This post may contain affiliate sales links. Please read my disclosure policy.
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.4. 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.
You might also like
Raspberry Rose Coffee Cake
Cinnamon Streusel Pumpkin Coffee Cake
Raspberry Cream Cheese Coffee Cake
Toffee Almond Streusel Coffee Cake
Berry French Toast Casserole
Best Homemade Pancakes
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
So good! My husband loves it too and often asks for me to make it.
I’m so glad you both enjoy it!
Sounds delicious!! Looking forward to making this.
Since it is holiday time… would cranberries work instead of blueberries?
Any recipe changes then?
I imagine cranberries would be fine. I don’t think you’d need to change anything.
I changed it up and made extra large muffins and they were delicious ! A single batch only makes 5 so I double the mixture.
I’m so glad you enjoyed them!
Can this recipe be made in a 9″ x 2 ” tart pan??
I haven’t tried it. It may rise slightly higher than that pan, but I’m not sure.
This was a delicious coffee cake! My family loved it some I’m making it again for the 4th of July! I made one with sweet cherries and they loved that one! Thank you for sharing the recipe!
I’m so glad it was a hit!
I can’t wait to make this, it looks absolutely amazing! If I doubled the recipe, do you think it would be better to do an 11×15 pan as opposed to a 9×13?
For a 9×13 pan, I’d typically do 1 1/2 recipes worth. You could still use a 9×13 if you double it, it’ll just be a little thicker and bake a little longer. A 11×15 may be too big.
I’m confused about what goes in the bottom of the pan first. One part says a layer of melted butter and brown sugar and the actual instructions say half the batter goes in first with no mention of the butter and brown sugar mixture going in before the cake batter…..
I’m not sure how that butter and brown sugar bit ended up in the post, but I’ve fixed it. The written recipe is correct.
Thank you for your response to my question!!
I made the recipe for our weekend getaway with our neighbors.
It was over the top delicious!! Thanks for sharing!!
I’m so glad you enjoyed it!
This is the BEST blueberry anything I have ever made or eaten!!! I’ve been staring at the cake pan waiting for it to cool and now I am actually eating while typing. HEAVEN!!! I made a double batch and put the batter, streusel crumb, & blueberries in a Pyrex glass casserole dish, I substituted the sour cream (my teenager hates sour cream and can taste the tiniest bit in any food) with low-fat vanilla yogurt. I also used frozen blueberries, but it pretty much doubled the time I needed to bake it. It was closer to an hour bake time. I used all sugar substitutes as well. It came out amazing!!! Thank you for this epic recipe!!!!
So glad you enjoyed it!
Thank you again! I’m about to make this amazing recipe again today!
A question regarding the pan…Can you use a brownie pan instead? I don’t have a spring form cake pan.
Sure, that should be fine.
This looks delicious and from the comments it is. If using frozen berries, do I thaw them first or not? Some recipes say yes others not.
I would say thaw them and pat them dry. Otherwise you add additional moisture to the cake.
I’ve made a lot of blueberry baked goods over the years and THIS beats them all!!! I didn’t do the glaze, because I forgot, and found it to be perfectly sweet served cold or warmed up. My husband texted me from work to tell me how good it was when he ate his breakfast!
I’m so glad you enjoyed it!
When I scan a new recipe I always look at the ratio of stir ins . One cup of flour to 1-1/4 cups of blueberries, perfect. Cannot refer to this one as ” coffeecake with blueberries” . Your example is a showstopper. Just add fresh brewed coffee and friend, perfect.
This is a wonderful recipe!! I am always making blueberry breads, crumbles etc. and I find this recipe one of the best!! I substituted lemon extract for the vanilla in the glaze and added about 1 tsp. of lemon zest to the cake. The cake batter is a perfect consistency for spreading, just love this, thank you!
Awesome! So glad to hear that!
Can I use frozen blueberries, recipe does not say fresh or frozen?
I typically use fresh blueberries, but frozen should be fine. I would thaw them and pat them dry first. If you add them frozen, they will just add a little more moisture to the cake and it’ll be a little more dense.
