Blueberry Coffee Cake

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This Blueberry Coffee Cake beats regular coffee cake by a mile (and many other cakes too). It’s a must-try, especially when blueberries are in season. Imagine a cake with an extra buttery, crunchy crumble, a soft, moist cake, and bursting fresh blueberries that explode in your mouth.

Why You Should Make This Recipe

I think this is the BEST blueberry coffee cake ever! I like it way more than any other blueberry dessert. Here’s why you should give it a shot:

  • Super Easy: Even though there are two parts, each is simple to make. Plus, you can serve the cake as is, no need for frosting or fancy assembly.
  • Amazing Flavor: The cake’s sweetness and the buttery crumble perfectly balance the slightly tart blueberries. It’s a cake that’s anything but boring!
  • Divine Texture: Picture this: every bite has a crunchy, buttery crumble, followed by a soft, moist cake, and a juicy burst of blueberry.
  • Crowd Pleaser: It’s a hit at gatherings, especially with coffee or tea. Everyone loves it, no matter their age or taste preferences.
  • Versatile: You can adjust the crumble, cake, and blueberry ratio to your liking!

Blueberry Coffee Cake

Total Time 1 hour 10 minutes
Course Dessert
Servings 12


#### For the Crumble:

  • 1 ¾ cups all-purpose flour 227g
  • 1 cup packed light brown sugar 200g
  • 1 tsp cinnamon powder
  • ¼ tsp salt
  • ¾ cup melted butter 170g – use high-quality butter like KerryGold for the best results

#### For the Cake Batter:

  • ¾ cup granulated sugar 150g
  • 4 tbsp room temperature butter 56g
  • 2 tbsp vegetable oil
  • 2 tsp vanilla extract
  • 2 large eggs room temperature
  • ¾ cup room temperature sour cream 180g
  • 1 ⅓ cups all-purpose flour 173g
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • 2 cups blueberries tossed in zest of 1 lemon and 1 tablespoon all-purpose flour*


#### For the Crumble:

  • Preheat oven to 350°F. Line a 9×9″ square baking pan with parchment paper.
  • In a bowl, whisk together flour, brown sugar, cinnamon, and salt until combined.
  • Pour in melted butter and mix gently until crumbly. Don’t overmix; stop when no dry streaks of flour remain. Place in the fridge.

#### For the Cake Batter:

  • Ensure butter, eggs, and sour cream are at room temperature.
  • Whisk sugar, butter, and oil until light and creamy (2-3 minutes).
  • Add vanilla and one egg; whisk for 20-30 seconds. Add the second egg and whisk until combined.
  • Add sour cream and whisk until combined. Scrape the bowl if needed.
  • Sift in flour, salt, baking powder, and baking soda. Whisk until just combined.
  • Toss blueberries in lemon zest and flour until coated. Fold into the batter gently.
  • Spread batter into prepared pan. Spread crumble on top in chunks.
  • Bake for 45-50 minutes until a toothpick comes out clean.
  • Let it cool in the pan for 30 minutes, then slice and serve!


This cake is loaded with blueberries. You can reduce the quantity if you prefer, down to as low as 1 cup!

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