Go Back
–+ servings
Blueberry Coffee Cake

Decadent Blueberry Coffee Cake for Cozy Mornings

This decadent Blueberry Coffee Cake brings comfort and joy, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cups sugar Brown sugar can be used for a deeper flavor.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1/2 teaspoon salt Essential for taste balance.
  • 1/2 cups unsalted butter Can replace with oil for a different texture.
  • 1 cups sour cream Greek yogurt can be used as a substitute.
  • 2 large eggs Aquafaba can be used as a vegan substitute.
  • 1 teaspoon vanilla extract Pure almond extract is a flavorful alternative.
  • 2 cups blueberries Frozen blueberries can be used without thawing.
For the Streusel Topping
  • 1/2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1/3 cups brown sugar Can use regular sugar if unavailable.
  • 1/2 teaspoon cinnamon Adjust the amount to your taste.
  • 1/4 cups cold unsalted butter Ensure it’s cold for best results.
For the Cream Cheese Glaze
  • 4 ounces cream cheese Vegan cream cheese can be used as a substitute.
  • 1 cups powdered sugar Always sift for smooth consistency.
  • 1/4 cups milk Can use non-dairy milk as an alternative.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt until combined.
  3. In a separate bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of sugar until light and fluffy.
  4. Add 2 large eggs, 1 cup of sour cream, and 1 teaspoon of vanilla extract, mixing until smooth.
  5. Gently add the flour mixture to the wet ingredients, stirring until just combined.
  6. In a small bowl, toss 2 cups of fresh or frozen blueberries with 1 tablespoon of flour.
  7. Gently fold the floured blueberries into your prepared batter.
  8. In another bowl, combine 1/2 cup of all-purpose flour, 1/3 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 cup of cold unsalted butter.
  9. Mix until the mixture resembles coarse crumbs.
  10. Pour half of the batter into the greased baking pan and sprinkle half of the streusel mixture over the batter.
  11. Spoon the remaining batter on top and spread it gently. Finally, top the cake with the remaining streusel mixture.
  12. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  13. Allow to cool in the pan for about 10-15 minutes.
  14. Prepare the cream cheese glaze by mixing 4 ounces of softened cream cheese with 1 cup of sifted powdered sugar and enough milk to reach desired consistency.
  15. Drizzle the glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

For best results, measure flour properly, check for doneness early, and use cold butter for the streusel.

Tried this recipe?

Let us know how it was!