Ina Garten’s Blueberry Coffee Cake is a delightful, moist, and tender cake bursting with juicy blueberries and topped with a buttery streusel crumble. It’s perfect for brunch, tea time, or a sweet start to your morning. With a hint of lemon zest and sour cream to add richness and tang, this coffee cake strikes the perfect balance between lightness and indulgence.

What Is Ina Garten’s Blueberry Coffee Cake?

This is a moist, fluffy cake made with fresh or frozen blueberries and finished with a cinnamon-sugar streusel topping. Ina’s recipe often includes sour cream in the batter for extra moisture and tender crumb, making it perfect for breakfast, snacking, or dessert.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Blueberry Coffee Cake

Moist and tender crumb – Thanks to sour cream and butter.
Loaded with blueberries – Juicy berries in every bite.
Perfectly sweet streusel topping – Adds texture and crunch.
Great for any time of day – Breakfast, tea, or dessert.
Freezer-friendly – Keeps well for make-ahead baking.

Ingredients Needed to Make Ina Garten’s Blueberry Coffee Cake

For the Cake Batter:

12 tablespoons unsalted butter, room temperature
1 ½ cups granulated sugar
3 extra-large eggs, room temperature
1 ½ teaspoons pure vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon lemon zest (optional, for brightness)
2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Streusel Topping:

¾ cup all-purpose flour
½ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, diced

Instructions to Prepare Ina Garten’s Blueberry Coffee Cake

Step 1: Prepare the Streusel Topping

In a bowl, mix flour, brown sugar, cinnamon, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Set aside in the refrigerator until ready to use.

Step 2: Make the Cake Batter

Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or a 9-inch springform pan.
In a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating after each addition.
Mix in vanilla extract and lemon zest (if using).
Add sour cream and mix just until combined.

Step 3: Combine Dry Ingredients and Fold in Berries

In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet batter, mixing just until combined.
Gently fold in the blueberries using a spatula.

Step 4: Assemble and Bake

Spread the batter evenly into the prepared baking pan.
Sprinkle the streusel topping generously over the top.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

Let the cake cool in the pan for 15-20 minutes before slicing.
Serve warm or at room temperature.

What Goes Well With Ina Garten’s Blueberry Coffee Cake?

Hot coffee or espresso – A classic pairing.
Chilled glass of milk – Balances the sweetness.
Lemon glaze drizzle – For a citrusy twist.
Whipped cream or Greek yogurt – Adds a creamy touch.
Fresh fruit on the side – Brightens up the plate.

Key Tips for Making Ina Garten’s Blueberry Coffee Cake

Toss blueberries in a bit of flour – Prevents them from sinking to the bottom.
Use sour cream or full-fat Greek yogurt – Ensures a moist and fluffy texture.
Do not overmix the batter – This helps avoid a dense cake.
Keep butter cold for streusel – Essential for a crumbly texture.
Use fresh lemon zest – Adds depth and brightness to the flavor.

Creative Variations of Ina Garten’s Blueberry Coffee Cake

Add nuts to the streusel – Chopped pecans or walnuts for crunch.
Mix in other berries – Try raspberries or blackberries with the blueberries.
Use orange zest – As a unique alternative to lemon.
Make mini versions – Use muffin tins for single-serve portions.
Add a cream cheese swirl – For a richer, tangy surprise inside.

Storage Guidelines for Ina Garten’s Blueberry Coffee Cake

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for longer freshness, up to 5 days.
Freeze slices individually wrapped for up to 3 months.

Reheating Tips for Ina Garten’s Blueberry Coffee Cake

Microwave slices for 15-20 seconds for a warm bite.
Oven method: Reheat at 300°F (150°C) for 10 minutes to restore freshness.

Nutritional Value (per Serving)

Calories: ~370
Protein: ~5g
Carbohydrates: ~48g
Fat: ~18g
Fiber: ~2g
Sugar: ~27g

FAQs

Can I use frozen blueberries for this recipe?

Yes, but do not thaw them before adding to the batter. Toss them in a tablespoon of flour to help prevent sinking.

How do I prevent the streusel from sinking into the cake?

Chill the streusel before adding, and ensure your batter is thick enough to support it.

Can I make this cake ahead of time?

Absolutely! This cake can be baked the night before and stored covered at room temperature.

Can I turn this recipe into muffins?

Yes! Bake in a muffin tin at 350°F for about 20-25 minutes, or until golden and set in the center.

Wrapping Up

Ina Garten’s Blueberry Coffee Cake is a deliciously moist, fruity, and crumb-topped treat that’s easy to make and sure to impress.

Try it once, and it might just become your go-to coffee cake recipe!