The warm, fragrant scent of this moist, tender Blueberry Coffee Cake fills my kitchen every time I bake it. This simple, irresistible breakfast cake is easy to prepare and perfectly balanced—lightly sweet with fresh blueberries and a hint of lemon.
The cake batter uses sour cream to maintain a soft, tender crumb. Juicy blueberries add natural sweetness while lemon zest brightens the flavor. It’s not overly sweet, which makes it ideal for breakfast with a cup of coffee or as a light dessert.
I first adapted this recipe years ago after browsing one of Ina Garten’s cookbooks. Like many of her recipes, it quickly became a favorite. I admit I hesitated at first—my husband usually prefers a classic cinnamon streusel coffee cake—but this blueberry version won him over. Now he asks for it every blueberry season.
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—this helps create a light crumb.
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Add the eggs one at a time, then mix in the vanilla, lemon zest, and sour cream.
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Sift together the dry ingredients, then add them to the batter on low speed until just combined.
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Gently fold in the blueberries so they’re evenly distributed without breaking them.
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Pour the batter into the prepared pan and spread it evenly.
How To Make the Crumb Topping
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Combine flour, sugar, lemon zest, and butter in a bowl. Use a pastry blender, fork, or your fingers to work the butter into the dry ingredients until coarse crumbs form.
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Evenly sprinkle the crumb topping over the cake batter before baking.
Is This A Coffee Cake or a Buckle?
Names for fruit desserts can be confusing, but a “buckle” is an old-fashioned coffee cake filled with fruit and topped with streusel. This recipe fits both descriptions, so you can call it a coffee cake or a blueberry buckle.
How Should You Store Coffee Cake?
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Cool completely, then store the cake in an airtight container at room temperature for up to 3 days.
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For longer storage, refrigerate in an airtight container for up to one week.
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To freeze, wrap the cake tightly in plastic wrap, place it in an airtight container or freezer bag, and freeze for up to 2 months.
Coffee Cake Recipe Tips
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Measure ingredients accurately—baking responds to precise proportions.
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The batter is intentionally thick, which helps prevent blueberries from sinking; there’s no need to coat them in flour.
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Use room-temperature eggs for a smooth emulsion with the butter and sugar. Cold eggs can cause the mixture to separate.
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Add eggs one at a time and mix only until combined to avoid overworking the batter.
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Test for doneness with a skewer or toothpick. It should come out clean or with a few moist crumbs attached—this indicates a tender, moist cake.
Can I make this recipe with frozen blueberries?
Yes. Fold frozen blueberries into the batter without thawing to prevent them from bleeding into the cake.
Can I make this coffee cake ahead of time?
Yes. While it’s delightful warm, you can refrigerate it or freeze it for make-ahead convenience.
Can I add a glaze to this coffee cake?
Absolutely. A simple lemon glaze of powdered sugar and lemon juice brushed or drizzled on top pairs wonderfully with the berries and streusel.
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
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 cups 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 oven to 350°F (175°C). Butter and flour a 9-inch baking pan.
To Make the Crumb Topping
- Combine flour, sugar, lemon zest, and butter. Cut or rub the butter into the dry ingredients until coarse crumbs form. Set aside.
To Make the Cake
- Cream the butter and sugar in a mixer fitted with the paddle attachment until light and fluffy, about 4–5 minutes.
- With the mixer on low, add the eggs one at a time, mixing to combine. Add vanilla, lemon zest, and sour cream and mix until incorporated.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry mixture to the batter on low speed until just combined. Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool completely before serving.
Notes
- The thick batter helps prevent blueberries from sinking—no flour coating needed.
- Use room-temperature eggs to ensure a smooth emulsion with the butter and sugar.
- Add eggs one at a time and mix only until incorporated to avoid overmixing.