Imagine sitting down to a warm slice of Brown Sugar Blueberry Coffee Cake, the kind that perfumes your whole kitchen with a cozy, sweet aroma, bursting with juicy blueberries and crowned by an irresistible crumbly streusel. This is one of those bakes that feels like a hug—simple to whip up yet decadent enough to make any breakfast, brunch, or afternoon coffee feel truly special. The tender crumb, laced with brown sugar, and the pop of fresh berries make it impossible to have just one piece. Whether you’re baking for family, friends, or simply yourself, this Brown Sugar Blueberry Coffee Cake checks all the boxes for homemade comfort and pure deliciousness.
Ingredients You’ll Need
Here’s your shopping list for magic: each ingredient in this Brown Sugar Blueberry Coffee Cake has a role to play. Nothing complicated, just the basics you probably already have, working together to deliver incredible flavor and texture in every bite.
- All-purpose flour: The backbone, giving the cake just enough structure without turning it dense.
- Light brown sugar: Adds a caramel richness to both the batter and that dreamy streusel topping.
- Granulated sugar: Balances the brown sugar and enhances sweetness without making it overpowering.
- Baking powder: Lifts the cake, ensuring it turns out fluffy and light.
- Baking soda: Works with the sour cream to create the perfect tender crumb.
- Salt: Just a touch that sharpens all those sweet, buttery flavors.
- Unsalted butter: Classic richness—make sure it’s nice and soft for creaming, and a little cold for the streusel.
- Large eggs: Bind everything together and add moistness.
- Vanilla extract: The hidden hero, bringing out all the natural flavors.
- Sour cream: The secret to that dreamy, moist texture—don’t skip it!
- Fresh blueberries: Juicy bursts of flavor; use frozen if fresh isn’t available, just don’t thaw.
- Cinnamon: Warming spice woven into the batter and streusel for depth and aroma.
- Streusel topping ingredients (brown sugar, flour, cinnamon, cold butter): This mixture becomes the crunchy, sweet crown on your coffee cake. Feel free to toss in a handful of nuts for extra crunch!
How to Make Brown Sugar Blueberry Coffee Cake
Step 1: Prep Your Pan and Oven
Set yourself up for success by first preheating your oven to 350°F (175°C) and greasing a 9-inch square baking pan. This ensures your Brown Sugar Blueberry Coffee Cake will lift easily from the pan after baking, and that signature golden crust forms just right.
Step 2: Combine Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leaveners and salt, so your cake rises beautifully and is seasoned just right throughout.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with both the brown sugar and granulated sugar until light and fluffy. This aeration step is key for a tender crumb, so give it a good two or three minutes with either a hand mixer or strong arm!
Step 4: Add Eggs, Vanilla, and Sour Cream
One by one, mix in your eggs, then stir in the vanilla extract and sour cream until smooth. The batter may look a little silky and thick at this point—perfect for holding all those juicy blueberries.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, mixing just until you see no more streaks of flour. Overmixing can make the cake tough, so keep it gentle for the softest texture.
Step 6: Fold in Blueberries and Cinnamon
Switch to a spatula and gently fold in the blueberries along with that extra sprinkle of cinnamon. If you’re using frozen berries, add them straight from the freezer to prevent them from turning the batter purple.
Step 7: Prepare the Streusel Topping
In a bowl, combine brown sugar, flour, and cinnamon, then cut in the cold cubed butter with a pastry blender or your fingers until you get pea-sized crumbs. This quick mix is what will give your Brown Sugar Blueberry Coffee Cake its irresistibly crunchy, sweet top.
Step 8: Assemble and Bake
Spread the batter evenly into your prepared pan and smooth the top. Sprinkle the streusel mixture liberally and evenly over the batter. Bake for 40 to 45 minutes, or until a toothpick pops out mostly clean (some crumbs are okay—it means it’s moist!).
Step 9: Cool and Serve
Allow your coffee cake to cool in the pan so the streusel sets and the flavors come together. You can slice and serve warm, but it’s just as delightful at room temperature.
