Should blueberry coffee cake be refrigerated?

Only if you’ve added a cream cheese glaze or want to extend freshness beyond two days. Keep it covered and refrigerated for up to five days. Reheat before serving to restore the soft texture.

How long does homemade coffee cake last?

At room temperature, blueberry coffee cake stays fresh for up to two days. In the fridge, it lasts five days. If frozen properly, it keeps for three months.

How do you keep blueberries from sinking in a cake?

Coat the blueberries with a tablespoon of flour, then gently fold them into the batter. To prevent them from sinking, start by spreading a thin layer of plain batter into the pan as a base.

How to know when coffee cake is ready?

Insert a toothpick in the center—if it comes out with a few moist crumbs, it's done. The cake should feel springy when gently pressed in the middle.

Blueberry Coffee Cake Recipe – Amazing Moist Texture

Name: Blueberry Coffee Cake Recipe That’s Moist, Easy, and Totally Irresistible
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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

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.

Ingredients

Scale

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

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