The Best Blueberry Coffee Cake: Moist Crumb Topping & Zesty Lemon Glaze Recipe
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Prepare to bake the ultimate treat with this incredible Blueberry Coffee Cake recipe! This isn’t just any coffee cake; it features a wonderfully moist and tender vanilla cake base, studded generously with juicy, bursting blueberries. Each bite offers a delightful contrast of textures, from the sweet, crunchy streusel topping to the soft, cakey interior, all finished with a bright, zesty lemon glaze that perfectly complements the fruit. Whether you’re planning a cozy breakfast at home, hosting a brunch gathering, or simply craving a comforting afternoon snack, this homemade blueberry coffee cake is sure to impress and satisfy.
For all blueberry enthusiasts and baking lovers, this recipe delivers a truly exceptional experience. Our blueberry coffee cake stands out with its incredibly soft, buttery crumb, achieved through the secret ingredient: sour cream. This addition ensures an extra-soft and exceptionally moist texture that melts in your mouth. Crowned with an abundance of sweet, buttery crumble and drizzled with a tangy lemon glaze, this cake is a symphony of flavors and textures, making it a perfect centerpiece for any occasion or a delightful everyday indulgence.
If you love fresh fruit cakes, be sure to explore more of our recipes like Strawberry Crumble Cake, Apple Crumb Cake, and Peach Blueberry Cake.
WHAT MAKES THIS BLUEBERRY COFFEE CAKE SPECIAL?
This isn’t just another coffee cake; it’s a carefully crafted recipe designed for maximum flavor and an irresistible texture. Every element plays a crucial role in creating a truly memorable dessert. Here’s what sets our blueberry coffee cake apart:
- Perfectly Moist Vanilla Cake: The foundation of this incredible dessert is its vanilla-infused cake. What makes it so utterly soft and moist? The inclusion of sour cream! Sour cream works wonders by adding richness and moisture without making the cake too dense. It also contributes a subtle tang that balances the sweetness beautifully, ensuring a tender, airy crumb every time.
- Juicy Bursts of Blueberry Goodness: We’ve packed this cake with an abundance of fresh, plump blueberries. Scattered generously throughout the batter, these tiny jewels burst with natural sweetness and a slight tartness during baking. They create delightful pockets of fruit flavor, making each slice a vibrant, fruity experience.
- Irresistible Crumble Streusel Topping: No coffee cake is complete without a generous streusel topping, and ours is truly outstanding. Made with a blend of flours, sugars, and butter, it bakes into a golden, crunchy layer that provides a fantastic textural contrast to the soft cake below. The crumble adds a rich, buttery depth and a satisfying bite that elevates the entire cake.
- Bright and Zesty Lemon Glaze: To complete this masterpiece, a simple yet impactful lemon glaze is drizzled over the cooled cake. The fresh lemon zest and juice in the glaze cut through the sweetness of the cake and crumble, adding a bright, tangy finish that awakens the palate. It’s the perfect final touch, making the cake look as good as it tastes.
INGREDIENT NOTES & BAKING ESSENTIALS
Achieving baking perfection often comes down to understanding your ingredients. While the full list is available in the recipe card below, here are some key ingredients and why they matter for this blueberry coffee cake:
- All-Purpose Flour: This forms the structure of your cake. For a light and airy texture, I recommend using all-purpose flour with a protein content between 10-11%. Higher protein can make the cake tougher, while lower protein might make it too delicate.
- Granulated Sugar: Beyond just sweetness, granulated sugar plays a vital role in keeping the cake moist. It helps attract and retain moisture, contributing to that desirable soft crumb.
- Baking Powder and Baking Soda: These are your leavening agents. They work together to create carbon dioxide bubbles, which cause the cake to rise, resulting in a light, fluffy, and tender texture. Ensure yours are fresh for optimal lift!
- Salt: A pinch of salt is crucial for enhancing all the other flavors in the cake, balancing the sweetness, and even making the blueberries taste brighter. Don’t skip it!
- Eggs: Always use large eggs at room temperature. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform batter and a finer crumb. Take them out of the fridge 1-2 hours before baking, depending on your kitchen’s temperature.
