Irresistible Small Blueberry Coffee Cake Recipe: Fluffy, Moist, and No Sour Cream Needed!

Imagine waking up to the aroma of freshly baked coffee cake, perfectly sized for a cozy breakfast for two. This small coffee cake recipe delivers a delightful, light, and fluffy texture, bursting with fresh blueberries and crowned with an irresistible buttery streusel crumble topping. It’s the ideal companion for your morning coffee or a sweet ending to any meal.

Do you ever indulge in cake for breakfast? If the answer is yes, then coffee cake is undoubtedly your ally. Its very name suggests it’s designed to be enjoyed alongside your morning brew, blurring the lines between breakfast and dessert in the most delicious way possible.

Known for crafting perfectly portioned 6-inch cakes, I’m thrilled to share this small coffee cake recipe that’s an absolute game-changer for those who appreciate small-batch baking. It’s a beautifully light and fluffy cinnamon-infused cake, studded with sweet blueberries and finished with a generous, buttery streusel crumble topping.

While “coffee cake” might suggest a caffeine kick, it typically contains no actual coffee. Its name simply comes from its traditional role as a delightful accompaniment to coffee. This makes it wonderfully versatile – a fantastic choice for an indulgent breakfast, a charming brunch centerpiece, or a satisfying dessert.

Looking ahead to holiday celebrations like Thanksgiving Dinner For Two and Christmas For Two, this 6-inch coffee cake recipe is the ideal size for your intimate holiday gathering. Whether you serve it as a sweet start to your festive morning or as a perfectly portioned dessert, there’s always room for a small cake, especially one this delicious!

Why This Small Coffee Cake Recipe Needs No Sour Cream

One common ingredient in many coffee cake recipes is sour cream, often lauded for its ability to add moisture and tang. However, for this small-batch blueberry coffee cake, I specifically developed a recipe without it. Why? Because, like many home bakers, I often find myself needing just a few tablespoons for a recipe, leaving a large container of sour cream to potentially go to waste. This is a common challenge with small batch baking, and I believe in practical solutions.

But don’t worry – this blueberry coffee cake is still incredibly moist and tender! The secret lies in using whole milk. The higher fat content in whole milk contributes significantly to the cake’s richness and moisture, compensating beautifully for the absence of sour cream. Beyond the right ingredients, mastering a few key techniques is crucial: avoid overmixing your batter, and be careful not to overbake your cake. These simple steps ensure a perfectly moist crumb every time.

The vibrant burst of fresh blueberries not only adds a beautiful pop of color but also a delightful natural sweetness and fruity flavor to your small coffee cake, much like they enhance the deliciousness of small batch blueberry muffins. If blueberries aren’t your preferred fruit, don’t hesitate to experiment! You can easily swap them for other berries, diced apples, or even chocolate chips for a different twist. Now, let’s grab that 6-inch pan and get baking!

Choosing the Right Pan for Your Small Coffee Cake

For this small coffee cake recipe, I highly recommend using a 6×2 inch springform pan (Amazon affiliate link). The springform design, with its removable bottom and sides, is especially beneficial when dealing with delicate toppings like our buttery streusel. It allows you to release the cake easily without having to invert it, thus preserving every precious crumb of streusel beautifully intact.

However, if a springform pan isn’t available, a standard 6×2 round cake pan can certainly be used. Just be aware that when you invert the cake to remove it from the pan, you might lose a few of those delicious streusel crumbs. But fear not! Simply gather any stray crumbs and gently place them back on top of the cake. Nobody will ever notice, and the taste will be just as wonderful!

Essential Ingredients for a Delicious Small Coffee Cake

Every successful baking endeavor relies on quality ingredients, and our small coffee cake is no exception. While the full list is in the recipe card below, let’s highlight a few key components and why they matter for achieving that perfect, moist, and fluffy texture.

One of the most important ingredients in baking is the leavening agent. This is what helps the cake rise, creating that desirable soft and light texture. For this small coffee cake recipe, I’ve chosen baking powder over baking soda. The reason is simple: baking soda requires an acidic ingredient (like buttermilk or sour cream) to react properly and provide lift. Since our recipe intentionally omits acidic components, baking powder, which contains its own acid, is the perfect choice to ensure a beautiful rise and prevent a dense, flat cake – truly one of the saddest outcomes in baking!

To ensure your cake rises perfectly, always double-check the expiration date on your baking powder. It’s also best to use it within 6 months of opening, as its leavening power can diminish over time, leading to less-than-ideal results. Fresh baking powder means a light, airy, and perfectly risen coffee cake.

Remember, using whole milk is paramount for moisture. Do not substitute with low-fat or fat-free alternatives, as they lack the richness necessary for a truly tender crumb. Ensure your butter is softened and your egg is at room temperature; these small details significantly impact the batter’s consistency and the final texture of your cake, allowing ingredients to emulsify more smoothly and evenly.

