Apple Blueberry Coffee Cake

Think the best mornings require a fancy brunch reservation? Not today. This Apple Blueberry Coffee Cake delivers bakery-level payoff with pantry-level effort, and it doesn’t ask for permission.

You get juicy blueberries, caramel-kissed apples, and a buttery crumb that makes your kitchen smell like a tiny Parisian café. Slice it thick, pour the coffee, and watch it disappear faster than your screen time goals. Want a crowd-pleaser that actually wins?

This is it.

Why You’ll Love This Recipe

This cake gives you the best of two worlds: the sweet-tart pop of blueberries and the warm, cozy comfort of apples. It’s moist without being dense, thanks to sour cream and a tender crumb that doesn’t dry out. The streusel topping?

Crunchy, buttery, and dangerously snackable. It’s flexible enough for brunch, dessert, or a late-night “I earned this” treat. And if you can stir and sprinkle, you can nail it—no pastry degree required.

Ingredients Breakdown

• All-purpose flour (2 cups) – The base that keeps the cake sturdy but tender.
• Granulated sugar (3/4 cup) – Sweetens the batter without overpowering the fruit.
• Brown sugar (1/2 cup, packed) – Adds molasses depth; used in the streusel.
• Baking powder (2 tsp) – Gives the cake lift.
• Baking soda (1/2 tsp) – Reacts with sour cream for extra rise and tenderness.
• Kosher salt (1/2 tsp) – Balances flavor; don’t skip.
• Ground cinnamon (2 tsp total) – 1 tsp for batter, 1 tsp for streusel.
• Unsalted butter (10 tbsp total) – 6 tbsp melted for batter, 4 tbsp cold for streusel.
• Eggs (2 large) – Structure and richness.
• Sour cream (3/4 cup) – Moisture, tang, and a tender crumb.
• Vanilla extract (2 tsp) – Rounds out flavor.
• Apples (2 cups, peeled and diced) – Honeycrisp, Pink Lady, or Granny Smith for structure and snap.
• Blueberries (1 1/2 cups) – Fresh or frozen; if frozen, don’t thaw.
• Lemon zest (1 tsp) – Brightens the fruit.
• All-purpose flour for fruit (1 tbsp) – Lightly coats fruit to minimize sinking.
• Streusel extras: all-purpose flour (3/4 cup), brown sugar (1/3 cup), cinnamon (1 tsp), cold unsalted butter (4 tbsp), pinch of salt.
• Optional glaze: powdered sugar (3/4 cup), lemon juice or milk (1–2 tbsp), pinch of salt.

Cooking Instructions

1. Preheat and prep. Heat oven to 350°F (175°C).

   Grease and line a 9-inch square pan or a 9-inch springform with parchment. This helps with easy release and clean slices.

2. Make the streusel. In a bowl, mix 3/4 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, and a pinch of salt. Cut in 4 tbsp cold butter until you get pea-sized crumbs.

   Chill while you make the batter.

3. Mix dry ingredients. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a bowl.
4. Mix wet ingredients. In a separate bowl, whisk 3/4 cup sugar with 6 tbsp melted (slightly cooled) butter, 2 eggs, 3/4 cup sour cream, and 2 tsp vanilla until smooth.
5. Combine batter. Add dry to wet and stir gently until just combined. Batter will be thick—good sign.
6. Prep the fruit. Toss diced apples and blueberries with 1 tbsp flour and 1 tsp lemon zest. This helps prevent sinking and keeps blueberries from bleeding.

   FYI, if using frozen berries, work quickly.

7. Fold fruit in. Gently fold the fruit into the batter with a spatula. Don’t overmix or you’ll stain the batter blue and toughen the crumb.
8. Assemble. Spread batter into the pan evenly. Scatter chilled streusel over the top in an even layer.
9. Bake. Bake 45–55 minutes, until a toothpick in the center comes out with moist crumbs (not wet batter).

   If the top browns too fast, tent loosely with foil at the 40-minute mark.

