Soft Buttery Blueberry Coffee Cake Recipe
A soft, buttery coffee cake filled with juicy blueberries and topped with a golden cinnamon streusel. Moist, flavorful, and perfect for any time of day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
Ingredients
Cake:
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, room temp
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or Greek yogurt
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¼ cup milk
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1 cup blueberries
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1 tsp flour (for tossing berries)
Streusel Topping:
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⅓ cup flour
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¼ cup brown sugar
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½ tsp cinnamon
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3 tbsp cold butter, cubed
Instructions
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Preheat oven to 350°F. Grease and line an 8×8-inch pan.
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Mix streusel topping and refrigerate.
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In one bowl, whisk dry ingredients.
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In another bowl, cream butter and sugar. Add eggs, vanilla, sour cream, and milk.
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Combine wet and dry ingredients. Fold in floured blueberries.
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Spread batter into pan and top with streusel.
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Bake 35–42 minutes, or until a toothpick comes out clean. Cool and serve.
Notes
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Can be made with fresh or frozen blueberries.
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Add lemon zest for a citrus twist.
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Store at room temperature up to 3 days or freeze for 2 months.