Mastering Your Small Coffee Cake: Step-by-Step Guide

Making this small coffee cake is a straightforward process, similar to many other 6-inch cake recipes. The key to success lies in careful mixing and understanding the role of each step.

1. Creaming Butter and Sugar: Begin by beating together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step incorporates air, which contributes to the cake’s tender texture.
2. Adding Wet Ingredients: Next, beat in the room-temperature egg and vanilla extract until fully combined. Ensure the egg is at room temperature to prevent the batter from curdling.
3. Achieving the Perfect Batter Consistency: During my initial recipe tests, I experimented with different butter and flour ratios. I found that 4 tablespoons of butter with 3/4 cup of flour resulted in a thinner batter and a domed cake top, which wasn’t quite what I envisioned. By increasing the butter to 6 tablespoons and keeping the flour at 3/4 cup, the extra liquid balanced the flour perfectly, creating a thicker batter that bakes into a beautifully thick and flat-topped cake. This ensures a more even distribution of streusel and a consistent bake.
4. Alternating Dry and Wet Ingredients: This method is critical for a smooth, well-emulsified batter. You’ll alternate adding your dry ingredients (flour mixture) with the whole milk. Adding all the milk at once can oversaturate the batter, causing it to split or become lumpy. Conversely, adding all the dry ingredients at once can make the batter too thick and prone to overmixing, which leads to a tough, dry cake.

The correct technique is to add the flour mixture in three additions, alternating with the milk in two additions, always beginning and ending with the dry ingredients. This gradual incorporation ensures everything is perfectly combined without overworking the gluten.

Once the batter is mostly mixed, switch to a rubber spatula. This prevents overmixing, which can toughen the cake. Gently fold in your fresh blueberries by hand, ensuring they are evenly distributed throughout the batter. Overmixing here can also crush the delicate berries.

Finally, transfer your perfectly prepared batter into your greased and parchment-lined 6-inch springform pan. Generously cover the top with the chilled streusel topping (more on that below!). Bake at 350°F (175°C) for approximately 40-45 minutes, or until a wooden toothpick inserted into the center comes out clean. Allow the cake to cool for about 15 minutes in the pan before carefully removing it to cool completely on a wire rack. This cooling period in the pan helps the cake set and prevents it from crumbling.

Crafting the Perfect Streusel for Your Coffee Cake

No small coffee cake recipe is truly complete without that signature, irresistible streusel topping! Streusel is the crumbly, sweet, and spiced topping that adds a wonderful textural contrast and extra layer of flavor to most coffee cakes. It’s a simple mixture, but its impact is immense.

Our streusel is made from a harmonious blend of brown sugar, all-purpose flour, warm ground cinnamon, a touch of salt, and crucially, cold unsalted butter. The method involves cutting the cold butter into the dry ingredients until small, pebble-like crumbs form. You then sprinkle this mixture generously over your cake batter before baking.

The ultimate secret to a fantastic streusel topping lies in keeping the butter as cold as possible. When cold butter is incorporated, it melts more slowly in the oven, creating steam that helps to puff up the flour and sugar, resulting in those perfectly crunchy, distinct crumb pieces. If the butter is too warm, it will blend too easily with the dry ingredients, leading to a softer, less crumbly topping. For the best results, always prepare your streusel first, then refrigerate it while you prepare the cake batter. This ensures the butter stays firm and cold, ready to deliver that delightful crunch.

Want to add an extra touch of sweetness and elegance? Drizzle my vanilla glaze on top of the cooled coffee cake for a truly decadent finish!

Can I Substitute the Blueberries in This Coffee Cake?

Absolutely! While blueberries are a classic choice and offer a lovely color and sweet-tart flavor, this small coffee cake recipe is incredibly versatile. Feel free to unleash your creativity and swap them for other fruits or even different mix-ins.

Some excellent fruit alternatives include:

• Raspberries: For a slightly tarter, vibrant flavor.
• Strawberries: Diced small, they add a sweet, summery taste.
• Diced Apples: Paired with a little extra cinnamon, they make for a comforting, autumnal cake.
• Cranberries: Fresh or frozen, they offer a tart burst, especially great for holiday baking.

If fruit isn’t what you’re craving, you can easily transform this coffee cake with other additions:

• Chocolate Chips: Mini chocolate chips or chopped chocolate are always a crowd-pleaser.
• Nuts: Chopped walnuts, pecans, or almonds can add a wonderful crunch and nutty flavor.
• Lemon Zest: A tablespoon of fresh lemon zest can brighten the flavor profile beautifully, especially with blueberries.

You can even combine elements, like blueberries and lemon zest, or chocolate chips and nuts, to create your own signature small coffee cake!

