Description
Cozy mornings deserve a slice of this Blueberry Coffee Cake—a soft, buttery vanilla base studded with juicy blueberries and topped with a cinnamon brown sugar crumble. It’s the perfect easy recipe for a quick breakfast, indulgent brunch, or sweet snack. Whether you’re looking for breakfast ideas, easy coffee cake, or fruity dessert food ideas, this one’s a keeper for all occasions.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter (softened for batter, cold for crumble)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups blueberries (fresh or frozen, tossed in 1 tbsp flour)
1 1/2 teaspoons ground cinnamon (for crumble)
1/3 cup all-purpose flour (for crumble)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan or line with parchment paper.
2. In a bowl, make the crumb topping by mixing 1/2 cup brown sugar, 1/3 cup flour, 1 1/2 tsp cinnamon, and 1/4 cup cold butter. Use a fork or pastry cutter until crumbly. Set aside.
3. In a large bowl, cream 3/4 cup softened butter with 1 cup granulated sugar until light and fluffy (2–3 minutes).
4. Add eggs one at a time, beating well. Mix in vanilla.
5. In a separate bowl, whisk 2 cups flour, baking powder, baking soda, and salt.
6. Alternate adding dry ingredients and sour cream to the butter mixture. Begin and end with flour.
7. Fold in flour-coated blueberries gently.
8. Pour batter into prepared pan and smooth the top. Sprinkle crumble evenly over batter.
9. Bake 40–45 minutes or until a toothpick inserted comes out clean.
10. Cool for 15–20 minutes. Serve warm or at room temp.
Notes
Don’t thaw frozen blueberries—use them straight from the freezer to avoid streaking the batter.
Tossing blueberries in flour helps them stay evenly distributed in the cake.
For a citrus twist, add 1 tsp lemon zest to the batter—it brightens the flavor beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry coffee cake, breakfast ideas, easy coffee cake, brunch cake, fruit dessert