Blueberry Coffee Cake

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Blueberry coffee cake is one of those recipes that never fails to impress. Like the best recipes, the super moist, tender cake is complemented by layers of berries. I really love the simple glaze on top. Our unique take on this coffee cake layers the blueberries and crumble or streusel topping inside the cake rather than on top. There is no need to fold it into the batter. After tasting this coffee cake, you’ll never go back to the crumbly top standard version!

It gives it a finished look that will make it stand out among other breakfast recipes. Pull out the mixer, and let’s get started!

I can’t get enough blueberry recipes! Classic blueberry cobbler, blueberry yum yum, or blueberry muffins are, of course, on my list, but you gotta try my no-bake blueberry heaven on earth cake.

What You’ll Love About This Blueberry Coffee Cake

• This cake is sooo moist + tender!
• Perfectly sweet layers of blueberries
• The sweet glaze
• Beautiful presentation

Blueberry Coffee Cake Ingredients

• Butter: I use unsalted butter. No vegetable oil in this recipe, just all butter!
• Sugar: Granulated sugar, aka table sugar.
• Eggs: We use large eggs that are at room temperature.
• Vanilla: Only pure vanilla extract, no imitation vanilla extract, please.
• Flour: All-purpose flour. I generally use Gold Medal.
• Baking Powder + Baking Soda: These ingredients enhance the texture of the cake and give the batter some rise.
• Sour Cream: Adds a slight tang to the batter and makes the cake very moist.
• Brown Sugar: This is part of the interior streusel.
• Cinnamon: Adds lovely warm spice flavor.
• Blueberries: These are the star of this cake! I prefer to use juicy, fresh blueberries.
• Powdered Sugar: This sugar is perfect in the glaze because it incorporates perfectly and leaves no grit.
• Milk: I like whole milk for the richness it adds compared to lower-fat versions.

Blueberry Coffee Cake Notes

• Don’t Overbake: Overbaking is the major reason for a dry cake. Monitor the cake closely and check it at the shortest time interval suggested. Continue to check the cake every couple of minutes until it has pulled away from the pan slightly and the toothpick comes out clean.
• Measure The Flour Correctly: Never directly scoop flour out of the container with the measuring cup.
  • First,  fluff up the flour in the bag or the container with a fork. It should be light and airy.  Then, spoon it into the measuring cup until it is above the rim and scrape the excess back into the container. Too much flour makes for a dry cake!
  • While you can sift your flour into a bowl before you measure, I’ve found that’s usually not necessary. Just make sure you give the flour a good fluff, and you’re all set.
• Browning Too Quickly? If your coffee cake is browning too quickly as it bakes, cover or tent the top with aluminum foil.
• Dairy Ingredients: You need to use real butter and full-fat sour cream for the most decadent results.
• Berries: Fresh blueberries work best in this recipe. But if you’re in a pinch and can’t find fresh, frozen blueberries will work just fine. There’s a trick to it, though.
• Don’t Let The Blueberries Thaw. Measure them out into your batter while they’re still frozen. If you let them thaw first, your batter will turn a lovely shade of purple.
• Add Lemon Zest! Switch up the flavor of this coffee cake by adding lemon zest. How much lemon zest should I add, you ask? You can add 2 tablespoons up to 1/4 cup to the batter. I use a microplaner to zest fruit quickly and easily.
• Switch UP The Berries: I like to add different berries to change the overall flavor of this breakfast cake! I like it with raspberries or blackberries.

Storing + Freezing + Make-Ahead

• Room Temperature: Store this blueberry bundt cake in a well-sealed container in a cool spot.
• Can You Freeze This? You can also freeze this cake for about three months. If you’re freezing as a make-ahead plan, I suggest glazing just before serving. If you’re freezing an already glazed cake, put the cake unwrapped in the freezer for a couple of hours until the glaze hardens. Then wrap it in several layers of cling wrap and foil.
  • Defrost it in the fridge overnight. The flavor and texture will deteriorate if frozen for too long.
• Make-Ahead Tips: This cake will keep in the fridge for about a week! This gives you plenty of time to plan ahead for family visits, holidays, and church events. I love that kind of flexibility!
• How Long Can You Keep This In The Fridge? According to food handling guidelines, this cake will last 3-4 days in the fridge.
• Food Safety: If you’d like more info on food safety, check out this link.

Serving Recommendations

My blueberry sour cream coffee cake recipe pairs wonderfully with a hot cappuccino, Americano, espresso, or tea! For younger eaters, you can serve it with a big glass of cold milk.

If you want to create a heavenly brunch, pair it with croissant breakfast casserole, tater tot breakfast casserole, or Bisquick breakfast casserole! Bisquick sausage balls or Bisquick sausage muffins are great with this, too!

