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Take a bite of our favorite Blueberry Coffee Cake recipe. The tender, moist cake, sweet blueberries, and crisp streusel topping make the ultimate breakfast treat. This crowd-pleaser can even be prepared the night before!
Drizzle the buttery streusel top with a cream cheese glaze for pure deliciousness in every slice of the best blueberry coffee cake.
You are going to love cutting into this blueberry crumb cake to reveal the fresh blueberry flavor and the ribbon of streusel running through the center! And while it is a great recipe on its own, the drizzle on top makes this brunch recipe the ultimate in coffee cakes.
Why This Blueberry Sour Cream Cake Recipe Works!
- Simple Ingredients: Nothing complicated here. You probably already have most of these recipe ingredients in your pantry!
- Variations Galore: This recipe can be made over and over again, and they’ll never know! Just change out a few ingredients each time for a whole new tender cake recipe.
- Breakfast, brunch, or dessert: Feel free to enjoy this yummy cake for any special occasion or the next time you want a snack!
Blueberry Streusel Coffee Cake is a classic Springtime moist coffee cake. This recipe is like biting into those giant blueberry muffins—Yum! I love picking a basket full of fresh blueberries and taking them home to make all sorts of blueberry scrumptious recipes.
If you get a chance to go blueberry picking, be sure to try my Blueberry Banana Bread, Blueberry Lemon Poppy Seed Muffins, and this great recipe for Blueberry French Toast Casserole.
Ingredient Notes
Cream Cheese Glaze
- 2 ounces cream cheese (4 tablespoons) at room temperature
- 1 tablespoon butter
- ¼ cup powdered sugar
- 1 to 3 tablespoons milk
To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tablespoon of milk using a hand mixer. Once the glaze is smooth, it’s ready. If the glaze is too thick, add the remaining milk to a consistency you are able to drizzle over the cake.
Variations and Substitutions
How to Make Blueberry Coffee Cake
Start by preheating the oven to 350 ℉. Then, line an 8×8 baking pan with parchment paper for easy release from the pan. You can use a round, square, or even a springform pan. Set it aside for now.
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Mix the Crumb Topping
First, we’ll make the crumble topping. In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter. Mix the streusel topping until little balls form a crumble, then set aside.
Step 2 | Making the Coffee Cake Batter
Begin the batter with the wet ingredients. In a large bowl, whisk together vegetable oil, eggs, sour cream, and vanilla extract.
Whisk the granulated sugar into the large mixing bowl until dissolved.
Step 3 | Add the Flour Mixture
Slowly mix in flour, baking powder, and salt until just combined.
Step 4 | Blueberry Time
Gently fold in the blueberries with a spatula.
Step 2 | Assemble the Cake Layers & Bake
Pour half the batter into the baking pan. Then sprinkle half the streusel on top. Add the remaining portion of the batter and then sprinkle the rest of the streusel on the top.
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Bake for 45 minutes or until a knife comes out mostly clean. Then, allow the cake to cool while you whip up the glaze and drizzle away!
Tips
- Over-stirring the cake batter can result in a dry cake.
- Gently fold in the blueberries to prevent breaking them open and turning your batter a not-so-pretty shade of blue.
- Enjoy this recipe right out of the oven, warmed in the microwave, or at room temperature.
Make Ahead Instructions
Make the batter as instructed and pour it into your prepared pan, leaving off the crumble topping and the glaze. Cover the dish and store it in the refrigerator for a few hours or even overnight.
When ready to cook, remove from the pan refrigerator and let it stand 30 minutes to take the chill off. Then add the streusel topping and bake.
Recipe FAQs
You sure can. Greek yogurt is a good substitute.
Sure, blackberries, strawberries, and raspberries are all great choices.
Yes, you can. Try 1/2 to one teaspoon should work well when mixed into the batter.
Storage
Storage: Store the cake in an airtight container at room temperature for 2-3 days or up to 5 days in the fridge.
If you add a cream cheese glaze, you will need to refrigerate the coffee cake because of the cream cheese.
Once the cake has been stored in the fridge, it needs to come to room temperature before being served.
Freeze: Wrap it tightly with plastic wrap, and place it in an air-tight container or freezer bag. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.
What to Serve with Blueberry Breakfast Cake
Make it a buffet of cakes for breakfast or brunch with Cinnamon Toast Crunch Cake, Southern Pecan Pound Cake, and slices of Strawberry Banana Bread. Then add some savory dishes like my Sausage and Cheese Grits Casserole, and a bowl of fresh Berry Fruit Salad, and you have the breakfast buffet of champions!
More Baking with Blueberries
For all my blueberry fans, here you go!
- Blueberry Cheesecake Cookies
- No-Churn Blueberry Ice Cream
- Mini Almond Bundt Cakes
- Red, White & Blueberry Pie
- Berry Fluff Salad
- Berry Fruit Salad with Honey Lime Dressing
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Blueberry Coffee Cake Recipe
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup sour cream
- ½ cup vegetable oil, (any neutral oil will work) or sub melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Streusel Topping
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup butter, melted
Instructions
- Preheat the oven to 350 ℉. Line an 8×8 baking pan with parchment paper and set aside.
- In a small bowl, combine brown sugar, flour, cinnamon, and butter for the streusel topping. Mix until little balls form a crumble, then set aside.
- In a large mixing bowl, whisk together vegetable oil, eggs, sour cream, and vanilla extract. Whisk in granulated sugar until dissolved.
- Slowly mix in flour, baking powder, and salt until just combined. Fold in the blueberries.
- Pour half the batter into the baking pan then sprinkle half the streusel on top. Add the rest of the batter and then sprinkle the rest of the streusel on top.
- Bake for 45 minutes or until a knife comes out mostly clean.
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Notes
- 2 ounces cream cheese (4 tablespoons) at room temperature
- 1 tablespoon butter
- ¼ cup powdered sugar
- 1 to 3 tablespoons milk
STORAGE INSTRUCTIONS:
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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