Description
This blueberry coffee cake is soft, buttery, and loaded with fresh or frozen blueberries. Topped with a golden cinnamon streusel, it’s the perfect breakfast cake or brunch treat. Moist and easy to make with sour cream, this blueberry crumb cake recipe is a family favorite.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ cup light brown sugar
½ cup unsalted butter, cold for topping
¼ cup unsalted butter, softened for batter
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
1 large egg
1 teaspoon vanilla extract
1 ¼ cups blueberries, fresh or frozen
Instructions
1. In a small bowl, mix flour, brown sugar, granulated sugar, and a pinch of salt. Cut in cold butter until crumbly. Chill.
2. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, beat softened butter with granulated sugar until fluffy.
4. Add egg, then sour cream and vanilla. Mix well.
5. Gradually add dry ingredients to wet ingredients and mix gently.
6. Fold in the blueberries, being careful not to overmix.
7. Pour batter into a greased 8×8-inch pan.
8. Sprinkle chilled crumb topping evenly over the batter.
9. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick inserted comes out clean.
10. Cool slightly before slicing and serving.
Notes
Use sour cream for the moistest crumb texture.
Toss blueberries with a bit of flour to prevent sinking.
Don’t overbake—check at the 35-minute mark.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg