Description
A delightful treat that pairs perfectly with coffee or tea, this Blueberry Coffee Cake features a soft cake base topped with a crunchy crumb layer and bursting with fresh blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp flour (to coat blueberries)
- ½ cup light brown sugar (packed)
- ½ cup all-purpose flour (for crumb topping)
- 1 tsp ground cinnamon
- ¼ cup unsalted butter (melted, for crumb topping)
- ½ cup powdered sugar (optional glaze)
- 1–2 tbsp milk or cream (optional glaze)
- ¼ tsp vanilla extract (optional glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
- Mix together the brown sugar, flour, and ground cinnamon in a small bowl. Add the melted butter and stir until crumbly. Set aside.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar in a larger mixing bowl until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
- Combine the dry ingredients with the butter mixture, alternating with sour cream. Mix just until combined.
- Toss the blueberries in 1 tablespoon of flour before folding them into the batter.
- Spread the batter evenly in the prepared pan and sprinkle the crumb topping over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for at least 20 minutes. If making the glaze, whisk together powdered sugar, milk, and vanilla, and drizzle over the cooled cake.
Notes
Serve warm with whipped cream or vanilla ice cream. Store covered at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: blueberry, coffee cake, dessert, easy recipe, baking