10. Cool. Let it cool in the pan 15 minutes, then lift out or unclasp the springform and cool another 30–45 minutes. This sets the crumb so it slices cleanly. Yes, waiting is annoying; still do it.
11. Glaze (optional). Whisk powdered sugar with lemon juice or milk and a pinch of salt until pourable.

    Drizzle over cooled cake.

How to Store

• Room temperature: Keep covered for up to 2 days. The streusel stays crisp the first day, then softens (still delicious).
• Refrigerator: Store tightly wrapped for 4–5 days. Warm slices at 300°F for 8–10 minutes to revive the crumb.
• Freezer: Wrap individual slices in plastic, then foil, up to 2 months.

  Thaw at room temp or reheat from frozen at 325°F for 12–15 minutes.

Benefits of This Recipe

• High flavor ROI: Minimal technique, maximum “who made this?” energy.
• Moist and forgiving: Sour cream and fruit keep it soft—even on day three.
• Season-spanning: Works with apples year-round and fresh or frozen blueberries.
• Kid- and adult-approved: Not too sweet, with a crisp top that makes everyone happy.
• Make-ahead friendly: Bake the night before; it slices even cleaner the next morning.

Don’t Make These Errors

• Overmixing the batter. This is cake, not a bicep workout. Overmixing = tough crumb.
• Skipping the fruit flour toss. That little dusting keeps berries from sinking and turning the cake streaky.
• Using warm butter in the streusel. You’ll get paste, not crumbs. Cold butter only.
• Cutting too soon. The crumb needs time to set.

  Slice early and you’ll think you underbaked it (you didn’t).

• Under-seasoning. A pinch of salt and cinnamon balance the sweetness. Bland is banned.

Recipe Variations

• Lemon Poppy Version: Add 1 tbsp poppy seeds and increase lemon zest to 2 tsp; swap cinnamon for 1/2 tsp cardamom.
• Maple Walnut Streusel: Replace 2 tbsp brown sugar in streusel with maple syrup (reduce butter by 1 tbsp) and fold in 1/2 cup chopped toasted walnuts.
• Gluten-Free: Use a 1:1 gluten-free flour with xanthan gum. Check for doneness at 50 minutes; GF can brown faster.
• Dairy-Free: Use plant butter, coconut yogurt or dairy-free sour cream, and non-dairy milk for glaze.

  Still legit.

• All-Blueberry or All-Apple: Go 2 1/2 cups of a single fruit. For all-apple, add a pinch of nutmeg.
• Bundt Style: Bake in a well-greased 10-cup Bundt at 350°F for 50–60 minutes. Layer half the batter, half the streusel, then repeat.

FAQ

Can I use Greek yogurt instead of sour cream?

Yes.

Use full-fat Greek yogurt for the best texture. The crumb will be slightly lighter and a tad less rich, but still excellent.

Do I need to peel the apples?

Peeling gives a cleaner texture, but you can leave the skins on if you like a rustic bite. If leaving skins, dice smaller so they soften fully.

Can I bake this in a 9×13 pan?

You can, but the cake will be thinner.

Start checking at 35–40 minutes. Double the streusel if you want a more dramatic crumb topping.

What if my blueberries bleed into the batter?

It still tastes great, promise. To reduce bleeding, use firm fresh berries or frozen straight from the freezer, and fold gently with a spatula.

How do I know it’s done?

Look for golden edges, a set center, and a toothpick that comes out with a few moist crumbs.

If it’s wet, give it 5–8 more minutes and recheck.

Can I reduce the sugar?

Yes, reduce granulated sugar in the batter to 1/2 cup. Expect a slightly less tender crumb and a more pronounced fruit tang—but still very good.

Is coffee required?

Nope. “Coffee cake” is a pairing suggestion, not an ingredient. Serve with tea, milk, or, IMO, a bold cold brew.

My Take

This Apple Blueberry Coffee Cake punches way above its weight.

The sour cream makes it plush, the fruit keeps it bright, and the streusel adds that bakery crunch that hooks people before the first bite. It’s the kind of bake that feels special without ceremony—weekday-easy, weekend-worthy. Make it once for “guests,” then make it again so you actually get a slice.

Is it a breakfast cake or dessert? Yes.