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!
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY Full Disclosure Policy FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
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.
Table of contents
💙 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.
Love spending time in the kitchen or by the grill? You’ll love my Foodie & Griller apparel — made for cooks who do it with style
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.