This cake combines juicy blueberries with the moist crumb of a classic coffee cake made with sour cream. It has a simple powdered sugar lemon glaze, keeps well and can be frozen. Make it year-round with fresh or frozen berries.
If you're in the mood for something sweet but not too heavy, a blueberry coffee cake might just hit the spot.
We are fans of coffee cake recipes, and this cake stands out with its moist texture, dotted throughout with flavorful blueberries. It's the perfect addition to any breakfast table or as a companion to your afternoon cup of coffee.
Is coffee cake made with coffee?
Despite its name, coffee cakes don't typically include coffee in the ingredients. The name "coffee cake" generally refers to a cake intended to be eaten with coffee or tea. It's a sweet cake with a dense crumb that usually contains sour cream for moistness and might have a crumb topping.
Ingredient list
- Blueberries: fresh or frozen.
- Sour cream: regular, full-fat.
- Unsalted butter.
- Eggs: fresh, large.
- White, granulated sugar.
- Brown sugar: light or dark.
- All-purpose flour.
- Baking powder: make sure it hasn't expired.
- Salt.
- Vanilla extract.
- Lemon zest and juice: fresh is always better. We don't recommend bottled lemon juice.
- Powdered sugar.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Almonds: incorporate almond extract and sliced almonds for a nutty flavor and delightful crunch. Almonds and berries make a classic combination that's both tasty and elegant.
- Streusel topping: use a crumb topping and add a crunchy texture to the soft cake to create a great contrast.
- White or dark chocolate chips: mix some into the batter or sprinkle on top before baking. Blueberries and chocolate pair very well.
- Yogurt: replace half of the sour cream with natural or Greek yogurt to make the cake lighter and add a slight tanginess.
Steps to make a coffee cake with blueberries
This recipe is a classic sour cream cake using the creaming method and fresh or frozen blueberries with lemon zest and juice for flavor.
Always sift the dry ingredients before adding them to the butter mixture. It's important to aerate them to help the cake rise better during baking.
Coating the berries with flour before adding them to the cake batter helps them from sinking to the bottom.
The final batter is thick and unctuous. You'll have to spread it in the prepared pan. An offset spatula is a good tool for this.
Topping: more fresh berries sprinkled with brown sugar on top create a sweet, crunchy and juicy layer.
The blueberries will sink slightly into the cake and the sugar will create a crackly crust.
Storage
- Cool it down: before storing, allow the coffee cake to cool completely to room temperature. Storing it while still warm can lead to condensation inside the container, making the cake soggy.
- Room temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil to keep it from drying out. Keep it away from direct sunlight and heat sources.
- Refrigerating: it keeps for up to about a week. Wrap it well in plastic wrap or aluminum foil, or place it in an airtight container.
- Freezing: for longer storage, this cake freezes well for up to 3 months. Wrap the cake or individual slices in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container or freezer bag. Label it with the date. To thaw, leave it in the refrigerator overnight or on the countertop for a few hours.
Lemon glaze
For this cake, we use a simple powdered sugar glaze, which is a classic topping when it comes to coffee cakes.
Two ingredients: powdered sugar and lemon juice. Mix until smooth and that's it.
Achieving the right consistency: you don't want it to be too thin or too thick. So adding the liquid gradually is essential to achieve a 'thick honey' consistency.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, the needed equipment and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Blueberries sink to the bottom: to prevent this, we lightly coat the berries in flour before folding them into the batter, which helps to distribute them evenly throughout the cake. Be sure not to overmix the batter, as a denser batter can support the fruit better.
- Reheating: you can reheat room temperature or refrigerated slices in the microwave for a few seconds or in a medium oven. If frozen, allow the cake to thaw first before reheating.
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One last thing
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Glazed Blueberry Coffee Cake
Ingredients
For the blueberry cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ⅓ cups granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream, at room temperature
- 1 cup fresh blueberries
For the topping:
- ⅓ cup fresh blueberries
- 3 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons of lemon juice
Instructions
For the coffee cake:
- Preheat oven to 350ºF (180°C).
- Butter or use baking spray to grease an 20x30cm (8x11-inches) rectangular pan.
- Mix 1 cup blueberries with 2-3 tablespoons of flour from the 2 cups. Reserve.
- Sift the remaining flour, baking powder and salt. Set aside. Or have the ingredients measured to sift them directly over the batter when instructed.
- In a large bowl, beat the soft butter until creamy. Slowly add sugar and beat 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Add the lemon zest and vanilla.
- Beginning and ending with dry ingredients, add them in 3 parts, alternating with the sour cream in 2 parts.
- Add the reserved floured blueberries and stir with a spatula, integrating well until no flour spots remain. Don’t beat or crush the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Scatter the remaining ½ cup blueberries over the batter. Sprinkle with the brown sugar.
- Bake for about 45 minutes or until a cake tester or toothpick inserted in the center comes out clean.
- Let it cool on a wire rack for 15 minutes, and run a smooth-bladed knife carefully around the edges to loosen any stuck parts.
- Let cool completely before glazing.
For the powdered sugar glaze:
- Mix powdered sugar with 2 tablespoons of lemon juice in a medium bowl until smooth. Add more juice if needed, 1 teaspoon at a time, until it’s like thick honey.
- Drizzle on top of the cooled cake.
- Let dry, cut into squares and serve.
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