I made this recipe to use blueberries. It was so good that 4 teenage boys ate the full cake in one evening. Excellent recipe.
Awesome! Glad it was a hit!
This recipe is perfection!
So glad you enjoyed it!
This is my go to dessert…Thanks to Lindsay I’m a hit at gatherings! I grow my own blueberries which is so convenient…I’m never out of them. I do use frozen blueberries with no issues. Thanks!
So glad you enjoy it!
Delicious! Can always count on Lindsay’s recipes… they’re top notch!
Followed the recipe, but added a touch of lemon to the icing.
I’m so glad you enjoyed it!
Can I use frozen blueberries?
Possibly. I haven’t tested it. My concern is that frozen blueberries can sometimes have extra moisture which would be added to the batter during baking and could allow the blueberries to all sink to the bottom and give you a little more dense of a cake.
What adaptations should I make for high altitude? I am about a mile above sea level.
I don’t really know much about high altitude baking, I’m sorry. I hear this guide is helpful though. https://www.biggerbolderbaking.com/high-altitude-baking-guide/
Can I use frozen blueberries?
Sure. That should be fine. I might thaw them first though. When they’re frozen, they have extra liquid that may thin out the batter and cause things like the streusel to sink.
I really like this recipe. Can I freeze this once I bake and glaze it?
I’m glad you enjoyed it! The glaze may not hold up really well to freezing, but you can certainly freeze it.
I love blueberries and especially this recipe!!
Hi Lindsay,
This is my first time on your site, but I’ve made this blueberry streusel recipe a bunch of times. It’s five star fantastic. I received the recipe from my daughter’s mom-in-law, and just now noticed your URL at the bottom of the recipe. I’m going to check out your other recipes right now! Thanks for sharing this excellent coffee cake.
So glad to hear you’ve enjoyed it and thanks for checking out the site!
this is absolutely AMAZING!!!!! Oh my gosh, so good. I have made it 2x and both times everyone raved about it so much that they asked me to share the recipe. It is the perfect amount of sweetness. Perfect with a cup of coffee! Thank you for sharing it with us!
So glad to hear that!
This is baking in oven now the whole house smells wonderful. I doubled the recipe and made it in a 10″ pan
Make it all the time. Everyone that has came to my house always wants one. Thank you!
This looks so yummy. I’d like to email the recipe to myself but for the 1st time I don’t see any way to do that with this particular recipe. I have emailed myself many of our yummy recipes. Please fix this.
Hi! Outstanding recipe! I just made it this morning, and it was delicious. Thank you for this post!
Made this recipe: YUM!
Glad you enjoyed it!
This coffeecake is delicious!! I dusted powdered sugar on top in place of the glaze. I will definitely make this again.
Glad you enjoyed it!
@350° my cake took almost 1hour to be done with a toothpick coming out clean. I think maybe increase bake temp up to 375° the cake is nice but I think I will go back to Ina Garden’s recipe
This is an absolutely delightful streusel coffee cake. Second time for me, and it never disappoints. This second time I added some toasted walnuts in the streusel mixture. It adds even more. Thank you so much, I’ve always been looking for a great coffee cake, and now I’ve got it!
Do you think rhubarb would work in this recipe in place of the blueberries?
Made this with my 3 yr old son. He loves helping in the kitchen 😁. We love how it turned out, very yummy ! Thank you!
What do you think about adding lemon zest to the batter?
It certainly wouldn’t hurt anything.
I added crumbled candied bacon after baking and before icing and it was absolutely to die for 🔥
Thank you so much for a great recipe!
This coffe cake is delicious. I love lemon with blueberries so I added about a teaspoon of grated lemon rind and 1 tablespoon of freshly squeezed lemon juice. I added 1 T of juice and milk to make the 1/4 cup.
Outstanding recipe. Just made it. It’s smells so delicious, it came out of the spring form pan perfectly. The added blueberries and glaze completed this already beautiful cake.
My husband likes to say, “this is company food”, lol. Indeed. Make it, Bake it, Enjoy it. We did.
