If you’re looking for the ultimate blueberry coffee cake recipe, you’re in the right place. This is the only version you’ll ever need—it’s simple, stunning, and bursting with juicy blueberries in every bite. No fancy tools required, no complicated steps—just a tried-and-true homemade cake that’s soft, tender, and incredibly moist. Whether you’re hosting brunch or craving a cozy morning treat, this easy blueberry coffee cake delivers the perfect balance of crumbly topping, fluffy texture, and bright berry flavor. And yes, we’ve included three topping options, multiple pan sizes, and all the freezing and storage tips you could need.

Why This Is the Only Blueberry Coffee Cake Recipe You’ll Ever Need

A Family Favorite with Global Roots

Back when I worked in hotel kitchens from Paris to Bangkok, blueberry desserts were always crowd-pleasers. But it wasn’t until I left the restaurant world to raise my two children that I found myself creating this blueberry coffee cake recipe at home. I needed something easy, fuss-free, and full of flavor—something that could impress guests or be thrown together on a Sunday morning. That’s where this recipe was born: from the union of global culinary technique and the heartbeat of a home kitchen.

Every batch of this blueberry coffee cake is family-tested and “kid approved,” making it a staple in our household. And the best part? It’s totally flexible. Use sour cream or buttermilk, fresh or frozen blueberries, and choose from three delicious toppings depending on your mood. The result is always a gorgeous coffee cake that looks rustic, tastes amazing, and slices like a dream.

Whether you’re a novice baker or a seasoned home cook, this blueberry coffee cake recipe is your reliable companion. It’s easy to follow, impossible to mess up, and packed with the kind of tender texture that only comes from a batter built with care. And if you’re browsing for more cozy treats, check out our dessert recipes for inspiration.

The Secret to a Moist, Easy Blueberry Coffee Cake

This isn’t just any coffee cake—it’s the best blueberry coffee cake you’ll bake this year. Here’s why:

First, the batter is built around moisture-retaining ingredients like sour cream or buttermilk. These create a fluffy coffee cake with a soft and tender crumb. Unlike dry or dense versions, this one practically melts in your mouth.

Second, it’s a no mixer needed recipe. With a whisk, a spatula, and a bowl, you’re ready to go. No special skills required. That means less mess, less cleanup, and more time to enjoy your cake with coffee.

And finally, we’re giving you more than just one version of the topping. You’ll get instructions for:

• A buttery streusel crumb topping (classic and cozy)
• A smooth vanilla glaze (for a pretty, glossy finish)
• A rich cream cheese glaze (perfect for special brunches or holiday mornings)

By choosing your topping and pan size—9×13 inch for a crowd, or 8×8 for a small batch—you get a custom blueberry coffee cake that works for any occasion.

Don’t worry about berries sinking or streusel burning—we’ve got tips for that coming up in our baking section. But if you’re already planning your next morning treat, you might also love our breakfast recipes packed with wholesome, satisfying ideas.

Blueberry Coffee Cake Recipe That’s Moist, Easy, and Totally Irresistible

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• Author: Emilie
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This blueberry coffee cake recipe is the ultimate no-mixer treat. Made with sour cream or buttermilk, it’s moist, fluffy, and full of juicy berries. Choose from streusel, vanilla, or cream cheese glaze. Great for brunch, breakfast, or freezing.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, melted

¾ cup granulated sugar

2 large eggs

1 cup sour cream (or buttermilk)

1 teaspoon vanilla extract

1 ½ cups fresh or frozen blueberries

— Streusel Topping —

⅓ cup brown sugar

⅓ cup all-purpose flour

½ teaspoon cinnamon

¼ cup cold butter, cubed

— Vanilla Glaze —

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

— Cream Cheese Glaze —

4 oz cream cheese, softened

1 cup powdered sugar

1–2 tablespoons milk

½ teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch or 8×8-inch baking pan.

2. Combine the flour, baking powder, baking soda, and salt in a bowl and whisk until evenly mixed

3. In another bowl, whisk butter and sugar, then add eggs, sour cream, and vanilla.

4. Gently fold the dry ingredients into the wet mixture. Do not overmix.

5. Toss blueberries with 1 tbsp flour and gently fold them into the batter.

6. Spread half the batter in the pan. Optional: sprinkle light sugar or streusel.

7. Spread remaining batter and top with desired streusel topping.

8. Bake for 38–45 minutes (9×13 pan) or 50–60 minutes (8×8). Tent with foil if needed.

9. Cool for 30 minutes. Add vanilla or cream cheese glaze, if using.

10. Slice and serve warm or at room temperature.

Notes

To prevent blueberries from sinking, toss them in flour and layer batter.

Frozen blueberries can be used without thawing; increase bake time by 3–5 minutes.

Cake can be frozen unglazed for up to 3 months.

Lemon zest adds brightness—use 1 tbsp in batter, 1 tsp in glaze.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 22g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

Keywords: blueberry coffee cake recipe, moist coffee cake, easy blueberry coffee cake

How to Make Blueberry Coffee Cake (Step-by-Step Instructions + Toppings)

Ingredients That Make a Difference

This recipe was carefully developed to give you a moist coffee cake with a tender crumb every time. Here’s what you need:

For the Cake Batter

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup sour cream (or substitute buttermilk for a tangier flavor)
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries (no need to thaw)

For Streusel Topping (Option 1)

• ⅓ cup brown sugar
• ⅓ cup flour
• ½ teaspoon cinnamon
• ¼ cup cold butter, cut into cubes

For Vanilla Glaze (Option 2)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

For Cream Cheese Glaze (Option 3)

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Method for Perfect Texture

1. Prep the Pan
Grease a 9×13 inch baking dish or line with parchment. For smaller portions, use an 8×8 inch pan and halve the ingredients.

