Brown Sugar Blueberry Coffee Cake Recipe
If you’re looking for a showstopper brunch treat or a comforting afternoon pick-me-up, this Brown Sugar Blueberry Coffee Cake will absolutely win you over. Bursting with juicy blueberries and generously layered with a buttery brown sugar crumb, every slice strikes the perfect balance between tender cake and irresistibly crunchy topping. The secret is in the sour cream, which gives this coffee cake a moist, soft crumb you’ll keep coming back for. Whether you’re serving it at a family breakfast or sneaking a warm piece late at night, this is the coffee cake friends and neighbors will ask about again and again.
Ingredients You’ll Need
Don’t let the simple ingredient list fool you—each component plays a key role in creating layers of rich flavor and perfect texture. From the tangy sour cream to the warm cinnamon and juicy blueberries, every element makes this Brown Sugar Blueberry Coffee Cake something truly special.
- Unsalted butter (1/2 cup, softened): Gives the cake its rich, moist base—be sure it’s soft for easy creaming.
- Light brown sugar (1 cup, packed): Delivers caramel sweetness and depth that perfectly complements the berries.
- Large eggs (2): Help bind the batter and add structure for that ideal tender crumb.
- Vanilla extract (1 teaspoon): Infuses every bite with a mellow, cozy aroma.
- Sour cream (1/2 cup): The secret to a super soft, melt-in-your-mouth cake!
- Milk (1/4 cup): Adds just the right amount of moisture for a light, fluffy texture.
- All-purpose flour (2 cups): The main structure builder—be sure to measure carefully for best results.
- Baking powder (1 teaspoon) and baking soda (1/2 teaspoon): These leaveners work together to give the cake its lovely rise.
- Salt (1/2 teaspoon): Balances the sweetness and makes every flavor pop.
- Fresh or frozen blueberries (1 1/2 cups): Bursts of fruity goodness—no need to thaw if using frozen.
- For the crumb topping:
- All-purpose flour (1/2 cup): Forms the base of the classic crumb.
- Light brown sugar (1/2 cup, packed): Brings sweetness and a caramel note to the streusel.
- Ground cinnamon (1 teaspoon): Adds warmth that pairs beautifully with blueberries.
- Cold unsalted butter (1/4 cup, cubed): The key to a crisp, crumbly topping—work it in quickly for best results.
How to Make Brown Sugar Blueberry Coffee Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C), ensuring the heat circulates evenly. Grease a 9-inch square baking pan well—take your time with this step, since it guarantees easy slicing and serving later on.
Step 2: Cream Butter and Brown Sugar
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is pale and fluffy. This step helps to incorporate air into the batter, giving the Brown Sugar Blueberry Coffee Cake its signature soft texture.
Step 3: Mix Wet Ingredients
Beat in the eggs one at a time, scraping down the bowl as you go. Add the vanilla extract, sour cream, and milk, mixing until everything is smooth and well combined. This creamy base is where all the flavor and moisture begin.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together. This helps distribute the leaveners evenly, ensuring your cake bakes up light and even every time.
Step 5: Bring the Batter Together
Gently fold the dry ingredients into the wet mixture, mixing just until no streaks of flour remain. Over-mixing will make the cake tough, so be gentle. Once the batter is nearly mixed, carefully fold in the blueberries for a pop of color and juicy bursts in every bite.
Step 6: Pour and Spread the Batter
Scrape the batter into your prepared pan and smooth the top with a spatula. It’s fine if it’s a little rustic looking—this is homey comfort food at its best!
Step 7: Make the Crumb Topping
Combine the crumb topping ingredients—flour, brown sugar, and cinnamon—in a small bowl. Cut in the cold, cubed butter using a fork or pastry cutter until it resembles coarse, buttery crumbs. Sprinkle this generously over the cake batter.
Step 8: Bake to Perfection
Slide your pan into the oven and bake for 40–45 minutes. The Brown Sugar Blueberry Coffee Cake is done when the crumb topping is golden and a toothpick poked into the center comes out clean. Let it cool slightly—it’s delicious warm, but holds together best after a brief rest.
How to Serve Brown Sugar Blueberry Coffee Cake
Garnishes
Dust the top with a little powdered sugar for a snowy finish, or scatter extra fresh blueberries on the platter for a pretty pop of color. You can even zest a bit of lemon over the top for a bright, aromatic hit that brings out the berry flavor.
Side Dishes
Pair your coffee cake with a big bowl of fruit salad, crispy bacon, or scrambled eggs for a breakfast or brunch spread that’s both balanced and irresistible. For dessert, a dollop of whipped cream or a scoop of vanilla ice cream never goes amiss.
Creative Ways to Present
Try cutting the Brown Sugar Blueberry Coffee Cake into mini squares for a finger-food buffet, or use festive cupcake liners for individual portions. It also looks stunning as part of a tiered brunch display, alongside scones and muffins.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, simply cover the cooled cake with plastic wrap or foil and keep it at room temperature for up to three days—it stays moist and lovely!
Freezing
To freeze, cut the cake into squares, wrap each piece tightly in plastic, and place them in a freezer-safe zip-top bag. They’ll keep beautifully for up to two months—just ideal for unexpected guests or busy mornings.
Reheating
Gently warm individual pieces in the microwave for 10–15 seconds, or reheat larger amounts in a low oven (about 300°F) until just heated through. This revives the crumb and gives your Brown Sugar Blueberry Coffee Cake that fresh-baked aroma all over again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you’re using frozen blueberries, do not thaw them first—this prevents the batter from becoming too wet and helps keep the berries from bleeding too much color into the cake.
How do I make the crumb topping extra crunchy?
Make sure your butter is very cold and don’t overmix—those small, solid bits of butter melt during baking to create that classic, crispy crumb.
Can I add nuts or other fruits to the cake?
Certainly! Toasted pecans or walnuts are a fantastic addition to the crumb topping, and you could swap out blueberries for blackberries or raspberries for a fun twist.
Is it possible to make this coffee cake gluten-free?
Yes, simply substitute your favorite 1-to-1 gluten-free baking flour blend for the all-purpose flour. Just double-check that your baking powder and baking soda are also gluten-free.
What’s the best way to serve leftover Brown Sugar Blueberry Coffee Cake?
Leftover slices are delicious as-is, but they’re also fantastic lightly toasted with a smear of salted butter or a hint of lemon curd for a little zing.
Final Thoughts
If you’re craving something cozy, crowd-pleasing, and absolutely bursting with berry flavor, this Brown Sugar Blueberry Coffee Cake simply cannot be beaten. Give it a try—you’ll soon see why it’s a beloved favorite at breakfasts, brunches, or whenever you need a little bakery-style joy at home.
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Brown Sugar Blueberry Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet, buttery goodness with this Brown Sugar Blueberry Coffee Cake. A moist and flavorful cake studded with juicy blueberries and topped with a crumbly, cinnamon-infused topping.
Ingredients
Main Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter (cut into cubes)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Prepare the Batter: Cream together butter and brown sugar, add eggs, vanilla, sour cream, and milk. Mix dry ingredients separately, then combine gradually. Fold in blueberries and pour into pan.
- Make the Crumb Topping: Mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean. Cool slightly before serving.
Notes
- This coffee cake is delicious warm or at room temperature.
- You can add 1 teaspoon of lemon zest for a citrusy twist.
- Leftovers can be stored covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
