Blueberry Coffee Cake Recipe with Streusel Topping

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This blueberry coffee cake is moist, tender and full of flavor. A soft vanilla-scented cake is studded with juicy blueberries so every bite has bursts of natural sweetness. A crunchy streusel crumble on top adds delightful texture, and a bright lemon glaze finishes the cake with a pleasant tang. It’s perfect with a cup of coffee or tea, and works well for breakfasts, brunches or casual gatherings.

If you love blueberries, this sour cream blueberry coffee cake is an easy favourite. The sour cream keeps the crumb exceptionally soft and moist, while the lemon zest and glaze brighten the overall flavor. The generous crumble topping adds a satisfying crunch that contrasts beautifully with the tender cake.

For more fruity cakes, try Strawberry Crumble Cake, Apple Crumb Cake or Peach Blueberry Cake.

WHY THIS RECIPE WORKS

• Vanilla cake: Made with sour cream for a soft, moist texture.
• Blueberries: Fresh or frozen blueberries are scattered through the batter for juicy bursts.
• Crumble: A buttery streusel topping adds a crunchy contrast.
• Lemon glaze: A light glaze brightens each slice with citrus notes.

INGREDIENT NOTES

Below are key ingredients and why they matter. For exact amounts see the recipe card.

• All-purpose flour: Use AP flour (10–11% protein) for a light, tender crumb.
• Sugar: Granulated sugar sweetens and helps produce a moist texture.
• Baking powder: Provides lift for a fluffy cake.
• Salt: Enhances overall flavor.
• Eggs: Bring to room temperature for better emulsification.
• Oil: Use a neutral oil (canola or vegetable) to keep the cake moist.
• Sour cream: Keeps the cake tender and improves structure.
• Butter: Used in both cake and crumble; soften to room temperature.
• Blueberries: Fresh is preferred, but frozen works—toss with cornstarch to prevent bleeding.

STEP BY STEP INSTRUCTIONS

This recipe requires an electric mixer (hand or stand), two large bowls and a spatula. The full ingredient list and measurements appear in the recipe card below.

Preheat the oven to 175°C / 350°F (conventional) and line a 23 cm / 9-inch springform pan with parchment paper.

STEP 1: Make the crumble. Combine all crumble ingredients in a bowl and mix (by hand or with a mixer) until evenly combined and no dry flour remains. Set aside.

STEP 2: In a large bowl, cream butter and granulated sugar with an electric mixer on high until light and fluffy.

STEP 3: Add eggs one at a time on low speed, mixing until each is incorporated. Add half the dry ingredients and mix on low until just combined.

STEP 4: Stir in lemon zest, sour cream, oil and vanilla until just combined. Add the remaining dry ingredients and mix until combined.

STEP 5: If using fresh blueberries, dry them well. Toss blueberries with cornstarch in a small bowl. Fold half the berries gently into the batter, transfer batter to the prepared pan, top with remaining berries and finish with the crumble.

STEP 6: Bake 45–50 minutes, or until a cake tester comes out clean. Cool in the pan 10 minutes, run a thin knife around the edge to release, then cool completely on a wire rack. Once cooled, drizzle with lemon glaze.

EXPERT BAKING TIPS

• Use a kitchen scale: Measuring by weight (grams) is the most accurate and gives consistent results.
• Don’t overmix: Finish with a gentle fold using a spatula so the batter stays light and the crumb remains tender.
• Choose the right pan: Light-colored aluminum pans bake more gently and help prevent an overly dark, dry crust. Dark pans conduct heat faster and can brown the edges more quickly.

FAQ

HOW TO STORE

Keep the cake in an airtight container or tightly wrapped at room temperature for best texture. Consume within 2–3 days for optimal freshness.

Other Cake Recipes To Try

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