- Oil: A neutral-flavored oil, such as canola or sunflower oil, adds an extra layer of moisture to the cake, contributing to its tender texture and helping it stay fresh longer.
- Sour Cream: This is our secret weapon for an incredibly moist and tender cake! Sour cream adds richness, a slight tang that complements the blueberries, and helps create a wonderful structure for the cake. Ensure it’s at room temperature for smooth incorporation.
- Butter: Used in both the cake and the crumble, butter provides richness, flavor, and helps with structure. Like eggs and sour cream, make sure your butter is at room temperature for creaming with sugar, which creates air pockets for a lighter cake.
- Blueberries: You can use either fresh or frozen blueberries for this recipe. I personally prefer fresh for their vibrant burst of flavor and texture. If using frozen, there’s no need to thaw them; just toss them directly with cornstarch to prevent them from sinking to the bottom of the batter and to absorb excess moisture.
- Lemon Zest & Juice: Fresh lemon zest brings a beautiful aromatic lift to the cake itself, while the juice in the glaze provides that essential zesty tang that cuts through the sweetness and brightens the overall flavor profile.
STEP BY STEP GUIDE TO BAKING BLUEBERRY SOUR CREAM COFFEE CAKE
Baking this delightful Blueberry Sour Cream Coffee Cake is a rewarding experience. This recipe is designed to be straightforward, but having the right tools makes it even easier. You’ll need an electric mixer (handheld or stand mixer), two large bowls, and a trusty rubber spatula. Follow these steps for a perfect bake!
For the complete, detailed recipe with exact measurements, please refer to the recipe card below.
Before you begin, preheat your oven to 175ºC/350ºF (conventional oven setting) and prepare a 23 cm/9-inch springform pan by greasing it and lining the bottom with parchment paper. This ensures easy release of your beautifully baked cake.
STEP 1: Crafting the Perfect Crumble. In a medium bowl, combine all the crumble ingredients. Mix them together until you achieve a coarse, crumbly texture with no dry pockets of flour remaining. You can do this quickly by hand using a fork or with an electric mixer on low speed. Once ready, set this flavorful topping aside while you prepare the cake batter.
STEP 2: Creaming Butter and Sugar. For the cake batter, take a large mixing bowl. Using an electric hand mixer or the paddle attachment of a stand mixer, cream together the softened butter and granulated sugar on high speed. Continue mixing for about 3 minutes until the mixture becomes light, fluffy, and pale in color. This step incorporates air, vital for a tender cake.
STEP 3: Incorporating Eggs and Dry Ingredients. Add the eggs one at a time to the butter-sugar mixture, mixing on low speed until each egg is just combined before adding the next. Overmixing at this stage can develop gluten too much. Then, with the mixer still on low, gently incorporate half of the sifted dry flour mixture, mixing only until just combined.
STEP 4: Adding Wet Ingredients and Remaining Dry. Next, introduce the lemon zest, room temperature sour cream, vegetable oil, and vanilla extract to the batter. Mix on low speed until these wet ingredients are just incorporated. Finish by adding the remaining half of the dry ingredients, mixing briefly until no streaks of flour are visible. Remember, minimal mixing is key to a tender cake.
STEP 5: Folding in Blueberries and Assembling the Cake. In a small separate bowl, gently toss your clean and dry blueberries with cornstarch. This crucial step helps prevent the blueberries from sinking to the bottom of the cake during baking. Carefully fold half of the coated blueberries into the cake batter using a rubber spatula. Pour the batter into your prepared springform pan, smooth the top, then sprinkle the remaining blueberries evenly over the surface. Finally, lavishly top the entire cake with your prepared crumble mixture.
STEP 6: Baking and Cooling for Perfection. Transfer the assembled coffee cake to your preheated oven and bake for 45-50 minutes. The cake is done when a cake tester or toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. After this initial cooling, gently run a thin knife around the edge of the pan to help release the cake from the springform. Allow it to cool completely on the wire rack before applying the lemon glaze. This patience ensures a perfect texture and prevents the glaze from melting.
