Soft, buttery crumb.
A river of blueberry swirl.
Double cinnamon streusel.
Vanilla-lemon glaze that drips like a bakery window.

This Blueberry Coffee Cake is pure magic — no exaggeration. After years of tweaking and upgrading this early-blog recipe, I’m finally sharing the version that is SO delicious, SO moist, and SO bakery-perfect, it belongs in the “iconic Kay’s Clean Eats recipes” hall of fame.

Once you bake this, you’ll understand why people say:
“This is the BEST coffee cake I’ve ever had.”

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Why You’ll Love This Blueberry Coffee Cake

This recipe was one of the very first I shared when I started blogging — and back then, I didn’t know all the secrets that truly transform a coffee cake into a moist, tender, bakery-level masterpiece.

Now I do… and you get the upgraded, perfected, world-class version.

Here’s what makes this the BEST blueberry coffee cake:

✔ Brown Butter

Adds rich, nutty, caramel notes you can taste in every bite.

✔ Sour Cream + Buttermilk

This combo keeps the cake INCREDIBLY moist and tender.

✔ Blueberry Swirl Layer

A thick, juicy blueberry ribbon that guarantees blueberry in every bite.

✔ Double Streusel

Bakery-style. Crunchy, buttery, cinnamon perfection.

✔ Vanilla Bean Glaze

Makes the cake glossy, aromatic, and next-level delicious.

✔ NO mixer needed

Just bowls, whisk, and an 8×8 pan.

If you want a coffee cake that:

  • stays moist for days
  • slices beautifully
  • impresses a crowd
  • becomes your signature recipe

…this is it.

Ingredients

Double Cinnamon Streusel

  • 1 cup all-purpose flour
  • ⅔ cup packed brown sugar
  • 1 ½ tsp cinnamon
  • 8 Tbsp unsalted butter, melted

Blueberry Swirl

  • 1 ¼ cups blueberries
  • 2 Tbsp granulated sugar
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp cornstarch

Cake Batter

  • ½ cup unsalted butter (browned + cooled)
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract or vanilla bean paste
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup blueberries, tossed in 1 tsp flour

Vanilla-Lemon Glaze

  • ¾ cup powdered sugar
  • 1–2 Tbsp milk
  • ½ tsp vanilla bean paste
  • 1 tsp lemon juice

The Upgrades That Make This Next-Level

Most blueberry coffee cakes are… fine. Good. Decent.

This version? Unreal.
Here’s why:

✨ Brown Butter = deep flavor

Toasty, rich, nutty notes throughout the cake.

✨ Sour Cream + Buttermilk = perfect crumb

Moist, tall, tender, bakery-level texture.

✨ Blueberry Swirl Layer

A game-changer. It prevents sinking berries and adds a juicy ribbon.

✨ Double Streusel

Never a thin, sad crumb topping again.

✨ Vanilla Bean Glaze

Makes it irresistibly shiny and professional-looking.

This is the version your readers will make again and again.

Step-by-Step Instructions

1. Prep your pan

Line an 8×8 pan with parchment paper.
Preheat oven to 350°F.

2. Make the blueberry swirl

Mix blueberries, sugar, zest, lemon juice, and cornstarch.
Mash gently. Set aside to thicken.

3. Make the streusel

Combine flour, brown sugar, cinnamon, and melted butter.
Mix until clumpy, big crumbs = perfect.

4. Brown the butter

Melt butter in a skillet until golden and nutty.
Cool 5–10 minutes.

5. Make the batter

Whisk browned butter, sugars, eggs, vanilla, sour cream, and buttermilk.
Add flour, baking powder, baking soda, and salt.
Mix until just combined.

6. Fold in blueberries

Gently fold in the flour-coated blueberries.

7. Layer the cake

Spread half the batter in the pan.
Spoon blueberry swirl over top.
Add remaining batter.
Top with all the streusel.

8. Bake

Bake 45–50 minutes or until a toothpick comes out clean.

9. Glaze

Whisk glaze ingredients.
Drizzle over slightly cooled cake.

Pro Tips for Success

✔ Don’t overmix

Mixing too much leads to dense cake.

✔ Keep the swirl thick

Thin swirls disappear — this one stands out.

✔ Bake until the center is set

Lightly golden, edges pull from pan, toothpick clean.

✔ Frozen blueberries? Perfect.

Add straight from freezer — do NOT thaw.

✔ Let it cool before slicing

This sets the crumb and keeps slices clean.

Serving Suggestions

This cake is stunning on its own, but also amazing with:

  • Hot coffee
  • Iced vanilla latte
  • A dollop of whipped cream
  • Fresh lemon zest
  • Vanilla ice cream (trust me)

Serve it at:

  • Brunch
  • Baby showers
  • Holidays
  • Teacher appreciation
  • Church gatherings
  • Lazy Sunday mornings

This is the recipe people remember you for.

⭐️ Variations

Lemon-Blueberry Coffee Cake

Add zest from 1 lemon to the batter.

