Name: Brown Sugar Blueberry Coffee Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 2 cups fresh or frozen blueberries; 2 tablespoons all-purpose flour (for coating berries); 1/2 cup packed brown sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup cold unsalted butter, cubed; 1/2 cup powdered sugar; 1–2 tablespoons milk; 1/2 teaspoon vanilla extract

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If you’re searching for a morning treat that feels like a big, warm hug, look no further than this Brown Sugar Blueberry Coffee Cake. Every forkful delivers the softness of buttery cake, bursts of juicy blueberry, and the cozy crunch of a brown sugar-cinnamon streusel. Whether you’re sipping coffee at sunrise or looking to sweeten brunch with friends, this cake absolutely delivers that bakery-worthy flavor you crave—with a fraction of the fuss.

Brown Sugar Blueberry Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its uncomplicated ingredients—each one plays a starring role, building flavor, moisture, and color. Nothing fancy here, just kitchen staples and a pile of blueberries coming together for something extraordinary.

All-purpose flour: The perfect base for tender crumb and structure.
Baking powder & baking soda: A dynamic duo for making the cake rise beautifully and attain just the right fluffiness.
Salt: Balances out the sweetness and elevates every flavor.
Unsalted butter: Softened butter brings richness and carries the brown sugar flavor throughout.
Brown sugar: The star sweetener—adds caramel notes and keeps the cake incredibly moist.
Eggs: Provide structure and help give the cake lift and body.
Vanilla extract: Deepens the aroma and makes everything taste bakery-fresh.
Sour cream: Secret weapon! Sour cream guarantees a soft, tender crumb and subtle tanginess.
Blueberries: Whether fresh or frozen (don’t thaw if frozen!), they burst juicy flavor in every bite.
Extra flour for blueberries: Keeps the berries from sinking and prevents unwanted blue swirls in your batter.
Streusel topping (brown sugar, flour, cinnamon, cold butter): This sweet, crumbly layer is what makes your Brown Sugar Blueberry Coffee Cake irresistible.
Glaze (powdered sugar, milk, vanilla): Optional but so worth it for that glossy, sweet finish.

How to Make Brown Sugar Blueberry Coffee Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F. Grease and flour a 9×13-inch baking dish, making sure to get into every corner. This guarantees an easy release for those generous cake slices and a golden edge around each piece.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures all those leaveners are evenly distributed for a consistent rise and crumb throughout your Brown Sugar Blueberry Coffee Cake.

Step 3: Cream Butter and Brown Sugar

Settle in with your stand mixer or a handheld beater, and beat together softened butter and packed brown sugar until light and fluffy. This step is the secret to a cake that’s tender and moist—not dense or heavy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition to keep your batter silky. Stir in the vanilla extract, infusing your batter with sweet, fragrant goodness.

Step 5: Combine with Sour Cream and Dry Ingredients

Add the flour mixture and sour cream to the wet ingredients, alternating between the two and beginning and ending with flour. This method ensures the cake stays light but sturdy enough to hold all those plump blueberries.

Step 6: Fold in Blueberries

Toss your blueberries with 2 tablespoons of flour, then gently fold them into the cake batter. This simple trick prevents the berries from sinking, so every bite of your Brown Sugar Blueberry Coffee Cake is studded with fruity gems.

Step 7: Spread and Streusel

Spread the batter evenly in your prepared baking dish. In a separate small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Cut in the chilled butter using a fork or pastry cutter until you get a crumbly texture, then sprinkle this mixture evenly over the batter.

Step 8: Bake to Perfection

Bake your coffee cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. The streusel should be golden and the cake springy when pressed lightly. Let it cool slightly before adding the glaze—if using—for the best drizzle.

Step 9: Glaze (Optional But Irresistible!)

Whisk together powdered sugar, milk, and a splash of vanilla extract. Drizzle the glaze over the cooled cake, then marvel at your creation. That glossy finish is the perfect, subtle sweet note on top.

How to Serve Brown Sugar Blueberry Coffee Cake

Garnishes

Want to make your Brown Sugar Blueberry Coffee Cake pop visually? A sprinkle of fresh blueberries and a shower of powdered sugar (just before serving) makes every slice look extra inviting. If you love zesty brightness, a little finely grated lemon zest works wonders atop the glaze.

Side Dishes

This cake is delightfully versatile. Pair it with creamy Greek yogurt for a breakfast treat, or serve alongside softly scrambled eggs and fresh fruit for a well-rounded brunch spread. For afternoon tea, a piping hot mug of coffee or earl grey is the classic accompaniment.

Creative Ways to Present

Hosting a gathering? Cube the coffee cake and spear the pieces on toothpicks for a bite-sized brunch tray. Or stack generous slices with dollops of whipped cream and a few more blueberries—like a fresh, summery twist on a classic trifle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brown Sugar Blueberry Coffee Cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. The streusel may soften slightly, but the cake stays moist and tender.

Freezing

To freeze, first let the cake cool completely. Wrap individual slices or the entire cake (minus the glaze) tightly in plastic wrap, followed by a layer of foil. Store in the freezer for up to three months; simply thaw at room temperature before enjoying. Add fresh glaze after thawing for best results.

Reheating

Warm individual slices in the microwave for about 15–20 seconds—just long enough to bring out the fresh-baked aroma and make the streusel topping a little crumbly again. If reheating larger portions, tent with foil and warm in a 300°F oven for 10–15 minutes.

FAQs

Can I use frozen blueberries?

Absolutely! For the most beautiful Brown Sugar Blueberry Coffee Cake, use blueberries straight from the freezer—no need to thaw. This keeps the batter from turning blue and ensures the berries don’t sink.

Is the glaze absolutely necessary?

No, the glaze is totally optional. The cake is deliciously moist and sweet on its own, but the glaze does add a pretty finish and another layer of gentle sweetness if you’re feeling fancy.

Can I make this coffee cake in advance?

Definitely! This cake holds up beautifully if made a day ahead. Simply wait to add the glaze until just before serving for the freshest look and taste.

Can I substitute Greek yogurt for sour cream?

Yes, you can swap in full-fat Greek yogurt for the sour cream with great results. It keeps the cake tender and adds a lovely tang.

What’s the best way to keep the streusel crunchy?

For the crispiest streusel, let your coffee cake cool completely before covering or storing, and avoid covering it while still warm. This way, the brown sugar crumb topping stays delightfully crunchy even after a day or two.

Final Thoughts

There’s something truly magical about sharing a homemade Brown Sugar Blueberry Coffee Cake with people you love—whether it’s over coffee in the morning or as a sweet finish to a long, cozy brunch. I hope you give this recipe a try and let its warmth and blush of blueberries brighten your table just as much as it has mine!

Brown Sugar Blueberry Coffee Cake Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of sweet brown sugar, juicy blueberries, and tender cake with this easy-to-make Brown Sugar Blueberry Coffee Cake. Perfect for breakfast or dessert!

Ingredients

Scale

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh or frozen blueberries
2 tablespoons all-purpose flour (for coating berries)

Streusel Topping:

1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cubed

Glaze (optional):

1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat oven and prepare baking dish: Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large mixing bowl, cream butter and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
Combine wet and dry ingredients: Add flour mixture alternately with sour cream, mixing until just combined.
Add blueberries: Toss blueberries with flour and gently fold into batter. Spread batter in baking dish.
Make streusel topping: Combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
Bake: Bake for 40–45 minutes until a toothpick comes out clean.
Glaze (optional): Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cake if desired.