EXPERT BAKING TIPS FOR A FLAWLESS BLUEBERRY COFFEE CAKE
Achieving bakery-quality results at home is easier than you think with these professional baking tips:
- Utilize a Kitchen Scale for Precision: For all my recipes, especially baking, I highly recommend using a kitchen scale and measuring ingredients in grams. Baking is a science, and precise measurements are crucial for consistent results. Volume measurements (cups) can vary wildly, leading to inconsistent outcomes, whereas grams ensure accuracy every time, guaranteeing your cake turns out perfectly moist and tender.
- Avoid Overmixing Your Batter: Once you’ve combined your wet and dry ingredients, mix only until just incorporated. Overmixing develops gluten in the flour, which can lead to a tough, dry cake. After using an electric mixer, I always use a rubber spatula to give the batter one final gentle fold. This ensures that any pockets of dry flour or unmixed ingredients at the bottom of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pan: Light vs. Dark: For the best results with delicate cakes like this blueberry coffee cake, opt for an aluminum baking pan. These pans are lighter in color and reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, more uniformly golden crust and a moister crumb. Darker pans absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake. Always grease your pan and line the bottom with parchment paper for easy release.
- Ensure Ingredients are at Room Temperature: This is a golden rule in baking! Ingredients like butter, eggs, and sour cream should be at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter that traps air efficiently. Cold ingredients can result in a lumpy batter and a denser, less uniform cake crumb.
- Don’t Skip Tossing Blueberries in Cornstarch: This simple step is a game-changer, especially if using frozen blueberries or very juicy fresh ones. Coating the blueberries in cornstarch helps prevent them from sinking to the bottom of the cake during baking and absorbs any excess moisture they release, ensuring they are beautifully suspended throughout the cake without making the batter soggy.
FAQ: FREQUENTLY ASKED QUESTIONS
Absolutely! While the lemon glaze adds a wonderful zesty finish that we adore, this blueberry coffee cake is incredibly delicious on its own. The moist cake and crunchy crumble are fantastic without any additional topping, making it versatile for different preferences.
Yes, this cake is excellent for making ahead! It holds its moisture and flavor wonderfully. Store it in an airtight container or cover it tightly with plastic wrap at room temperature. For best results, consider adding the lemon glaze just before serving to maintain its fresh zestiness.
The best way to check for doneness is by using a cake tester or a simple toothpick. After the recommended baking time (45-50 minutes), insert the cake tester into the very center of the cake. If it comes out clean with no wet batter attached, your cake is done! If it’s still wet, bake for a few more minutes and retest.
Yes, if you don’t have sour cream on hand, plain full-fat Greek yogurt is an excellent 1:1 substitute. It offers a similar tang and richness, contributing to the moist and tender texture of the cake. Make sure it’s at room temperature.
Certainly! This recipe is adaptable to various berries. Raspberries and blackberries are fantastic alternatives, offering their unique flavors and colors. You could even use a mix of berries for a delightful mixed-berry coffee cake. Just be sure to toss them in cornstarch as well!
Yes, absolutely! There’s no need to thaw frozen blueberries before adding them to the batter. In fact, it’s often better to use them frozen. Just toss them directly with the cornstarch as instructed in the recipe. This helps prevent them from bleeding too much color into the batter and keeps them suspended throughout the cake.
Yes, this coffee cake freezes beautifully! For best results, let the cake cool completely and do not apply the lemon glaze. Wrap the entire cake (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature, then apply the fresh lemon glaze before serving.
HOW TO STORE YOUR BLUEBERRY COFFEE CAKE
To keep your delicious blueberry coffee cake fresh and moist for as long as possible, proper storage is key. Store the cake in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out. Keep it at room temperature, away from direct sunlight or heat sources. It is best enjoyed within 2-3 days, but its delightful flavors often tempt it to disappear much sooner!
For longer storage, refer to the FAQ section about freezing the cake. Always ensure the cake is completely cooled before storing to prevent condensation, which can make the crumble soggy.
Other Delightful Cake Recipes To Try
If you loved this blueberry coffee cake, explore our other equally delicious and comforting cake creations:
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- Easy Maple Apple Upside Down Cake
- Brown Butter Banana Coffee Cake
- Raspberry Lemon Coffee Cake
We hope you cherish baking and enjoying this magnificent Blueberry Coffee Cake! If you loved this recipe, please make sure to leave a STAR REVIEW below. Your feedback means the world to us! Don’t forget to tag us on Instagram @juliemarieeats when you share your creations. For more inspiring ideas and delicious recipes, be sure to follow us on Pinterest.
