This blueberry coffee cake is moist and tender with a cinnamon streusel topping. It’s loaded with juicy berries and makes a wonderful breakfast or brunch. 
This recipe was updated August 5, 2021 with a slightly refined method, new photos, and helpful tips.
This blueberry coffee cake tastes like an elevated blueberry muffin: tender, buttery, and packed with berries. The cake has a soft, moist crumb thanks to a balance of butter, eggs, sour cream and milk, and a light vanilla flavor. A crunchy cinnamon-brown sugar streusel crowns the cake and adds a delightful contrast in texture.
I prefer using fresh blueberries when they’re in season, but frozen berries work well year-round. The photos show the cake baked in a springform pan wrapped in foil—this prevents leaks if the pan’s seal isn’t perfectly tight. 
What Makes This Blueberry Coffee So Delicious?
Several elements combine to make this coffee cake especially tasty and moist:
- Real unsalted butter is creamed with sugar for a rich flavor and a light, fluffy crumb.
- Two eggs contribute structure and tenderness.
- Vanilla extract enhances the overall flavor.
- Sour cream and milk keep the cake very moist.
- A generous cinnamon streusel on top adds crunch and a brown sugar spice that pairs beautifully with the berries.
Tip: If your springform pan has a loose seal, wrap the outside with aluminum foil before baking. This prevents melted butter or batter from leaking.
An Important Baking Tip
The batter is fairly thick, similar to muffin or coffee cake batters. To keep the cake tender, avoid overmixing after adding the flour. Mix the dry ingredients into the batter on low speed and add the milk by hand with a whisk. Overmixing develops gluten and can produce a tough cake with air tunnels.
Frozen vs Fresh Berries
You can use either fresh or frozen blueberries. If using frozen, do not thaw them first. Toss the berries with about 2 teaspoons of flour so they stay suspended in the batter and don’t sink to the bottom. This also reduces color bleeding and prevents streaks throughout the cake. Note that frozen berries may extend the bake time by 5–10 minutes because they cool the batter.
Fluffy, buttery cake beneath a crunchy cinnamon streusel and dotted with juicy blueberries—this coffee cake checks all the boxes for breakfast, brunch, or a simple dessert.
For reference, here is the recipe card and method used to prepare this cake. Measurements are included and the method is written for a 9-inch (23 cm) springform pan unless otherwise noted.
Blueberry Coffee Cake
Equipment
- 9-inch (23 cm) springform pan
Ingredients
Streusel Topping
- 1 cup all-purpose flour (125 g)
- 1/3 cup granulated sugar (66 g)
- 1/3 cup brown sugar (66 g), light or dark
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup unsalted butter (75 g), melted
Blueberry Cake Batter
- 2 cups all-purpose flour (250 g), spooned & leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 g), softened
- 1 cup granulated sugar (200 g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup sour cream (80 ml), room temperature
- 1/3 cup milk (80 ml), room temperature
- 1 1/2 cups blueberries (about 187.5 g); if using frozen, do not thaw
- 2 teaspoons flour (for tossing berries)
Vanilla Glaze
- 1 cup powdered sugar (110 g)
- 1–2 tablespoons milk
Instructions
Make the Streusel
- In a medium bowl whisk together the flour, granulated sugar, brown sugar, and cinnamon.
- Stir in the melted butter until the mixture resembles wet sand and will crumble when squeezed. Set aside.
Make the Cake
- Preheat the oven to 350°F (180°C). Grease and lightly flour the bottom and sides of a 9-inch springform pan. Wrap the outside in foil if the seal is not tight.
- In a medium bowl whisk together the 2 cups flour, baking powder, and salt.
- In a large bowl, using an electric mixer on medium speed, beat the softened butter and sugar until fluffy (2–3 minutes). Add the vanilla, then beat in the eggs one at a time.
- With the mixer on low, add about half of the dry ingredients. Stir in the sour cream, then beat in the remaining flour mixture on low speed. Use a whisk to incorporate the milk by hand and stop as soon as it is combined to avoid overmixing.
- Toss the blueberries with 2 teaspoons flour, then gently fold them into the batter with a spatula so they distribute evenly.
- Spoon the batter into the prepared pan and smooth the top. Evenly sprinkle the streusel over the batter.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs and the cake does not wobble when nudged. If the top browns too quickly, tent loosely with foil.
- Allow the cake to cool in the pan at least 30 minutes. If adding the glaze, wait until the cake is completely cool so the glaze won’t melt.
Make the Glaze and Serve
- Whisk the powdered sugar and 1–2 tablespoons milk in a small bowl until smooth; add more milk or sugar to reach desired consistency.
- Run a thin knife around the inner edge of the pan, then unclamp the springform and remove the ring. Drizzle the glaze over the cooled cake and slice into pieces. Avoid inverting the cake off the base—the streusel can fall off and the cake is heavy.
Notes
- Pan sizes: You can bake this in an 8×8-inch (20×20 cm) pan—reduce the streusel to avoid overflow—or in a 10-inch (25.5 cm) springform. A larger pan will reduce bake time to about 45 minutes.
- Room temperature: Bring butter, eggs, sour cream and milk to room temperature before mixing for best texture.
- Substitutions: Plain full-fat Greek yogurt can replace sour cream if needed. Use whole or 2% milk rather than skim for best results.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.