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This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries!
Blueberry Streusel Coffee Cake
I don’t know about you but I could eat coffee cake for breakfast every day. What better way to start your day than with a little bit of cake! And when you call it “coffee cake” it magically becomes breakfast! Whoever came up with it is brilliant. And this one is especially tasty because it has blueberries. It’s a bit like a blueberry muffin in cake form.
Of course the hubs still gets confused every time I make a coffee cake. It must because he’s not originally from the U.S. He’s actually South African, and he can’t seem to remember that it doesn’t actually have coffee in it. It’s called a coffee cake because it goes well with coffee. No actually, it’s perfect with coffee.
And because cinnamon and blueberries are the stars of this coffee cake, I layered them right into the batter along with some streusel. Why just add streusel to the top when you could layer it in there? It’s the best part, after all.
What You’ll Need
For the Streusel
- Flour – All purpose
- Brown sugar
- Ground cinnamon
- Butter – I use unsalted and add salt, but feel free to use salted. Should be melted.
- Salt
For the Coffee Cake
- Flour – All purpose
- Baking powder
- Salt
- Sugar
- Butter – I also use unsalted here and add salt, but feel free to use salted. Should be room temperature.
- Sour cream – I use a combination of sour cream and milk to make sure the batter is both moist enough for a nice cake and thicken enough for the streusel to not sink.
- Milk
- Egg – Just one large egg.
- Vanilla extract
- Blueberries
For the glaze
- Powdered sugar
- Milk
- Vanilla extract
How to Make Blueberry Streusel Coffee Cake
- Prepare oven and cake pan. Preheat oven to 350F. Line the bottom of a 9 inch pan with parchment paper and grease the sides.
- Prepare streusel. Add the flour, brown sugar, cinnamon, melted butter and salt to a medium sized bowl and mix with a fork until all ingredients are incorporated and crumbly. Set aside.
- Make cake batter. Combine the flour, baking powder and salt in a medium sized bowl and set aside. Add the sugar and butter to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Then you’ll add the sour cream and milk individually to keep the batter from getting lumpy. Next, add the egg and vanilla extract. Finally, add the dry ingredients.
- Layer everything in the cake pan. Spread half of the cake batter into the bottom of the cake pan. The batter will be thick and the layer will be thin. Sprinkle about half of the streusel mixture evenly over the cake batter, then half of the blueberries. Drop spoonfuls of the remaining cake batter over the streusel and blueberries and carefully spread into an even layer. Again, it’ll be a thin layer of batter. Sprinkle the remaining streusel and blueberries over the top of the cake batter.
- Bake. The cake should take about 32 to 38 minutes to bake.
- Cool. Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.
- Make glaze and serve. To make the glaze, combine the powdered sugar and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top, then serve.
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Blueberry Streusel Coffee Cake
- Prep Time: 35 minutes
- Cook Time: 34 minutes
- Total Time: 1 hour 9 minutes
- Yield: 8-10 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries!
Ingredients
STREUSEL
- 1/2 cup (65g) all purpose flour
- 1/2 cup (112g) packed brown sugar
- 3/4 tsp ground cinnamon
- 1/4 cup (56g) unsalted butter, melted
- Pinch of salt
COFFEE CAKE
- 1 cup (130g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (104g) sugar
- 6 tbsp (84g) unsalted butter, room temperature
- 1/4 cup (58g) sour cream
- 1/4 cup (60ml) milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups blueberries
GLAZE
- 3/4 cup (86g) powdered sugar
- 1–2 tbsp (15-30ml) milk
- 1/4 tsp vanilla extract
Instructions
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 19.1 g
- Sodium: 53.3 mg
- Fat: 9.4 g
- Carbohydrates: 31 g
- Protein: 2.3 g
- Cholesterol: 37.1 mg
It actually turned out great! I made it a lemon blueberry streusel . I also wanted it taller, so I took your advice I read in a comment to increase the ingredients by 1.5- perfect! It needed about 20 min longer to bake. For the lemon: I added the zest of 3 lemons and about a tbsp of fresh lemon juice. I went with the zest to avoid the extra liquid. Parchment on the bottom, Goop around the pan ( 1/2 c ea. flour, oil, veg. crisco mixed smooth together). The height was perfect- about 2″. I also used frozen blueberries – I learned this trick for my business- put blueberries in a strainer, over a bowl, sprinkle with flour and shake to coat the blueberries well, transfer to tray and put in freezer. Work in batches, taking out just what you need each time and putting in freezer after coating. Leave there until ready to add to batter. Works beautifully- no blue run off into batter and you don’t have to worry about the possibility of flavorless fresh ones. Made a vanilla glaze- Oh- I also stuck a baking nail in the middle, just in case- after reading that some had trouble with the middle not cooking. It was perfect. A great birthday cake for my husband- loved. I wanted to make something without buttercream and he loves coffee cake. Thanks for the recipe. I’d attach a photo but don’t see how to do it here.
