The Absolute Best Moist Buttery Blueberry Coffee Cake
Get ready to indulge in the ultimate breakfast or brunch treat with *The Absolute Best Moist Buttery Blueberry Coffee Cake*! This heavenly dessert-style cake is packed with tender bursts of fresh blueberries and irresistibly moist thanks to a sour cream-infused batter. A rich and buttery crumb topping, flavored with warm cinnamon and brown sugar, adds the perfect crunchy contrast to the soft, fluffy cake beneath. Ideal for casual mornings or special gatherings, this easy-to-follow recipe comes together in just under an hour and will leave your kitchen smelling divine. Pair a slice with your favorite coffee or tea for a cozy and satisfying start to your day.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh blueberries
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for crumb topping)
- 0.25 cup unsalted butter (melted)
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the sour cream until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated—do not overmix.
Gently fold in the blueberries using a spatula, being careful to not crush them.
Pour the batter into the prepared baking pan, spreading it evenly.
To make the crumb topping, combine the brown sugar, flour, melted butter, and cinnamon in a small bowl. Stir until crumbly.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before slicing and serving.
Enjoy this moist and buttery blueberry coffee cake with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 44.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
