Blueberry Coffee Cake

A tender and buttery blueberry coffee cake with a crunchy maple-browned butter streusel topping. Perfect for weekend breakfasts, brunches, or special mornings.

5 from 1 vote

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Comfort Food

Keyword: Best blueberry coffee cake recipe, Blueberry Coffee Cake, Blueberry coffee cake loaf, Blueberry coffee cake sour cream, Easy blueberry coffee cake recipe, Ina Garten Blueberry coffee cake, Moist blueberry coffee cake

Prep Time: 20

Cook Time: 45

Cooling Time: 1 20

Total Time: 2 25

Servings:

Calories: 330kcal

Cost: $10

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)

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

Instructions

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

Notes

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

Nutrition