Blueberry Coffee Cake (Soft, Buttery & Crumb-Topped)
Servings: 8–10
Total Time: ~1 hour
Ingredients
For the cake batter:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 cup sour cream (or Greek yogurt)
1 tsp vanilla extract
1½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
For the crumb topping:
½ cup brown sugar
⅓ cup all-purpose flour
1 tsp cinnamon
¼ cup cold butter (cubed)
Instructions
1. Preheat & prep:
Preheat oven to 180°C (350°F). Grease and line an 8×8-inch baking pan.
2. Make crumb topping:
In a bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter using fingers or a fork until crumbly. Set aside.
3. Prepare dry ingredients:
Whisk together flour, baking powder, baking soda, and salt.
4. Cream butter & sugar:
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
5. Combine batter:
Add dry ingredients in batches, alternating with sour cream. Mix until just combined (do not overmix).
6. Fold blueberries:
Gently fold in the flour-coated blueberries.
7. Assemble:
Spread batter evenly in pan. Sprinkle crumb topping generously over the top.
8. Bake:
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & serve:
Let cool for at least 15–20 minutes before slicing.
Serving Suggestions
Serve warm with a cup of coffee or tea. Add a light dusting of powdered sugar or drizzle with a simple glaze for extra sweetness.
🔄 Variations
Lemon twist: Add 1 tbsp lemon zest to the batter.
Extra moist: Replace part of sour cream with buttermilk.
Nutty crunch: Add chopped walnuts or pecans to the topping.
Nutrition (approx. per slice)
Calories: 280–320
Carbs: 35–40g
Fat: 14–16g
Protein: 4–5g