This Blueberry Coffee Cake with streusel topping is made with sour cream, plump fresh blueberries, and crunchy cinnamon streusel. The cake is dense yet light, soft and extremely moist. A slice of this blueberry crumb cake is the perfect morning treat to wake up to.
Coffee cake is my favorite excuse to eat dessert for breakfast. This one’s got huge juicy blueberries stuffed into it, and heaps of cinnamon streusel on top, much like these blueberry muffins. I have a sweet tooth that needs to be satisfied early on in the day, so a slice of this blueberry breakfast cake and a hot cup of cappuccino, extra foam, make the perfect morning.
How to make Blueberry Sour Cream Coffee Cake
When I think about coffee cake, I immediately think crumbs, streusel, cinnamon. So cinnamon streusel topping is an absolutely must!
- This streusel is made with a mixture of flour, sugar and a whole teaspoon of cinnamon.
- Whisk the mixture together in a small bowl to distribute evenly.
- Now add cold cubed butter and pinch it together with your fingers. Alternately, you can use a pastry cutter or two forks to cut the butter into the flour mixture.
- When the mixture resemble coarse crumbs or slightly wet sand, it is ready for a nap in the fridge while you make the cake batter.
- The cake batter is made with sour cream, eggs, melted butter and vanilla extract. I always use vanilla to give baked goods dimension no matter what the main flavor may be.
- Whisk together the wet ingredients until smooth. No need to use a mixer for this recipe.
- Mix together the dry ingredients in a separate bowl and add it to the wet ingredient mixture.
- Fold with a spatula until the flour is just incorporated.
- Pour in the blueberries.
- Fold lightly to avoid breaking them.
- Transfer the batter into a buttered-parchment-lined loaf pan. Even out the top by tapping the pan lightly against the counter top.
- It’s time for the streusel to come out of their cold hibernation in the fridge and get sprinkled over the top.
- It may seems like a lot of streusel at first, but use all of it and cover the top entirely.
- Bake for 50 minutes until a toothpick inserted into the middle comes out clean. Oven temperature can vary, so check the cake 5 – 10 minutes before this to make sure you don’t over bake.
Why I love this blueberry coffee cake recipe
- Adding fresh fruits to baked goods is my favorite way to keep them extra moist, soft, and delicious. You can try adding other fruits to your coffee cake like this peach coffee cake or this apple coffee cake.
- The recipe is so simple and no fancy kitchen equipment is required.
- You can bake this cake Sunday night and have a slice Monday morning before you head into the office or start working at your desk.
If I’m being very honest though, we didn’t eat this exclusively for breakfast. It is great with a scoop of ice cream for an after dinner dessert as well. And if you like to take something sweet with your afternoon tea, yup it’s good too.
More Blueberry Recipes
- Blueberry Compote
- Blueberry Popsicles
- Blueberry Lemon Hand Pies
- Blueberry Scones
- Lemon Blueberry Cream Scones
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 6 tablespoon all-purpose flour (45 g)
- 1/4 cup granulated sugar (45 g)
- 1.5 oz unsalted butter (cold & cubed, 42 g)
- 1 teaspoon cinnamon (3 g)
- 1 1/4 cup all-purpose flour (161 g)
- 2/3 cup granulated sugar (119 g)
- 1/2 teaspoon kosher salt (3 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon baking soda (1 g)
- 1/2 cup sour cream (room temperature, 114 g)
- 2 large eggs (room temperature)
- 3 oz unsalted butter (melted, 84 g)
- 1 teaspoon pure vanilla extract (5 g)
- 1 cup fresh blueberries (151 g, 5 1/4 oz)
- Add sugar, flour and cinnamon in a small mixing bowl and stir together with a whisk to distribute evenly. Toss in the cold cubed butter and cut with a pastry blender or pinch with your fingers until the texture resembles coarse crumbs. Refrigerate until ready to use.
- Preheat oven to 350°F.
- In a microwaveable bowl, melt the butter in the microwave for 30 - 40 seconds. Set aside to cool.
- Brush a loaf pan with some of the previously melted butter, line the bottom with a piece of long parchment paper and allow the excess to drape over the sides of the pan. Brush the parchment paper with some more melted butter and set aside.
- In a small mixing bowl, add flour, sugar, salt, baking powder and baking soda. Mix together with a whisk to distribute evenly.
- In a medium mixing bowl, add sour cream, eggs, cooled melted butter, vanilla and mix together with a whisk until creamy.
- Add the flour mixture to the wet ingredients and fold with a spatula until just incorporated and smooth.
- Lightly fold the blueberries into the cake batter, and transfer it to the prepared loaf pan. Tap the pan lightly against the counter to even out the top.
- Sprinkle streusel evenly over the top and bake for 50 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Let cool on a wire rack completely. To unmold the cake from the loaf pan, take a paring knife and run it along the edges without the parchment paper to loosen it from the loaf pan. Lift it out of the pan using the parchment paper excess.
- Since oven temperature can vary, check the cake 5 - 10 minutes before the listed time to ensure the cake is not over baked.
- If the cake is not done after the listed time, add 5 more minutes to the bake time and check again.
- Store at room temperature for up to 2 - 3 days. Beyond that, refrigerate left over.
Shop The Recipe Tools
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my blog.