Blueberry Coffee Cake with Crumb Topping

Apr 6

Written By Amelia

This blueberry crumb cake is soft, buttery, and loaded with juicy blueberries, a hint of lemon, and a thick, golden crumb topping. It’s easy to make and perfect for breakfast, brunch, or dessert!

About this Blueberry Coffee Cake with Crumb Topping Recipe

This blueberry crumb cake is (WAY) better than a bakery coffee cake made with a rich sour cream batter and a thick, buttery crumble topping that has a hint of lemon. It bakes up soft and tender with juicy blueberries throughout and a perfectly golden top. Made in a 9x13 pan, it’s simple, reliable, and great for feeding a crowd.

Why you’ll love

Soft, tender crumb that stays moist
Thick, buttery crumb topping
Packed with juicy blueberries
Easy to make in one pan
Perfect for brunch, dessert, or meal prep

Ingredients you’ll need

All-purpose flour
Granulated sugar
Salted butter
Eggs
Sour cream
Baking powder + baking soda
Vanilla extract
Lemon zest + lemon juice
Fresh blueberries

How to make

Start by making the crumb topping by rubbing lemon zest into sugar, then mixing in flour, salt, and melted butter until crumbs form. Toss blueberries in flour. Make the batter by creaming butter and sugar, then adding eggs, sour cream, oil, vanilla, and lemon juice. Fold in dry ingredients and blueberries, spread into a pan, top with crumb topping, and bake until golden and set.

Tips for success

Toss blueberries in flour to prevent sinking
Don’t over-mix the batter!
Batter should be thick, not pourable
Press crumb topping lightly so it adheres
Let the cake cool before slicing for clean cuts

Frequently Asked Questions

Can I use frozen blueberries?
Yes, use them straight from frozen and toss with flour. Do not thaw.

Why is my cake dense?
Overmixing or too much flour can cause a dense texture.

Can I make this ahead of time?
Yes, it stays moist for 2–3 days at room temperature.

Can I halve this recipe?
Yes! Bake it in an 8×8 or 9×9-inch pan and start checking for doneness around 30–40 minutes.

What to serve with

Coffee or espresso
Hot tea
Fresh fruit
Whipped cream
Vanilla ice cream

More Recipes You’ll Love

Blueberry Coffee Cake with Crumb Topping

Yield: 12+

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 20 M

This blueberry crumb cake is incredibly soft and rich with a tender crumb, juicy blueberries, and a thick, buttery crumble topping. It’s easy to make in a 9x13 pan and perfect for breakfast, brunch, or dessert.

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Ingredients

Crumb Topping

2 cups all-purpose flour
1 cup granulated sugar
Zest of 1–2 lemons
½ teaspoon kosher salt
16 tablespoons (2 sticks) salted butter, melted

Cake Batter

3 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup salted butter, very soft
1½ cups granulated sugar
Zest of 2 lemons
4 large eggs
1½ cups full-fat sour cream, room temperature
1 tablespoon vanilla extract
¼ cup neutral oil
¼ cup fresh lemon juice
2 cups fresh blueberries
1–2 tablespoons flour (for tossing blueberries)

Instructions

Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
Make the crumb topping: In a bowl, rub together the sugar and lemon zest until fragrant. Add flour and salt, then stir in melted butter until large crumbs form. Set aside.
Toss blueberries with 1–2 tablespoons flour and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, rub sugar and lemon zest together, then beat in butter until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, oil, vanilla, and lemon juice until smooth.
Add dry ingredients and mix just until combined.
Gently fold in blueberries.
Spread batter into pan, top with crumb topping, and lightly press.
Bake 45–65minutes, until golden and set. A toothpick should come out with moist crumbs.
Cool 45–60 minutes before slicing.