This is my favorite coffee cake – moist, tender, and perfect as a morning treat or evening dessert. It’s a simple, one-layer sour cream coffee cake with a topping of blueberry compote and a crumble of cinnamon streusel. There are many reasons I think this coffee cake is the best, including:

It’s delicious! The combination of blueberry compote, moist cake, and crunchy cinnamon streusel is simply delightful.
Perfectly balanced. This coffee cake is about 2 inches tall, giving it the perfect ratio of cake to fruit to streusel.
No mixer needed. Sometimes, it’s nice to make sweets by hand.
It’s easy to make. Begin by cooking blueberries with some water, sugar, and lemon juice for 10 minutes. Make the streusel by combining flour, brown sugar, cinnamon, salt, and melted butter. Make the simple cake batter by hand in a large mixing bowl. Transfer the batter to an 8×8-inch square pan. Pour the cooked blueberry compote on top of the batter. Crumble the streusel on top and bake for about 40 minutes.
It stays delicious for days. Keep the cake covered at room temperature, and you’ll be set for the weekend.
It’s an all-day treat. This blueberry coffee cake easily doubles as a morning treat and an after-dinner dessert.

One last thing to note: The top of the cake will bake up slightly rounded like a dome but will flatten as it cools.

Print Recipe

4.64 from 22 votes

Blueberry Coffee Cake

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: blueberry recipes, coffee cake

Servings: 9

Calories: 537kcal

Ingredients

Blueberry Topping:

2 cups blueberries frozen
¼ cup water
2 tablespoons sugar
1 teaspoon fresh lemon juice

Streusel:

½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
pinch of salt
¼ cup butter (unsalted), melted

Cake:

1 cup butter (unsalted), melted
½ cup sugar
2 egg(s) large
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
powdered sugar for garnish

Directions

Prepare the oven and pan:

Preheat the oven to 350℉. Grease an 8x8-inch square pan and set it aside. Lay a piece of aluminum foil or a baking sheet on the lower rack in case the streusel or blueberry compote bubbles over (optional).

Make blueberry topping:

Combine all the ingredients in a small pot over medium-high heat. Stirring occasionally, boil for 10 minutes, or until you are left with about 1 cup of blueberry compote. Remove from heat.

Make streusel:

Combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Add the melted butter and mix well. (Mixture will resemble wet sand.) Set it aside.

Make cake:

Place the melted butter in a large bowl, and whisk in the sugar.
Add the egg, and beat for one minute.
Whisk in the sour cream and vanilla.
Add the flour, baking powder, baking soda, and salt. Mix with a rubber spatula until well combined (batter will be thick).

Assemble and bake the cake:

Spread the batter in the prepared baking pan.
Pour the blueberry compote on top.
Crumble the streusel over the top.
Bake for 30 minutes. Loosely tent with aluminum foil. Continue baking until the center bounces back when gently pressed, about 10 minutes more. Cool for at least 30 minutes before slicing.
Sprinkle top with powdered sugar to serve.

Nutrition

Tags: Bonus Recipes Inspired By The Cookbooks