Fluffy blueberry coffee cake is bursting with fresh blueberries and baked with a buttery cinnamon-sugar streusel topping and a quick icing. Serve this at your next brunch or even for a tasty dessert and you'll be a hero!
I love a good sour cream coffee cake piled high with cinnamon streusel topping. This one is next level, though, because it's filled with fresh blueberries to make it even more special. The great thing about coffee cakes is they're really simple to make. Below, any questions that may come up while cooking should be answered.
Trying to make gluten and dairy-free blueberry coffee cake? I have substitutions for you below.
Ingredients and Substitutions
- Fresh blueberries. You'll need a little less than a pint, so you'll have some to snack on while you cook. If they're out of season - go for frozen, but don't thaw them.
- Melted butter. If you need to make this dairy-free, use melted coconut oil or olive oil.
- Sour Cream. The magic ingredients that make this cake tender and never dry. You can also use full fat plain Greek yogurt or if you're dairy-free coconut cream or yogurt.
- All-purpose flour. If you need a gluten-free alternative, grab your favorite gluten-free all-purpose blend (I recommend one that already has xanthan gum).
STEP 1: There are 3 different, but super simple, components to this cake . First, the cinnamon and brown sugar topping, next the actual cake batter, then, finally, the quick icing.
Prepare the Oven and Pan
Make sure you preheat the oven to 350 degrees. Then adjust the oven rack to the middle. These thicker cakes need to cook as evenly as possible or you'll end up with a soupy center and burnt edges.
Next grease an 8x8 pan with butter, oil, bakers secret spray. Or you can do my favorite option and line the pan with parchment.
Cinnamon Streusel Topping
To make this quick topping, all you'll need is:
- small bowl
- 1 tablespoon melted butter
- ¼ brown sugar
- ¼ granulated sugar
- 2 teaspoons ground cinnamon
Simply add the 4 ingredients to a bowl and mix it together with a fork or clean hands until it resembles wet sand.
The Perfect Cake Batter
This is a thick cake batter because it has few liquid ingredients. The great part is there is no electric mixer needed. You'll just need two medium-large mixing bowls, a whisk, and a rubber spatula.
- Whisk together the dry ingredients first. That's the flour, baking powder and soda, cinnamon and salt.
- Whisk together the wet ingredients. The butter, sugars, sour cream, eggs and vanilla will come together in a milkshake-like consistency.
- Pour the dry ingredients into the wet. Grab that rubber spatula and fold the dry ingredients into the wet until just mixed. You never want to over-mix flour or you'll end up with a flat cake.
- Fold in the blueberries. Dump in your cleaned and dried blueberries and gently fold them in until they're evenly distributed.
- Pour the very thick batter into the prepared pan. Use your spatula to spread the mixture into one, even layer before adding the streusel topping.
- Sprinkle on the streusel topping. Use a spoon or your hands to spread out the cinnamon mixture on your batter.
Cooking and Cooling
Bake the cake in the preheated oven for 50-60 minutes. When you pierce the center with a knife or toothpick, you should have crumbs, but no batter on it. Start checking the center around the 45-minute mark.
Let the cake cool in the pan for at least 30 minutes before icing.
Make the Icing
This is a simple icing to add a little extra something to the top of the cake.
Simple combine ½ cup of powdered sugar and 1 tablespoon of any milk you have. You want a thick consistency to get thick ribbons on top of the cake. If it's too thin add a little more powdered sugar. If it's too thick a touch of milk - when adding liquid, a little goes a very long way.
Use a fork or spoon to drizzle the top of the coffee cake with the icing.
Storage and Freezing
Store leftovers in tightly covered at room temperature for up to 4 days.
To freeze, wrap the individual pieces of blueberry coffee in plastic wrap and place them in a freezer bag or container for up to 2 months. To thaw them, simply let them sit at room temperature for 30 minutes.
Other Tasty Brunch Recipes
- Fresh Fruit Salad with Citrus Mint Dressing
- Mini Oatmeal Pecan Scones
- Cinnamon Crunch Sweet Potato Mini Muffins
- Baked Cranberry Orange Baked Donuts
Blueberry Coffee Cake
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- 1 Tablespoon butter1 (melted and cooled)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup sour cream
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs (room temperature)
- ½ cup butter (melted and cooled)
- ½ cup powdered sugar
- 1 tablespoon milk
- MAKE THE TOPPING: In a small bowl, combine all of the topping ingredients: brown sugar, granulated sugar, cinnamon, and butter.
- PREPARE: Preheat the oven to 350˚F and adjust the oven rack to the middle position. Grease an 8x8 pan with butter or oil and set aside.
- COMBINE THE DRY INGREDIENTS: In a large bowl, whisk together the flour, baking powder baking soda, cinnamon, and salt.
- COMBINE THE WET INGREDIENTS: In a medium bowl, whisk together the sour cream, brown sugar, granulated sugar, vanilla, eggs, and butter.
- COMPLETE THE CAKE BATTER: Pour the wet ingredients into the dry ingredients and mix until just incorporated. Add the blueberries and mix just enough to evenly distribute them.
- ASSEMBLE TO CAKE: Spread the batter in the prepared dish in an even layer. Sprinkle the topping mixture on top of the cake batter.
- BAKE: Bake the cake for 50-60 minutes or until the top is golden brown and the center is almost set. Allow the cake to cool for 30 minutes before icing.
- ICING: In a small bowl combine the powdered sugar and milk. Drizzle over the top of the cooled cake and allow to dry for 5 minutes before serving.
- Substitute melted and cooled coconut oil or olive oil to make this cake dairy-free.
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