Blueberry Coffee Cake

5 from 19 reviews

This blueberry coffee cake is a super soft and moist cake. It is filled with wild blueberries with a cinnamon crumble topping and a lemon glaze.

Prep Time30

Cook Time1

Total Time1 30

Servings: slices

Calories: 354kcal

2 cups All-purpose flour
2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1/2 cup Unsalted butter room temperature
1 1/4 cup White granulated sugar
2 Large eggs room temperature
2 tsp Pure vanilla extract
1/2 cup Sour cream room temperature
2 TBSP Milk
1 cup Heaping cup of wild blueberries frozen. You can also use fresh blueberries.
1 TBSP All-purpose flour to coat the blueberries

Preheat the oven 350°F. Spray an 8X8-inch square pan with baking nonstick spray. Line the bottom and 2 sides with parchment paper and spray again.
In a medium bowl, mix the brown sugar, sugar, salt, cinnamon, and flour. Add in the melted butter and use a fork to mix until combined. Place in the fridge while you make the batter.
1/4 cup Brown sugar, 1/4 cup White granulated sugar, 1/4 tsp Salt, 1/2 tsp Ground cinnamon, 3/4 cup All-purpose flour, 5 TBSP Unsalted butter

In a medium bowl, mix the flour, baking powder, baking soda, and salt. In a small bowl, combine blueberries and flour. Set aside.
2 cups All-purpose flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Salt, 1 cup Heaping cup of wild blueberries, 1 TBSP All-purpose flour
Using a mixer, beat the sugar and butter on high speed for 2 minutes. Then, add in the eggs, vanilla, sour cream, and milk. Mix on medium speed until completely combined.
1/2 cup Unsalted butter, 1 1/4 cup White granulated sugar, 2 Large eggs, 2 tsp Pure vanilla extract, 1/2 cup Sour cream, 2 TBSP Milk
Add in the dry ingredients and mix on low speed until just combined. Take off the mixer. Add in the blueberries and use a rubber spatula to gently mixed it in.
Spread the batter into the pan. Take the crumble out of the fridge and sprinkle it on top.
Bake for 55-60 minutes. Bake until a toothpick inserted comes out clean.
Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Let it cool completely before adding the glaze.

In a small bowl, mix the powdered sugar, lemon juice, and milk. Then, drizzle the lemon glaze on top of the coffee cake.
1 cup Powdered sugar, 1 TBSP Lemon juice, 1 TBSP Milk

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.