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Easy Blueberry Coffee Cake (Moist Homemade Recipe)

Easy Blueberry Coffee Cake is a soft, buttery cake filled with juicy blueberries and topped with a crisp cinnamon streusel. This bakery-style coffee cake is perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Cake
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)
Streusel Topping
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 0.25 cup unsalted butter, melted
Optional Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
  2. In a small bowl, combine the streusel flour, brown sugar, cinnamon, and melted butter until coarse crumbs form.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
  4. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  5. Add the eggs one at a time, then mix in the vanilla extract and sour cream.
  6. Gradually add the dry ingredients until just combined.
  7. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  8. Spread the batter evenly into the prepared baking pan.
  9. Sprinkle the streusel evenly over the batter.
  10. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool for about 20 minutes.
  12. If desired, whisk together the glaze ingredients and drizzle over the cooled cake before serving.

Notes

  • Toss blueberries in flour to prevent them from sinking.
  • Use room-temperature butter, eggs, and sour cream.
  • Do not overmix the batter.
  • Cool before adding the glaze.
  • Store covered for up to 3 days at room temperature or refrigerate for up to 1 week.
  • Freeze for up to 3 months.