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+ servings

Blueberry Coffee Cake

Fluffy blueberry coffee cake is bursting with fresh blueberries and baked with a buttery cinnamon brown 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!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 9 pieces
Calories 413kcal
Author Lauren
Cost $6.28 / 70¢ PER SERVING


Struesel Topping

  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 Tablespoon butter1 melted and cooled

Coffee Cake

  • 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.


  1. Substitute melted and cooled coconut oil or olive oil to make this cake dairy-free.


Serving: 1piece | Calories: 413kcal | Carbohydrates: 62g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 266mg | Potassium: 98mg | Fiber: 2g | Sugar: 45g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg