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This is the best Blueberry Coffee Cake! It has a delicious moist vanilla cake filled with juicy blueberries that are scattered throughout the cake, providing bursts of natural sweetness. The crumble streusel topping gives a perfect contrast of textures with its delicious crunch and the lemon glaze gives a wonderful zesty finish. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering.
This Blueberry Coffee Cake recipe is for all blueberry fans and is a perfect treat for breakfast or as an afternoon snack! This blueberry cake has a incredible soft buttery cake that is filled with bursting blueberries. It is made with sour cream, giving it an extract soft and moist texture, plus it is topped with lots of crumble and a lemon glaze.
For more fresh cake recipes, try Strawberry Crumble Cake, Apple Crumb Cake and Peach Blueberry Cake.
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WHY THIS RECIPE WORKS
- Vanilla cake: This cake is so delicious and is made with sour cream, giving it an extract soft and moist texture.
- Blueberries: Juicy blueberries are scattered throughout the cake, providing bursts of natural sweetness.
- Crumble: This cake is topped with lots of crumble giving a perfect contrast of textures with its delicious crunch.
- Lemon glaze: For the perfect finish, this cake is drizzle with a lemon glaze.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granualted sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the chocolate cake.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Oil: Use a flavor neutral oil, such as canola oil.
- Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
- Butter: The butter is used in the cake and crumble. Bring it out and let it come to room temperature.
- Blueberries: I personally prefer fresh blueberries but you can use both frozen or fresh for this cake.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Blueberry Sour Cream Coffee Cake. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
STEP 1: For the crumble, add all of the ingredients to a bowl and mix it together until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
STEP 2: For the cake, in a large mixing bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed until light and fluffy.
STEP 3: Add the eggs one at a time into the mixture and on low speed mix it in until combined. Continue by adding half the flour mixture, on low speed, mixing until just combined.
STEP 4: Then add the lemon zest, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
STEP 5: In a small bowl toss the clean and dry blueberries in the cornstarch. Add half of them into the cake batter, and gently fold them in, using a rubber spatula. Add the cake batter into the prepared pan and sprinkle with the remaining blueberries. Finally add the crumble topping.
STEP 6: Bake it for 45-50 minutes or until cake tester comes out clean. Let it cool down completely on the wire rack. Once cooled down top it with the lemon glaze.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, it tastes amazing both with and without.
Yes, this cake last well and keeps moist in an airtight container or covered tightly with plastic wrap, stored at room temperature.
I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, it can be switched out 1:1 with plain Greek yogurt.
Yes, you can change them out for raspberries or blackberries.
HOW TO STORE
Store the blueberry coffee cake in an airtight container, or tightly covered with plastic wrap, at room temperature. It's best enjoyed within a 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blueberry Coffee Cake
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 teaspoon cinnamon
- 90 g butter room temperature
BLUEBERRY CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g butter room temperature
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 tablespoon lemon zest zest of about 1 lemon
- 150 g sour cream 14-18% room temperature
- 25 g vegetable oil room temperature
- 1 teaspoon vanilla extract
- 200 g blueberries (I prefer fresh but you can use both fresh or frozen blueberries)
- 2 teaspoon cornstarch
LEMON GLAZE
- 60 g powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream 14-18% to thicken the glaze
Instructions
CRUMBLE
- For the crumble, add all of the ingredients to a bowl and mix it together, either by hand using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.120 g all-purpose flour, 100 g granulated sugar, 100 g dark brown sugar, 1 teaspoon cinnamon, 90 g butter
BLUEBERRY CAKE
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- Sift together the all-purpose flour, baking powder and salt. Give it a whisk to make sure everything has been combined and set it aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, using the paddle attachment, add the butter, and granulated sugar and mix it on high speed for 3 minutes.85 g butter, 150 g granulated sugar
- Add the eggs one at a time into the mixture, and on low speed mix until combined.2 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the lemon zest, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.1 tablespoon lemon zest, 150 g sour cream 14-18%, 25 g vegetable oil, 1 teaspoon vanilla extract
- If using fresh blueberries, clean and dry the blueberries. In a small bowl toss the blueberries in the cornstarch. Add half of them into the cake batter, and gently fold them in, using a rubber spatula.200 g blueberries, 2 teaspoon cornstarch
- Add the cake batter into the prepared pan and even it out. Top it with the remaining blueberries and finish with add the crumble topping.
- Bake it for 45-50 minutes or until cake tester comes out clean. Once baked let the cake cool down. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.
LEMON GLAZE
- Once cooled down and ready to serve, stir together all of the ingredients for the glaze until smooth. Drizzle it over the cake and it’s ready to be enjoyed.60 g powdered sugar, 1 teaspoon lemon juice, ½ teaspoon vanilla extract, ½ teaspoon sour cream 14-18%
Mary
Okay, I'll admit, I am a lazy gal--I skipped the crumble and the glaze. But, oh my! The Blueberry Coffee Cake itself was delicious! I will certainly be making it again. (We like cakes a little less sweet so I cut the sugar down to 1/2 cup. Otherwise, made no other changes.)
Michelle
This is such a lovely recipe! I made it last weekend and gave some to my neighbours and sent some with my husband to work and everyone RAVED about how good it was! Thank you!! 🙂
Arriah
This recipe turned out perfectly! The ratios are all amazing and make for a moist cake with perfect texture.
Veronika
I liked it. Very good.