...
Go Back
Moist blueberry coffee cake slice with a buttery crumb topping, layers of juicy blueberries, and fresh blueberries on top, served on a plate with a fork.

Blueberry Coffee Cake

A moist and tender breakfast cake made with sour cream and fresh blueberries, topped with a crunchy cinnamon streusel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 square
Course: Breakfast, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour Plus 1 tablespoon for berries
  • 2 teaspoon baking powder Leavening
  • ½ teaspoon salt Balance
  • ½ cup butter Softened, for cake
  • ¾ cup granulated sugar For cake
  • 2 large eggs Room temperature
  • ½ cup sour cream Full fat
  • 1 teaspoon vanilla extract Flavor
  • 2 cups fresh blueberries Rinsed and dried
  • ½ cup all-purpose flour For streusel
  • ⅓ cup brown sugar Packed, for streusel
  • ⅓ cup granulated sugar For streusel
  • 1 teaspoon cinnamon Ground
  • 4 tablespoon butter Cold, cubed for streusel

Equipment

  • 1 Square Baking Pan 8x8 or 9x9 inch
  • 1 Electric mixer Hand or stand
  • 2 Mixing bowls Medium and large

Method
 

  1. Mix flour, sugars, and cinnamon; cut in cold butter until crumbly. Refrigerate.
  2. Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy.
  3. Add eggs, vanilla, and sour cream to butter mixture. Fold in dry ingredients.
  4. Toss blueberries with 1 tablespoon flour and fold into batter. Spread in greased 9x9 pan.
  5. Top with streusel. Bake at 350°F for 40-50 minutes. Cool before slicing.

Notes

Toss blueberries in a little flour before adding to the batter to prevent them from sinking. Use full-fat sour cream for the best texture.