Mixed Berry Version

Use blueberries + raspberries + blackberries.

Cinnamon Swirl Version

Add a layer of cinnamon sugar between batters.

Pecan Streusel

Add chopped pecans to the crumb.

Storage + Freezing

Room Temperature:

3 days, covered.

Fridge:

5–6 days in airtight container.

Freezer:

Freeze individual slices up to 3 months.
Thaw overnight.

Final Thoughts (brain dump)

If there’s one thing motherhood has taught me, it’s that the small things save the day, like a quiet moment with a warm slice of coffee cake before the house wakes up… or let’s be honest, while someone is already asking for a snack even though breakfast isn’t done. This Blueberry Coffee Cake has officially earned “repeat recipe” status in my house because every time I bake it, someone takes a bite and goes, “Mom, you made THIS?!” And listen, I’ll take that win.

There’s just something magical about the combination of juicy blueberries, cinnamon streusel, and that fluffy, tender crumb. It feels cozy, nostalgic, and like the kind of thing you bring to every school event, brunch, or playdate when you want people to think you have your life together… even if you were wiping flour off your shirt five minutes before you walked out the door.

And the best part? It’s EASY. No fancy mixer, No complicated steps, No “don’t breathe or it’ll deflate” vibes. This is a recipe you can make with kids hanging on your legs, a toddler asking to “help,” or while breaking up a sibling argument from across the kitchen. It bakes beautifully every single time..even in real-life, mom-life circumstances.

So whether you’re craving a cozy treat, need something impressive for brunch, or just want a recipe that makes you feel like the domestic goddess you truly are, this Blueberry Coffee Cake delivers. Bake it once, and I promise it’ll become part of your regular rotation… and your family will start requesting it more often than you request quiet time.

It’s warm, it’s comforting, it’s nostalgic, and …most importantly… it makes a chaotic day feel just a little sweeter.

Get the Recipe:
Blueberry Coffee Cake

Yield: 10
This Blueberry Coffee Cake is soft, moist, and packed with juicy blueberries, a buttery cinnamon streusel, and a sweet vanilla-lemon glaze. Perfect for breakfast, brunch, or a cozy weekend treat.
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Ingredients
 

Double Cinnamon Streusel

  • 1 cup all-purpose flour
  • ⅔ cup packed brown sugar
  • 1 ½ tsp cinnamon
  • 8 Tbsp unsalted butter, melted

Blueberry Swirl

  • 1 ¼ cups blueberries
  • 2 Tbsp sugar
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • Cake Batter
  • ½ cup unsalted butter, browned + cooled
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup blueberries tossed in 1 tsp flour

Vanilla–Lemon Glaze

  • ¾ cup powdered sugar
  • 1-2 Tbsp milk
  • ½ tsp vanilla bean paste
  • 1 tsp lemon juice

Equipment

Instructions
 

Make the blueberry swirl:

  • Combine blueberries, sugar, lemon zest, lemon juice, and cornstarch in a small saucepan. Cook over medium heat until thickened. Cool completely.

Make the streusel:

  • Mix flour, brown sugar, and cinnamon. Add melted butter and stir until crumbly.

Make the cake batter:

  • In a bowl, whisk browned butter with granulated sugar and brown sugar. Whisk in eggs and vanilla. Add sour cream and buttermilk until smooth.

Add dry ingredients:

  • Fold in flour, baking powder, baking soda, and salt. Fold in the 1 cup blueberries tossed in flour.

Layer the cake:

  • Spread half the batter into your prepared pan → spoon some blueberry swirl → sprinkle streusel → add remaining batter → swirl → finish with the rest of the streusel.

Bake:

  • Bake at 350°F for 40–55 minutes, or until a toothpick comes out clean. Cool, then drizzle glaze.

Notes

  1. Browning the butter adds deep, rich flavor!! Don’t skip it!
  2. Tossing blueberries in flour keeps them from sinking.
  3. If glaze is too thick, add a splash more milk.
  4. This cake stores beautifully for 2–3 days at room temp.
Author: Kaylen Carrera
Course: Breakfast, brunch, Dessert
Cuisine: American
Serving: 12g, Calories: 509kcal, Carbohydrates: 74g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 252mg, Potassium: 141mg, Fiber: 2g, Sugar: 47g, Vitamin A: 722IU, Vitamin C: 4mg, Calcium: 88mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!

FAQ

Can I use frozen blueberries?

Yes, add straight from freezer, don’t thaw.

Can I double this recipe?

Yes, use a 9×13 pan and bake 50–55 minutes.

Why did my blueberries sink?

Toss them in flour before mixing.

Can I skip the glaze?

You can, but it elevates the whole cake.

Can I use Greek yogurt instead of sour cream?

Yes, use full fat.

If you make this Blueberry Coffee Cake, don’t forget to leave a rating and comment , it helps more people find my recipes! 💛

Tag me @kayscleaneats on Instagram so I can see your beautiful bakes, and share this recipe with a friend who needs a cozy treat today.

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