Blueberry Coffee Cake
There’s something truly special about a warm slice of Blueberry Coffee Cake, with its tender crumb and bursts of tart blueberries that brighten every bite. This delightful treat combines the sweetness of sugar with the comforting flavors of butter and vanilla, making it perfect for breakfast, brunch, or an afternoon coffee break. Whether you’re hosting a gathering or simply wanting to indulge yourself, this coffee cake is sure to impress both family and friends.
Best enjoyed fresh from the oven but delicious even on the second day, this cake is an easy delight that feels like a warm hug. The crunchy crumb topping adds an irresistible texture, making each slice a little moment of joy that you’ll cherish. Perfect for lazy Sundays or as a simple dessert after dinner, readers will love how effortless it is to make and share, turning any occasion into a special one.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup chopped nuts (optional)
- 1/2 teaspoon cinnamon
Gather your ingredients and get ready to bake this delightful coffee cake!
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, cream together the softened butter and granulated sugar until fluffy.
- Add in the egg, sour cream, and vanilla extract, mixing until well combined.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing for a tender texture.
- Gently fold in the fresh blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and spread it evenly.
- In a separate small bowl, mix together the brown sugar, rolled oats, chopped nuts (if using), and cinnamon for the crumb topping. Sprinkle this mixture over the batter in the pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
- Allow the cake to cool slightly before slicing and serving.
Tips & Variations
- Ingredient substitutions: If you don’t have sour cream, Greek yogurt works beautifully as a substitute. For a dairy-free version, you can use almond milk yogurt.
- Optional variations: Try adding a teaspoon of lemon zest to the batter for a citrus twist, or mix in some chopped pecans or walnuts for added crunch.
- Storage or reheating tips: Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop a slice in the microwave for about 10-15 seconds.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 8
- Difficulty level: Easy
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Blueberry Coffee Cake
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sour cream Greek yogurt can be used as a substitute.
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries Be careful not to break them while mixing.
For the Crumb Topping
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup chopped nuts (optional) Pecans or walnuts can be added.
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, cream together the softened butter and granulated sugar until fluffy.
- Add in the egg, sour cream, and vanilla extract, mixing until well combined.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing for a tender texture.
- Gently fold in the fresh blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and spread it evenly.
Making the Crumb Topping
- In a separate small bowl, mix together the brown sugar, rolled oats, chopped nuts (if using), and cinnamon for the crumb topping.
- Sprinkle this mixture over the batter in the pan.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before slicing and serving.