I’m so glad to hear it turned out well!
I’d like to make this as a lemon blueberry streusel cake with fresh lemon juice. What do you think with that added liquid volume? Should I subtract the milk volume from it or will it not make a difference? Question # 2- how about making it in an 8” round pan to be a bit taller? Would it cook ok, obviously longer. Thank you.
I would love to make this for my husband’s bd cake- his favorite .
I would reduce some milk, yes. But also lemon juice is more acidic so if you add too much, the cake might not rise properly. I’d try maybe a couple tablespoons of lemon juice and then some lemon zest.
Lindsay!
This has to be the best thing I ever baked!..Hubs loved it so much I may have to make it once a month!!..Only thing I did diff was cut the blueberries into quarters. The ones they sell at the local market here are large…Thanks so much for sharing this recipe!!!
This is my second time making this blueberry coffee cake. It is absolutely delicious ! I did not have to adjust a thing. It has gotten many compliments , and this time was by request of a group of men. Thank you Lindsay for sharing.
I’m so glad to hear it’s been a hit!
Great tasting coffee cake, I added about 1 1/2 tsp of lemon zest just to brighten up the blueberries. Also like some of the others I added 25 minutes to the bake time. Sorry my oven is not the issue, at 36 min the center was very raw. Will tty again raising the temp to 375^and baking it with convection fan..
I made this this morning. I messed up on the butter cream sugar part cause i didnt let my butter go to room temperature so the butter and sugar didnt get creamy. Anyways i didnt have sour cream at the beginning ( had to leave and run to the store to get it) i used 1/2 cup of soured milk…by adding a lil lemon then i took a shower hoping the butter and milk mixture would get warmer. But when i came back butter part was melting. I went to the store for the sour cream and added it to the mixture which made it creamy. I finished the rest of the recipe according to the recipe. It was very yummy but i think it would be better with some lemon. And i added vanilla to the glaze but i would prefer a glaze that hardens like the glaze on the Entenmens pastrys. Anyways great recipe. I will make it again but make sure i have all the ingredients to begin with.
Since I discovered this wonderful coffee cake I can’t seem to keep it on hand.
My husband and everyone else says this recipe is to die for and I agree.
Thank you for sharing it with us.
Awesome to hear! I’m so glad it’s a hit!
Made this last week and it was a hit Delicious. No blueberries today. Can it be just a coffiee cake without the blueberries??
I’m glad it was a hit! It should be just fine without the blueberries.
I had a breakfast this morning and my contribution was the blueberry strussel coffee cake. i was apprehensive about making this. I will usually bring some sort of french toast casserole but someone was already bringing it. The picture posted won me over and i also happened to have all of the ingredients at home. It turned out perfect and was delicious. others wanted the recipe so i forwarded it on. i will make this for holidays and when we have family in town. Thank you.
I’m so glad it was a hit!
I am TOTALLY AMAZED with this cake!! it tastes sooooo good. I will be making this again in the near future!!
Not sure when this recipe was posted originally, but when I needed a brunch item to feed some lady friends coming over for a paint party, I knew to go searching in your recipe archive.Everything I have made from your recipes has been wonderful! It was easy and delicious! I made the night before, covered and ate the next day. It is the best coffee cake I have ever made!!!
That’s awesome! I’m so glad you are enjoying the recipes!
Great recipe! Truly the best coffee cake I’ve ever made. I’ve made the recipe a couple of times and have found that the nuts are nice but not necessary. So I’m skipping it.
I’m so glad you enjoyed it!
I have baked this coffee cake 5 or 6 times. It is as good as it is pretty! And very easy. I made one change. I used canned cream cheese frosting for the glaze. I used about 3 tablespoons of the canned frosting and thinned it with milk so it resembles the texture VMOf the glaze. And believe it or not- it was even better!
I’m so glad you’ve enjoyed it!
Just wondering if plain yogurt would work since I don’t have any sour cream. The pictures look great. Also, if I have a round pan with a thing that slides around to loosen the baked cake when cool, do I need the parchment paper?
Thanks!
The yogurt should be fine. It sounds like you’re referring to a springform pan – you don’t have to use the parchment, but it still might make it easier to remove the cake from the bottom of the tin, if you’d like to be able.
You can buy cake pans that have a flat metal ‘rod’ attached to the bottom and up the side that you can move around the cake to loosen it….
This is delicious! We ate it in 3 days. My husband has reminded me numerous times not to lose this recipe. Only change I made was using buttermilk in place of sour cream ( we don’t like the sour cream taste in baked goods). Definitely will be making again real soon, especially since blueberries are fresh and in season. Thank you
I’m so glad you enjoyed it!
I would like to make this in a 9 x 13 pan, would I double the recipe? How long to bake?
Thanks
Not sure about baking time, but I would suggest doubling it.
I made this yesterday exactly as printed, it was fantastic! Thank you for the great recipe.
I’m so glad you enjoyed it!