Blueberry Coffee Cake Recipe- Learn Like a Pro

Spread the love

Blueberry Coffee Cake Recipe- Learn Like a Pro:-There is a generous amount of blueberries packed into this delicious Blueberry Coffee Cake, which is soft and tender. Due to the use of sour cream in its preparation, it is exceptionally opulent and airy. A delightful streusel is placed on top of the cake, and a cream cheese glaze is served on the side.

Blueberry Coffee Cake Recipe- Learn Like a Pro



In addition, the best part is that this Blueberry Coffee Cake is so simple to make that it can be assembled in just half an hour. Afterward, all that is required of you is to bake it and wait a little while for it to cool down before slicing it, if you are able to do so.



  • 1 cup all-purpose flour 127 grams
  • 1/3 cup granulated sugar 63 grams
  • 1/3 cup brown sugar 73 grams
  • 1/2 cup unsalted butter room temperature (113 grams)
  • 1 1/2 cups blueberries fresh or frozen (285 grams)
  • 2 tsp all-purpose flour
Coffee Cake
  • 2 cups all-purpose flour 254 grams
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 6 tbsp unsalted butter room temperature (85 grams)
  • 2 tbsp vegetable oil 30 ml
  • 1 cup granulated sugar 200 grams
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup sour cream 245 grams
  • 1/4 cup cream cheese at room temperature (56 grams)
  • 1 tbsp unsalted butter 14 grams
  • 1/4 cup powdered sugar 31 grams
  • 1-3 tbsp milk



  • In a bowl, mix the flour, white sugar, and brown sugar. Add the butter to the flour and sugar after cutting it into small cubes.
  • Mix the butter and flour/sugar together with a fork until you get a crumbly mix.
  • The dry ingredients should be mixed with all the butter.
  • While you make the cake batter, put it in the fridge.


  • In a bowl, mix the blueberries with 2 teaspoons of flour. Put it away

Coffee Cake

  • Warm the oven up to 350oF.
  • Spray oil on the inside of a cake pan and line it with parchment paper.
  • You can also grease the pan with butter and then sprinkle flour over it evenly to cover it all.
  • This recipe was made in a deep 8-inch springform pan.


  • Use a 9″ cake pan instead if your pan isn’t deep enough.
  • You can also use a cheesecake or springform pan, as long as you line the bottom with parchment paper so the batter doesn’t leak out.
  • Put the baking powder, baking soda, salt, and cinnamon in a bowl. Add the two cups of flour and mix them together. Mix with a whisk.
  • Add the butter, oil, and sugar to a stand mixer bowl or a large bowl and use a hand mixer to mix them.


  • Beat them for about 3 minutes, until they become creamy and lighter in colour.
  • Mix in the eggs and vanilla extract until everything is well mixed.
  • Mix in the sour cream.
  • After that, add the flour mixture and mix it in until it’s all mixed in. But I like to use a spatula at the end to make sure I didn’t mix the batter too much.


  • Cover the bottom of the pan with about a third of the cake batter. Leave it alone.
  • Now, mix the rest of the cake batter with half of the blueberries. Because of this, the blueberries won’t sink to the bottom of the cake when it’s baked.
  • Put the cake mix into the pan.
  • Add the last few blueberries on top.
  • Then, evenly spread the streusel mixture over the blueberries. If it stuck together while it was in the fridge, break it up with your fingers before you spread it out.


  • The oven should be hot when you put the cake in it for 55 to 65 minutes.
  • Cover the crumble with aluminium foil if it is getting too brown near the end and the middle is still not cooked.
  • When the cake is done baking, the top won’t feel soft or jiggly when you touch it, and the middle won’t move when you press on it.
  • Also, stick a toothpick through the cake. It should come out clean, with no gooey batter stuck to it.
  • Wait 30 minutes to an hour before serving the cake.


  • Use a hand mixer to mix the cream cheese, butter, powdered sugar, and 1 tablespoon of milk to make the glaze.
  • You can also use a whisk, but make sure you whisk the mixture really hard.
  • It’s ready when the glaze is smooth. If the glaze is too thick, add the last bit of milk until it’s thin enough to drizzle over the cake.


  • Keep the cake at room temperature for up to two days in a sealed container without the glaze.
  • In the fridge, it will last up to five days. Since it has cream cheese in it, the cake needs to be kept in the fridge after the glaze is added.
  • After being put in the fridge, the cake needs to warm up before it can be served.
  • You can also freeze the cake to keep it fresh. Seal it off with plastic wrap and put it in a container that won’t let air in.
  • Freeze for up to one to two months. Let it thaw in the fridge overnight, and then serve it at room temperature.



  • You can get blueberries either fresh or frozen. You can use different kinds of berries instead, like chopped raspberries, strawberries, or even cherries.
  • If you don’t have sour cream, you can use yoghurt instead. The cake will lose some of its richness, but probably not enough to notice.
  • Lemon glaze: To make a lemon glaze, use lemon juice instead of milk and add lemon zest to the glaze.
  • Any vegetable oil will work, like canola, avocado, or even olive oil. You can use butter instead of oil if you don’t want to use oil.



If you like this article about Blueberry Coffee Cake Recipe- Learn Like a Pro. Please share this article with your friends and family members.


Leave a Comment