Blueberry Coffee Crumb Cake is a soft, buttery blueberry streusel coffee cake layered with juicy berries and finished with a thick cinnamon crumb. This easy blueberry coffee cake recipe blends the comfort of blueberry buckle coffee cake with classic coffee cake recipes and delivers a tender texture with rich crumble in every slice.
I bake this blueberry cinnamon crumb coffee cake when I want a dependable brunch cake that feels bakery style yet simple to prepare. The batter stays moist from sour cream, the blueberries stay bright, and the crumb topping bakes into golden clusters that crack gently under a fork.
The ratio of flour to butter builds structure without heaviness. Two cups of flour with half a cup of butter create a stable crumb that still feels soft and light.
The creaming step carries weight here. Butter and sugar need two to three full minutes until pale and fluffy because trapped air supports the rise once heat activates the leavening agents.
The crumb topping uses melted butter instead of cold cubes. Melted butter forms thick clusters that sit on the surface instead of blending into the batter, which gives this blueberry streusel coffee cake its signature crumble.
What You Need and Why
All purpose flour builds the base and supports the blueberries during baking. I use unbleached flour and spoon and level it for consistent results.
Sour cream adds moisture and gentle tang that balances the sweetness. That same dairy richness works beautifully in my Naked Lemon Blueberry Cake Recipe, where fruit and cream create depth without heaviness.
Fresh blueberries provide bursts of juice throughout the cake. I toss them with a tablespoon of flour before folding them into the batter because that thin coating keeps them evenly suspended.
Brown sugar in the crumb topping adds warmth and depth. Cinnamon layers subtle spice that supports the fruit without overpowering it.
Crumb Topping Spotlight
The crumble defines this blueberry coffee cake easy recipe. Flour, brown sugar, cinnamon, salt, and melted butter combine into sandy clusters with varied sizes.
The mixture should look coarse with visible clumps before baking. If it appears too wet, excess butter has been added, and if it looks dusty, it needs slightly more moisture.
I press some of the crumbs together lightly with my fingers before scattering them over the batter. That simple step creates bakery style texture that reminds me of a classic blueberry buckle coffee cake slice.
How To Make It
The oven heats to 350°F and the pan gets lined with parchment for clean release. Proper preparation ensures even baking from edge to center.
Dry ingredients whisk together to distribute baking powder and baking soda evenly. Butter and sugar beat until pale and fluffy before eggs incorporate one at a time.
The dry mixture alternates with sour cream until a thick batter forms. Blueberries fold in gently at the end to preserve their shape.
The batter spreads evenly into the pan and the crumb topping covers the surface fully. The cake bakes for 45 to 55 minutes until a toothpick shows moist crumbs.
How To Tell It Is Done
The center should spring back lightly when pressed. A toothpick inserted into the middle should come out clean or with a few tender crumbs attached.
The top will look golden with defined crumb clusters. Overbaking can dry the edges, so watch closely during the final minutes.
Troubleshooting
A dense texture usually comes from overmixing. Mix just until ingredients combine to keep the crumb tender.
Blueberries sinking often means skipping the flour coating step. A light toss in flour helps them stay evenly distributed.
Pale crumb topping can result from a low oven temperature. An oven thermometer helps maintain accurate heat.
Ways To Change It
Swap half of the blueberries with raspberries for a sharper fruit flavor. Add a teaspoon of lemon zest to brighten the batter.
For a layered berry dessert with lighter texture, explore my Blueberry Mousse Cake Recipe. That version highlights fruit in a softer structure.
Serve slices with a spoon of Easy Blueberry Curd Recipe for added depth. A swirl of Blueberry Cream Cheese Frosting also transforms it into a richer dessert option.
Storage
Store the cake covered at room temperature for up to two days. Refrigerate up to five days for extended freshness.
Freeze individual slices tightly wrapped for up to two months. Warm slices briefly in the microwave before serving.
Practical and Serving Tips
Room temperature eggs blend more smoothly into creamed butter. Thick batter supports fruit distribution and prevents sinking.
Use a light colored metal pan for even browning. Measure flour carefully to maintain consistent texture.
Serve slightly warm with coffee in the morning. Add fresh berries or a dusting of powdered sugar for a simple finish.
Save This Recipe
Save this Blueberry Coffee Crumb Cake to your Pinterest board so you always have a reliable easy blueberry coffee cake recipe ready. Share in the comments how your blueberry streusel coffee cake turned out or ask questions so we can bake it better together.
Blueberry Coffee Crumb Cake
This soft and buttery blueberry coffee crumb cake is layered with juicy berries and a sweet crumble topping. Inspired by classic blueberry streusel coffee cake, this recipe delivers tender texture and rich cinnamon flavor. If you love cozy coffee cake recipes, this blueberry coffee cake easy version comes together with simple pantry ingredients. Perfect for brunch or afternoon coffee, this easy blueberry coffee cake recipe combines the charm of blueberry buckle coffee cake with a thick crumb layer. Save this for your favorite blueberry coffee cake recipes easy collection and enjoy a bakery-style slice at home.
Ingredients
- FOR THE CAKE BATTER
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) sour cream or plain Greek yogurt
- 1 1/2 cups (225 g) fresh blueberries
- 1 tablespoon all-purpose flour, for tossing blueberries
- FOR THE CRUMB TOPPING
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (100 g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted
Instructions
PREPARE THE PAN AND OVEN: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly grease the parchment to prevent sticking and ensure easy release after baking.
MAKE THE CRUMB TOPPING: Combine flour, brown sugar, cinnamon, and salt in a medium bowl. Pour melted butter over the mixture and stir with a fork until thick crumbs form. Texture should look sandy with some larger clumps. Lightly press portions together with your fingers to create varied crumb sizes. Set aside.
MIX THE DRY INGREDIENTS: Whisk flour, baking powder, baking soda, and salt in a separate bowl. Even distribution of leavening agents helps the cake rise evenly during baking.
CREAM THE BUTTER AND SUGAR: Beat softened butter and granulated sugar in a large bowl until light in color and fluffy in texture, about 2–3 minutes. Proper creaming incorporates air, which supports a tender crumb. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
COMBINE WET AND DRY INGREDIENTS: Add half of the dry ingredient mixture to the butter mixture and mix on low speed until just combined. Add sour cream and mix gently. Add remaining dry ingredients and stir until no dry streaks remain. Avoid overmixing to maintain a soft texture. Toss blueberries with 1 tablespoon flour, then gently fold them into the batter to prevent sinking.
ASSEMBLE THE CAKE: Spread batter evenly into prepared pan and smooth the surface with a spatula. Sprinkle crumb topping evenly across the entire surface, covering the batter fully for consistent texture in every slice.
BAKE THE CAKE: Place pan in preheated oven and bake for 45–55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the final 10–15 minutes of baking.
COOL AND SERVE: Allow cake to cool in the pan for 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely before slicing. Serve slightly warm or at room temperature.
Notes
Frozen blueberries may be used; do not thaw before folding into batter to prevent excess moisture.
Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat individual slices for 10–15 seconds in the microwave for a freshly baked texture.
