Cinnamon Blueberry Coffee Cake

Name: Cinnamon Blueberry Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup light brown sugar (packed); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter (room temperature); 2 eggs (large); 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup blueberries (fresh or frozen); 1/4 cup all-purpose flour; 1/4 cup light brown sugar (packed); 1 teaspoon ground cinnamon; 3 tablespoons butter (cold, cubed)

65 min 12 slices Medium

All Recipes

This scrumptious cinnamon blueberry coffee cake is perfect for dessert or an indulgent breakfast treat.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Cinnamon Blueberry Coffee Cake brings together the warmth of cinnamon and the tartness of blueberries in a delightful baked treat. It's a versatile cake that pairs wonderfully with a hot cup of coffee or tea, making it a great addition to your dessert table or a special breakfast. The cake is moist and tender, with a crunchy streusel topping that adds texture and sweetness. Whether you're hosting a brunch, needing a pick-me-up, or simply want to enjoy a slice of comfort, this coffee cake is sure to please.

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease a 23 cm (9-inch) round cake pan with butter or non-stick spray.

Pro tip: Line the bottom with parchment paper for easier removal.

Make the cake batter

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add butter, eggs, vanilla, and sour cream. Mix until just combined. Fold in blueberries.

Pro tip: Do not over-mix to prevent a dense cake.

Transfer batter to pan

Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

Pro tip: Tap the pan gently on the counter to remove air bubbles.

Prepare the streusel topping

In a small bowl, combine flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers to mix until crumbly.

Pro tip: Keep the butter cold for a crunchy topping.

Add streusel topping

Sprinkle the streusel topping evenly over the cake batter.

Pro tip: Press the topping lightly to ensure it adheres to the batter.

Bake the cake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check at 40 minutes as oven temperatures can vary.

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Tips & Tricks

Use fresh or frozen blueberries for convenience.
Ensure the butter is at room temperature for easy mixing.
Check cake doneness with a toothpick; it should come out clean.
Store covered at room temperature for up to 3 days.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them; just fold them directly into the batter.

What is the best way to store the cake?

Store the cake covered at room temperature for up to 3 days, or freeze for up to 1 month.

Can I substitute sour cream?

Yes, you can substitute plain Greek yogurt for sour cream in this recipe.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the centre comes out clean, around 40-45 minutes.

What size pan should I use?

Use a 23 cm (9-inch) round cake pan for this recipe.

Serving Suggestions

Serve this coffee cake warm or at room temperature for the best flavour. It's delicious on its own but can also be paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. To make ahead, bake the cake and allow it to cool completely before wrapping it tightly in plastic wrap. It can be stored at room temperature for up to 3 days or frozen for up to a month. Thaw overnight in the refrigerator before serving.