Blueberry Coffee Cake
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
- Stand Mixer
- Hand Mixer
Ingredients
CRUMBLE TOPPING
- 120 g all-purpose flour
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 teaspoon cinnamon
- 90 g unsalted butter room temperature, cubed
MOIST BLUEBERRY CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g unsalted butter room temperature, softened
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 tablespoon fresh lemon zest from about 1 large lemon
- 150 g full-fat sour cream 14-18% room temperature
- 25 g neutral vegetable oil such as canola or sunflower oil, room temperature
- 1 teaspoon pure vanilla extract
- 200 g blueberries (fresh or frozen; if frozen, do not thaw)
- 2 teaspoon cornstarch
ZESTY LEMON GLAZE
- 60 g powdered sugar sifted
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon full-fat sour cream 14-18% or milk, to achieve desired glaze consistency
Instructions
FOR THE CRUMBLE TOPPING
- In a medium bowl, combine the all-purpose flour, granulated sugar, dark brown sugar, cinnamon, and cubed room temperature butter. Mix these ingredients together using your fingertips, a fork, or an electric mixer on low speed until a delightful crumble structure forms and there are no dry pockets of flour left. Ensure the butter is well incorporated. Set this mixture aside while you prepare the cake batter.120 g all-purpose flour, 100 g granulated sugar, 100 g dark brown sugar, 1 teaspoon cinnamon, 90 g unsalted butter
FOR THE BLUEBERRY CAKE
- Preheat your conventional oven to 175ºC/350ºF. Prepare a 23 cm/9-inch springform pan by lightly greasing it and lining the bottom with parchment paper. This preparation ensures your cake comes out perfectly.
- In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt. Give the mixture a quick whisk to ensure all dry ingredients are thoroughly combined and evenly distributed. Set aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, using an electric hand mixer or the paddle attachment of a stand mixer, cream together the softened unsalted butter and granulated sugar on high speed for approximately 3 minutes, or until the mixture is light, fluffy, and pale in color. This process incorporates essential air into your cake.85 g unsalted butter, 150 g granulated sugar
- Add the room temperature eggs one at a time to the butter and sugar mixture. Mix on low speed until each egg is just combined before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.2 large eggs
- Now, gently incorporate half of your dry ingredient mixture into the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Next, add the fresh lemon zest, room temperature full-fat sour cream, neutral vegetable oil, and pure vanilla extract to the batter. Mix on low speed until these liquid ingredients are just blended. Follow by adding the remaining half of the dry ingredients, mixing briefly until no streaks of flour remain. Perform a final gentle fold with a rubber spatula to ensure everything is perfectly incorporated without overworking the batter.1 tablespoon fresh lemon zest, 150 g full-fat sour cream 14-18%, 25 g neutral vegetable oil, 1 teaspoon pure vanilla extract
- If using fresh blueberries, ensure they are clean and completely dry. In a small bowl, gently toss all the blueberries with cornstarch. This step helps prevent them from sinking during baking. Add half of the coated blueberries into the cake batter, and carefully fold them in using a rubber spatula to distribute them evenly.200 g blueberries, 2 teaspoon cornstarch
- Pour the cake batter into your prepared springform pan and gently spread it out to an even layer. Evenly sprinkle the remaining half of the coated blueberries over the batter. Finally, generously top the entire surface with your prepared crumble topping, ensuring good coverage.
- Bake the cake for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. This allows it to set. After 10 minutes, gently run a thin knife along the edge of the cake to help release it from the springform pan. Let it cool down completely on the wire rack before proceeding.
FOR THE ZESTY LEMON GLAZE
- Once your cake has cooled down completely and you’re ready to serve, prepare the lemon glaze. In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, pure vanilla extract, and full-fat sour cream (or milk) until a smooth, pourable glaze is formed. Drizzle this zesty glaze generously over the cooled cake. Slice and enjoy your magnificent Blueberry Coffee Cake!60 g powdered sugar, 1 teaspoon fresh lemon juice, ½ teaspoon vanilla extract, ½ teaspoon full-fat sour cream 14-18%