Description

This classic Blueberry Coffee Cake is a moist, tender breakfast or dessert treat featuring fresh blueberries and a crunchy cinnamon streusel topping. Made with simple pantry ingredients like flour, sugars, butter, and sour cream, it’s enhanced with the perfect balance of vanilla and cinnamon spice. A light powdered sugar glaze adds a sweet finishing touch. Perfect alongside your morning coffee or as an afternoon snack, this easy-to-make cake combines fruity freshness with comforting cinnamon flavor in every bite.

Ingredients

Scale

Cake Batter

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Streusel Topping

1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted

Glaze

1/2 cup powdered sugar
1-2 tablespoons milk

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan thoroughly to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
Combine wet ingredients: In a separate bowl, beat 1/2 cup softened unsalted butter with 2 eggs until the mixture becomes creamy and smooth. Then mix in 1 cup sour cream and 1 teaspoon vanilla extract until well incorporated.
Combine wet and dry mixtures: Gradually add the wet ingredients to the dry mixture and stir gently until just combined to avoid overmixing.
Fold in blueberries: Carefully fold in 1 1/2 cups fresh blueberries, ensuring they are evenly distributed without crushing.
Prepare streusel topping: In a small bowl, mix 1/2 cup brown sugar with 1 tablespoon ground cinnamon and 2 tablespoons melted butter until combined to form the streusel topping.
Assemble the cake: Pour half of the batter into the prepared baking pan and evenly sprinkle half of the cinnamon sugar streusel over it. Then pour the remaining batter on top and finish by sprinkling the remaining streusel.
Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly: Remove from oven and let the cake cool slightly in the pan on a wire rack.
Make glaze and serve: Whisk 1/2 cup powdered sugar with 1-2 tablespoons milk until smooth. Drizzle over the cooled cake. Serve warm or at room temperature.

Notes

For a nutty twist, add 1/2 cup chopped walnuts or pecans to the cinnamon sugar streusel for extra texture and flavor.
You can use frozen blueberries if fresh are not in season; do not thaw before adding to prevent the batter from turning blue and to keep the berries intact.
This coffee cake is perfect for breakfast or an afternoon snack paired wonderfully with your favorite cup of coffee or tea.