A slice of homemade blueberry sour cream coffee cake on a white plate

Blueberry Streusel Coffee Cake

Moist, tender blueberry coffee cake with a buttery streusel topping – perfect for brunch or cozy mornings.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, Bakery-Style

Prep Time: 20

Cook Time: 50

Cooling Time: 15

Total Time: 1 25

Servings: Slices

Calories: 320kcal

Cost: $8–$10

Equipment

1 9x13 inch baking pan Greased
1 Electric mixer Hand or stand mixer
2–3 Mixing bowls Large
1 set Measuring cups/spoons Dry & liquid
1 Wire cooling rack For cooling after baking
1 Rubber spatula For folding in blueberries
1 Fine-mesh sieve Optional, for dusting flour
1 Pastry cutter Optional, for streusel

Ingredients

2 cups All-purpose flour plus extra for coating blueberries
1 cup Sour cream Room temperature
1 cup Fresh blueberries Tossed in flour
0.5 cup Unsalted butter Softened
0.75 cup Granulated sugar
0.25 cup Brown sugar For streusel
2 large Eggs Room temperature
1 teaspoon Vanilla extract Pure
1 teaspoon Baking powder
0.5 teaspoon Baking soda
0.25 teaspoon Salt
1 teaspoon Lemon zest Freshly grated
0.5 teaspoon Cinnamon For streusel
2 tablespoon Powdered sugar For optional glaze

Instructions

Preheat oven to 350°F and grease pan.
Cream butter and sugar until fluffy.
Add eggs, then vanilla; mix well.
Alternate dry mix with sour cream, mixing gently.
Fold in floured blueberries.
Mix streusel ingredients and cut in cold butter.
Sprinkle streusel and extra berries on batter.
Bake 45–50 mins; test with toothpick.
Cool 15 mins before slicing.
Optional: drizzle with glaze.

Notes

This cake is excellent served slightly warm and pairs beautifully with a cup of coffee. Store leftovers tightly covered at room temperature or refrigerate for longer freshness.

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