Blueberry Coffee Cake with Crumble Topping Recipe

A moist sour cream coffee cake loaded with fresh blueberries, brightened with lemon zest, and topped with a buttery crumble topping. 

Every cookbook I own has one recipe that is more stained than the others. In my copy of Williams-Sonoma Breakfast Comforts, it is this one. The page is warped from years of sour cream splashes and butter fingerprints, and there is a smear of something near the streusel instructions that I can’t make out. I first made this blueberry coffee cake before I started posting recipes on the blog. I have changed it since then. Lemon zest, which was not in the original. A pecan streusel that I cannot imagine it without now. But I still open the book every time, even though I could make it with my eyes closed, because some recipes feel wrong if you do not start at the page.

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This month my friend Sheri Silver and I are using summer berries season(again) for our Sweet Treats for Your Sweet Tooth series, our monthly collaboration where we each bring something sweet to the table from our own kitchens. Sheri made the most gorgeous Blueberry Lemon Ginger Scones and I made my favorite Blueberry Coffee Cake with Crumble Topping. Two kitchens, two very different sweet treats. Pop over to Sheri’s blog to see her recipe when you are done here.

Why This Blueberry Coffee Cake Recipe Works

I have tried a lot of coffee cake recipes over the years, and this one checks every box. The batter is rich without being heavy, thanks to the sour cream and a generous amount of butter. You beat the butter and sugar together until it is light in color and texture, and that step alone sets you up for a tender cake with a fine crumb. If you don’t have sour cream no worries, you can use Greek yogurt.

The fresh blueberries get tossed with a little brown sugar, cinnamon, and a tablespoon of flour before they go in. That coating in theory keeps the berries from sinking straight to the bottom and adds just a little bit of warm spice. And then there is the pecan streusel. It bakes up golden and crunchy, with buttery crumbs and toasted pecans. If you have ever had a blueberry streusel coffee cake from a bakery and thought, I wish I could make this at home, this is your recipe.

Ingredients You Will Need

For the cake batter:

2 cups plus 1 tablespoon all-purpose flour for coating the blueberries

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

16 tablespoons (2 sticks) unsalted butter, at room temperature

1 3/4 cups granulated sugar

Finely grated zest of 1 lemon

2 eggs, beaten, at room temperature

1 teaspoon vanilla extract

1 cup sour cream, at room temperature

1 pint fresh blueberries (about 2 cups)

2 tablespoons firmly packed light brown sugar

1 teaspoon ground cinnamon

For the crumble topping:

3/4 cup all-purpose flour

1/3 cup firmly packed light brown sugar

6 tablespoons (3/4 stick) unsalted butter, at room temperature

1 cup coarsely chopped pecans

Tips Before You Start

Room temperature matters. The butter, eggs, and sour cream all need to be at room temperature before you begin. Cold ingredients will not incorporate smoothly and you will end up with a lumpy batter instead of that moist coffee cake texture. Set everything out about 30 minutes before you start.

Fresh blueberries versus frozen blueberries. Fresh blueberries are ideal here because they hold their shape and burst just slightly during baking. If you only have frozen blueberries, you can use them, but do not thaw them first. Toss them frozen with the brown sugar, cinnamon, and flour so they do not bleed into the cake batter.

A hint of lemon. The lemon zest is subtle but it makes a real difference, adding a bright note that keeps all that butter and sugar from feeling too heavy. If you want even more lemon flavor, you could add a teaspoon of lemon juice to the batter along with the vanilla extract.

Do not skip the streusel. The buttery streusel topping is what takes this from a good cake to one people ask for the recipe. Work the flour, brown sugar, and butter together with your fingers until you get coarse, crumbly pieces, then fold in the pecans. Press it together into a ball first, then break it apart. You want crumbs, not dust.

How to Make Blueberry Coffee Cake

Preheat your oven to 350 degrees. Lightly butter or spray a 9-by-13-inch baking dish with non-stick cooking spray. If using butter dust with a little flour and then tap out the pan. You can also line the bottom with parchment paper if you like easier cleanup.

In a medium bowl, sift together the 2 cups of all-purpose flour, the baking powder, baking soda, and salt. The sifting it ensures the dry ingredients are evenly combined with no lumps.

In a large bowl (or in the bowl of a stand mixer), beat together the butter, granulated sugar, and lemon zest on high speed until light in color and texture, about 3 minutes. You want it fluffy. Gradually beat in the eggs and then the vanilla extract. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat until smooth, stopping to scrape down the sides of the bowl as needed.

In a separate bowl, toss the fresh blueberries with the brown sugar, cinnamon, and the remaining 1 tablespoon of flour.

Spread half of the cake batter in the prepared pan. Scatter the blueberry mixture over the batter, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berries, smoothing the top as evenly as you can.

