Blueberry Coffee Cake Recipe
If you’re yearning for a bakery-worthy treat that will steal the spotlight at brunch or make your afternoon coffee break downright luxurious, this Blueberry Coffee Cake is the answer. It’s a multi-layered masterpiece: soft and tender cake studded with juicy blueberries, topped with a golden cinnamon streusel, and finished off with a creamy, tangy lemon cream cheese glaze. Whether you’re making it for guests or sneaking thick slices for yourself, each bite is proof that baking at home can taste even better than the café version.
Ingredients You’ll Need
The beauty of this Blueberry Coffee Cake is how it transforms humble ingredients into something truly spectacular. Each one brings a little magic—juicy bursts from blueberries, richness from butter and sour cream, brightness from lemon, and that all-important crumbly topping.
- 2 1/2 cups blueberries (fresh or frozen), divided: The star of the show! They add color, flavor, and juicy pops throughout every bite.
- 1 tablespoon all-purpose flour: Tossed with the blueberries to keep them from sinking to the bottom of your cake.
- 1 1/4 cup all-purpose flour: Forms the sturdy, classic base of the streusel topping for perfect crumbly texture.
- 1/2 cup granulated sugar: Sweetens the topping and lends a bit of crunch when baked.
- 1/2 cup light brown sugar (firmly packed): Infuses both the topping and cake with caramel notes and moisture.
- 1/4 teaspoon salt: A pinch in the streusel keeps things balanced and flavorful.
- 1/8 teaspoon cinnamon: Warm spice to bring your streusel to life.
- 9 tablespoons unsalted butter (melted): Richness and moisture for the irresistible crumble on top.
- 1 cup all-purpose flour (for the cake): Classic base flour that builds the structure of the cake.
- 1 cup cake flour: Lightens the crumb for that impossibly tender bite.
- 1 teaspoon baking powder: Helps your cake rise beautifully in the oven.
- 1/4 teaspoon baking soda: Works with the sour cream to lift the cake and add softness.
- 1/2 teaspoon salt: Enhances every flavor from sweet to tangy to buttery.
- 8 tablespoons unsalted butter (softened): Makes your cake rich, moist, and delicately buttery.
- 3/4 cup granulated sugar: The main source of sweetness for your cake base.
- 1/4 cup light brown sugar (firmly packed): Adds warmth and extra depth to the crumb.
- 2 large eggs (at room temperature): Binds, lifts, and gives structure.
- 1 1/2 tablespoons vanilla bean paste: For an unbelievable burst of sweetness and aromatic vanilla in both cake and glaze.
- 1 cup sour cream (at room temperature): Makes the crumb incredibly moist and gives it a subtle tang.
- 2 tablespoons lemon juice (freshly squeezed): Keeps things bright and balances the berries’ sweetness.
- 1 tablespoon lemon zest: Intensifies the fresh, zesty flavor.
- 4 tablespoons cream cheese (full fat brick, softened): The base of that dreamy glaze.
- 1 tablespoon unsalted butter (softened): Ensures the glaze is rich and luscious.
- 1 teaspoon vanilla bean paste: For flavor and flecks of vanilla in your glaze.
- 1/8 teaspoon salt: Brings out all the glaze’s flavors and cuts the sweetness just right.
- 1/2 cup powdered sugar (sifted): The sweet, smooth backbone for your glaze.
- 1 teaspoon lemon juice (freshly squeezed): Offers a tangy punch in the glaze.
- 1–2 tablespoons whole milk (room temperature): Thins out the glaze so it drizzles beautifully.
How to Make Blueberry Coffee Cake
Step 1: Prep Your Kitchen
Start by getting your oven nice and cozy—move a rack to the center and preheat to 350°F. Spray a 9-inch springform pan thoroughly with cooking spray, making sure you don’t miss the sides or the bottom. Set the pan aside so it’s ready when you are.
Step 2: Whip Up the Streusel Topping
This crumbly topping takes minutes but makes all the difference! Whisk together all-purpose flour, granulated and brown sugars, salt, and cinnamon in a medium bowl. Drizzle in melted butter, then grab a fork and mix until you get a pebbly, crumbly texture—trust your instincts, you’ll know when it’s right. Set this bowl aside but keep it close; this is your “wow” layer!
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. This combo keeps your Blueberry Coffee Cake ultra-tender but with the right amount of structure to support all those blueberries.
Step 4: Cream the Butter and Sugars
In your mixer, blend softened unsalted butter with granulated and brown sugars for around 5 minutes. Go for a speed that’s medium to high and keep mixing until everything looks pale, light, and fluffy. This is how you build that irresistible, soft crumb.
Step 5: Add Eggs and Dairy
Drop your mixer to a gentler speed. Add eggs one at a time, blending each in well. Now in goes vanilla bean paste, sour cream, lemon juice, and lemon zest. Scrape down the bowl so nothing gets left behind—you want the batter creamy and unified.
Step 6: Combine Wet and Dry Ingredients
With the mixer on low, sprinkle your flour mixture in gradually. Mix just until you see no more streaks—over-mixing can toughen the cake, and we’re after “tender” not “tough.”
Step 7: Blueberry Magic
In a mini bowl, toss 1 tablespoon flour with your blueberries. Fold 1 1/2 cups of these floured blueberries gently into the thick cake batter—just enough so they’re evenly distributed, but don’t stir too much or your batter will turn purple. Spread the batter evenly in your prepared springform pan, then scatter the remaining cup of blueberries right over the top.
Step 8: Top and Bake
Sprinkle every bit of your streusel crumble mixture over the blueberry layer. Place the springform pan on a rimmed baking sheet—it catches any sneaky drips so cleanup is a breeze. Bake for 75 to 95 minutes, but check after an hour to make sure the top isn’t browning too quickly. If it starts to get dark, just lay a foil tent over it and keep baking. The cake is done when a skewer comes out clean from the middle.