Tips for Storing Your Delicious Blueberry Coffee Cake

Proper storage is key to keeping your homemade blueberry coffee cake fresh and delicious for as long as possible. Here’s how to best store your small-batch creation:

• Room Temperature (Short-Term): For enjoyment within a day or two, you can store your blueberry coffee cake in an airtight container at room temperature. Ensure it’s away from direct sunlight or heat sources. This method keeps the cake soft and moist, and the streusel delightfully crunchy.
• Refrigeration (Longer Storage): If you plan to store the cake for longer than 2 days, it’s best to transfer it to an airtight container and refrigerate it. The fresh blueberries, while delicious, are susceptible to mold and can shorten the cake’s shelf life at room temperature. Refrigeration will help preserve their freshness and prevent spoilage.
• Serving Refrigerated Cake: To bring out the best flavors and texture of a refrigerated cake, allow it to sit at room temperature for 15-30 minutes before serving. This takes the chill off and allows the cake to soften slightly, enhancing its moistness. You can also gently warm individual slices in the microwave for 10-15 seconds for a “fresh out of the oven” experience.
• Freezing (Extended Storage): For even longer storage, this small coffee cake freezes beautifully! Once completely cooled, wrap the entire cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or airtight container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

By following these simple storage guidelines, you can ensure that every bite of your small blueberry coffee cake is as delightful as the first!

More Small Cake Recipes for Every Occasion

If you’ve fallen in love with the convenience and charm of small-batch baking, you’re in luck! I specialize in recipes designed for smaller households, ensuring fresh baked goods without excess. Explore my full collection of 6-inch Cake Recipes, perfect for two or a small family. Some fan favorites include:

• Small Chocolate Cake: Rich and decadent, just for two.
• Small Vanilla Cake recipe: A classic, perfectly portioned.
• Small Yellow Cake: Sunny and delightful for any celebration.
• Small Strawberry Cake: Bursting with fresh berry flavor.
• Small Carrot Cake recipe: Spiced and tender, with cream cheese frosting.
• Small Coconut Cake: Tropical flavors in a compact size.

These recipes are ideal for intimate gatherings, holiday meals, or simply when you crave a homemade treat without the commitment of a large cake. Happy baking!

Small Blueberry Coffee Cake Recipe (No Sour Cream)

Yield:
4-6 servings

Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
1 hour 15 minutes

This Small Blueberry Coffee Cake recipe delivers a wonderfully light and fluffy cake with vibrant blueberries and a buttery streusel crumble topping, all without needing any sour cream! It’s perfectly sized for 4-6 servings, making it an ideal sweet breakfast or dessert.

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup whole milk (do not substitute low fat or fat free or your cake will be dry)
• 1/2 cup blueberries (can also use another fruit, chocolate chips, or nuts)

Streusel

• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, cold

Instructions

1. Preheat oven to 350F (175°C). Lightly grease one 6×2-inch springform pan or round cake pan with cooking spray, then line the bottom with parchment paper. If using a springform pan, wrap the outside bottom of the pan with foil to help prevent any butter from potentially leaking during baking.
2. Prepare the streusel: In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Cut in the cold butter using a pastry cutter, your fingertips, or two knives until the mixture resembles coarse crumbs with some pea-sized pieces. Refrigerate this mixture while you prepare the cake batter to keep the butter cold.
3. In a medium bowl, sift the all-purpose flour, then stir in the ground cinnamon, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
4. In a large mixing bowl, using an electric mixer on medium speed (with a paddle attachment if using a stand mixer), beat together the softened butter and granulated sugar until the mixture is light, pale, and creamy, which typically takes about 1 minute. Scrape down the sides of the bowl as needed.
5. Beat in the room-temperature egg and vanilla extract until they are fully incorporated into the butter-sugar mixture.
6. Reduce the mixer speed to low. Add the flour mixture alternately with the whole milk, beginning and ending with the dry ingredients. Add the flour in 3 additions and the milk in 2 additions. Mix only until just combined after each addition, taking care not to overmix.
7. Remove the bowl from the mixer and switch to a rubber spatula. Gently fold in the blueberries by hand, making sure all the flour streaks are moistened without overmixing the batter. This helps prevent a tough cake.
8. Transfer the cake batter evenly into the prepared 6-inch pan. Sprinkle the chilled streusel topping generously over the top of the batter. Bake for 40-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean (no wet batter). Cool the cake in the pan on a wire rack for 15 minutes before carefully removing it from the pan. Allow it to cool completely on the wire rack before slicing and serving for the best texture.

Notes

• Enjoyed this perfectly portioned cake? Be sure to explore my full list of 6-inch cake recipes, which includes a variety of flavors like chocolate, vanilla, lemon, and more, all designed for small-batch baking.
• Planning your holiday menu? This coffee cake makes a wonderful addition to my curated Thanksgiving For Two and Christmas For Two menus for delightful recipe pairings.
• Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days due to the fresh blueberries.
• For a warm treat, gently reheat individual slices in the microwave for 10-15 seconds.

Recommended Products

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• 6 Inch Springform Pan
• 6 Inch Cake Pan

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