Name: Blueberry Coffee Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 120 g all-purpose flour; 100 g granulated sugar; 100 g dark brown sugar; 1 tsp cinnamon; 90 g butter, room temperature; 220 g all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 85 g butter, room temperature; 150 g granulated sugar; 2 large eggs, room temperature; 1 tbsp lemon zest; 150 g sour cream 14-18%, room temperature; 25 g vegetable oil, room temperature; 1 tsp vanilla extract; 200 g blueberries; 2 tsp cornstarch; 60 g powdered sugar; 1 tsp lemon juice; 1/2 tsp vanilla extract; 1/2 tsp sour cream 14-18%

Why You’ll Love This Recipe

This cake has a tender, moist crumb thanks to sour cream, butter, and a little vegetable oil. The blueberries add fresh sweetness, while the lemon zest and glaze brighten every bite. The cinnamon crumble topping gives it a cozy bakery-style finish that makes it feel extra special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crumble:

120 g all-purpose flour
100 g granulated sugar
100 g dark brown sugar
1 tsp cinnamon
90 g butter, room temperature

For the blueberry cake:

220 g all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
85 g butter, room temperature
150 g granulated sugar
2 large eggs, room temperature
1 tbsp lemon zest
150 g sour cream, 14–18%, room temperature
25 g vegetable oil, room temperature
1 tsp vanilla extract
200 g blueberries, fresh or frozen
2 tsp cornstarch

For the lemon glaze:

60 g powdered sugar
1 tsp lemon juice
1/2 tsp vanilla extract
1/2 tsp sour cream, 14–18%

Directions

Preheat the oven to 175°C/350°F. Line a 23 cm/9-inch springform pan with parchment paper.

Make the crumble by adding the flour, granulated sugar, dark brown sugar, cinnamon, and butter to a bowl. Mix with a fork, your hands, or an electric mixer until a crumbly texture forms and no dry flour remains. Set aside.

For the cake, sift together the flour, baking powder, and salt. Whisk to combine, then set aside.

In a large bowl, beat the butter and granulated sugar on high speed for about 3 minutes, until light and creamy.

Add the eggs one at a time, mixing on low speed after each addition until combined.

Add half of the dry ingredients and mix on low speed until just combined.

Add the lemon zest, sour cream, vegetable oil, and vanilla extract. Mix gently until combined, then add the remaining dry ingredients and mix until just incorporated.

Toss the blueberries with cornstarch. Fold half of the blueberries gently into the batter using a rubber spatula.

Spread the batter evenly into the prepared pan. Top with the remaining blueberries, then sprinkle the crumble evenly over the top.

Bake for 45–50 minutes, or until a cake tester inserted into the center comes out clean.

Let the cake cool for 10 minutes, then run a thin knife around the edge of the pan to release it. Allow the cake to cool completely on a wire rack.

For the glaze, stir together the powdered sugar, lemon juice, vanilla extract, and sour cream until smooth. Drizzle over the cooled cake before serving.

Servings and timing

Servings: 12
Prep time: About 25 minutes
Bake time: 45–50 minutes
Total time: About 1 hour 15 minutes

Variations

Use raspberries, blackberries, or a mixed berry blend instead of blueberries.

Add extra lemon zest to the batter for a stronger citrus flavor.

Swap the lemon glaze for a simple vanilla glaze if you prefer a sweeter finish.

Add chopped pecans or walnuts to the crumble for more crunch.

Use frozen blueberries straight from the freezer, but do not thaw them first.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days. Let slices come to room temperature before serving.

To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator or at room temperature.

To reheat, warm a slice in the microwave for 10–15 seconds, just until slightly soft.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Use them straight from the freezer and do not thaw them first.

Why do I need to toss the blueberries in cornstarch?

Cornstarch helps absorb extra moisture and can help keep the blueberries from sinking too much into the batter.

Can I make this cake without the glaze?

Yes, the cake is delicious with or without the lemon glaze.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt can be used as a substitute for sour cream.

How do I know when the cake is done?

The cake is done when a cake tester or toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make this cake ahead of time?

Yes, you can bake it one day ahead. Add the glaze shortly before serving for the best look and texture.

What kind of pan should I use?

A 23 cm/9-inch springform pan works best because it makes the cake easy to release.

Can I use salted butter?

Yes, but reduce the added salt slightly in the cake batter.

Why should the ingredients be room temperature?

Room-temperature ingredients mix more smoothly and help create a softer, more even cake texture.

Can I double the recipe?

Yes, but it is best to bake it in two separate pans rather than one large pan for even baking.

Conclusion

This blueberry coffee cake is moist, fruity, and topped with a rich cinnamon crumble and bright lemon glaze. It’s simple enough for a weekend bake but impressive enough to serve for brunch, gatherings, or dessert.