Step 9: Cool to Perfection
Once baked, let your Blueberry Coffee Cake cool in the pan (set on a rack) for 30 minutes before removing the ring. Ideally, let it cool fully to room temperature before glazing—overnight wrapped in plastic is even better for a moist cake that’s easy to glaze.
Step 10: Make the Lemon Cream Cheese Glaze
Beat the softened cream cheese and butter together until they’re completely smooth and creamy. Add vanilla bean paste and a pinch of salt, beat again. With the mixer running, sift in powdered sugar, then add lemon juice. Slowly pour in milk until the glaze reaches a drizzly consistency. If it gets too thin, stir in a little more powdered sugar. Drizzle over your cooled cake, letting it drip down the sides for those signature bakery-style rivulets!
How to Serve Blueberry Coffee Cake
Garnishes
For an extra-special touch, scatter additional fresh blueberries over the glaze, or sprinkle some finely grated lemon zest right before serving. A pretty dusting of powdered sugar always looks lovely atop the cake and really makes the glaze pop.
Side Dishes
Pair slices of Blueberry Coffee Cake with freshly brewed coffee or a creamy latte for the full coffee shop experience at home. A simple yogurt parfait, a fruit salad, or a dollop of whipped cream alongside lends even more charm and turns breakfast or brunch into a real celebration.
Creative Ways to Present
Serve slices on vintage dessert plates for an elegant gathering, or cut the cake into petite squares and arrange them on a party tray for easy nibbling. If you’re feeling fancy, layer cubes of cake with whipped cream and extra berries in small glasses for a sweet parfait version!
Make Ahead and Storage
Storing Leftovers
Once your Blueberry Coffee Cake has cooled and is glazed, it will keep beautifully at room temperature for up to two days. Just cover it tightly with plastic wrap or store in an airtight container to keep it from drying out. This way, it stays just as moist and flavorful for every sneaky after-dinner slice!
Freezing
This cake is absolutely freezer-friendly. Wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and then foil, and freeze up to two months. For best results, add the glaze after thawing so it looks and tastes freshly made.
Reheating
If you prefer your Blueberry Coffee Cake slightly warm, microwave individual slices for just 10–15 seconds. The crumb softens and the glaze gets a little oozy—pure comfort on a plate!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! This Blueberry Coffee Cake works beautifully with frozen blueberries. Just add a few minutes to the baking time, and don’t thaw them before mixing to prevent excess moisture.
What’s the secret to a really tender crumb?
Room temperature ingredients, especially butter, eggs, and sour cream, make all the difference. Mixing just until combined and using cake flour ensure your crumb is soft and light—not dense!
Can I make this cake gluten-free?
You sure can! Swap in a reputable one-to-one gluten-free flour blend for the cake and streusel. The cake will still be moist and delicious, though the crumb may be slightly different.
How do I keep the blueberries from sinking?
Tossing the blueberries with flour before folding them into the batter helps keep them suspended throughout the cake, ensuring you get berry goodness in every bite.
What if I don’t have a springform pan?
No worries! You can use a well-greased 9-inch round cake pan instead. Just make sure to line the bottom with parchment for easy removal.
Final Thoughts
No matter the season or the reason, there’s always a perfect excuse to bake Blueberry Coffee Cake. It’s the kind of treat that turns ordinary days into something a little more special. So grab your favorite mug, invite someone you love, and enjoy a slice—or two!—of this irresistible homemade goodness.
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Blueberry Coffee Cake Recipe
- Total Time: Approx. 2 hours
- Yield: 1 9-inch cake 1x
- Diet: Vegetarian
Description
Indulge in a delightful Blueberry Coffee Cake topped with a crumbly streusel and a luscious lemon cream cheese glaze. Perfect for breakfast or as a sweet treat any time of day.
Ingredients
Blueberry Filling:
- 2 1/2 cups blueberries (fresh or frozen), divided
- 1 tablespoon all-purpose flour
Streusel Crumble Topping:
- 1 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (firmly packed)
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 9 tablespoons unsalted butter, melted
Coffee Cake Batter:
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (firmly packed)
- 2 large eggs, at room temperature
- 1 1/2 tablespoons vanilla bean paste
- 1 cup sour cream, at room temperature
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
Lemon Cream Cheese Glaze:
- 4 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon salt
- 1/2 cup powdered sugar, sifted
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon whole milk (or 2 tablespoons), at room temperature
Instructions
- Preparation: Preheat oven to 350ºF. Spray a 9-inch springform pan with cooking spray.
- Streusel Crumble Topping: Mix dry ingredients, then add melted butter and combine until crumbly.
- Make the Coffee Cake: Combine dry ingredients. Cream butter and sugars, add eggs, vanilla, sour cream, lemon juice, and zest. Mix in flour. Toss blueberries with flour, fold into batter. Pour into pan, top with remaining blueberries and streusel.
- Bake the Cake: Bake for 75-95 minutes at 350ºF until a skewer comes out clean.
- Cool the Cake: Cool in pan for 30 minutes, then remove ring and cool completely.
- Lemon Cream Cheese Glaze: Beat cream cheese and butter, add vanilla and salt. Mix in powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled cake.
Notes
- You can use either fresh or frozen blueberries for this recipe.
- Ensure all dairy ingredients are at room temperature for best results.
- The cake can be made a day ahead and glazed before serving.
- Prep Time: 30 minutes
- Cook Time: 75-95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Blueberry Coffee Cake, Coffee Cake Recipe, Streusel Topping, Cream Cheese Glaze, Breakfast Cake
