Blueberry Coffee Cake Recipe

September 15, 2017

I love hosting guests.

There’s just something about tidying up the house and preparing a homemade dish for a few friends or family that gives me such joy.

Now that my husband and I have had time to “settle” into our new home, we are slowly starting to entertain guests again. Whether it be a family gathering, a youth bible study, or just a couple of friends stopping by, I enjoy making sure all the small details are in place. I want the floors swept and mopped, the decorative pillows to be just so and the perfect combination of coffee and dessert served.

And if it’s not, my stress level starts to rise. What can I say? I’m a homemaker!

We recently hosted our church’s leadership board for a planning meeting. With eleven people in attendance this was the biggest gathering we’ve hosting in our new home. After I dusted and scrubbed every inch of the house I could, I spent a little time in the kitchen preparing a couple of treats for everyone to snack on.

I decided to make a coffee cake with a little bit of a twist. I tossed in a couple of handfuls of fresh blueberries to give traditional coffee cake pockets of fruity, bold flavor. After a short time in the oven, I paired warm coffee cake with fresh brewed coffee and sweet lemonade. With only a few bites left – I think it’s safe to say it was a crowd pleaser!

Blueberry Coffee Cake



1 cup flour
1/2 cup sugar
1/3 cup brown sugar
1 + 1/2 tsp cinnamon
1 stick butter, melted


1 + 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
6 tbsp. butter, soft
3/4 cup sugar
2 eggs
2 tsp vanilla
1/3 cup sour cream
1/3 cup buttermilk
1 + 1/4 cup fresh blueberries (tossed in 2 tsp flour)


Preheat oven to 350 degrees. Cross two strips of parchment paper, making an “X,” in the bottom of a greased 9-inch round cake pan. Be sure the edges of the paper extend over the lip of the pan – these will help you pull the cake out once it’s baked.

In a small bowl, whisk all of the ingredients required for the topping and set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a separate bowl, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing until combined.

Add in the vanilla followed by the sour cream and mix on low until combined.

Slowly add in the flour mixture. Add the buttermilk and mix just until combined.

Lastly, use a large spoon to stir in the blueberries.

Pour and level the batter into the prepared baking pan. Add the topping and level once more, patting gently.

Bake for 50 minutes or until firm to the touch and golden. Once baked, allow to cool in the pan for about 5 minutes, use the parchment paper flaps to remove from the pan.

Slice and serve warm!