Copycat Blueberry Coffee Cake Recipe

Name: Copycat Blueberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sifted unbleached flour; 1 cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 eggs; 1 cup sour cream; ½ teaspoon vanilla; ¼ cup fresh blueberries (If frozen is all you have, thaw them before mixing into batter.); vegetable oil; 5 tablespoons granulated sugar; 2 tablespoons butter; ½ teaspoon cinnamon

Servings: persons

1 ½ cups sifted unbleached flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 cup sour cream
½ teaspoon vanilla
¼ cup fresh blueberries (If frozen is all you have, thaw them before mixing into batter.)
vegetable oil
5 tablespoons granulated sugar
2 tablespoons butter
½ teaspoon cinnamon

1
Preheat oven to 350F.
2
Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
3
In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 1 cup of sugar.
4
In a separate bowl beat together the eggs, sour cream, and vanilla.
5
Add egg mixture to flour mixture and beat until smooth.
6
Spread the batter in the pan.
7
If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
8
In a small bowl, mix 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
9
Sprinkle topping over batter.
10
Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
11
Serve warm.
12
The restaurant serves generous squares with a lump of butter melting into the top.
13
For the full effect, drink cinnamon-orange-clove tea with it.

678

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups sifted unbleached flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and more.

Yes, Copycat Blueberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Copycat Blueberry Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions