, or soy milk instead.

How Do I Stop The Streusel From Sinking Into The Cake?

Sometimes the crumb topping sinks, but you can stop that with these tips:

Use cold butter in the streusel: this keeps it crumbly and helps it stay on top.
Don’t press too hard: gently sprinkle the streusel without pressing it down into the batter.
Thicker batter: a sturdy batter supports the crumb topping better than a very thin one.
Bake right away: don’t let the batter sit too long before baking, so the topping stays where it belongs.

Can I Freeze Blueberry Coffee Cake?

Yes, you can freeze it easily for later. Here’s how:

Cool completely: let the cake cool so no steam gets trapped.
Wrap well: use plastic wrap and then foil to protect from freezer burn.
Freeze whole or sliced: you can freeze the whole cake or cut it into slices for easy serving.
Thaw properly: leave it at room temperature, still wrapped, until completely thawed before eating.