I love, love, love blueberries!  I can eat them by the handfuls…literally.  So, it shouldn’t come as any surprise that this blueberry coffee cake recipe would be at the top of my list of favorites.

The best part (for me anyway) about this blueberry coffee cake is that it makes a 9×13 pan instead of the square 8×8 pan that many coffee cakes recipes call for.  It would seem that – for that reason – it would last longer, but that’s not how it works. Not in our house anyway.

This might be more appropriately called blueberry streusel coffee cake because there is a streusel topping that gives it the perfect crunch in every bite.

To get started you will need 1/2 cup of oil, 3/4 cup of sugar, 2 eggs, 1 cup of sour cream, 1 teaspoon of baking powder, 1 teaspoon of soda, 1/2 teaspoon of salt, 2 cups of flour, 1 teaspoon of vanilla, and 2 cups of fresh or frozen blueberries.

First mix your oil and sugar together well, then add the eggs.  Next, sift all of the dry ingredients together.

Add the dry ingredients to the egg mixture alternately with the sour cream, add the vanilla, then carefully fold in the blueberries.

My favorite part.

Pour the batter into a greased 9×13 inch pan and get ready to make the streusel topping.  For that you will need 1/2 cup of sugar, 1/3 cup of flour, 1 teaspoon of cinnamon,1/4 cup of butter, 1/2 cup of chopped pecans (These are optional, but oh, so good!)

Once you’ve combined the streusel ingredients, sprinkle on top of the batter.

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Bake in a 350 degree oven for about 40 minutes.  Do not over bake!

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This is sooo good served warm.

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Blueberry Coffee Cake recipe

Blueberry Coffee Cake Recipe

Serving Up Southern
4.50 from 2 votes


  • 1/2 cup oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon vanilla
  • 2 cups blueberries, fresh or frozen


  • 1/2 cup sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter
  • 1/2 cup pecans, chopped, optional


  • Mix the oil and sugar together well, then add the eggs. Sift all the dry ingredients together and add to the egg mixture alternately with the sour cream. Add the vanilla and fold the blueberries in. Pour the batter into a well greased 9x13 inch pan.

For the topping:

  • Combine ingredients and sprinkle on top of the batter. Bake at 350 degrees for about 40 minutes. Do not over bake! This is very good when served warm.

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

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  1. Blueberries and coffee are both my favorite. I love the look of this cake. It looks so delicious.

  2. 4 stars
    Just made this! It was delicious. I used homemade Greek yogurt in place of sour cream along with a teaspoon of fresh lemon zest. For topping I used 1/4 each of white and brown sugar. As I always do with fresh berries, I dusted with a bit of flor before adding to berries.

  3. This is the best coffee cake ever! Since I found this recipe here, I’ve been making it a couple times monthly, if not more. My grandchildren go crazy over this. I made no changes to the recipe as there us no need to. I never understood people’s comments about changing this or that before even trying the recipe asit’s written. I always follow as written the first time, and rarely find the recipes to not be great as they are. Thank you for this recipe, it’s perfect and simple to make and is over the top for coffee cakes!

    1. I’m so glad you love it, Liz. Like you, I follow the recipe as written first and then make changes if I can make it more to my family’s liking. I’m so glad your grandchildren enjoy this coffee cake. Mine do, too, and that’s what it’s all about. :) Thanks for your comment and for stopping by.

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