Moist Blueberry Crumb Cake with Buttery Streusel Topping (Easy Homemade Coffee Cake Recipe)

Prep Time: 20 minutes   |   Cook Time: 45 minutes   |   Total Time: 1 hour 5 minutes   |   Servings: 8–10

Introduction

Blueberry crumb cake is a soft, buttery coffee cake layered with juicy blueberries and finished with a rich streusel topping that bakes into a golden crumble. This easy homemade recipe delivers the perfect balance of moist cake, sweet fruit, and crisp buttery crumbs in every bite. It’s ideal for breakfast, brunch, dessert, or an afternoon coffee break. The blueberries add bursts of freshness while the cinnamon streusel creates a warm bakery-style flavor and texture. For the best results, use fresh or frozen blueberries and avoid overmixing the batter to keep the cake tender.

Ingredients

For the Cake:

• 2 cups all-purpose flour (240 g)
• 1 teaspoon baking powder (4 g)
• 1/2 teaspoon baking soda (3 g)
• 1/2 teaspoon salt (3 g)
• 1/2 cup unsalted butter, softened (113 g)
• 3/4 cup granulated sugar (150 g)
• 2 large eggs
• 1 teaspoon vanilla extract (5 ml)
• 1 cup sour cream or Greek yogurt (240 ml)
• 1 1/2 cups blueberries, fresh or frozen (225 g)

For the Streusel Topping:

• 3/4 cup all-purpose flour (90 g)
• 1/2 cup brown sugar (100 g)
• 1 teaspoon cinnamon (2 g)
• 1/4 cup unsalted butter, melted (56 g)

Step-by-Step Instructions

1. Preheat the oven: Set oven to 350°F (175°C). Grease and line a 9-inch (23 cm) baking pan.
2. Prepare the streusel: In a bowl mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
3. Mix dry ingredients: In another bowl whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar: In a large bowl beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
5. Add sour cream and dry ingredients: Alternate adding the flour mixture and sour cream, mixing gently until just combined.
6. Fold in blueberries: Gently fold blueberries into the batter without crushing them.
7. Assemble the cake: Spread batter into the prepared pan and sprinkle streusel topping evenly over the surface.
8. Bake: Bake for 40–45 minutes until golden and a toothpick inserted in the center comes out mostly clean.
9. Cool and serve: Let the cake cool slightly before slicing and serving.

FAQs

Q1: Can I use frozen blueberries?
Yes, use them directly from frozen without thawing.

Q2: How do I keep crumb cake moist?
Avoid overbaking and use sour cream or yogurt for extra moisture.

Q3: Can blueberry crumb cake be made ahead?
Yes, it stays fresh covered at room temperature for up to 2 days.

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