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This Blueberry Coffee Cake is irresistibly moist with a tender vanilla crumb studded with juicy blueberries. A crunchy crumble streusel adds texture while a bright lemon glaze finishes the cake with a pleasant zing. It’s perfect with coffee or tea and makes a warm, welcoming treat for breakfast, an afternoon snack, or a casual gathering.
This recipe features a soft, buttery cake enriched with sour cream for extra moisture, plenty of crumble on top for crunch, and a lemon glaze to brighten each slice. Use fresh or frozen blueberries — both work well — and enjoy a cake that stays tender for days.
If you enjoy fruit-forward cakes, try similar recipes like Strawberry Crumble Cake, Apple Crumb Cake, or Peach Blueberry Cake.
WHY THIS RECIPE WORKS
- Vanilla cake: Made with sour cream for a soft, moist texture and a delicate vanilla flavor.
- Blueberries: Fresh or frozen berries are scattered through the batter, giving bursts of natural sweetness.
- Crumble: A generous crumble streusel on top provides a satisfying crunchy contrast to the tender cake.
- Lemon glaze: A simple lemon glaze adds a bright, zesty finishing touch.
INGREDIENT NOTES
These are the key ingredients and why they matter. For exact quantities see the recipe card below.
- All-purpose flour: Produces a light, tender crumb. Aim for flour with 10–11% protein if possible.
- Sugar: Granulated sugar sweetens and helps keep the cake moist.
- Baking powder and salt: Provide lift and enhance the cake’s flavor and texture.
- Eggs: Use room-temperature eggs for better incorporation and more even rise.
- Neutral oil: A neutral-flavored oil (like canola) helps keep the crumb tender.
- Sour cream: Adds moisture and contributes to a tender, well-structured cake.
- Butter: Used in both the cake and the crumble; bring to room temperature for best results.
- Blueberries: Fresh are preferred, but frozen berries work too — toss them in cornstarch to limit bleeding.
STEP BY STEP INSTRUCTIONS
This recipe requires an electric mixer (hand or stand), two large bowls, and a spatula. The full ingredient list and quantities are in the recipe card below.
Preheat the oven to 175°C/350°F (conventional) and prepare a 23 cm / 9-inch springform pan lined with parchment paper.
STEP 1 — Make the crumble: Combine the crumble ingredients in a bowl and mix by hand or with a mixer until the mixture forms coarse crumbs and no dry flour remains. Set aside.
STEP 2 — Cream butter and sugar: In a large bowl with an electric mixer, beat the butter and granulated sugar on high speed until light and fluffy.
STEP 3 — Add eggs and dry ingredients: Add the eggs one at a time on low speed until combined. Add half of the sifted dry ingredients and mix on low until just combined.
STEP 4 — Add wet ingredients: Stir in lemon zest, sour cream, oil, and vanilla until just combined. Add the remaining dry ingredients and mix until the batter is smooth.
STEP 5 — Fold in blueberries: Toss clean, dry blueberries with cornstarch in a small bowl. Fold half the berries gently into the batter, pour the batter into the prepared pan, sprinkle the remaining berries on top, and finish with the crumble.
STEP 6 — Bake and glaze: Bake for 45–50 minutes or until a tester comes out clean. Cool on a wire rack. Once completely cool, whisk together the lemon glaze ingredients and drizzle over the cake before serving.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients is the most accurate method — the recipe defaults to grams for precision.
- Don’t overmix: Finish combining the batter with a gentle fold using a spatula to avoid overworking the gluten and to keep the cake tender.
- Choose the right pan: Light-colored aluminum pans bake more gently and produce a softer crust. Dark pans absorb more heat and can darken the crust faster.
FAQ
Yes — the cake is delicious with or without the glaze.
Yes — store the cake in an airtight container or tightly wrapped at room temperature; it stays moist for 2–3 days.
Insert a toothpick or cake tester into the center. When it comes out clean or with a few moist crumbs (no wet batter), the cake is done.
Yes — plain Greek yogurt can be used 1:1 as a substitute.
Yes — raspberries or blackberries work well as alternatives.
HOW TO STORE
Keep the cake in an airtight container or wrapped tightly in plastic wrap at room temperature. For best taste and texture, enjoy within 2–3 days.
Other Cake Recipes To Try
-
Bakery-Style Double Chocolate Muffins (One-Bowl)
-
Everyday Bakes (Easy pantry-friendly recipes)
-
Mixed Berry Sheet Cake with Mascarpone Cream
-
Cherry Crumble Cheesecake
If you loved this recipe, please leave a star review and tag @juliemarieeats on Instagram. Save ideas by following Pinterest boards for more baking inspiration.
Blueberry Coffee Cake
Equipment
- 23 cm / 9-inch spring pan
- Stand mixer or hand mixer
- Mixing bowls and spatula
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 teaspoon cinnamon
- 90 g butter, room temperature
BLUEBERRY CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 150 g sour cream (14–18%), room temperature
- 25 g vegetable oil
- 1 teaspoon vanilla extract
- 200 g blueberries (fresh or frozen)
- 2 teaspoon cornstarch
LEMON GLAZE
- 60 g powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream (to adjust consistency)
Instructions
CRUMBLE
- Combine the crumble ingredients and mix until the mixture forms coarse crumbs. Set aside.
BLUEBERRY CAKE
- Preheat oven to 175°C/350°F and line a 23 cm/9-inch springform pan with parchment.
- Sift together flour, baking powder, and salt; whisk and set aside.
- Beat butter and sugar on high until light and fluffy (about 3 minutes).
- Add eggs one at a time on low speed, then add half the dry ingredients and mix until just combined.
- Stir in lemon zest, sour cream, oil, and vanilla. Add the remaining dry ingredients and combine.
- Toss blueberries with cornstarch. Fold half into the batter, pour into the pan, top with remaining berries, then sprinkle the crumble over the top.
- Bake 45–50 minutes or until a tester comes out clean. Cool 10 minutes in the pan, run a knife around the edge, then cool completely on a wire rack.
LEMON GLAZE
- Whisk together powdered sugar, lemon juice, vanilla, and sour cream until smooth. Drizzle over the cooled cake and serve.
Nutrition
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