When fresh blueberries are sitting in the fridge just begging to be used, this Blueberry Crumb Coffee Cake is always the recipe I reach for. It’s soft, buttery, and bursting with juicy blueberries, topped with a golden cinnamon crumb that’s sweet, crunchy, and RIDIC-ULICICIOUS.
My husband is a huge blueberry fan — if it’s got blueberries in it, he’s all in! From blueberry muffins to pancakes, he’s the first to volunteer for a taste test. So, whenever I bake this coffee cake, I can count on him to sneak the first warm slice right out of the pan. Honestly, it never lasts long in our kitchen!
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This easy recipe bakes up beautifully in a 9×9-inch pan, making it the perfect size for a cozy weekend breakfast, family brunch, or an afternoon treat with coffee. Blueberry Crumb Coffee Cake is a soft, buttery cake bursting with fresh blueberries and topped with a golden cinnamon crumb. Baked in a 9×9-inch pan or I often use an 11 x 7 pan, it’s thick, tender, and perfect for breakfast, brunch, or an afternoon coffee break.
💙 Why You’ll Love This Recipe
- Soft, fluffy cake loaded with fresh blueberries
- Buttery cinnamon crumb topping
- Perfect for breakfast or dessert
- Easy to make with simple pantry ingredients
🫐 Ingredients You’ll Need For Blueberry Crumb Coffee Cake
Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 2 cups fresh blueberries (tossed with 1 tsp flour to prevent sinking)
Crumb Topping:
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- 1 tsp cinnamon
- 6 Tbsp unsalted butter, melted
Optional Glaze:
- ½ cup powdered sugar
- 1–2 Tbsp milk or cream
- ¼ tsp vanilla extract
🧁 Instructions
- Preheat oven to 350°F. Grease and line a 9×9 or 11 x 7 inch baking dish with parchment paper or spray lightly with nonstick spray.
- Make the crumb topping: In a bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly; set aside.
- Mix the batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla. Stir in sour cream and milk.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture to wet ingredients and mix just until combined.
- Fold in blueberries that have been tossed in flour.
- Assemble: Spread the batter evenly into the prepared pan. Sprinkle crumb topping evenly over the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Cool & glaze: Let cool for about 15–20 minutes before drizzling with glaze if desired.
📝 Tips & Variations
- Use melted butter for the crumb topping. It gives that perfect sandy, clumpy texture that melts slightly into the cake and turns crisp on top.
- Add lemon zest to the batter for a bright, fresh twist.
- Toss blueberries in flour to keep them evenly distributed.
- Freeze it: Once cooled, wrap tightly and freeze up to 2 months.
❓FAQ
Can I use frozen blueberries?
Yes! Add them straight from the freezer — no need to thaw. Toss with flour before folding into the batter to prevent color bleeding.
How do I know when it’s done?
The top should be golden and a toothpick should come out clean when inserted near the center.
Can I make this ahead of time?
Definitely! It stays soft and moist for days. Just cover tightly after it cools completely.
READER FAVORITES:
The Best Homemade Blueberry Muffins
Blueberry Cream Cheese Delight
Spinach Blueberry Salad with Chicken
Blueberry Crumb Coffee Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 2 cups blueberries fresh – tossed with 1 tsp flour to prevent sinking
Crumb Topping
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- 1 tsp cinnamon
- 6 Tbsp unsalted butter melted
Glaze
- ½ cup powdered sugar
- 1–2 Tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a 9×9-inch baking dish.
- Make crumb topping and set aside.
- Beat butter and sugar; add eggs, vanilla, sour cream, and milk.
- Mix in dry ingredients until smooth.
- Fold in flour-coated blueberries.
- Spread batter evenly in pan and sprinkle crumb topping on top.
- Bake 40–45 minutes or until golden and a toothpick comes out clean.
- Cool slightly and drizzle glaze, if desired.