Blueberry Coffee Cake
Ingredients
- 3/4 c. packed brown sugar
- 1/4 c. granulated sugar 
- 2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 3/4 c. butter
melted, 1 1/2 sticks
- 1 1/2 c. all-purpose flour
- 3/4 c. butter
softened, plus more for greasing, 1 1/2 sticks
- 2 1/2 c. plus 2 tbsp all-purpose flour
divided
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 1/2 c. granulated sugar
- 2 large eggs
- 1 1/3 c. sour cream
- 2 tsp. pure vanilla extract
- 2 c. blueberries
Directions
- 1
Make the topping: Preheat oven to 350°. In a medium bowl, whisk together sugars, cinnamon, and salt. Add melted butter and stir to combine. Add flour and stir until moist clumps form.
- 2
Make the cake: Butter a 9"-x"-13" baking pan and line with parchment, leaving a 2-inch overhang. Butter parchment. In a medium bowl, whisk 2 1/2 cups flour, baking soda, baking powder, and salt.
- 3
In a large bowl, beat room-temperature butter and sugar until light and fluffy. Add eggs one at a time, beating until each is well combined. Add flour mixture, sour cream, and vanilla and beat until just combined.
- 4
In a medium bowl, toss blueberries with remaining 2 tablespoons flour and add to batter. Fold gently, just until blueberries are combined. Scrape cake batter into prepared baking dish and spread top evenly with a spatula. Sprinkle prepared topping evenly over batter.
- 5
Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool completely.
- 6
Cut cake into squares and serve slightly warm or at room temperature.
Blueberry Coffee Cake
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About this Recipe
Craving a comforting slice of coffee cake that’s bursting with fresh flavor? This Blueberry Coffee Cake recipe delivers on that promise, offering a delightful twist on a classic that will quickly become your new favorite for any morning or afternoon treat. You'll love how the juicy blueberries elevate every bite, making it truly unforgettable.
Why This Blueberry Coffee Cake Works So Well
The magic of this coffee cake lies in its thoughtful balance of textures and flavors. We’re talking about a moist, tender cake base, generously studded with vibrant fresh blueberries, all crowned with a buttery, spiced streusel. The use of sour cream in the batter is key, ensuring a supremely tender and rich crumb that stays fresh longer, while the combination of brown sugar and cinnamon in the streusel promises that irresistible, classic coffee cake appeal.
What truly sets this Blueberry Coffee Cake apart is the bright, sweet-tart pop of those fresh berries. They bake down to create little pockets of juicy goodness, complementing the warm spices and rich cake perfectly. This isn't just a cake; it's an experience designed to be enjoyed slowly with a cup of coffee or tea.
Customization & Variations for Your Pantry
This recipe is wonderfully adaptable to your preferences. If you don't have fresh blueberries on hand, you can use frozen blueberries; just be sure not to thaw them before adding to the batter to avoid bleeding. For an extra layer of flavor and crunch in the streusel, consider adding a handful of chopped pecans or walnuts. You could also swap out the blueberries for other berries like raspberries or a mix of berries for a different fruity profile.
Serve slices of this beautiful Blueberry Coffee Cake warm, perhaps with an extra dollop of sour cream or a dusting of powdered sugar, for a truly indulgent breakfast or brunch. It's also perfect alongside your afternoon coffee, making any ordinary moment feel a little more special.