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This Blueberry Coffee Cake is my go-to for brunch, breakfast, or dessert-super tender and moist thanks to sour cream. The buttery streusel crumble topping and lemon cream cheese glaze make it a total crowd-pleaser.
Blueberry Coffee Cake - Recipe Highlights
- Sour Cream for Super Moistness - Trust me, the sour cream keeps this cake incredibly tender and gives it that classic "old-fashioned bakery" vibe. If you've never tried a blueberry coffee cake with sour cream, you're in for a treat.
- Streusel Crumb Topping - My favorite part! That thick, brown sugar crumble on top makes every slice feel like it's a blueberry crumb cake.
- Using a springform pan makes for easy release and gives the cake those bakery-style, tall slices that everyone loves. Plus, no digging it out of a baking dish! My other springform favorites are strawberry peach cake and cherry chocolate cake.
- Perfect for Summer (and Year-Round) - I especially love making this lemon blueberry coffee cake when fresh blueberries and lemons are everywhere in late spring and summer, but honestly, frozen berries work too. This cake (along with my raspberry lemon cake and lemon brownies) is perfect for Mother's Day, Father's Day brunch, Easter dessert, July 4th parties, or just a lazy weekend.
How to Make Blueberry Coffee Cake (Step-by-Step Photos)
- Gather all the ingredients: see photo below for everything you need. You can use either fresh or frozen blueberries. If using frozen, do not thaw. I used fresh.
- Prep: Preheat your oven to 350°F and position a rack in the center. Grease a 9-inch springform pan well and set aside.
- Streusel Crumble Topping: Whisk flour, sugars, salt, and cinnamon, then stir in melted butter until the mixture is crumbly. Set aside.
- Cake Batter: Whisk together both flours, baking powder, baking soda, and salt. In a mixer, cream the butter and sugars until fluffy.
- Combine cake batter: Beat in eggs one at a time, then add vanilla bean paste, sour cream, lemon juice, and zest. Mix in the dry ingredients just until combined.
- Toss blueberries with 1 tablespoon of flour and gently fold 1 ½ cups blueberries into the batter. This is done to prevent blueberries from sinking to the bottom.
- Assemble the coffee cake: Spread the batter in the pan, top with remaining blueberries, and cover with the streusel. Place the pan on a rimmed baking sheet to catch drips.
- Bake: Bake 75-95 minutes, tenting with foil if browning too fast. Start checking for doneness at 60 minutes.
- Cool: Cool in the pan 30 minutes, then remove the ring and cool completely.
- Lemon Cream Cheese Glaze: Beat softened cream cheese and butter until smooth, then mix in vanilla bean paste and salt. Slowly add powdered sugar, lemon juice, and milk until the glaze is creamy and pourable.
- Drizzle over the cooled blueberry coffee cake.
Other Pans You Can Use
If you don't have a springform pan, you have a few good options for making blueberry coffee cake. Just keep an eye on baking times-shallower pans will bake faster, while deeper pans may need a bit longer!
- 9-inch Round Cake Pan: You can use a deep 9-inch round cake pan, just make sure to line it with parchment paper for easy removal. The cake will be slightly shorter, and you may need to increase bake time if it's very full.
- 9-inch Square Pan: Works great! The cake will be a bit thicker than in a round pan, but you can easily cut it into squares.
- Bundt Pan: For a fancier presentation, you can use a standard Bundt pan. Make sure to grease it very well and flour it (alternatively, you can use a store-bought Baker's Joy non-stick flour spray), and the bake time may be a little shorter. Skip the glaze or drizzle it over the top after unmolding.
- 9x13-inch Pan: You'll get more, thinner slices-perfect for serving a crowd. Reduce the bake time; start checking after 45-50 minutes.
- Muffin Tin: For individual portions, scoop the batter into lined muffin tins and bake for about 22-28 minutes.
Blueberry Coffee Cake
This Blueberry Coffee Cake is my go-to for brunch, breakfast, or dessert-super tender, soft, and moist, with juicy blueberries and a bright pop of lemon in every bite. The buttery streusel crumble topping and lemon cream cheese glaze make it a total crowd-pleaser. I love that this lemon blueberry coffee cake with sour cream can be made ahead and is just as perfect for weekend brunch as it is for summer parties. Bonus: the springform pan gives it those bakery-style, tall slices that everyone loves.
Ingredients
Blueberries
- 2 ½ cups blueberries (fresh or frozen) divided
- 1 tablespoon all-purpose flour
Crumble Topping
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar should be firmly packed
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 9 tablespoons unsalted butter melted
Coffee Cake
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter softened and at room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar should be firmly packed
- 2 large eggs at room temperature
- 1 ½ tablespoons vanilla bean paste
- 1 cup sour cream at room temperature
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
Cream Cheese Glaze
- 4 tablespoons cream cheese full fat brick, softened and at room temperature
- 1 tablespoon unsalted butter softened and at room temperature
- 1 teaspoon vanilla bean paste
- ⅛ teaspoon salt
- ½ cup powdered sugar should be sifted
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon whole milk (or 2 tablespoons) room temperature
Instructions
Preparation:
- Take one of your oven racks and place it in the center of your oven and preheat the oven to 350º degrees Fahrenheit.
