Can I use frozen blueberries for this coffee cake?

Yes, you can definitely use frozen blueberries! They work just as well as fresh ones. The most important tip is to not thaw them before using. Add them to the batter straight from the freezer. If you thaw them first, they will release extra liquid and their color will bleed, turning your batter purple. Gently fold the frozen berries into the batter at the very last moment before pouring it into the pan.

How do I prevent my blueberries from sinking?

The best trick to prevent your blueberries from sinking to the bottom of the cake is to toss them with a tablespoon or two of flour. This simple step gives the berries a light, dry coating that helps them "grip" the batter. As the cake bakes, this coating helps suspend the blueberries throughout the cake, ensuring you get juicy bursts of fruit in every single bite.

Can I make this coffee cake ahead of time?

Absolutely! This recipe is great for making ahead. You can bake the cake completely, let it cool, and store it in an airtight container at room temperature for up to a day. When you are ready to serve, simply whip up the fresh cream cheese glaze and drizzle it over the top. This keeps the cake fresh and the glaze looking perfect.

Why is my coffee cake dry?

A dry coffee cake is often the result of one of two common issues: over-baking or measuring the flour incorrectly. To avoid over-baking, start checking for doneness a few minutes before the recipe suggests. Use the toothpick test, and remember that it's okay if a few moist crumbs cling to it. For the flour, always use the "spoon and level" method instead of scooping it directly. This prevents you from accidentally adding too much flour, which makes the cake dense and dry.

Moist Blueberry Coffee Cake with Streusel Topping

Description

This Blueberry Coffee Cake is tender, rich, and bursting with juicy blueberries. Thanks to the sour cream, it’s extra moist, while the buttery streusel topping and cream cheese glaze add the perfect sweet finishing touch. Perfect for brunch, breakfast, or dessert!

Ingredients

Scale

For the Streusel:

1 cup all-purpose flour (127g)
⅓ cup granulated sugar (63g)
⅓ cup brown sugar (73g)
½ cup unsalted butter, room temperature (113g)

For the Blueberries:

1 ½ cups blueberries, fresh or frozen (285g)
2 teaspoons all-purpose flour

For the Coffee Cake:

2 cups all-purpose flour (254g)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
6 tablespoons unsalted butter, room temperature (85g)
2 tablespoons vegetable oil (30ml)
1 cup granulated sugar (200g)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sour cream (245g)

For the Glaze:

¼ cup cream cheese, room temperature (56g)
1 tablespoon unsalted butter (14g)
¼ cup powdered sugar (31g)
1–3 tablespoons milk

Instructions

Prepare the Streusel: In a bowl, mix flour, granulated sugar, and brown sugar. Cut butter into cubes and mix with a fork until crumbly. Refrigerate while preparing the batter.
Prep the Blueberries: Toss blueberries with 2 teaspoons of flour and set aside.
Make the Coffee Cake Batter: Preheat oven to 350°F (175°C). Line and grease an 8-inch deep springform pan (or fully line a 9-inch pan). In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat butter, oil, and sugar until light and fluffy (3 minutes). Add eggs and vanilla extract, then sour cream. Gradually add the dry ingredients, mixing until just combined.
Assemble the Cake: Spread ⅓ of the batter into the pan. Fold half the blueberries into the remaining batter and pour it over the first layer. Add the rest of the blueberries on top, then sprinkle streusel evenly over the surface.
Bake the Cake: Bake for 55-65 minutes, until a toothpick comes out clean. Cover with foil if the streusel browns too quickly. Let cool 30-60 minutes before glazing.
Make the Glaze: Beat cream cheese, butter, powdered sugar, and milk until smooth. Adjust milk for consistency and drizzle over the cooled cake.

Notes

Store unglazed cake at room temperature up to 2 days or in the fridge for 5 days.
If glazed, refrigerate due to the cream cheese.
For long storage, freeze tightly wrapped for up to 2 months.

Prep Time: 20 minutes
Cook Time: 55-65 minutes
Category: Breakfast, Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 230mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: Blueberry Coffee Cake, Streusel Cake, Breakfast Dessert, Sour Cream Cake, Blueberry Dessert Recipe