Blueberry Coffee Cake
This blueberry coffee cake is an easy and delicious breakfast or brunch option to make while blueberries are in season. In the winter I have used frozen blueberries in place of fresh. It requires much less time than preparing a tray of blueberry muffins for a crowd.
Blueberry Coffee Cake
Topping
- ½ cup sugar
- 1 teaspoon cinnamon
- 4 Tablespoons cold butter
Cake:
Dry Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash of salt
Cream together:
- ½ cup butter, softened
- 2 eggs
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
Gently Mix in:
- 2 cups blueberries
Preheat oven to 350 degrees Fahrenheit. Butter a 9 inch by 13 inch baking dish. Prepare the streusel topping using two forks or by quickly pulsing the cinnamon, sugar and butter in the food processor. Chill. Whisk together dry ingredients; flour, baking powder, baking soda and a dash of salt in a medium bowl. Cream together butter, sugar, sour cream, eggs and vanilla in a large mixing bowl. Gently fold in the dry ingredients. Once combined softly mix in the blueberries. As with any quick rise breads do not over mix the batter. It should and will be lumpy. Bake for 40-45 minutes at 350 degrees Fahrenheit or until a toothpick comes out clean.
What size pan do you put this in?
We put this in a 9 x 13 pyrex – I will have to change it in the recipe. Also I have used frozen you just have to add them at the very last second, sometimes once the batter is already poured and one at a time so they don’t bleed all over the batter. I’m glad someone is looking! 🙂
Suzanne
This looks like a lovely cake. I’m going to bake this for an unwell friend this weekend I have no doubt it will cheer her up 🙂
This is a favorite! Very delicious! I hope she likes it!
Suzanne 🙂
I made this for our Homeschool Group’s Easter party and it was delicious! So delicious I’m now making it for the second time this week and taking it to our church’s women’s meeting in the morning. Thanks for the great recipe! 🙂
Darcy,
Thank you so much for your kind words. This is a family favorite – I love it for brunch. Actually, now that I think about this maybe I will make it for Easter morning. So easy – much more simple than muffins and a lot less time!
Enjoy!
Suzanne 🙂
Yummy blog! It’s in the oven. Batter taste so good. Can’t wait 40 minutes. 😀
Thank you for sharing.
Fraisiperles
Montreal, Canada
Fraisiperles,
I’m so glad you liked this. What’s funny, is I try to blog my favorite recipes then forget about them. I think I will make this in a couple weeks when we are on vacation. It’s so easy and delicious. As good as tasty muffins but much less work. Thanks for the nice comment.
Enjoy!
Suzanne 🙂
May I ask how bout the topping in chill.. what to do for that??
You want to chill the topping so that when it cooks it is more of a crumble layer. When I haven’t chilled it, the butter and sugar seep into the blueberry cake. Either way it is delicious!!!
No eggs? Also why preheat to 400 and bake at 350?
Thank you for pointing this out! Yes, 2 eggs are needed. Also preheat to 350 and bake at 350. (I have an oven that is always off by about 50 degrees)
Thank you again!
Suzanne 🙂
I brought this coffee cake to a brunch today and it was amazing. Recipe instructions did not include the eggs which I beat and added to the butter, sugar, sour cream, vanilla mixture. It’s super easy to make, I made it ahead (night before party), and warmed before serving. Will definitely make this one again.
Thanks for the tip! I will make that change. I LOVE this recipe! So delicious – easier than any muffin!