Ina Garten Blueberry Coffee Cake Recipe

This Ina Garten Blueberry Coffee Cake Recipe is a moist and tender breakfast cake, which includes sour cream and fresh blueberries. It’s a classic, foolproof recipe, ready in about 55 minutes.

Jump to Recipe

Ina Garten Blueberry Coffee Cake Ingredients

For the cake batter:

• 12 tablespoons unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 extra-large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 cup sour cream
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon lemon zest (optional)
• 2 cups fresh or frozen blueberries (do not thaw if frozen)

For the streusel topping:

• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced

How To Make Ina Garten Blueberry Coffee Cake

1. Make the streusel topping: In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until crumbly. Refrigerate until ready to use.
2. Prepare the cake batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or 9-inch springform pan. Cream butter and sugar in a stand mixer until fluffy, 3–5 minutes. Add eggs one at a time, then mix in vanilla and optional lemon zest. Add sour cream and blend until smooth.
3. Add dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients just until combined.
4. Fold in blueberries: Gently fold the blueberries into the batter using a spatula.
5. Assemble and bake: Spread the batter evenly into the prepared pan. Top with streusel. Bake for 45–55 minutes or until a toothpick comes out clean.
6. Cool and serve: Let the cake cool for 15–20 minutes before slicing. Serve warm or at room temperature.

Recipe Tips

• Can I use frozen blueberries?
  Yes, but do not thaw them—mix them in frozen to avoid bleeding.
• How to keep the streusel crisp:
  Refrigerating the topping before baking helps it stay crumbly and crisp.
• What if I don’t have sour cream?
  You can substitute with full-fat Greek yogurt.
• Best pan to use:
  A 9×13 pan gives thinner slices; a springform pan makes a taller, sliceable cake.
• Can I freeze this coffee cake?
  Yes, it freezes well. Wrap tightly and store for up to 2 months.

What To Serve With Blueberry Coffee Cake

This cake is perfect for brunch or dessert with any of the following:

• Fresh fruit or fruit salad
• A cup of coffee or tea
• Whipped cream or vanilla yogurt
• Scrambled eggs or bacon for a full breakfast spread

How To Store Blueberry Coffee Cake

Room Temperature:
Keep covered at room temp for up to 2 days.

Refrigerate:
Store in an airtight container for up to 5 days.

Freeze:
Wrap in plastic wrap and foil; freeze for up to 2 months.

Blueberry Coffee Cake Nutrition Facts

• Calories: ~420
• Carbohydrates: 50g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 12g
• Sugar: 28g
• Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and baking methods.

FAQs

Can I make this ahead of time?
Yes, bake a day in advance—it stays moist and flavorful.

Why is my cake dense?
Be careful not to overmix the batter, and use room temp ingredients.

Can I substitute other berries?
Yes, raspberries or blackberries work well.

Do I need to flour the blueberries?
Not necessary for this recipe—fold them in gently.

Can I skip the streusel topping?
Yes, but it adds great texture and sweetness.

Try More Recipes:

• Ina Garten Easy Cranberry And Apple Cake Recipe
• Ina Garten Peach Ice Cream Recipe
• Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe