Every weekend, my kitchen fills with the scent of freshly baked blueberry coffee cake. It’s more than just a meal, it’s a way to celebrate mornings with loved ones.

Picture taking a bite of a moist cake, full of juicy blueberries, and topped with a crunchy streusel. This recipe makes brunch special with its sweet and tangy flavors.

Whether you’re having a big family event or a quiet morning, this coffee cake is a hit. Your guests will want more of this delicious blueberry coffee cake.

Key Takeaways

• Quick and easy blueberry coffee cake recipe
• Perfect for brunch or weekend breakfasts
• Packed with fresh blueberries
• Can be prepared ahead of time
• Freezer-friendly option available
• Serves 9 people
• Ready in just over an hour

Why This Blueberry Coffee Cake is a Breakfast Favorite

Your morning breakfast just got a big upgrade with this sour cream blueberry coffee cake. It’s a treat that mixes flavors perfectly. It turns your breakfast into a gourmet experience.

Perfect Balance of Sweet and Tart

This blueberry and sour cream cake has an amazing flavor. Fresh blueberries add a tangy sweetness. The sour cream makes the cake moist and smooth.

• Bursting blueberries provide natural tartness
• Creamy sour cream ensures a tender crumb
• Perfectly balanced sweetness in every slice

Ideal for Any Occasion

This cake is perfect for any event. It’s great for family breakfasts or fancy brunches. It’s a hit with everyone, for any occasion.

Make-Ahead Option

Busy bakers will love this recipe. You can make the batter the night before. Imagine waking up to the smell of fresh cake without the morning rush!

• Prepare batter night before
• Refrigerate overnight
• Bake fresh in the morning

Essential Ingredients for a Perfect Blueberry Coffee Cake Recipe

To make a tasty blueberry coffee cake, start by picking the right ingredients. You need to choose carefully to turn a simple cake mix into a dessert fit for a restaurant.

Key Cake Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries

When you’re making a blueberry coffee cake with cake mix, you can make it better. Pro tip: Adding sour cream makes the cake moist and rich, making it very tender.

Streusel Topping Components

• 1/2 cup flour
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter
• 1/2 cup chopped pecans (optional)

A great streusel topping is key to a fantastic blueberry coffee cake. The mix of butter, sugar, and cinnamon makes a crispy, sweet layer that goes well with the soft cake.

Nutritional Breakdown

Choosing high-quality ingredients is important for your blueberry coffee cake. Whether you use a cake mix or bake from scratch, each ingredient is crucial for a memorable breakfast or brunch.

Step-by-Step Baking Instructions

Making the perfect blueberry buckle cake needs precision and care. Your dessert begins with careful preparation and attention to detail. Follow these expert instructions for a delicious result that will wow family and friends.

Preparing the Cake Batter

Start by getting your ingredients ready at room temperature. This step is crucial for smooth mixing and even baking. Mix your dry ingredients in one bowl:

• 1 ⅓ cups all-purpose flour
• ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt

In another large mixing bowl, cream together:

• 6 tablespoons unsalted butter
• ½ cup light brown sugar
• ¼ cup granulated sugar

Creating the Perfect Streusel Topping

The streusel topping makes your blueberry buckle cake special. Mix these ingredients until crumbly:

• ⅓ cup all-purpose flour
• ¼ cup light brown sugar
• ¼ teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• Pinch of salt

Baking Tips and Timing

Preheat your oven to 350°F and get an 8×8-inch baking pan ready. Gently fold in 2 cups of blueberries tossed in lemon zest into your batter. Sprinkle the streusel topping evenly over the surface.

Bake for 45-50 minutes. Check if it’s done by inserting a toothpick – it should have light crumbs. Let your cake cool in the pan for 30 minutes before serving.

Pro tip: Room temperature ingredients are key to a smooth, tender blueberry buckle cake!

Storage and Serving Suggestions

Your blueberry coffee cake stays fresh for up to 4 days at room temperature. Store it in an airtight container. It’s great for breakfast or an afternoon snack, keeping its moisture and flavor.

Freezing is another way to keep it delicious. Wrap each slice in plastic wrap, then in a freezer-safe bag. It will last up to 3 months. Just thaw at room temperature for an hour when you’re ready.

Reheating for Maximum Enjoyment

To warm it up, reheat slices in a 300°F oven for 10-15 minutes. This keeps the streusel topping crisp and the cake tasting fresh.

Serving Suggestions

Enhance your blueberry coffee cake with whipped cream or vanilla ice cream. It’s perfect for brunch with fresh fruit or a yogurt parfait. Enjoy it any time of day as a treat.

Blueberry Coffee Cake Recipe

Recipe by Chef MariaCourse: Breakfast

Servings

8-12

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

250

kcal

Ingredients

• For the Cake:

• 2 cups all-purpose flour (or 1⅓ cups as mentioned in step-by-step section)

• ¾ cup granulated sugar (or ¼ cup as mentioned in step-by-step section)

• 2 large eggs

• ½ cup vegetable oil

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 2 cups fresh or frozen blueberries

• Lemon zest (amount not specified)

• ½ teaspoon baking powder

• ¾ teaspoon baking soda

• ¼ teaspoon salt

• 6 tablespoons unsalted butter (mentioned in step-by-step section)

• ½ cup light brown sugar (mentioned in step-by-step section)

• For the Streusel Topping:

• ½ cup flour (or ⅓ cup as mentioned in step-by-step section)

• ⅓ cup brown sugar (or ¼ cup as mentioned in step-by-step section)

• 1 teaspoon ground cinnamon (or ¼ teaspoon as mentioned in step-by-step section)

• ¼ cup cold butter (or 3 tablespoons as mentioned in step-by-step section)

• ½ cup chopped pecans (optional)

• Pinch of salt (mentioned in step-by-step section)

Directions

• Preheat oven to 350°F.
• In one bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt.
• In another large mixing bowl, cream together butter, brown sugar, and granulated sugar.
• Add eggs, oil, sour cream, and vanilla extract to the wet mixture.
• Combine wet and dry ingredients to form the batter.
• Toss blueberries with lemon zest and gently fold into the batter.
• For the streusel topping: Mix flour, brown sugar, cinnamon, salt, and butter until crumbly. Add pecans if using.
• Pour batter into an 8×8-inch baking pan and sprinkle streusel topping evenly over the surface.
• Bake for 45-50 minutes. Check doneness by inserting a toothpick – it should come out with light crumbs.
• Cool in the pan for 30 minutes before serving.

Notes

• Storage Tips:
  Room temperature: Keeps for up to 4 days in an airtight container
  Refrigerated: Keeps for 5-7 days
  Frozen: Keeps for up to 3 months (wrap individual slices in plastic wrap, then in a freezer-safe bag)
  Reheat in a 300°F oven for 10-15 minutes for best results