Blueberry Coffee Cake is a sweet and fruity version of this classic recipe. The blueberries add a pop of color and fresh flavor to the warm vanilla and cinnamon of the coffee cake. Great for a grab and go breakfast or a simple yet delicious dessert!
Blueberry Coffee Cake
Blueberries are so ingrained in spring and summer recipes and for good reason! Their bright, sweet, and slightly tart flavor make them the perfect complimentary addition in everything from salads to pies to cobblers to smoothies! I’ve even seen blueberry matcha around lately. This little superfood is great on its own but today we’re adding it to one of my favorite go to comfort recipes: coffee cake! Made from scratch with a homemade streusel topping, this cake is soft, moist, and so delicious. Serve it up for brunch, an afternoon snack with a friend, or as an after dinner treat. It’s so good, everyone will think you stopped by the local bakery instead of whipping it up right there in your own kitchen!
You can never go wrong with a good coffee cake! Try this scrumptious Cranberry Coffee Cake or decadent Chocolate Chip Coffee Cake for your next breakfast or dessert!
Why do they call this coffee cake boy bait?
A lot of times if you search for a blueberry coffee cake recipe you’ll see it has another name: boy bait. Apparently this comes from a baking contest Pillsbury hosted. A girl entered her recipe for blueberry coffee cake into the junior division and won second prize. She had cleverly named her submission Blueberry Boy Bait because when she made it, apparently it had quite the effect on her male counterparts. The name stuck and is often referenced to this day!
How To Make Blueberry Coffee Cake
- Whisk. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Toss. In a separate bowl, toss the blueberries with the remaining tablespoon of flour until coated and set aside.
- Cream. Using a mixer and large bowl, cream together the butter and sugar until light and fluffy in texture.
- Beat. Add in the sour cream and eggs, then beat until smooth.
- Stir. Pour in the milk and vanilla extract and stir.
- Combine. Add the dry ingredients to the wet ingredients and stir until just combined, careful not to over mix.
- Fold. Add the blueberries and gently fold them into the batter.
- Pour. Pour the batter into the prepared baking dish and make sure it spreads evenly.
Storing Blueberry Coffee Cake
Leftover blueberry coffee cake can be stored tightly wrapped in plastic wrap or in an airtight container on your kitchen counter for up to a week.
Ingredients Notes for Blueberry Coffee Cake
For the cake:
- Flour – I use all purpose but feel free to experiment if you need a gluten free version. Just be aware the texture may be slightly different overall. You’ll need 2 ½ cups for the cake and another tablespoon to dust the blueberries with.
- Baking Powder – Make sure it’s not expired!
- Salt – A dash to bring out the sweet flavors.
- Cinnamon – I use about half a teaspoon but you could throw in some extra to heighten that flavor if you like.
- Blueberries – The star of the show! Be sure to wash and dry them thoroughly.
- Unsalted Butter – You want the butter to reach room temperature before mixing.
- Sugar – White granulated here.
- Sour cream – This makes the cake extra moist! Just like at a bakery.
- Egg – Just one to give the cake some structure.
- Milk – I typically use whole milk but you can substitute based on your preference or dietary needs.
- Vanilla – I love the flavor real vanilla can add to a recipe!
For the topping:
- Flour – All purpose just like above. This is really our base for the streusel so we don’t need any kind of fancy flour.
- Brown Sugar – Light or dark, use what you’ve got!
- Cinnamon – For some warmth. A dash of nutmeg or cloves is great too.
- Butter – Salted or unsalted here but be sure this butter is cold! The cold is what helps form the crumbs of the streusel.
Enjoy!
~Nichole
Blueberry Coffee Cake
Ingredients
For the Cake:
- 2 1/2 Cups All-Purpose Flour Plus 1 Tablespoon
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1 Pint Blueberries
- 1 Stick Unsalted Butter at room temperature
- 3/4 Cup Granulated Sugar
- 1/2 Cup Sour Cream
- 1 Large Egg
- 1/2 Cup Milk
- 1 teaspoon Vanilla Extract
For the Topping:
- 3/4 Cup All-Purpose Flour
- 1/2 Cup Light Brown Sugar packed
- 1/2 teaspoon Ground Cinnamon
- 6 Tablespoons Salted Butter cold
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×9-inch baking pan.
- Whisk together the 2 1/2 cups of flour, baking powder, salt, and ground cinnamon in a medium bowl.
- Toss the blueberries with 1 tablespoon of flour in a small bowl and set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the sour cream, then add the egg and mix until smooth.
- Stir in the milk and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the flour-coated blueberries.
- Spread the batter evenly into the prepared pan.
- In a separate bowl, combine the topping flour, brown sugar, and cinnamon.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the batter.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