To make the pecan streusel, combine the flour, brown sugar, and butter in a small bowl. Using your fingers, work the ingredients together until just combined, then work in the pecans. Press the mixture together into a ball and then separate it with your fingers into coarse crumbs. Sprinkle the streusel evenly over the top of the cake.

Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes before cutting into squares. Serves 12 friends or less if you feel like more than once slice.

How to Store Blueberry Coffee Cake

This cake keeps beautifully. Wrap leftover slices in plastic wrap or store them in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. Let it come back to room temperature before serving, or warm individual slices in the oven for a few minutes.

Other Recipes You Might Love

If you are a blueberry fan, you will want to try my blueberry muffins, which are just as easy and perfect for a grab-and-go breakfast. And for something a little more indulgent, my blueberry cheesecake is a summer favorite that does not require turning on the oven at all.

This blueberry coffee cake recipe is also wonderful for brunch. Set it out on the table alongside a bowl of fresh berries, a pot of good coffee, and maybe some scrambled eggs, and you have a spread that looks like you fussed but you really did not.

If you enjoy sour cream coffee cake, you might also love my Dorie Greenspan Holiday Bundt Cake, which uses a similar rich, buttery base. And if blueberry pancakes or blueberry cobbler are more your speed, I have those on the recipe list too.

A Few More Things

I originally shared a version of this blueberry coffee cake back in 2012, and it has been one of the most popular recipes on the blog ever since. This updated version uses a richer batter, adds a hint of lemon with the zest, and brings in the pecan streusel that honestly makes the whole thing. If you loved the original, I think you will love this one even more.

This recipe is adapted from Williams-Sonoma Breakfast Comforts by Rick Rodgers. I have made a few changes over the years, including the lemon zest but the bones of the recipe are his. You can easily adapt this recipe to suit your needs and pantry items.

I would love to know if you make this one. Do you have a favorite coffee cake recipe that has been in your life for years, or are you always looking for the next great one? What is your go-to berry for summer baking?

Don’t forget to stop by and get the recipe for Sheri’s Blueberry Ginger Scones.

Thank you for spending a little of your morning with me, friends. You can also find me on Facebook, Instagram or X or Pinterest And if you love Pinecones and Acorns, share it with a friend.

You Might Also Enjoy:

Blueberry Muffins

Blueberry No-Bake Cream Cheese Cake

Dorie Greenspan All-in-One Holiday Bundt Cake

Blueberry Coffee Cake with Crumble Topping Recipe

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This blueberry coffee cake with pecan streusel is a moist, tender sour cream coffee cake loaded with fresh blueberries, brightened with lemon zest, and topped with a buttery, crunchy pecan crumble. It is everything you want with your morning cup of coffee.

• Total Time: 55 minutes
• Yield: 12 servings 1x

Ingredients

Units USM Scale 1x2x3x

For the cake batter:

2 cups plus 1 tablespoon all-purpose flour for coating the blueberries

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

16 tablespoons (2 sticks) unsalted butter, at room temperature

1 3/4 cups granulated sugar

Finely grated zest of 1 lemon

2 eggs, beaten, at room temperature

1 teaspoon vanilla extract

1 cup sour cream, at room temperature

1 pint fresh blueberries (about 2 cups)

2 tablespoons firmly packed light brown sugar

1 teaspoon ground cinnamon

For the crumble topping:

3/4 cup all-purpose flour

1/3 cup firmly packed light brown sugar

6 tablespoons (3/4 stick) unsalted butter, at room temperature

1 cup coarsely chopped pecans

Instructions

Preheat your oven to 350 degrees. Lightly butter or spray a 9-by-13-inch baking dish with non-stick cooking spray. If using butter dust with a little flour and then tap out the pan. You can also line the bottom with parchment paper if you like easier cleanup.

In a medium bowl, sift together the 2 cups of all-purpose flour, the baking powder, baking soda, and salt. The sifting it ensures the dry ingredients are evenly combined with no lumps.

In a large bowl (or in the bowl of a stand mixer), beat together the butter, granulated sugar, and lemon zest on high speed until light in color and texture, about 3 minutes. You want it fluffy. Gradually beat in the eggs and then the vanilla extract. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat until smooth, stopping to scrape down the sides of the bowl as needed.

In a separate bowl, toss the fresh blueberries with the brown sugar, cinnamon, and the remaining 1 tablespoon of flour.

Spread half of the cake batter in the prepared pan. Scatter the blueberry mixture over the batter, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berries, smoothing the top as evenly as you can.

To make the pecan streusel, combine the flour, brown sugar, and butter in a small bowl. Using your fingers, work the ingredients together until just combined, then work in the pecans. Press the mixture together into a ball and then separate it with your fingers into coarse crumbs. Sprinkle the streusel evenly over the top of the cake.

Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes before cutting into squares.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baked