Looking for a bakery-style blueberry coffee cake that's soft, moist, and bursting with lemony blueberry flavor? This Blueberry Coffee Cake with Cinnamon Streusel is a must-try! It was an instant hit in my house and I've tested this recipe at least 3 times to get a coffee cake with the perfect tender crumb thanks to the sour cream and lemon and the crunchy cinnamon crumble is a lovely texture contrast. Perfect for weekend bake or a brunch centerpiece.

Whether you're serving it with coffee, gifting it, or just sneaking forkfuls straight from the pan (no judgment here), this blueberry coffee cake will be your new go-to.

Why You’ll Love This Blueberry Coffee Cake Recipe

• Moist and rich thanks to sour cream
• Lemon + blueberry = flavor magic
• No mixer needed — easy for beginner bakers
• Crumb topping that actually stays crisp
• Great for breakfast, snack, or dessert

What are the Ingredients for Blueberry Coffee Cake: 

For the Cake:

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• Zest and juice of 1 lemon (about 30g juice)
• 1/2 cup (120g) sour cream
• 1 1/2 cups + 1 tbsp (210g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups (163g) fresh or frozen blueberries, tossed in 2 tsp flour

For the Cinnamon Streusel:

• 1/4 cup (57g) softened unsalted butter
• 1/3 cup + 2 tbsp (100g) light brown sugar
• 1/4 tsp salt
• 1 cup (120g) all-purpose flour
• 1 tsp vanilla extract
• 2 tsp cinnamon

How to Make Blueberry Coffee Cake

Step 1: Prepare the Streusel

In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in softened butter and vanilla until a soft, crumbly dough forms. Set aside.

💡 Tip: Want crispier crumbs? Use melted butter instead and increase flour slightly (to 130g).

Step 2: Make the Cake Batter

In a large bowl, cream butter and sugar until fluffy (2–3 minutes). Add eggs one at a time. Stir in vanilla, lemon zest, lemon juice, and sour cream.

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gently fold dry ingredients into wet until almost combined. Fold in blueberries tossed in flour.

Step 3: Assemble

Spread batter into a greased or parchment-lined 8x8-inch pan. Crumble streusel evenly over the top. Press a few extra blueberries on top if desired.

Step 4: Bake

Bake at 350°F (175°C) for 45-48 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool in pan for 15 minutes, then remove cake from pan to finish cooling on a cooling rack. Top the cakes with powdered sugar.

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Storage Tips

• Room Temp: 2–3 days in an airtight container
• Fridge: Up to 5 days
• Freezer: Freeze individual slices for up to 2 months

To reheat: Microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes.

FAQ

Can I use frozen blueberries?
Yes! Just toss them in flour (don’t thaw) and fold them in gently.

Can I make this in advance?
Yes — it tastes even better the next day! Just keep it covered at room temp or in the fridge.

Why is my streusel sinking?
Try chilling the streusel briefly before topping, or using slightly more flour to keep the crumble from melting into the batter.

Can I double the recipe?
Yes! Double it and bake in a 9×13-inch pan for 42–48 minutes.

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