Blueberry Coffee Cake with Streusel Topping — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Homemade Blueberry Coffee Cake
To make this blueberry coffee cake recipe, I used an easy, no-mixer cake that’s adapted my favorite buttermilk cake base that I’ve used for so many cakes including: Homemade Funfetti Cake, Vanilla Cake with Vanilla Bean Browned Butter Glaze, Lemon Buttermilk Cake with Lemon Glaze, The Best Pineapple Upside-Down Cake, Caramelized Banana Upside-Down Cake and many more.
There’s a reason this is a favorite cake base and that’s because not only is it a no-mixer cake that’s so fast and easy to make, but also because the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.
For the streusel topping, I used the same crumb topping in this Pumpkin Crumb Coffee Cake, without the nuts, but you could incorporate them if you you’d like.
I have a thing for crumble or streusel topping and this blueberry sour cream coffee cake was right up my alley. It was still warm when I dug into my first piece on a chilly morning (I made this cake a few months back in anticipation of blueberry season) and it so delicious.
The homemade coffee cake itself is incredibly soft, tender, and moist and it’s studded with juicy blueberries throughout.
The streusel topping adds the perfect amount of crunchy texture to an otherwise soft and tender cake. Those big buttery crumbles are the best and because I went a little heavier handed than the one-half teaspoon of salt that the recipe calls for, they were like biting into little salty-sweet-buttery-sugary nuggets and for me personally, that’s heavenly.
The cake isn’t overly sweet, making it a perfect for mornings with a cup of coffee or tea, for a (holiday) brunch you’re hosting, as a little afternoon snack, or even after dinner when you want a little something sweet but don’t want to go overboard.
What I also love about this blueberry coffee cake is that even 5 days later, I had extra pieces wrapped in plastic wrap, which normally makes crumb topping very soggy and soft, but not here. Crumbly perfection even days later.
What’s in Blueberry Coffee Cake?
To make this blueberry streusel coffee cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Unsalted butter
- Baking powder
- Sour cream
- Canola oil
- Vanilla extract
- Fresh blueberries
How to Make Blueberry Coffee Cake
You’ll first need to make the streusel topping, making sure not to make the pieces too small (you want some to be the size of small pebbles or marbles).
Then, stir together the coffee cake batter before folding in the blueberries. Sprinkle the streusel topping onto the cake before baking it.
Let the blueberry sour cream coffee cake cool before slicing and serving.
Can I Use Frozen Blueberries?
I made this easy coffee cake with fresh blueberries and haven’t tested it with frozen. My guess, however, is that frozen berries will be fine, but if you’re not familiar with baking with frozen blueberries, they tend to turn the batter and resulting cake a bit blue and sometimes green and it’s not the prettiest. The taste is fine but the appearance won’t necessarily win any awards.
If you do use frozen, I would add them straight from the freezer (do not thaw) and you will likely need to add additional baking time since the batter will be cold.
Can I Double This Recipe?
Yes, you’d simply need to double the ingredients and bake this blueberry streusel coffee cake in a 9×13-inch pan.
Tips for Making Blueberry Coffee Cake
If you’d rather not use sour cream, you’re welcome to use plain Greek yogurt instead. Also note that lite sour cream works well in this recipe too.
Be careful not to over mix the streusel topping before sprinkling it atop the cake. The streusel should be a sandy mixture with larger, marble-sized pieces running throughout.
If your blueberries are on the bigger side and/or you want to prevent some sinking, roll them lightly in flour before adding them to the batter.
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- 3/4 cup all-purpose flour, plus 1 to 2 tablespoons more if needed
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 6 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoons salt, or to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
- 1/4 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries, plus 1/4 cup more for sprinkling on top if desired
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a medium bowl, add 3/4 cup flour, sugars, salt, and stir with fork to combine.
- Drizzle in the melted butter and mix and fluff very lightly with a fork to combine until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently. If the dough is very wet and is not fluffing into small pebbles and marbles, add 1 to 2 additional tablespoons of flour; set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Add 1 cup blueberries and stir to combine. Tip – If your blueberries are on the bigger side and/or you want to prevent some sinking, roll them lightly in flour before adding them to the batter.
- Turn batter out into prepared pan.
- Evenly sprinkle the topping and bake for about 45 to 50 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Since all fruit, pans, ovens, climates, etc. vary if your cake takes longer than 50 minutes to bake through, then bake as needed.
- Place pan on a wire rack and allow cake to cool before slicing and serving.
Amount Per Serving: Calories: 369Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 390mgCarbohydrates: 50gFiber: 1gSugar: 31gProtein: 6g
More Blueberry Desserts:
Blueberry Oatmeal Crumble Bars – Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! Big crumbles and juicy berries are irresistible!
Crustless Blueberry Pie – FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH blueberries!!
Blueberry Crisp – Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that’s an all-time favorite! (Never bother with blueberry pie again because this is so much better!)
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Blueberry Muffin and Buttermilk Pancakes Cake – One of the best coffee cakes and uses a tried-and-true cake base I adore!
Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! The zucchini (you can’t taste it) keeps it moist and healthy! Easy and delicious!
Blueberry Lemon Cake with Lemon Glaze — Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!
Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!