Print

Soft Buttery Blueberry Coffee Cake – Moist Crumb with Bursting Berries

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender, buttery blueberry coffee cake topped with cinnamon streusel—perfect for breakfast, brunch, or an anytime treat.

Ingredients

Scale

Cake:

  • 1½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup (1 stick) unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1½ tsp vanilla extract

  • ½ cup sour cream

  • 1 cup fresh or frozen blueberries

  • 1 tsp flour (to toss berries)

Streusel Topping:

  • ⅓ cup flour

  • ⅓ cup brown sugar

  • ½ tsp cinnamon

  • 3 tbsp cold butter

Optional Glaze:

  • ½ cup powdered sugar

  • 1–2 tsp milk

  • ¼ tsp vanilla

Instructions

  • Make streusel: Combine flour, sugar, cinnamon, and cold butter. Mix until crumbly.

  • Preheat oven to 350°F. Grease or line an 8×8 pan.

  • Cream butter and sugar until light. Add eggs and vanilla. Mix well.

  • In a separate bowl, whisk dry ingredients.

  • Add dry mix to wet, alternating with sour cream.

  • Toss blueberries in 1 tsp flour and gently fold in.

  • Pour batter into pan. Top with streusel.

  • Bake 40–45 minutes or until a toothpick comes out clean.

  • Cool and drizzle with glaze if using.

Notes

  • Use lemon zest for a citrus twist.

  • Store covered at room temp for 3 days.

  • Freezes beautifully.

Find it online: https://goldenflavorstudio.com/soft-buttery-blueberry-coffee-cake-moist-crumb-with-bursting-berries/