Blueberry Coffee Cake - BAKE WITH ZOHA (2024)

This Blueberry Coffee Cake trumps a regular coffee cake (and frankly many other cakes), and is an absolute must try especially when blueberries are in season. It is truly heavenly, with an extra buttery crunchy crumble, soft and moist cake, and fresh juicy blueberries that burst in your mouth.

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WHAT IS BLUEBERRY COFFEE CAKE

As the name suggests, a blueberry coffee cake is a coffee cake with blueberries in it. So let's discuss what a coffee cake is. A coffee cake is a popular American cake served with coffee, and does not actually have any coffee in it (if you want a version with coffee in it, check out my coffee coffee cake recipe!). While there are many variations of it, the most common defining characteristics are that the cake is baked and served as one layer (aka no hassle) and has a layer of crumble on top. The crumble is made with butter, flour and sugar, and adds a crunchy sweet texture. Coffee cake also usually has cinnamon in it.

WHY YOU SHOULD TRY THIS RECIPE

I believe this is the BEST blueberry coffee cake I've ever had, and I like it much more than any other blueberry dessert. Here's why you should try this recipe:

• It is very easy. Yes there are 2 components, but each is quite easy to make, and you can serve the cake as it is without any frosting or assembly
• It has the most beautiful flavor. The sweetness of the cake and the buttery flavor of the crumble are perfectly balanced by the slightly tart flavor of the blueberries. The resulting flavor is a very well balanced cake that does not feel boring or monotonous (and who can say no to blueberries!?)
• The texture is divine. Imagine this: every bite has a crunchy buttery crumble, followed by a soft and moist cake, with a juicy pop as a blueberry bursts open in your mouth!
• It's a crowd pleaser. This is a great dessert to serve at a gathering, especially with coffee (or tea). It is universally enjoyed, regardless of age or other flavor preferences
• It is a versatile recipe. You can adjust the ratio of crumble, cake and blueberries to your liking!

VIDEO TUTORIAL

Here is a short video tutorial of this recipe:

PROCESS WITH PHOTOS

The detailed recipe is provided in the recipe card at the end of this post, but let's go over the steps along with photos which will help you visualize everything.

For the crumble, mix together the flour, brown sugar and cinnamon:

Next, pour in melted butter, and gently mix with a spoon until just combined:

For the cake batter, start by whisking the butter, sugar and oil until creamy:

Add vanilla, and whisk in the eggs one at a time:

Whisk in the sour cream:

Sift in the flour, baking powder, baking soda and salt. Then gently fold until combined:

Separately, toss the blueberries in 1 tablespoon flour and lemon zest:

Then fold the blueberries into 1the cake batter:

Pour into a lined cake pan. Top off with the crumble:

Bake and enjoy!

HOW TO PREVENT BLUEBERRIES FROM SINKING TO THE BOTTOM

Any time you add blueberries (or any fruit) to a cake batter, they have a tendency to sink to the bottom as the cake bakes due to the difference in densities. Now, I personally don't mind this, but I know some people want the blueberries to be evenly dispersed. Here are 2 tips to prevent them from sinking:

1. Toss them in flour, as guided in this recipe. Make sure you get all the blueberries well coated in the flour before folding them into the cake batter
2. Divide the cake batter into 2 halves. Add one half to the cake pan as it is, without any blueberries, and spread it out. Fold the blueberries in the other half of the batter, and spread that in the pan on top of the first half. This way, the bottom half of the cake pan does not have any blueberries in it. Even as they sink during baking, they should not all be at the bottom by the end!

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