Easy Blueberry Coffee Cake with Sour Cream
This blueberry coffee cake is bursting with fresh, juicy blueberries throughout. A streusel topping and plenty of cinnamon give it the best flavor imaginable. And it comes together in one bowl! It doesn’t get much better than this.
Every year I go blueberry picking with my mom. I get enough blueberries for the whole year. It’s great to have blueberries on hand anytime I want them, especially when it comes time to make this blueberry coffee cake. Yes, it would be easier to just buy them from the store, but there’s something so enjoyable about being out in the fields listening to the sounds of summer, picking blueberries.
I love blueberries, and I have plenty of recipes to prove it. For more blueberry goodness, try my One Bowl Blueberry Lavender Bread, my Blueberry Lavender Scones, my Easy Blueberry Lavender Turnovers, my Blueberry Scones with Lemon Glaze, or my Blueberry Muffins with Streusel Topping. You can’t go wrong with any of these.
Why room temperature ingredients?
Room temperature ingredients blend together better, creating a smoother batter and texture. Have you ever tried blending cold cream cheese for frosting, or using cold eggs to make a cake? You probably had a lumpy mess on your hands. Room temperature ingredients also create baked goods with a lighter texture due to their ability to trap air easily when being whipped.
Ingredients
- Flour All-purpose flour will work just fine for this recipe.
- Brown sugar or granulated sugar I love the caramel flavor that brown sugar imparts to baked goods.
- Butter Unsalted, room temperature. If you don’t have unsalted, just omit the salt from the recipe.
- Eggs Two room temperature eggs.
- Milk For added moisture, room temperature.
- Sour cream You guessed it-room temperature. Imparts a slight tanginess and moisture to our cake. You can also use Greek yogurt.
- Baking powder Helps our cake to be light and airy.
- Salt Brings the flavors together.
- Blueberries The star of the show! Can use fresh or frozen. If using frozen, do not thaw out.
- Streusel topping Brown sugar, flour, butter, cinnamon, and cloves.
How to Make Blueberry Coffee Cake
This blueberry coffee cake couldn’t be any easier to make. We’ll just be using one bowl and an electric hand mixer. I love my stand mixer, but I really love when I can use my hand mixer. So much easier!
First, we’ll cream the butter and sugar together. I like to cream the butter by itself first for about 60 seconds to get it smooth. Then I’ll add the sugar and blend them together for about 3 minutes. This helps incorporate air into the batter, resulting in lighter and fluffier baked goods.
Next, we’ll add the flour and baking powder in three separate batches to prevent flour from getting all over everything. The mixture will look quite dry. Beat in the eggs, then beat in the milk, sour cream, and vanilla. Then, we’ll fold in the blueberries.
Add the batter to a prepared 9×9 pan and top with the streusel topping. To make the streusel topping, mix together brown sugar, flour, butter, cinnamon, and cloves. Bake at 350 F for 45 minutes and there you have it.
Look at that delicious crunchy topping! I love how the brown sugar caramelizes in the oven, creating a sweet, crunchy, caramel-y topping. The crunchy pieces are my favorite!
Why I love this recipe
Taste? Sweet blueberries surrounded by flavorful bread and a delightfully crunchy topping. Sign me up! Perfect for…you guessed it…eating with your morning coffee.
Smell? Divine! Nuff said. The smell of sugar and cinnamon will have you standing by the oven waiting for this to be done.
Ease of making Very easy. Everything comes together in one bowl, pour it in a pan, top with streusel and bake.
Would I make this again? Most definitely. So easy to throw together when you need something delicious that doesn’t take forever.
More One Bowl Desserts to Try
- Chocolate Hazelnut Blondies
- Hot Chocolate Cupcakes
- Classic Homemade Carrot Cake
- Easy One Bowl Brownies
Frequently Asked Questions
Coffee cake can be stored on the counter top, in an airtight container, for up to 4 days. It can also be store in the fridge in an airtight container for up to 7 days.
This cake freezes very well. Seal in an airtight, freezer safe container and freeze for up to 3 months. You can also pre-slice the cake and wrap pieces individually so you do not have to thaw out the entire cake for just one piece. Store all pieces in a freezer safe container.
I mean, there’s no coffee in it, so why coffee cake? The name comes from the time when the cake was eaten-on a coffee break. People would drink it with their coffee on their break. Makes sense.
The main difference is the topping. Coffee cake has a streusel topping, and regular cake usually has frosting on top.
Blueberry Coffee Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar or granulated sugar
- 1/2 cup butter, room temperature
- 2 eggs, room temperature
- 2 teaspoons baking powder
- 1/2 cup milk, room temperature
- 1/4 cup sour cream or Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups blueberries
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup butter, cubed
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon cloves, ground
Instructions
- Grease a 9×9 inch pan. You can also add a piece of parchment paper to the bottom, cut to fit in the square. Preheat the oven to 350 F.
- Cream the softened butter (1/2 cup) for about 60 seconds. Add the brown sugar (3/4 cup) and cream together for roughly 3 minutes. Then, add the flour (1 1/2 cups), salt (1/4 teaspoon), and baking powder (2 teaspoons) in thirds, mixing each addition completely before adding the next. The mixture will be very dry.
- Beat in the eggs (2). Then beat in the milk (1/2 cup), sour cream (1/4 cup), and vanilla (1 teaspoon) until fully incorporated. Fold in the blueberries (1 1/2 cups). Add the batter to the prepared pan.
- Mix together the streusel topping (1/2 cup brown sugar, 1/4 cup flour, 1/4 cup butter, 1 teaspoon cinnamon, 1/2 teaspoon cloves) and sprinkle over the top of the batter. Bake in the oven for 55 minutes, or until a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
- Let stand for 20 minutes before serving. Run a knife along the edges of the cake to help release it from the sides before slicing and serving.
Notes
- Store the coffee cake in an airtight container on the countertop for up to 4 days. Store in the fridge in an airtight container for up to 7 days.
- This cake freezes very well. Seal in an airtight, freezer-safe container and freeze for up to 3 months. You can also pre-slice the cake and wrap pieces individually so you do not have to thaw out the entire cake for just one piece. Store all pieces in a freezer-safe container.
Nutrition
About Author
I made this for my two young boys and the verdict was “it’s so good my head might pop off!” I’m calling it a win. Came turned out fluffy and moist and the blueberries were a perfect fruity balance. I made the rookie mistake of melting the butter instead of keeping it at room temp for the topping but other than that it was perfect! We’ll definitely make it again.