I just made this and talk about decadent! This is the bomb. I wouldn’t change a thing.
Delicious my family loved this!! Great cake for quick breakfast we whipped up this morning and it was sooo great!
Glad to hear that!
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!
I am sure this will be yummy, but are you sure the bake time in recipe is correct? Not done, or even nearly done at 36 min. Adding another 20 min. Perhaps should be 56 min. Mine still in oven.
So delicious! Made this for my first time hosting the in laws and went over so well! Great way to end a meal!
Keeping this one in my back pocket again!
Can I make it in a 9 by 13 pan?
You could try it. I’d probably use 1 1/2 recipes worth.
Hello. I just subscribed and looking forward to the posts. I plan on making this tomorrow and wondered if I can do 1 1/2 the amount of batter. I am a 30 year plus home baker so not new to this. The ingredients are easy to add 1/2 to – 1 egg yolk
= 1 egg. Will that work OK?
Thanks
Jim
I would think that’d be fine.
I made this today! My first strudel cake. Not super sweet, so it’s perfect for a breakfast treat or dessert. I had lots of blueberries, so… I didn’t use the parchment paper, and I made it in a 9×12 pan. Instead of layering the strudel, I didn’t, but I wish I had. Anyway, it was easy to follow the recipe, and it is delicious!
Glad you enjoyed it!
Easy recipe to follow. Quick to make. But it is a thin cake. Tastes good though and looks pretty.
This was so delicious! I did two things different – 1) I did not use parchment paper, I greased the sides and the bottom of the pan; and 2) I did not remove it from the pan, I put the glaze on about 20 minutes after removing it from the oven and served it right away. Still warm, so moist and yummy! I will definitely be making this again!
I had some fresh blueberries on hand the other day and googled blueberry struesel and your recipe popped up. I made it…yum, 5 stars! I used 1/2 cup buttermilk cause no sour cream on hand. Also, I added a bit of Meyer lemon zest and wee bit of juice. I also skipped the glaze on top cause seemed like enough sugar already. My wife said it’s the best coffee cake she has tried. Enjoyed warm and next few days room temp with espresso. A winner!
So glad you both enjoyed it!
This one is a keeper.
Great taste and just the right size for two.
Thanks, Lindsay
I had farm fresh blueberries on hand and I was looking for a new recipe. I found your picture on Pinterest and it looked so good!! I have to say I was nervous making it.. the batter was really thick.. and I thought how am I going to spread this out in 2 layers. Is it supposed to be thick or did I mess something up??? Anyway, I continued on and slowly I got it spread! Well, after I sliced it and served it my husband was so impressed!! Delicious and beautiful… he may have even licked the plate!! This recipe is a keeper! Thanks!!
So glad you enjoyed it!
Delicious!
My 3.5 year old enjoyed helping me make this and then eating it!
This is the 4th making this recipient. Tried different fruit…raspberry’s and apples. Came out amazing!! This recipe is for sure a go to!!! I’ll be holding on to this one for sure 🙂
Can I substitute the flour with wheat flour or another flour?
I’ve honestly never tried it to be able to say for sure how it would turn out.
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!
All I can say is it taste as good as it smells. Deeeelicious!! thanks for the recipe.
—Jeff in Sacramento, CA.
So glad you enjoyed it!
I made this cake today for Father’s Day and it turned out great. Followed the directions, didn’t need to adjust anything. Great recipe. I will definitely make again.
Just made this! So good. Followed directions exactly. Perfect! After my husband and I secretly ate 2 small pieces each, we hesitated before telling our two teenage kids. It won’t last long once they start on it!
Haha! I’m so glad you enjoyed it! 🙂
Hi. Made this 2 times. First time was perfect. This time too moist. In reviewing the recipe, on the actual site, it calls for 1 cup flour, but on the Pinterest ingredient list, it states 1-1/2 cups. I can’t remember how I made it the first time, but it probably was with the higher amount? Help! Thanks!
