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Irresistible Blueberry Coffee Cake with Creamy Glaze

This Irresistible Blueberry Coffee Cake is perfect for breakfast with its moist texture and fresh blueberries.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use a gluten-free blend for a gluten-free option.
  • 1 cup Sugar Brown sugar can deepen flavor.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 0.5 teaspoon Salt Use kosher or table salt.
  • 0.5 cup Unsalted Butter Coconut oil can be a dairy-free substitute.
  • 1 cup Sour Cream Greek yogurt can replace sour cream.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Almond extract is a good alternative.
  • 1 cup Blueberries Fresh or frozen, do not thaw.
For the Streusel
  • 0.75 cup Flour Use the same flour as in the cake.
  • 0.5 cup Sugar Mix with brown sugar for a deeper taste.
  • Pinch Salt Use sparingly.
  • 0.5 cup Butter Use margarine for a dairy-free option.
  • 0.5 cup Chopped Nuts Optional, can use pecans or walnuts.
For the Glaze
  • 4 oz Cream Cheese Can use vegan cream cheese.
  • 1 cup Powdered Sugar Adjust the amount to taste.
  • 2-3 tablespoons Milk Use almond milk or coconut milk for non-dairy.

Equipment

  • 9-inch round or square baking pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add eggs and sour cream, mixing thoroughly. Gradually sift in flour, baking powder, and salt, folding in blueberries last.
  4. For the streusel, mix flour, sugar, and salt, then cut in butter until crumbly. Add nuts if desired.
  5. Spread the cake batter in the pan, sprinkle streusel on top, and bake for about 50 minutes.
  6. Cool in the pan for 15-20 minutes, then remove to cooldown completely on a wire rack.
  7. For the glaze, whisk cream cheese, powdered sugar, and milk until smooth.
  8. Drizzle glaze over cooled cake and serve at room temperature.

Notes

Tossing blueberries in a bit of flour helps prevent sinking. Store unglazed cake at room temperature for up to 2 days; glazed cake in the fridge for 5 days. Freeze unglazed cake for up to 2 months.