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blueberry coffee cake
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4.6 from 10 votes

Blueberry Coffee Cake

Moist blueberry coffee cake recipe
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: blueberry recipes, coffee cake
Servings: 9
Calories: 346kcal


Blueberry Topping:




Prepare the oven and pan:

  • Preheat oven to 350 degrees F. Grease an 8x8-inch square pan, and set it aside.

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. (Don't break up the blueberries - you want some left whole.) Remove from heat.

Make streusel:

  • Combine the flour, brown sugar, and cinnamon 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, and baking soda. Mix until all ingredients are incorporated.

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 35 to 38 minutes, or until the center bounces back when gently pressed.
  • Cool for 10 minutes before slicing and serving.


Calories: 346kcal | Carbohydrates: 43g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 85mg | Potassium: 121mg | Fiber: 1g | Sugar: 25g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg