Blueberry Coffee Cake

This blueberry coffee cake is one of those bakes that feels like a warm hug on a quiet afternoon. It’s everything I want with my cup of tea or coffee: buttery crumble on top, moist tender cake, and those sweet-tart blueberries that burst in every bite. If blueberries are in season where you are, this cake really shows them off. But honestly, I’ve even made it with frozen berries and it still feels special.

What Makes a Coffee Cake So Good?

Coffee cake is one of those timeless bakes I never get tired of. Despite the name, there’s no coffee in the batter. It’s meant to go with your coffee or tea. I first learned that years ago when I baked one thinking it would taste like coffee!

What sets coffee cake apart is its single-layer simplicity—no stacking, frosting, or fuss. The crumble on top is the best part for me. Made with butter, flour, sugar (and often cinnamon), it bakes into this sweet, crunchy layer that contrasts beautifully with the soft cake underneath. Add blueberries and you get a juicy pop that keeps every bite interesting.

Why I Keep Coming Back to This Recipe

I’ve baked countless coffee cakes over the years, but this blueberry version always wins people over. Let me tell you why it’s worth making:

• Straightforward but special: There are two parts—cake and crumble—but both are simple. No fancy equipment, no frosting. Just mix, top, and bake. Perfect for a weekend bake without any stress.
• Balanced flavor: The buttery sweetness of the cake and crumble is offset by the tart blueberries. Every bite feels satisfying, never too sweet or boring. It’s the kind of thing I’ll sneak for breakfast the next day with strong tea.
• Texture lovers will be happy: That crumble is crunchy and buttery, the cake is tender and moist, and the blueberries give you a juicy surprise. This combo is why people go back for second slices.
• Great for sharing: I’ve served this at family brunches, afternoon teas, and potlucks. It’s universally liked. Even picky eaters tend to say “just a small slice” and then come back for more.
• Flexible: Want more crumble? Go for it. Packed with blueberries? Yes. You can really make this recipe your own.

My Step-by-Step Photos and Tips

I love walking people through recipes like I would in my own kitchen. Here’s how I make this cake with a few personal notes thrown in.

For the crumble
I combine flour, brown sugar, and cinnamon. I’ve found that dark brown sugar adds a deeper flavor, while light brown is a bit milder. I pour in melted butter and mix gently with a spoon until I see big clumps forming—that’s what gives you the best crunchy topping.

For the cake batter
Butter, sugar, and oil go in first. I whisk them until they’re creamy. I actually use my old hand mixer because it’s quick and easy to clean. Vanilla and eggs follow, one at a time.

Adding sour cream is a small trick that keeps the cake extra moist. I whisk it in well until it’s smooth.

Dry ingredients
I sift in flour, baking powder, baking soda, and salt. I like folding gently to avoid overmixing—I want that light, tender crumb.

The blueberries
Here’s the real tip: toss them in flour and lemon zest. It stops them from all sinking to the bottom and gives a subtle citrus kick. Don’t skip that zest if you have fresh lemons—it really brightens the flavor.

Then I fold them in carefully. I don’t want them to burst before baking.

Assembly
I line my baking pan with parchment (less cleanup, always worth it). The batter goes in, then I scatter that glorious crumble on top. Into the oven it goes, and your whole house will smell amazing.

Keeping Blueberries from Settling at the Bottom

This is something I struggled with years ago. Here’s what has consistently worked for me:

• Coat them in flour: It helps them stick in place in the batter instead of sinking. I make sure every berry is lightly dusted.
• Layer the batter: When I want them really evenly spread, I divide the batter. I pour half without berries into the pan first, then fold berries into the second half and spread that on top. That way, they’re suspended nicely in the middle instead of clustering at the bottom.

Questions I Get All the Time

Why does the batter look split or grainy sometimes?
Usually, it’s when the butter and eggs are too cold. I try to let everything come to room temperature before mixing. It comes together better that way.

Can I reduce the sugar?
Yes. I’ve cut it by about 20% before for a less-sweet version. The crumble won’t be quite as crisp, but the cake still works.

What if I don’t want that many blueberries?
Easy—just reduce the amount. I sometimes make it with half the blueberries if I want a more cake-forward bite.

Can I use frozen blueberries?
Definitely. I use frozen ones all the time, especially in winter. I don’t thaw them first—I just toss in flour straight from the freezer.

What can I use instead of sour cream?
I’ve swapped it with plain yogurt when I didn’t have sour cream on hand. Greek yogurt works too, though it’s thicker—so I sometimes loosen it with a splash of milk.

Why is my cake dense?
Usually it’s overmixing the batter after adding the flour. I fold until just combined. And I always check that my baking powder is fresh.

How do you store it?
I keep leftovers in an airtight container at room temperature for a day or two. For longer storage, I refrigerate it, then warm slices briefly in the microwave or oven.

Can I bake it ahead?
Absolutely. I often bake it the day before serving. It actually tastes even better the next day as the flavors meld.

If you’re craving something sweet that feels homemade and special but doesn’t need a lot of fuss, this blueberry coffee cake is one I always recommend. It’s a little slice of comfort that I’m always happy to share.

Try other Cake recipes:

• Bisquick Coffee Cake
• Vegan Vanilla Cake
• Sour Cream Pound Cake