Blueberry Coffee Cake

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This Blueberry Coffee Cake is soft, tender, and bursting with blueberries. It’s topped with a crumbly streusel and a luscious cream cheese glaze.

Why You’ll Love This Cake

This Blueberry Coffee Cake is incredibly easy to make, coming together in just 30 minutes. Then, simply bake and let it cool before slicing—if you can wait that long!

Tips for Perfect Coffee Cake

  • Don’t Overmix: Overmixing the batter can make it dry or tough.
  • Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature.
  • Perfect Bake: The cake should be browned around the edges, with a clean toothpick when tested. The top shouldn’t feel jiggly or soft.

Blueberry Coffee Cake

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 8



  • – 1 cup all-purpose flour 4.5 oz
  • – 1/3 cup granulated sugar 2.25 oz
  • – 1/3 cup brown sugar 2.5 oz
  • – 1/2 cup unsalted butter room temperature (4 oz)


  • – 1 1/2 cups blueberries fresh or frozen (10 oz)
  • – 2 tsp all-purpose flour

**Coffee Cake:**

  • – 2 cups all-purpose flour 8.5 oz
  • – 1 tsp baking powder
  • – 1/4 tsp baking soda
  • – 1/4 tsp salt
  • – 1/4 tsp cinnamon
  • – 6 tbsp unsalted butter room temperature (3 oz)
  • – 2 tbsp vegetable oil 1 oz
  • – 1 cup granulated sugar 7 oz
  • – 2 large eggs room temperature
  • – 1 tsp pure vanilla extract
  • – 1 cup sour cream 8 oz


  • – 1/4 cup cream cheese room temperature (2 oz)
  • – 1 tbsp unsalted butter 0.5 oz
  • – 1/4 cup powdered sugar 1 oz
  • – 1-3 tbsp milk



  • Combine flour, granulated sugar, and brown sugar in a bowl.
  • Cut the butter into small cubes, then mix with the flour and sugar until crumbly.
  • Place in the fridge while you prepare the cake batter.


  • Toss blueberries with 2 tsp of flour. Set aside.

**Coffee Cake:**

  • Preheat the oven to 350°F. Line an 8” deep springform pan with parchment paper and spray with oil.
  • In a bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and cinnamon.
  • In another bowl or stand mixer, beat butter, oil, and sugar until creamy and light (about 3 minutes).
  • Add eggs and vanilla extract, mix until combined.
  • Mix in the sour cream.
  • Gradually add the flour mixture, mixing until just incorporated. Finish with a spatula to avoid overmixing.
  • Spread 1/3 of the batter in the prepared pan.
  • Fold half of the blueberries into the remaining batter, then pour into the pan.
  • Sprinkle the remaining blueberries on top, followed by the streusel.
  • Bake for 55-65 minutes, covering with foil if the streusel browns too quickly. The cake is done when the center is set and a toothpick comes out clean.
  • Cool for 30 minutes to 1 hour before serving.


  • Beat cream cheese, butter, powdered sugar, and 1 tbsp milk until smooth. Add more milk if needed to achieve a drizzle consistency.
  • Drizzle over the cooled cake.

### Storage

  • – **Room Temperature:** Store without glaze in an airtight container for up to 2 days.
  • – **Refrigerator:** With glaze, store in the fridge for up to 5 days. Bring to room temperature before serving.
  • – **Freezer:** Wrap tightly in plastic wrap and an airtight container for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.


  • **Blueberries:** Fresh or frozen work well. You can also substitute other berries.
  • **Sour Cream:** Can be substituted with yogurt.
  • **Lemon Glaze:** Use lemon juice and zest instead of milk for a lemon-flavored glaze.
  • **Oil:** Any vegetable, canola, avocado, or olive oil will do. You can substitute with butter if preferred.

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