- Spray a 9-inch springform pan with cooking spray on both the bottom and sides of the pan, making sure that it is fully covered and set it aside.
Streusel Crumble Topping:
- In a medium sized mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, salt, and cinnamon. When everything is combined, drizzle in the 9 tablespoons of melted butter and use a fork to mix everything together. The mixture should be crumbly with a pebble like texture. When the mixture has come together properly set the bowl aside.
Make the Coffee Cake:
- In a medium sized bowl, add the all-purpose flour, cake flour, baking powder, baking soda and salt, and whisk the ingredients together until combined.
- In the bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer, add your softened unsalted butter, granulated sugar and light brown sugar. Cream the butter and sugars together, on a medium to high speed, for approximately 5 minutes until the mixture is light and has a fluffy texture.
- Turn the mixer down to medium to low speed and add in the eggs one at a time, making sure they are fully incorporated. Next you will add in the vanilla bean paste, sour cream, lemon juice and lemon zest. Continue to mix until everything is combined. Be sure to stop and scrape down the sides of the bowl with a rubber spatula as needed.
- With the mixer on low, add in the flour mixture and slowly combining until there are no more white streaks of flour. Be sure not to over mix.
- In a small bowl, toss the blueberries with 1 tablespoon of flour.
- Add 1 ½ cups blueberries to the mixing bowl with the cake batter and use a spatula to gently fold the blueberries into the batter. Do not over-mix. The batter will be thick.
- Pour the batter with the blueberries into the prepared springform pan and spread it out evenly. Next, top the batter with the remaining cup of blueberries making sure they are spread out evenly.
- Add the streusel crumble topping on top of the blueberries, and be sure to cover the entire top of the batter.
- Place the springform pan on a rimmed baking sheet prior to placing it in the oven. This will help protect from any leaking that may occur during baking.
Bake the Cake:
- Bake the coffee cake for 75-95 minutes. Oven times will vary, and times will be longer if you use frozen blueberries. Be sure to check your cake after 60 minutes to make sure it is not browning too fast. In the event that it is browning, cover it loosely with a foil tent and continue to bake. Test your cake for doneness with knife or wooden skewer. When inserted into the middle of the cake, it should come out clean.
Cool the Cake:
- After baking, allow the cake to cool in the springform pan on a wire rack for 30 minutes prior to removing the outer ring.
- Allow the cake to completely come to room temperature prior to adding the cream cheese glaze. If possible, wrapping the cake in plastic wrap and icing the next day will be best. This will allow the cake to seal in the moisture and to cool completely.
Lemon Cream Cheese Glaze:
- In the bowl of a stand mixer using the paddle attachment, or in a mixing bowl using a hand mixer, beat together the softened cream cheese and unsalted butter for approximately 2-3 minutes until it is smooth in texture and light in color.
- Add in the vanilla bean paste and salt and mix for another minute.
- With your mixer on low, slowly add in the sifted powdered sugar and continue to mix until combined.
- Add the teaspoon of fresh squeezed lemon juice and mix thoroughly. Next, slowly stream in the whole milk by the spoonful. Continue to beat the glaze at low to medium speed until the it is smooth and creamy. Add more milk as needed, so that the glaze consistency can be drizzled on top of the cake. If the glaze gets too thin, you can add more powdered sugar to firm it back up.
- Drizzle the glaze over your cooled cake.
Notes
- Vanilla: You can substitute vanilla extract for vanilla bean paste if you would like.
- Oven Temperature Accuracy: Be sure to remember that all oven times will vary due to ovens heating differently. For the most accurate read on your oven temperature, I recommend that you use a thermometer to make sure that you are baking at the correct temperature.
- Glazing the Cake: When adding the cream cheese glaze to the cake, you can drizzle it on with a spoon or add it to a piping bag and pipe it on that way. For this recipe, I added it to a piping bag and snipped a tiny bit off the end before drizzling the icing.
- The cream cheese glaze is optional: The cake is delicious on its own with or without the glaze added.
Storage, Reheating, Freezing, and Make-Ahead
- Refrigerating: I always store leftovers covered in an airtight container in the fridge. It stays moist for up to 5 days!
- Reheating: For best results, pop a slice in the microwave for about 15 seconds. That brings back all the buttery moisture.
- Freezing: This cake freezes beautifully (with or without the glaze). Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge or at room temp.
- Make-Ahead: I love making this the night before. Bake, cool, and wrap tightly in plastic wrap. Glaze just before serving for maximum freshness.
You will need the following supplies:
- 9-inch Springform Pan
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Spatula
- Mixer
Nutrition
Nutrition Information
Blueberry Coffee Cake
Amount per Serving
Calories
628
% Daily Value*
Fat
29
g
45
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
111
mg
37
%
Sodium
322
mg
14
%
Potassium
158
mg
5
%
Carbohydrates
87
g
29
%
Fiber
2
g
8
%
Sugar
54
g
60
%
Protein
7
g
14
%
Vitamin A
928
IU
19
%
Vitamin C
6
mg
7
%
Calcium
90
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I followed this recipe to the T as written and it was incredible – tender, moist crumb and great flavor. I served it with my homemade blueberry syrup and dulce de leche ice cream.
I love the way you served it, Diana, thank you so much for sharing! ❤️