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Blueberry Coffee Cake

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Ingredients

Warning0 allergens identified

Blueberry Coffee Cake

nonstick cooking spray

½ cup unsalted butter(softened, for cake)

1 cup granulated sugar(for cake)

2 teaspoons vanilla extract

2 eggs

1 cup sour cream

2 cups cake flour(or all-purpose flour, for cake)

1 tsp baking powder

½ tsp baking soda

½ tsp salt(for cake)

1 cup fresh blueberries

1 cup all purpose flour(for the crumble topping)

½ cup light brown sugar(packed, for crumble)

2 tablespoons granulated sugar(for crumble)

1 ½ teaspoons cinnamon(for crumble)

⅛ tsp salt(for crumble)

⅓ cup unsalted butter(melted, for crumble)

Instructions

Preheat the oven to 350°F.

Spray a 9-inch square pan liberally with nonstick cooking spray. Set aside.

Place the butter, sugar, and vanilla in a large mixing bowl. Use a hand mixer to cream the ingredients together on medium-high speed until smooth, 1-2 minutes. Add the eggs and sour cream and continue beating until the mixture is light and fluffy, about 1 minute.

Sift the flour, baking powder, baking soda, and salt into the bowl. Mix on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, thick batter forms. Fold in the blueberries.

Pour the batter into the prepared pan and smooth it into an even layer.

Place the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl and stir with a fork to combine. Drizzle the melted butter over the flour mixture, and mix until the mixture forms large crumbs. Sprinkle the crumble evenly over the cake batter.

Bake the coffee cake on middle rack of oven until the topping is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Check to see that the coffee cake is done. Remove from oven or add time as needed.

Allow the cake to cool in the pan for 15-20 minutes before serving. To store, cover tightly with aluminum foil or plastic wrap and keep at room temperature for 1-2 days, refrigerate for up to a week, or freeze for up to 2-3 months.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Coat Blueberries in Flour 🫐
Toss fresh blueberries in a tablespoon of flour before folding them into the batter to prevent sinking to the bottom during baking and ensure even distribution throughout the cake.
Use Cold Sour Cream 🥶
Keep sour cream cold until the last moment and add it at room temperature slowly to the batter to maintain the cake's tender crumb structure and avoid overmixing.
Crumble Texture Perfection 🤲
Use cold, cubed butter when making the crumble topping and work it with your fingertips just until pea-sized pieces form—this creates a delightfully crunchy, golden topping rather than a dense, paste-like one.
Don't Overmix the Batter ⚡
Mix the dry ingredients separately and fold them gently into the wet ingredients until just combined—overmixing develops gluten and results in a tough, dense cake instead of a tender crumb.
Test for Doneness Correctly ✅
Insert a toothpick into the cake (avoiding blueberries) rather than the crumble—it should come out with just a few moist crumbs, as the residual heat continues cooking the center after removal from the oven.