I don’t ever suggest going by the ingredients that pinterest lists for recipes. They have their own way of pulling in that information, but very often it is incorrect. I have nothing to do with the information they pull and display. There is nothing on my site that enables them to accurately pull that information. And if I were to ever make an update to the recipe, there’s no way of knowing if it would change on pinterest. If you’d like the recipe to be correct, please follow the recipe as written on my site. Thanks!
This looks beautiful, thanks for sharing this delicious recipe.
Simon
I like a thicker coffee cake. Do you think I could just double the batter? Would I have to make any adjustments? How about to the cooking time?
If I remember correctly, I tried a doubled version of this before and it was too thick. You should be able to do about 1 1/2 recipes worth though.
I can never figure out how to remove the cake from the pan without leaving upside down!
Any easy suggestions?
I actually do turn it upside down, but then have another cooling rack handy to quickly flip it back over to cool right side up. I always put parchment paper on the cooling rack too.
I used a springform pan and lined the bottom with parchment paper. When it was done i slid the cake onto a large plate.
If you don’t have salted butter – what’s the ratio for unsalted butter and salt?
I’d add 1/4 tsp salt for the amount of butter in this cake.
I just made the Blueberry Streusel and it’s absolutely delicious .Tastes great.Thanks for sharing this recipe.
Hi Lindsay,
I just made the Blueberry Streusel . Omg. its amazing. I saw in the instructions to add an egg but didnt see it in the ingredients. I added one egg but I wasn’t sure if that was correct but it turned out great. Thank you for the great pics and wonderful breakfast treat.
One egg is correct. It’s in the ingredients underneath the milk. I’m so glad you enjoyed it!
Hi I just made this and it was fantastic! Texture of the cake was so soft. I really appreciated the advice in advance like warning that the batter would be thick and you’d only need a thin spread as it would expand as I was a little worried when I saw the texture and quantity of batter. But as you predicted it worked!
Awesome! 🙂 I’m glad that helped! Thanks Marianne!
I had to add 20 minutes baking time to mine, not sure why this happened. When I checked it at 36 minutes all but the edges was raw batter :/. I am a meticulous baker and it’s not my oven. Any suggestions on what may have happened?
That is very strange. It’s really hard to say what happened without being there. I haven’t ever had that happen.
Hi!! I am from Malaysia and stumbled upon your site. Tried the Blueberry Streusel Coffee Cake today and I died and went to heaven. So moist and wonderful. Thank you for the wonderful recipe.
Would this recipe work well in a 9×9 or 11×7 baking dish? Looks amazing!!
It should work well in a 9×9. You might want to double it for an 11×7 dish.
Have you made it with frozen blueberries? Any suggestions for doing so?
I haven’t, but I’d think it’d be ok. I’d defrost them and pat them dry first though.
Tastes great! Especially the next day. Thanks for sharing this recipe. I was surprised at how much cake came out of the batter.
I’m so glad you enjoyed it! And yes, it doesn’t seem like much batter, but bakes up nicely. 🙂
this sound really good! Question thou… Can I use frozen blueberries ?? Or do they have to be fresh?
I’d recommend fresh, but frozen should work too. I’d just let them thaw and pat them dry first.
We loved it! Followed the recipe and it didn’t need any extra time in the oven.
I was wondering if you can freeze this coffee VM cake?
You should be able to freeze it. Just wrap it well and then thaw it in the fridge.
where is the coffee how is it a coffee cake
Coffee cake is often a name used for cake that pairs with coffee, not necessarily with coffee in it.
Just tried this recipe and I am having to add about 20 mins to my cooking time, the middle to still not cooked and gooey 🙁 It’s not my oven either, I bake plenty……it also seems a little to “fluffy”. Good thing I am baking a back-up as well for tonight’s potluck.
I’m not sure what you mean by “fluffy”? It might just look undercooked? The streusel on top can make it hard to tell. It shouldn’t need another 20 minutes.
I had that same issue too. I’m cooking it right now and I keep adding more time. :/
I too had problems with the bake time and even after baking for an extra 15 minutes, the middle is gooey and the texture is unpleasant. I know it is not my oven as I am avid baker and never have this issue.
