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–+ servings
Close-up of a homemade blueberry coffee cake slice on a white plate with a silver border. The cake has a golden-brown, crumbly top, with burst blueberries and a dusting of powdered sugar. The soft, moist interior reveals scattered blueberries, with a blurred porcelain item in the background, adding a cozy, homemade feel.

Blueberry Coffee Cake

5 from 1 vote
A tender and buttery blueberry coffee cake with a crunchy maple-browned butter streusel topping. Perfect for weekend breakfasts, brunches, or special mornings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour 20 minutes
Total Time 2 hours 25 minutes
Servings: 9
Course: Breakfast, Brunch, Dessert
Cuisine: American, Comfort Food
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup Unsalted butter - Room temperature
  • 1 cup Granulated - sugar
  • 2 Large eggs - Room temperature
  • 2 teaspoon Pure vanilla extract
  • 1 ¾ cups All-purpose flour - Plus 1 tablespoon for tossing berries
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ¾ cup Sour cream - Full fat preferred
  • 1 ½ cups Fresh blueberries - Tossed with 1 tablespoon flour
  • ½ cup Brown sugar - For streusel
  • ½ cup All-purpose flour - For streusel
  • ½ teaspoon Ground cinnamon - For streusel
  • 1 pinch Salt - For streusel
  • ¼ cup Cold butter - Cubed, for streusel
  • 2 tablespoon Butter - For browning (optional, streusel)
  • 1 teaspoon Maple syrup Pure - for streusel (optional)
  • ½ cup Powdered sugar - Optional glaze
  • 1–2 tablespoon Milk or cream - For glaze
  • ½ teaspoon Vanilla extract - For glaze
  • 1 teaspoon Lemon zest - Optional for glaze brightness

Equipment

  • 1 9-inch springform pan (Grease and flour or line with parchment)
  • 1 Stand mixer or hand mixer (For creaming butter and sugar)
  • 1 Rubber spatula (Gentle folding of berries)
  • 2-3 Mixing bowls (For wet ingredients, dry ingredients, and streusel)
  • 1 set Measuring cups and spoons (Accurate measurements crucial)
  • 1 Cooling rack (For proper cooling)

Method
 

  1. preheat oven to 350°F (177°C) and prepare the pan (grease and flour or line with parchment).
  2. Make the streusel: mix brown sugar, flour, cinnamon, salt, and cut in cold butter. Refrigerate. (Optional: brown butter and add maple syrup.)
  3. Cream butter and sugar, then beat in eggs one at a time. Mix in vanilla and sour cream.
  4. In another bowl, mix flour, baking powder, baking soda, and salt.
  5. Gently fold dry ingredients into wet. Toss blueberries with flour and fold into batter.
  6. Pour batter into pan, top with streusel, and bake 45–55 minutes until done.
  7. Cool cake 15 minutes before removing from pan. (Optional) Drizzle with glaze after cooling.

Nutrition

Serving: 110gCalories: 330kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 480IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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