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Blueberry Coffee Cake

Blueberry Coffee Cake is the perfect treat that adds a pop of flavor and color to your morning or after dinner treat! Blueberries are the perfect partner for a coffee cake, it keeps it moist and adds even more flavor. Topped with a delicious streusel, this will be a hit to make for your next brunch.

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When you are making this Blueberry Coffee Cake, you can use fresh or frozen blueberries. I have found that if you use frozen blueberries and they thaw before they are added into the batter, it’ll be too wet, and the colors will bleed and your whole cake will be blue! The cake itself freezes very well, so make an extra one and freeze it! It’ll hold well up to 3 months.

If you love this Blueberry Coffee Cake but want some variation, you can easily make this a lemon blueberry coffee cake by using lemon extract instead of vanilla and using lemon zest in the streusel instead of cinnamon. 

Ingredients to Make Blueberry Coffee Cake:

  • flour
  • granulated sugar
  • baking powder
  • salt
  • sour cream
  • vegetable oil
  • egg
  • vanilla extract
  • fresh blueberries
    Streusel:
  • brown sugar
  • flour
  • cinnamon
  • butter 

How to Make Blueberry Coffee Cake:

  1. Preheat the oven to 350 degrees, line an 8×8 baking pan with parchment paper and set aside. 
  2. Combine the brown sugar, flour, cinnamon and butter for the streusel. Mix until little balls form a crumble then set aside. 
  3. In a large mixing bowl whisk together vegetable oil, eggs, sour cream and vanilla. Whisk in granulated sugar until dissolved. 
  4. Slowly mix in flour, baking powder and salt until just combined. Fold in the blueberries. 
  5. Pour half the batter into the baking pan then sprinkle half the streusel on top. Add the rest of the batter then sprinkle the rest of the streusel. Bake for 45 minutes or until a knife comes out clean. 

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Notes & Tips:

  • Store in an airtight container on the counter for 3-4 days or in the freezer for up to 3 months. 
  • Butter can be substituted for the vegetable oil in the cake. 
  • You can use light brown sugar or  dark brown sugar for this recipe. 
  • You can use frozen blueberries, just be sure they are frozen when mixed into the batter or they will bleed and turn the coffee cake completely blue. 
  • The cake batter will be very thick, this helps the streusel not sink into the cake while baking. 
  • To make a lemon blueberry coffee cake, use lemon extract instead of vanilla and use lemon zest in the streusel instead of cinnamon. 
  • If you’d like, you can make a glaze with 1 cup of powdered sugar and 1 tablespoon of milk but coffee cake is still delicious without it. 
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Blueberry Coffee Cake

Print Recipe
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Ingredients

Streusel:

Instructions

  • Preheat the oven to 350 degrees, line an 8×8 baking pan with parchment paper and set aside.
  • Combine the brown sugar, flour, cinnamon and butter for the streusel. Mix until little balls form a crumble then set aside.
  • In a large mixing bowl whisk together vegetable oil, eggs, sour cream and vanilla. Whisk in granulated sugar until dissolved.
  • Slowly mix in flour, baking powder and salt until just combined. Fold in the blueberries.
  • Pour half the batter into the baking pan then sprinkle half the streusel on top. Add the rest of the batter then sprinkle the rest of the streusel. Bake for 45 minutes or until a knife comes out clean.
Course: Breakfast, Dessert
Servings: 9 servings

More Dessert Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog

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