It’s a shame because the cake tastes lovely but the texture is making it inedible.
It’s possible an ingredient was mis-measured, making it thinner and needing more time to bake. Despite lots of baking, even I have mis-measured at times.
Is there anything i can substitute for sourcream?
A common substitution is plain greek yogurt. You could try that.
Hi. The ingredients for the glaze are powdered sugar & milk. In the instructions for making the glaze you have coffee creamer & powdered sugar. Is it milk or coffee creamer? Thanks.
Sorry for the confusion. It’s milk. I’ve updated the instructions.
can I use walnuts in recipe ? and can I use any other fruit I don’t like blueberry:(
Walnuts should be fine and any fruit should be ok.
This sounds freaking amazing. Not sure if you’ve discovered Ben and Jerry’s “Cinnamon Bun” ice cream yet, but it’s layered with streusel and will change the way you view ice cream. This is a fact: I’ve maybe bought 10 cartons of ice-cream throughout my entire life, and 9 of them have been Ben and Jerry’s “Cinnamon Bun” ice cream within this last month. It’s the streusel.
That sounds amazing. I’ve never had it, but clearly need to.
Ahh!! This cake looks so good it hurts, I want to make it and then just eat it by myself (bacuse delicious things sometimes can’t be shared) Also last time I went to a roller coaster I got REALLY dizzy too!! I blamed the weather
There are definitely some things that shouldn’t be shared and I wouldn’t blame you one bit. 🙂 And I think I’ll blame the weather too – it was pretty hot!
I made this at work and my chef couldn’t stop eating it well received all around
Ahh! I just turned 30, too, and have also JUST started to get dizzy after roller coasters (and also..embarrassingly, 3D rides..) I didn’t even know that was a thing! This coffee cake is so gorgeous (as all of your cakes are)!
I could eat coffee cake for breakfast every day too! It’s just soooo good. This variation looks like no exception 🙂
This looks to die for especially the streusel on top!
Roller coasters make me dizzy and I’m only 24 somedays wah I’m old too lol
I’m amazed you still ride the rides period. I gave up those a long time ago! And yes, this goes PERFECT with coffee. Wishing I had a slice for tomorrow morning!
The exact same thing happened to us on our honeymoon when we went to Busch Gardens. I was SO sick by the end of the day, which was new for me. Anywho, having a slice of this yummy coffee cake for breakfast will keep us young! 😉
This dessert looks amazing! I’ve been craving something sweet so I may make this sooner rather than later!
Girl, this coffee cake is absolutely gorgeous! I can practically taste it through my computer screen! Seriously dying to make this! And fret not, you guys are SO young! Hope you still managed to have fun at Six Flags despite the dizziness!
I just made this looks delicious!!!! It’s cooling now, can’t wait to dive in!!!!
Ha! Isn’t that weird? My husb and I went to Lagoon three or four years ago and I was astonished to find that my iron stomach from when I was a kid was no longer quite so sturdy. And to think, we used to make fun of my dad for getting queasy on roller coasters. Sorry, dad.
Okay, this coffee cake looks fantastic. Blueberry anything is my favorite, and I love the extra ones sprinkled on top after it bakes. Do you think this would be good to make the night before and take to work in the morning? Sometimes things are best right out of the oven, so I wanted to make sure before I tried this.
This is definitely just as great the next day. It will be good for several days, actually. Enjoy!
I get motion sick easier now then ever before too :(. Yea for cake for breakfast!
Sweet cake and these blueberries combine perfectly!
You’re just now starting to get dizzy? You’re in great shape, then! I’ve been queasy and shaky after roller coasters since I was little tiny. Doesn’t stop me from doing it, though!
This doesn’t look thin at all. It looks supremely perfect with all that topping!
The cake is in the oven! Taking it to a friend. This is the fourth time I’ve made this. So yummy!
Wonderful! I’m so glad you’ve enjoyed it!
I was wondering if I could make it with frozen blueberries?
That should be fine.
Made today, turned out perfect. Worried as live at high altitude and baked perfect. Tasted great……easy and will make again
So glad you enjoyed it!