How to Serve Brown Sugar Blueberry Coffee Cake
Garnishes
A dusting of powdered sugar makes your Brown Sugar Blueberry Coffee Cake extra inviting, beckoning everyone to dive in. If you want a café-style flourish, a dollop of whipped cream or a drizzle of vanilla glaze will send it over the top. Even a scoop of vanilla ice cream for dessert makes it absolutely dreamy!
Side Dishes
This cake pairs beautifully with your morning coffee or tea, but it’s also wonderful alongside a bowl of fresh fruit, a parfait with yogurt and granola, or even savory items like scrambled eggs for a well-rounded brunch spread. It’s the sweet centerpiece your brunch table deserves.
Creative Ways to Present
Serve your Brown Sugar Blueberry Coffee Cake in thick warm slices on a rustic wooden board for a cozy feel, or cut it into dainty squares and arrange on a tiered cake stand for a special breakfast. You can also bake it in muffin tins—individual portions make any gathering a little more fun!
Make Ahead and Storage
Storing Leftovers
Leftover Brown Sugar Blueberry Coffee Cake will keep wonderfully! Simply cover it tightly with plastic wrap or store slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The cake stays moist, and the streusel retains its lovely crumble.
Freezing
Yes, you can freeze this beauty! Let the cake cool completely, then wrap individual slices or the entire (un-cut) cake tightly in plastic wrap followed by aluminum foil. It will keep for up to 2 months in the freezer. When you’re ready, just thaw at room temperature—no one will know it wasn’t freshly baked.
Reheating
To enjoy it warm, pop a slice in the microwave for 10-15 seconds or reheat in a 300°F oven for about 10 minutes. This revives the soft crumb and the toasty top, making each bite as homey as when it first came out of the oven.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just add the frozen blueberries straight from the freezer to the batter—don’t thaw them first or you’ll end up with streaks of blue and a soggy cake.
Can I make this Brown Sugar Blueberry Coffee Cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking mix for the all-purpose flour in both the cake and the streusel topping. Double-check that your baking powder and other ingredients are gluten-free.
What can I do if I don’t have sour cream?
No sour cream? Thick Greek yogurt works as an excellent substitute and still provides that moisture and slight tang. Just use the same amount and proceed as usual!
Can I add nuts to the streusel topping?
Definitely—it’s a great way to add crunch and flavor. Chopped pecans or walnuts blend perfectly with the brown sugar and butter crumb, giving your coffee cake a delightful texture and nutty finish.
Why did my streusel topping sink?
If your streusel topping sinks, it could be because the batter was too wet or the streusel crumbs were too fine. Make sure your butter is cold and you keep the streusel in larger crumbs for that perfect crunchy crown.
Final Thoughts
There’s just something so comforting about a homemade Brown Sugar Blueberry Coffee Cake—whether you’re sharing it with family or savoring a quiet moment to yourself. Try it once, and you may find it quickly becomes a treasured favorite. So preheat that oven, gather your blueberries, and enjoy the irresistible magic of baking from scratch!
Print
Brown Sugar Blueberry Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Brown Sugar Blueberry Coffee Cake. A moist and flavorful cake loaded with fresh blueberries and topped with a sweet cinnamon streusel, perfect for breakfast or dessert.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Additional Ingredients:
- 1 ½ cups fresh blueberries (or frozen, not thawed)
- ½ teaspoon cinnamon
- ⅓ cup packed light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- 3 tablespoons cold unsalted butter (cubed)
Streusel Topping:
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F and grease a 9-inch square baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars: In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy.
- Combine wet ingredients: Beat in eggs one at a time, then add vanilla and sour cream, mixing until smooth.
- Blend dry and wet ingredients: Gradually add dry ingredients to wet ingredients until just combined.
- Add blueberries and cinnamon: Gently fold in blueberries and cinnamon.
- Prepare streusel topping: Combine brown sugar, flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
- Bake: Pour batter into pan, sprinkle streusel on top. Bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Cool in pan before serving.
Notes
- You can use frozen blueberries, but do not thaw them before folding into the batter.
- For added crunch, mix chopped pecans or walnuts into the streusel topping.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
