Get the Recipe:
Blueberry Coffee Cake
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.
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
- Browning the butter adds deep, rich flavor!! Don’t skip it!
- Tossing blueberries in flour keeps them from sinking.
- If glaze is too thick, add a splash more milk.
- This cake stores beautifully for 2–3 days at room temp.
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!