2. Make the Batter
Combine the flour, baking powder, baking soda, and salt in a bowl and whisk until evenly mixed.
In a separate large bowl, whisk butter and sugar until smooth. Add eggs, sour cream, and vanilla. Gently fold dry ingredients into the wet until just combined. Batter will be thick—do not overmix.

3. Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour (to help prevent sinking), then gently fold into the batter.

4. Prepare the Streusel (if using)
Mix brown sugar, flour, and cinnamon.Work the butter into the mixture with a fork or your fingertips until it forms coarse crumbs.

5. Assemble the Cake
Spoon half of the batter into the pan and spread it out evenly. Sprinkle with a few tablespoons of streusel or a light dusting of sugar (optional trick to prevent berry sinking). Spread remaining batter, then top with streusel.

6. Bake
Bake at 350°F (175°C) for 38–45 minutes (for 9×13 pan) or 50–60 minutes (8×8 pan). Tent with foil halfway if topping browns too quickly. Cake is done when a toothpick comes out mostly clean with a few moist crumbs.

7. Add the Glaze (Optional)
Cool for at least 30 minutes. Whisk together glaze ingredients of your choice and drizzle generously over the top.

Choosing Toppings & Flavor Variations

Which Topping Is Best? Streusel, Vanilla Glaze, or Cream Cheese

Choosing the perfect topping for your blueberry coffee cake recipe depends on the occasion—and your cravings.

Streusel Topping
This is the most classic and cozy option. It adds a crunchy, buttery finish that contrasts beautifully with the soft cake. Use cold butter and don’t overmix—clumps are a good thing! Add a pinch of cinnamon for a warm note.

Vanilla Glaze
Great for a lighter, glossy look. This glaze hardens slightly as it sets, making it ideal for stacking slices or serving for brunch. Add a tiny bit of almond extract if you want bakery-style depth.

Cream Cheese Glaze
Looking to impress? This topping feels indulgent and adds a smooth, tangy layer that complements the berries perfectly. It’s especially beautiful on a rustic coffee cake or served on a brunch board with fruit.

Pro Tip: You can make the cake ahead and freeze it without glaze. Just drizzle fresh glaze before serving. For a weekday version, go streusel-only. For brunch with friends? Cream cheese glaze every time.

Lemon Zest, Frozen Blueberries & Other Twists

Your blueberry coffee cake recipe can become anything you need it to be with a few small changes:

Lemon Blueberry Coffee Cake
Add 1 tablespoon of fresh lemon zest to the batter and 1 teaspoon to your glaze. It brightens the entire cake and balances the richness.

Frozen Blueberries
No fresh berries? Frozen blueberries work great. Use straight from the freezer (don’t thaw), and toss them in 1 tablespoon of flour to prevent color bleeding.

Other Fruits & Mix-Ins
Swap out or combine blueberries with chopped strawberries, raspberries, or blackberries. Want a cozy fall version? Add ½ teaspoon cinnamon and ⅛ teaspoon nutmeg to the batter with apple chunks.

Pan Size Options

• 9×13 inch pan: Serves a crowd; perfect for gatherings
• 8×8 inch pan: Smaller batch; use half the ingredients
• Muffin tins: Adjust baking time to ~20–25 minutes

These simple switches let you adapt this blueberry coffee cake recipe for every season and every pantry situation. Whether you’re using pantry staples or special ingredients, the base is always soft, fluffy, and rich with flavor.

And when you’re ready to bake more simple crowd-pleasers, swing by our lunch recipes for main dishes that go perfectly with a sweet finish.

Make Ahead, Store & Freeze Blueberry Coffee Cake Like a Pro

Storage Tips, Reheating, and Longevity

Once your blueberry coffee cake recipe is baked and cooled, you’ve got a few excellent storage options depending on your plans.

Counter Storage:
Wrap the cake tightly or store in an airtight container at room temperature for up to 2 days. It stays soft and moist, especially if you used sour cream or buttermilk.

Refrigeration:
Yes, you can refrigerate your blueberry coffee cake—especially if topped with cream cheese glaze. Store in a covered container for up to 5 days. Let it come to room temperature or warm slices in the microwave for 10–15 seconds.

Freezing Instructions:
To freeze, wrap cooled slices or the full cake (unglazed) in plastic wrap and foil. Freeze up to 3 months. When ready, thaw overnight in the fridge or at room temperature. Glaze just before serving for best appearance and taste.

Reheating:
For the best texture, reheat slices in a 300°F oven for 8–10 minutes, especially if frozen.

Pro Tips to Avoid Soggy Cake, Sunken Berries, and Overbaking

1. Prevent Berries from Sinking
Toss the blueberries in a tablespoon of flour before mixing them into the batter. For added assurance against sinking, spread a thin layer of plain batter into the bottom of the pan before adding the berry-filled mixture.

2. Don’t Overmix
The batter should be thick and lumpy. Overmixing activates too much gluten, which leads to a tough cake. Stir until you just see the flour disappear.

3. Tent with Foil to Prevent Burning
If the streusel or glaze starts to brown too quickly before the center is set, loosely cover the top with foil halfway through baking.

4. Test Doneness Beyond a Toothpick
Insert a toothpick into the center—it should come out with a few moist crumbs. The cake should also lightly spring back when pressed in the center.

5. Let It Cool
Let the cake rest for 30 minutes before glazing or slicing. This ensures the structure sets and the topping doesn’t melt.

6. Avoid Wet Spots with Frozen Berries
If using frozen berries, use them straight from the freezer and increase bake time by 3–5 minutes. Avoid thawing—they’ll bleed and water down the batter.

Want more comfort-baked classics to stock your freezer? Our breakfast recipes are designed for real-life kitchen flexibility.