Soft Buttery Blueberry Coffee Cake – Moist Crumb with Bursting Berries

This Soft Buttery Blueberry Coffee Cake is a morning masterpiece—tender, golden cake layered with juicy blueberries and topped with a buttery crumble. It’s the kind of cozy, bakery-style treat that’s perfect for brunch, breakfast gatherings, or a comforting afternoon pick-me-up.

The rich, vanilla-scented batter is soft and moist, thanks to a generous dose of butter and sour cream. Fresh or frozen blueberries add pockets of sweet-tart flavor, and the cinnamon crumb topping adds the perfect crunch. Whether served warm with coffee or packed for a midweek snack, it’s a guaranteed crowd-pleaser.

Ingredients Overview

This cake combines pantry staples with fresh blueberries and a rich, buttery base. Let’s look at each key ingredient.

All-Purpose Flour

Provides structure and tenderness in both the cake and the crumb topping.

• Tip: Spoon and level to measure accurately and avoid a dense texture.

Unsalted Butter

Butter is the star here—used in both the batter and the streusel topping for rich flavor and soft crumb.

• Use room-temperature butter for even creaming.

Sugar

Granulated sugar sweetens the cake and balances the tartness of the berries.

• Light brown sugar is used in the streusel for added depth and moisture.

Eggs

Bind the batter and help it rise. Bring to room temperature before mixing for best results.

Sour Cream (or Greek Yogurt)

Adds moisture and a subtle tang that keeps the cake soft for days.

• Can substitute full-fat plain Greek yogurt 1:1.

Vanilla Extract

Enhances the warm, buttery flavors and complements the blueberries beautifully.

Baking Powder & Baking Soda

Both leaveners are used to give a balanced lift and soft, tender crumb.

Salt

A pinch of salt intensifies flavor and balances sweetness.

Blueberries

Fresh or frozen both work well.

• Fresh: Ideal when in season.

• Frozen: Use straight from the freezer—do not thaw or they’ll bleed into the batter.

Cinnamon Streusel Topping

Made with butter, brown sugar, flour, and cinnamon, this adds texture and irresistible sweetness.

Step-by-Step Instructions

1. Make the Streusel Topping

In a bowl, combine:

• ⅓ cup all-purpose flour

• ⅓ cup light brown sugar

• ½ tsp ground cinnamon

• 3 tbsp cold unsalted butter, cut into cubes

Use a fork or fingers to blend until crumbly. Refrigerate while you prepare the batter.

2. Preheat & Prepare Pan

Preheat oven to 350°F (175°C).

Grease and flour an 8×8-inch square pan or line with parchment paper for easy removal.

3. Cream Butter and Sugar

In a large mixing bowl, beat:

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

Beat until light and fluffy—about 2–3 minutes.

4. Add Eggs and Vanilla

Add one at a time:

• 2 large eggs

Then mix in:

• 1½ tsp vanilla extract

Beat until smooth and fully incorporated.

5. Mix Dry Ingredients

In a separate bowl, whisk together:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

6. Combine Wet & Dry

Add dry ingredients to wet in two parts, alternating with:

• ½ cup sour cream

Mix gently until just combined—don’t overmix.

7. Fold in Blueberries

Gently fold in:

• 1 cup fresh or frozen blueberries

Toss berries in 1 tsp flour beforehand to prevent sinking.

8. Assemble the Cake

Spread batter evenly into prepared pan.

Sprinkle the streusel topping evenly over the surface.

9. Bake

Bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for at least 20 minutes before slicing.

Optional Glaze:

Mix together:

• ½ cup powdered sugar

• 1–2 tsp milk

• ¼ tsp vanilla

Drizzle over cooled cake for extra sweetness and visual appeal.

Tips, Variations & Substitutions

Expert Tips

• Room temperature ingredients yield the best texture.

• Don’t overmix once the flour is added to keep the crumb tender.

• Use a light metal pan for even baking—dark pans may brown too quickly.

Variations

• Lemon-blueberry twist: Add 1 tbsp lemon zest to the batter and a lemon glaze on top.

• Nutty streusel: Add chopped pecans or walnuts to the crumb topping.

• Berry mix: Use a blend of blueberries, raspberries, or blackberries.

Substitutions

• Sour cream: Swap with full-fat Greek yogurt.

• Butter: Use plant-based butter for a dairy-free version.

• Gluten-free: Use a 1:1 gluten-free baking flour blend.

Serving Ideas & Occasions

This buttery blueberry coffee cake is perfect for:

• Weekend brunch

• Mother’s Day or Easter breakfast

• Book clubs, showers, or potlucks

• Cozy snack with coffee or tea

• Holiday mornings with fresh fruit and eggs

Serve warm or at room temperature, dusted with powdered sugar or drizzled with glaze. A dollop of whipped cream makes it extra special.

Nutritional & Health Notes

Per slice (based on 9 servings), approximate nutrition:

• ~330–360 calories

• ~15g fat

• ~45g carbs

• ~4g protein

To lighten:

• Use light sour cream or yogurt

• Cut sugar in the cake by 2–3 tablespoons

• Skip the glaze or use less streusel topping

Storage: Store covered at room temperature for up to 3 days, or refrigerate for 5. Freezes well wrapped for up to 2 months.

FAQs

Q1: Can I use frozen blueberries?

A1: Yes! Use them straight from the freezer—no need to thaw. Toss in a little flour before folding in to prevent excess bleeding.

Q2: How do I keep the blueberries from sinking?

A2: Toss them in 1 tsp flour before adding to the batter. Also, avoid overmixing the batter once the berries are in.

Q3: Can I double the recipe?

A3: Absolutely. Use a 9×13-inch pan and increase baking time to 45–55 minutes.

Q4: Can I make this ahead?

A4: Yes—this cake keeps well for several days. Bake the night before and store covered. It’s also freezer-friendly.

Q5: What’s the best way to reheat?

A5: Warm individual slices in the microwave for 15–20 seconds or heat the whole cake in a low oven at 300°F for 10 minutes.

Q6: Can I make this gluten-free?

A6: Yes! Substitute a 1:1 gluten-free baking flour blend and check that your baking powder is gluten-free.

Q7: What’s the difference between coffee cake and crumb cake?

A7: Coffee cake has a lighter crumb topping and focuses on balance, while crumb cake has a thicker, denser layer of streusel. This blueberry coffee cake is soft and moist with a classic cinnamon crumble.

Print