This Blueberry Coffee Cake is so moist and delicious. Loaded with delicious blueberries and topped with a cinnamon streusel and drizzled with a glaze.
What makes this coffee cake so good?
This Coffee Cake is moist with the perfect tender crumb. This cake is EXPLODING with blueberries, topped with a cinnamon streusel topping then drizzled with a sweet glaze.
How do I make the Coffee cake?
- Streusel Topping: Combine flour, cinnamon, sugar and melted butter together. Set Aside.
- Coffee Cake: Beat butter, salt, sugar and vanilla extract until light and fluffy.
- Eggs: Add one at a time, allowing each to fully incorporate.
- Wet Ingredients: Mix sour cream and milk together.
- Dry Ingredients: Mix the flour ad baking powder together.
- Mixing: Add the dry and wet ingredients, alternating between both until batter is completely mixed. Being careful not to over mix.
- Blueberries: Lightly dust the blueberries with a teeny bit of flour to ensure the Bluebs don’t sink to the bottom of the batter.
Substitutions for Sour Cream
If you don’t have sour cream on hand, a great alternative would plain greek yogurt. I only had Vanilla Greek yogurt on hand and the cake still turned out delicious.
How to store the Coffee Cake
To keep the cake as fresh as possible, only cut the number of slices you plan on needing, then place in a air tight container in the fridge. If the cake is left out, it may become moldy because of the blueberries.
Can this coffee cake be frozen?
Yes! This is a prefect treat for those busy mornings! If you plan on saving it for a later day, wrap tightly with plastic wrap after it has cooled completely. Than place the plastic wrapped cake into a Ziploc bag to prevent freezer burn. You can also cut the entire cake into individual slices and freeze each individually. When ready to eat, pull out the night prior to allow it to thaw.
How long will this coffee cake last?
The Blueberry Coffee Cake will last for about 3-4 days in the fridge and up to a month in the freezer.
Can I use frozen blueberries?
Of course! Just be sure to also lightly dust the blueberries so they don’t sink to the bottom of the batter.
Looking for more delicious recipes?
- Million Dollar Chocolate Chip Cookies
- Fluffy and Easy Blueberry Peach Coffee Cake
- Baked Peach Cobbler French Toast
- Easy Blueberry Cheese Danish Recipe
- Easy Strawberry Biscuits (Popeyes Copycat Recipe)
Blueberry Coffee Cake
Ingredients
Streusel Topping
- 1 cup All Purpose
- 1 tablespoon Cinnamon
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 6 tablespoon Butter Melted
Blueberry Coffee Cake
- 12 tablespoons Butter Softened
- 1 teaspoon Salt
- 1 1/4 cup Sugar
- 1/2 cup Brown Sugar
- 2 teaspoon Vanilla Extract
- 3 Eggs Room Temperature
- 1 cup Sour Cream
- 1 cup Milk
- 3 3/4 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 cup Blueberries
Instructions
Cinnamon Streusel Topping
- 1. In a medium bowl, combine flour, sugar, cinnamon and butter together. Mix until combined. Set Aside.
Blueberry Coffee Cake
- 1. Preheat the oven to 350 degrees. 2. Grease two 8 inch cake pans or 1 9×13 inch pan. 3. Beat butter, sugars, and vanilla together for about 4 minutes. While this is mixing, measure out your wet ingredients in one bowl then your dry in another. Set aside. 4. Add eggs one at a time. 5. Mix in your wet and dry ingredients, alternating between the two. So wet, dry ,wet, dry until everything is fully incorporated. 6. Gently fold the lightly flour dusted blueberries in. 7. Evenly divide the batter between the two pans. 8. Bake for 50-55 minutes or until a toothpick comes out clean.
Anna
You list baking powder in how to make the cake but it is not listed under ingredients for the recipe. Can you adjust the recipe? Thanks