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Easy Blueberry Coffee Cake Recipe

A moist and tender blueberry coffee cake made with sour cream, juicy blueberries, and a buttery cinnamon crumb topping, perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan.
  2. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly.
  3. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, then mix in vanilla extract.
  6. Alternate adding dry ingredients and sour cream, mixing just until combined.
  7. Toss blueberries with 1 tablespoon flour and gently fold into batter.
  8. Spread batter evenly into the prepared pan.
  9. Sprinkle crumb topping evenly over the batter.
  10. Bake for 40–45 minutes until golden and a toothpick comes out clean.
  11. Cool for at least 20 minutes before slicing and serving.

Notes

Do not overmix the batter and avoid thawing frozen blueberries to prevent excess moisture.