Easy Blueberry Coffee Cake Recipe

There’s something special about a coffee cake that’s packed with berries. It feels comforting without being heavy, sweet without being overwhelming, and just fancy enough to make an ordinary morning feel like a small celebration.

This blueberry coffee cake is soft, tender, and full of juicy bursts of blueberries in every bite.

Why I Love This Blueberry Coffee Cake

For me, a great coffee cake has two must-haves: a fluffy crumb and a crunchy topping. This recipe delivers both and then adds blueberries to make it even better. The berries melt slightly as the cake bakes, creating pockets of sweetness that balance the buttery crumb perfectly.

What I especially appreciate about this cake is how forgiving it is. You don’t need to be an expert baker to make it come out beautifully. The batter mixes easily, the topping takes just a minute to throw together, and the cake rises tall and golden every time. It’s the kind of recipe you keep coming back to because it never disappoints.

What Makes This Cake Stand Out

A lot of blueberry cakes are either too dense or too light. This one hits the perfect middle — tender, moist, and full of flavor without feeling heavy. The blueberries stay suspended in the crumb (thanks to a tiny trick we’ll use), and the streusel topping gives you that bakery texture we all love.

If you enjoy serving something that looks impressive but doesn’t require complicated steps, this is the cake. It’s perfect for brunch, weekends, holidays, or those slow afternoons when you want a treat with coffee or tea.

Ingredients 

Serves 8–10

For the Coffee Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 cup sour cream (or Greek yogurt)
• ¼ cup milk
• 2 teaspoons vanilla extract
• 1 ½ cups blueberries (fresh or frozen)
• 1 tablespoon flour (for tossing blueberries)

For the Streusel Topping

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• 3 tablespoons granulated sugar
• ½ teaspoon cinnamon
• 5 tablespoons cold butter, cubed

Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch or 9-inch square baking pan.

Coffee cake rises high, so lining the pan helps lift it out cleanly without damaging the topping.

Make the Streusel

In a small bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter pieces and use your fingers or a fork to work them in until the mixture looks crumbly, like coarse sand.

Set aside. The topping transforms the cake from “good” to “bakery-level.”

Combine the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
 This keeps the crumb tender and airy.

Mix the Wet Ingredients

In a separate bowl, combine the eggs, melted butter, sour cream, milk, and vanilla. Mix just until blended.

The sour cream is the secret to the cake’s moistness — it adds body and ensures the crumb stays soft.

Bring the Batter Together

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until you no longer see streaks of flour.

Be careful not to overmix — this keeps the cake tender, not dense.

Prepare the Blueberries

Toss the blueberries with the tablespoon of flour. This small step keeps them from sinking to the bottom of the cake and helps the crumb stay even.

Add the Blueberries

Gently fold the blueberries into the batter. Some will burst during baking — those are the best bites.

Pour and Top

Spread the batter evenly into your prepared pan. Sprinkle the entire streusel mixture over the top.

The topping will melt slightly and crisp beautifully as it bakes.

Bake

Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

If using frozen blueberries, the cake may need an extra few minutes.

Cool and Ice

Let the cake cool in the pan for at least 20 minutes.

If using icing, whisk the powdered sugar, milk, and vanilla together, then drizzle lightly over the top.

Serve warm or at room temperature.

What This Cake Tastes Like

The cake is soft and buttery with a gentle vanilla aroma and pops of blueberry sweetness. The streusel topping adds crunch without taking over, and the icing gives a hint of sweetness that ties everything together.

Every bite feels warm and homey — familiar yet slightly indulgent. It’s the kind of dessert you slice generously because one small square never feels like enough.

Toppings & Variations

Lemon Blueberry Coffee Cake

Add 1 tablespoon lemon zest to the batter.

Cinnamon Lovers

Increase cinnamon in the streusel or swirl a teaspoon into the batter.

Berry Mix

Use raspberries, blackberries, or a mix of berries.

Almond Crunch

Add slivered almonds to the streusel for texture.

Cream Cheese Swirl

Drop spoonfuls of sweetened cream cheese into the batter and swirl lightly.

Tips for the Best Blueberry Coffee Cake

Don’t Overmix – The batter should be folded gently to keep the crumb soft.

Keep Blueberries Frozen – If using frozen berries, add them straight from the freezer to prevent streaking.

Sour Cream = Moist Crumb – Skipping sour cream changes the texture. Use Greek yogurt if needed.

Test for Doneness

The top should feel springy, not wet.

Let It Cool – Cooling helps set the crumb so the slices come out clean.

How to Serve

This cake is perfect:

• Warm with coffee or tea
• As a dessert after dinner
• For brunch or weekend breakfasts
• With fresh berries and whipped cream
• As a snack with cold milk

It holds its shape well, so it can be transported easily for gatherings or potlucks.

Storage

Store leftovers covered at room temperature for 2 days, or in the refrigerator for up to 5 days. You can also freeze slices individually for up to 2 months.

Just thaw and warm slightly to refresh the texture.

When to Make This

This blueberry coffee cake is ideal for spring and summer mornings, cozy winter nights, or holiday brunch tables. It’s one of those reliable recipes that fits any occasion — you can serve it casually or make it part of a larger spread.

And because it stays moist for days, it’s great to bake ahead when expecting guests.

Can I Use Frozen Blueberries?

Yes! Frozen blueberries work perfectly. Don’t thaw them — use straight from the freezer and toss with a little flour to prevent sinking.

Why Is My Coffee Cake Dense?

Overmixing is the most common reason. Mix just until combined, use room-temperature eggs, and measure flour correctly by spooning and leveling.