The warm scent from the oven is irresistible when I bake this moist, tender Blueberry Coffee Cake. It’s simple to prepare and makes a perfect breakfast or dessert.
The cake batter uses sour cream to keep the crumb soft and moist. Fresh blueberries add a burst of natural sweetness while lemon zest brightens the flavor. This blueberry buckle is lightly sweet, so it’s perfectly acceptable to enjoy a slice with your morning coffee.
I first tried this recipe years ago after borrowing one of Ina Garten’s cookbooks. True to form, it became a favorite. At first my husband preferred a classic cinnamon streusel coffee cake without fruit, but once he tasted this blueberry version he asked me to make it every summer when blueberries are abundant.
Blueberry Coffee Cake Ingredients
For the Blueberry Cake:
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Unsalted butter
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Granulated sugar
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Eggs
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All-purpose flour
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Vanilla extract
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Lemon zest
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Sour cream
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Baking soda
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Baking powder
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Salt
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Fresh blueberries
For the Crumb Topping:
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All-purpose flour
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Granulated sugar
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Unsalted butter
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Lemon zest
How To Make Blueberry Coffee Cake
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Preheat the oven and prepare a 9-inch baking pan by buttering and flouring it.
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Cream the butter and sugar until pale and fluffy. Proper creaming adds air for a lighter cake.
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Add the eggs one at a time, mixing after each. Stir in vanilla, lemon zest and sour cream.
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Sift together flour, baking powder, baking soda, and salt; add to the batter on low speed until just incorporated.
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Gently fold in the blueberries so they distribute evenly without breaking.
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Spread the batter into the prepared pan and top with the crumb topping.
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Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 40–50 minutes depending on your oven. Cool before serving.
How To Make the Crumb Topping
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Combine flour, sugar, lemon zest and butter in a small bowl.
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Use a pastry blender, fork or your fingers to cut the butter into the dry ingredients until coarse crumbs form.
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Scatter the crumb mixture evenly over the cake batter and bake as directed.
Is This A Coffee Cake or a Buckle?
Terminology for fruit desserts can be confusing. A buckle is an old-fashioned cake packed with fruit and finished with a streusel. This recipe fits both descriptions, so you can call it a coffee cake or a blueberry buckle.
How Is Best to Store This Coffee Cake?
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At room temperature: keep in an airtight container for up to 3 days.
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Refrigeration: after cooling, store in an airtight container for up to a week.
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Freezing: wrap tightly in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 2 months.
Coffee Cake Recipe Tips
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Measure ingredients precisely—baking is a science.
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The batter is intentionally thick so the blueberries stay suspended; coating them with flour isn’t necessary.
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Use room-temperature eggs so they emulsify properly with the creamed butter and sugar.
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Add eggs one at a time and mix only until incorporated to avoid overworking the batter.
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Check doneness with a skewer or toothpick; a few moist crumbs clinging to it indicate a well-baked, moist cake.
Can I make this recipe with frozen blueberries?
Yes. You can fold frozen blueberries into the batter without thawing; they may release more juice while baking but still work well.
Can I make this coffee cake ahead of time?
Yes. It’s delicious warm, but it can be refrigerated or frozen and reheated when needed.
Can I add a glaze to this coffee cake?
Absolutely. A simple lemon glaze made from powdered sugar and lemon juice complements the cake nicely.
Check Out These Other Recipes:
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Lemon Loaf Cake
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Salted Caramel Apple Bars
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Homemade Peach Crisp
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Peanut Butter Pretzel Bars with Bourbon and Bacon
Blueberry Coffee Cake with Crumb Topping
Kathy McDaniel
Ingredients
For the Cake:
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup fresh blueberries
For the Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/2 cup unsalted butter, at room temperature
Instructions
- Preheat the oven to 350°F. Butter and flour a 9-inch baking pan.
To Make The Crumb Topping
- Combine flour, sugar, lemon zest and butter; blend into coarse crumbs and set aside.
To Make The Cake
- Cream butter and sugar in a mixer with the paddle attachment until light and fluffy, about 4–5 minutes.
- On low speed, add eggs one at a time, then add vanilla, lemon zest and sour cream.
- In a separate bowl sift together flour, baking powder, baking soda and salt. Add to the batter on low speed until just combined. Fold in blueberries.
- Pour batter into the prepared pan, spread evenly and sprinkle the crumb topping over the batter.
- Bake 40–50 minutes or until a toothpick comes out clean. Cool completely before serving.
Notes
- The thick batter prevents blueberries from sinking, so you don’t need to dust them with flour.
- Use room-temperature eggs for a smooth emulsion and even crumb.
- Add eggs one at a time and avoid overmixing the batter.