Blueberry Coffee Cake Recipe | Yummly
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Blueberry Coffee Cake

YUMMLY(16)
Carla: "I didn’t add the blueberries. Turned out great! V…" Read More
17Ingredients
55Minutes
350Calories
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Blueberry Coffee Cake

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Description

Buttery sour cream coffee cake bursting with fresh blueberries and topped with a sweet crumble is a treat you'll look forward to eating all year long with your morning coffee.

Ingredients

US|METRIC
14 SERVINGS
  • nonstick cooking spray
  • 1/2 cup unsalted butter (softened, for cake)
  • 1 cup granulated sugar (for cake)
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 2 cups cake flour (or all-purpose flour, for cake)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt (for cake)
  • 1 cup fresh blueberries
  • 1 cup all purpose flour (for the crumble topping)
  • 1/2 cup light brown sugar (packed, for crumble)
  • 2 Tbsp. granulated sugar (for crumble)
  • 1 1/2 tsp. cinnamon (for crumble)
  • 1/8 tsp. salt (for crumble)
  • 1/3 cup unsalted butter (melted, for crumble)
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    NutritionView More

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    350Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories350Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol70mg23%
    Sodium220mg9%
    Potassium90mg3%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber1g4%
    Sugars26g52%
    Vitamin A10%
    Vitamin C2%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(16)

    Reviewer Profile Image
    Carla 8 months ago
    I didn’t add the blueberries. Turned out great! Very moist and delicious!
    Reviewer Profile Image
    Natasha Wiens 2 years ago
    It was really good. Next time I might put it in a bigger dish though because it rose a lot. But it didn't overflow so if you like that don't worry
    Reviewer Profile Image
    Ledesma 2 years ago
    It came out fantastic! It took 60 min for me in the over, middle rack.
    Reviewer Profile Image
    Stephanie Rossi 2 years ago
    My crumbs sank! Followed the recipe exactly I don’t know what went wrong.
    Reviewer Profile Image
    Kiersten 2 years ago
    It was a little bit dry. I doubled it and the recipe called for a little too much crumble. So I put the leftover crumble on as a second coating to the top one after it finished baking.
    Reviewer Profile Image
    Marc-Andre G. 2 years ago
    kids and adults love it!!!! Takes more time to cook but I had more blueberries
    Reviewer Profile Image
    Yvette M. 2 years ago
    I would definitely make this again but maybe half the crumb topping.
    Reviewer Profile Image
    Sandra 2 years ago
    It came out amazing will def. be making this again for the family such a quick easy recipe.
    Reviewer Profile Image
    CubalayaBandit 2 years ago
    Yummy and easy! Definitely a crowd pleaser. Putting it on a lower rack in the oven is really important. I put mine on top and the middle didn't bake until I lowered it.
    Reviewer Profile Image
    Meaghan Hill 2 years ago
    Delicious and easy to make. The cake is soft and moist and the topping is sweet and crunchy. Absolutely delicious!
    Reviewer Profile Image
    Jeffrey Kohlman 2 years ago
    I baked this for 45 minutes ( until an inserted toothpick came out clean) and the cake turned out gummy...not sure why as I followed the recipe exactly.
    Reviewer Profile Image
    Michalina Gil 3 years ago
    I made it in a bigger pan and didn't mix the blueberries in as I only had frozen ones so they would just ruin the whole batter. Instead, I placed them only on the top of the batter, added the crumble and it turned out to be absolutely delicious, everyone loved it.
    Reviewer Profile Image
    Violet Aragon 3 years ago
    It was delicious. The family loved it with ice cream. Everyone thought just a little more sugar. But was a great hit.
    Reviewer Profile Image
    Rangan 3 years ago
    I work at Yummly - I made this last weekend and it was delicious. The cake is especially good - very vanilla-y, tender and moist. I baked it in a stoneware pan (rather than metal), and it took 50 minutes to cook all the way through in the middle (my oven also runs cool). When I checked at 45 minutes, it was still a bit wobbly in the center, so I put it back in for 5 more minutes and that did the trick. (I did also edit the recipe to clarify the ingredients list. It now says more clearly what's for the cake and what's for the crumble - sorry that the ingredients list was confusing before, Gess!)
    Reviewer Profile Image
    Gess 3 years ago
    Wasn't real impressed with the directions. not all ingredients are maker for cake or crumble. wont try this again
    Reviewer Profile Image
    Cheryl Malone 3 years ago
    Perfect directions! Everyone loves it!

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