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Why You’ll Love My Recipe
Perfect for an afternoon snack with a cup of coffee, this sweet cake is loaded with juicy blueberries and topped with a crunchy streusel.
This coffee cake is perfect to serve as a light dessert or bring to a party as a handheld snack. If you’ve got some blueberries leftover, why not make some Blueberry Buttermilk Muffins or Crispy, Buttery Blueberry Scones to add to the snack assortment?
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: This cake takes approximately 60 minutes to make.
- Variations: Try this cake with different berries, or even mixed berries. Use whichever nuts you like best, mix some right into the cake, or skip them entirely if you don’t enjoy them.
- Tools Needed: For this recipe, you’ll need two medium bowls, a small bowl, a pastry cutter or fork, a whisk, and a 9×9 baking pan.
What You’ll Need For Ingredients
Sour Cream: Sour cream is the best ingredient for moist and tender coffee cake. Its acidity helps tenderize the gluten strands in coffee cake, making it soft and tender. If you haven’t got sour cream, plain yogurt will work for this purpose.
Nuts: This recipe calls for walnuts, which are common in coffee cakes and are usually more affordable than other nuts. Pecans also work well and even slivered almonds or filberts would be an excellent choice for the topping in this recipe.
Blueberries: Fresh or frozen should both be fine for this recipe. If you haven’t got blueberries handy, you could try a different type of berry. Strawberries, cut up small, would be lovely, as would raspberries or blackberries.
How To Make Blueberry Coffee Cake
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F. Grease 9×9 pan and set aside.
- Whisk together the flour, baking powder, soda, salt, and nutmeg in a medium bowl. Set aside.
- In another medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until thoroughly combined, then mix in the vanilla.
- Add the dry ingredients alternately with the sour cream to the butter mixture until smooth. Mix in blueberries.
- Spread the batter into the pan. Set aside.
- Combine the topping ingredients in a small bowl, using a pastry blender, until the butter is in small pea-sized bits, then sprinkle an even layer over the batter.
- Bake for 45-55 minutes.
Karlynn’s Tips and Tricks for Making Blueberry Coffee Cake
Fun Modification: Try making this coffee cake in muffin form. Divide the batter into 10-12 muffin cups and distribute the topping evenly. You can bake them at the same temperature, but they won’t need as much time in the oven. Check on them after 20 minutes by inserting a toothpick into the center. If the dough is still wet, add a few more minutes.
Optional: Coffee cakes are wonderful on their own, especially when they’ve got a crumbly and crunchy streusel topping. However, if you like to add extra sweetness, try serving this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. Maybe even save a tiny bit of the topping to sprinkle on the ice cream.
Storage Instructions
Once it’s fully cooled, you can store this coffee cake at room temperature for 2-3 days. The streusel topping will help it not to dry out, but you may want to cover it at least loosely. Eat at room temperature or warm it up in the microwave for a few seconds.
Freezer: Freeze individual slices of coffee cake, separated by pieces of wax paper or parchment paper, in a sealed container for 3-4 months. That way you can take out and defrost individual slices. You can warm it up in the microwave or eat it cold.
More Delicious Coffee Cake Recipes
Coffee cakes are easy to make and the options are endless.
Try a classic Sour Cream Coffee Cake or a vibrant and tangy Lemon Blueberry Coffee Cake for breakfast.
If you’ve got some saskatoons buried in your freezer, try this Saskatoon Coffee Cake.
There you go, friends. The perfect snack for afternoon tea or a picnic. Try out this recipe and let me know what you think.
Happy Baking!
Karlynn
Blueberry Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- 1 ¼ cups sour cream
- 2 cup blueberries
Topping
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- ½ cup chopped walnuts
- 3 tablespoons salted butter
- half batch buttery vanilla glaze
Instructions
- Preheat your oven to 350 °F. Grease a 9×9 pan and set aside.
- In a medium bowl, whisk together the flour, baking powder and soda, salt and nutmeg. Set aside.
- In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully combined, then mix in the vanilla.
- Add the dry ingredients alternately with the sour cream to the butter mixture. Mix until smooth. Add in the blueberries and mix until spread throughout the batter.
- Spread the batter into the prepared pan. Tap a few times on the counter to remove any air bubbles.
- Combine the topping ingredients in a small bowl, working the butter into the dry ingredients until small pieces, then sprinkle in an even layer on top of the batter,
- Bake for 45-55 minutes, or until a toothpick or cake tester inserted comes out clean. Remove and cool completely.
- Store for up to 24 hours in a closed container at room temperature, coffee cake tends to dry out fast. Do not refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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