This blueberry coffee cake recipe is moist and buttery with a delicious cinnamon crumb topping. It’s easy to make for a special breakfast or brunch!

This blueberry coffee cake is a delicious special occasion breakfast. Weather you’re hosting a fancy brunch or want to whip up a scrumptious breakfast, this blueberry coffee cake recipe is a must-make (along with this quiche recipe)!

This blueberry coffee cake is moist and buttery with an irresistible cinnamon crumb topping. It’s easy to make with simple ingredients and it’s bursting with blueberries!

Blueberry Coffee Cake Recipe: Ingredients & Substitutions

• All-purpose flour. You can replace up to ¼ cup of the flour with whole wheat pastry flour. You can also use all-purpose gluten-free flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated sugar. Organic cane sugar or white sugar are great choices.
• Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
• Blueberries. Fresh blueberries are the best choice. If you decide to use frozen, be sure to thaw and drain them fully. Then toss them with 1-2 TBS of flour before mixing them into the batter.

How to Make Blueberry Coffee Cake

Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video!

Make the Crumb Topping

Begin by making the crumb topping. To do this, combine flour granulated sugar, cinnamon and sea salt in a large bowl.

Then, cut the butter into the mixture with a fork or pastry cutter until large crumbs form. Then set it aside to use later.

Make the Cake

Once you’ve made the crumb topping, it’s time to make the blueberry coffee cake!

Begin by combing the flour, baking powder, sea salt and cinnamon, in a medium bowl, then set it aside.

Then, in the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.

Next, add the eggs and vanilla and beat on medium speed until just combined.

Then, add the sour cream and beat until smooth.

Next, add the dry ingredients and beat on medium-high speed until combined.

Fold in the blueberries until evenly distributed throughout the batter.

Assemble & Bake

Once the batter is finished, spread it in an even layer in a prepared baking dish. Then, sprinkle the crumb topping evenly over the batter.

Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean or with a few moist crumbs.  

Transfer the baked blueberry coffee cake to wire cooling rack until cooled completely.

Once completely cooled, remove the coffee cake from the pan and transfer it to a serving plate to cut & serve. Or cut into individual pieces from the pan and serve.

Serve

Serve this blueberry coffee cake warm. I like to include this in a brunch spread with the following dishes:

• Egg casserole or baked egg muffins to add some protein and veggies.
• This Frittata is delicious and easy to make.
• Scones are another great addition to a brunch spread – try these mocha chocolate scones, cinnamon scones or pumpkin scones.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.

Blueberry Coffee Cake Recipe FAQS

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