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blueberry streusel coffee cake on a plate
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4.70 from 26 votes

Blueberry Streusel Coffee Cake

This recipe nestles an abundance of fresh or frozen blueberries into a tender sour cream cake and blankets it all with classic crumble topping.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cakes
Cuisine: American
Keyword: blueberry coffee cake, blueberry sour cream cake, blueberry sour cream coffee cake, blueberry streusel coffee cake
Servings: 16
Calories: 377kcal
Author: Carolyn Gratzer Cope

Ingredients

For the coffee cake

  • 2 cups (240 grams) all-purpose flour, plus 1 tablespoon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ¼ cups (300 grams) sour cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons (56 grams) unsalted butter
  • 1 cup (198 grams) sugar
  • 2 large eggs
  • 1 pound (454 grams) blueberries

For the streusel

  • ⅔ cup (80 grams) all-purpose flour
  • ⅔ cup (142 grams) lightly packed brown sugar
  • ⅔ cup (80 grams) chopped walnuts or pecans
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 5 tablespoons (70 grams) unsalted butter, melted

Instructions

  • Have all ingredients at room temperature.
  • Preheat oven to 350°F with a rack in the center, and grease a 9 x 13 x 2-inch baking pan.
  • First, make the cake batter. In a large bowl, stir together the 2 cups flour, baking powder, baking soda, and salt.
  • In a small bowl, stir together the sour cream and vanilla extract.
  • In another large bowl or the bowl of a stand mixer, beat together the butter and sugar until lightened in color and texture, about 3 minutes.
  • Add the eggs one at a time, beating to incorporate after each addition.
  • Then add the flour mixture in three parts, alternating with the sour cream in two parts and beating on low after each addition until just incorporated.
  • Toss the blueberries with the remaining tablespoon of flour and gently fold into the batter.
  • Scrape the batter evenly into the prepared pan.
  • Then, make the streusel topping. Stir together the flour, brown sugar, nuts, cinnamon, and salt in a medium bowl.
  • Pour the melted butter overtop and stir to incorporate evenly into the dry ingredients.
  • Sprinkle the topping over the batter.
  • Bake until a cake tester inserted in the middle of the cake comes out clean except for blueberry juice, 40 to 45 minutes.
  • Cool in the pan for at least 10 minutes before serving warm or at room temperature.

Notes

  1. You can use fresh or frozen, wild or farmed blueberries. Frozen ones may turn the batter purple, but that's fine if you don't mind. You don't need to defrost them before using, but you can if you like. If defrosting, drain excess liquid before using.
  2. This recipe is very blueberry-forward. If you'd prefer a higher ratio of cake to fruit, you can halve the berries.
  3. Sour cream gives the cake a light, tender crumb. You can substitute plain greek yogurt if you like.
  4. To make this recipe nut-free, you can simply omit the nuts from the topping, or substitute ½ cup old-fashioned oats.
  5. Make this recipe up to 24 hours in advance of serving, and keep leftovers at room temperature for up to three or four days. Once completely cool, cover tightly with foil.
I originally published this recipe in June, 2011. I've updated the post for clarity, but the recipe remains the same.

Nutrition

Calories: 377kcal | Carbohydrates: 40.7g | Protein: 5.2g | Fat: 22.3g | Fiber: 1.7g