How To Make Blueberry Coffee Cake Recipe

1. In the bowl of a stand mixer or a large mixing bowl, cream together the sugar and butter until fluffy
2. Add in the eggs.
3. Add vanilla.
4. Mix the dry ingredients in a separate medium bowl.
5. Add the flour mixture to the creamed butter,
6. Alternating with the sour cream until well combined.
7. Combine the cinnamon, flour, and brown sugar in a small bowl.
8. Layer 1/3 of the cake batter in the bottom of the prepared pan.
9. Top with the cinnamon mixture
10. Add a layer of blueberries. Repeat. Top with the remaining batter. Smooth top with spatula.
11. Bake, then cool in pan, then invert cake onto a wire rack and cool completely.
12. When cool, add the glaze.

***See the full instructions below.

More Coffee Cake Recipes

Creating a cache of coffee cake recipes? Good idea! Be sure to add these to your list!

• Apple Coffee Cake – Granny Smith apples, nutmeg, and cinnamon = warm, baked nirvana
• Sour Cream Coffee Cake – Super rich and moist
• Bisquick Coffee Cake – This is sweet and nostalgic.
• Eggnog Crumb Coffee Cake – A wonderful holiday treat with unique nutmeg icing. Perfect with a coffee at a December breakfast or brunch

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Blueberry Coffee Cake

Dense, moist cake & sweet blueberries come together in the perfect balance of cake & berries in this blueberry coffee cake. Simple ingredients & easy prep!

Prep Time25 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 20 minutes mins

Servings: 12 Servings

Author: Kathleen

Ingredients

• ▢ 3/4 cup butter
• ▢ 1 1/2 cups sugar
• ▢ 4 eggs large
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ 1 1/2 teaspoons baking powder
• ▢ 3/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 cup sour cream

Filling

• ▢ 1/4 cup brown sugar packed
• ▢ 1 tablespoon all-purpose flour
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 2 cups blueberries fresh

Glaze

• ▢ 1 cup confectioners sugar
• ▢ 2-3 tablespoons milk

Garnish

• ▢ 1/2 cup blueberries optional

US Customary - Metric

Instructions

• Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350° (177°C).
• Cream butter (3/4 cup) and sugar (1 1/2 cups) together in a large bowl until light and fluffy. Add in the eggs (4) one at a time, mixing until yellow disappears, then the vanilla (1 teaspoon).
• In a separate bowl, whisk together flour (3 cups), baking powder (1 1/2 teaspoons), baking soda (3/4 teaspoon), and salt (1/4 teaspoon).
• To the creamed butter and sugar mixture add, alternately, flour mixture and sour cream (1 cup), beginning and ending with flour mixture, beating well after each addition.
• In a small bowl combine brown sugar (1/4 cup), flour (1 tablespoon), and cinnamon (1/2 teaspoon); Set aside.
• Pour a third of the batter into a prepared baking pan, spreading evenly. Sprinkle half of the brown sugar mixture over the batter in the pan, then place half of the blueberries on top. Repeat layers then top with the remaining batter.
• Bake until the cake tester inserted in the center comes out clean, about 55-65 minutes or until. Allow cake to cool in the pan, set on a wire baking rack, for 10 minutes. Remove from pan and let cool completely on the wire baking rack. 
• Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar (1 cup) and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over the cooled coffee cake. Garnish with fresh blueberries (1/2 cup).

Fans Also Made:

• 
  Berry Chantilly Cake Recipe
• 
  Bisquick Blueberry Muffins
• 
  Blueberry Pound Cake
• 
  Peach Blueberry Crisp

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Notes

1. Don’t Overbake: the major reason for dry cake is overbaking. Monitor the cake closely and check it at the shortest time interval suggested. Continue to check the cake every couple of minutes until it has pulled away from the pan slightly, and the toothpick comes out clean.
2. Measure The Flour Correctly: Never directly scoop flour out of the container with the measuring cup.
   • First, fluff up the flour in the bag or the container with a fork. It should be light and airy.  Then, spoon it into the measuring cup until it is above the rim and scrape the excess back into the container. Too much flour makes for a dry cake!
   • While you can sift your flour into a bowl before you measure, I’ve found that’s usually not necessary. Just make sure you give the flour a good fluff, and you’re all set.
3. Dairy Ingredients: You need to use real butter and full-fat sour cream for the most decadent results.
4. Berries: Fresh blueberries work best in this recipe. But if you’re in a pinch and can’t find fresh, frozen blueberries will work just fine. There’s a trick to it, though.
   • Make sure you don’t let the blueberries thaw. Measure them out into your batter while they’re still frozen. If you let them thaw first, your batter will turn a lovely shade of purple.

•  

Nutrition

Serving: 1/12 of the recipe | Calories: 449kcal | Carbohydrates: 69g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 258mg | Potassium: 167mg | Fiber: 1g | Sugar: 43g | Vitamin A: 565IU | Vitamin C: 3.1mg | Calcium: 67mg | Iron: 1.9mg

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