Blueberry Coffee Cake Recipe

This blueberry coffee cake is moist, fluffy, and full of blueberries in every bite. It would be great for brunch on the weekend! 

– 2 cups (250 grams) all-purpose flour (spooned and leveled) – 2 teaspoons baking powder – ½ teaspoon ground cinnamon – ¼ teaspoon salt – ½ cup (115 grams) unsalted butter (softened) – 1 cup (200 grams) granulated sugar – 2 large eggs (room temperature) – 1 cup (240 grams) sour cream or plain Greek yogurt (room temperature) – 1 ½ teaspoons pure vanilla extract – 1 and ¼ cups (200 grams) fresh blueberrie



Combine flour, baking powder, cinnamon, and salt for blueberry cake in a large bowl. A paddle or large basin and handheld mixer combine butter and sugar for 3–4 minutes.


When the eggs are fully combined, add the sour cream and vanilla extract, scraping the bowl as needed. Mix the dry ingredients briefly to make a thick batter.


Fully include blueberries by gently folding. Put batter in pan and smooth it. Sprinkle the cake with the refrigerated topping.


Bake the cake until a toothpick inserted into the center comes out clean, 30–35 minutes. From 45 to 1 hour, let the cake cool on a wire rack in the pan before slicing and serving.


Also See: 

Strawberry Cupcakes Recipe