Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It is wonderfully moist, cinnamon-filled and full of blueberries!
So the hubs and I officially realized how old we are this weekend. Yes, I know 30 isn’t that old but hear me out.
We went to Six Flags Over Georgia for the first time since college. It was a lot of fun to spend some time together and do something different. However, I don’t know if it was the hot weather or our old age, but we both got a little bit dizzy with every roller coaster we went on. Every. Single. One.
Nor had that every happened to either of us before. So weird.
I will say though that the Superman coaster was super awesome. You sit down normally, but then it tilts your but up, so that you are looking at the ground as if you are Superman flying. It’s so fun!
Then, when you’d normally go upside down on the ride, you end up being kind of on your back and looking up at the sky. Such a crazy feeling, but so awesome. I got the least dizzy on that one too, haha.
I’m so old. So let’s move on. 🙂
I don’t know about you, but if I could, I’d eat coffee cake or some other kind of breakfast pastry 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!
Of course the hubs still gets confused every time I make a coffee cake. He can’t seem to remember that it doesn’t actually have coffee. No, it just 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 with some streusel.
Streusel is one of the best things to happen to desserts. I recommend making the streusel first, so that when you’re ready to layer everything, you don’t have to stop and make it.
The cake batter is fairly thick, so that the streusel and blueberries won’t sink into the cake when baking. It might seem like there isn’t enough batter, but it expands a good bit while baking.
Add a thin, even layer of batter to the bottom of the cake pan. I always recommend using an offset spatula to spread things nice and evenly. Especially when it’s a thin layer and you need to be precise. The offset spatula gives excellent control.
Add about half of the streusel and blueberries to the top of the batter.
To spread the remaining batter, it’s easiest to drop it in spoonfuls over the blueberries, then use the offset spatula to carefully spread it into an even layer.
Top the cake with the remaining streusel and blueberries.
Again, it may seem like a thin cake, but it will all work out while it bakes. It becomes a nice, beautiful coffee cake that you and your family won’t be able to resist!
Blueberry Streusel Coffee Cake
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 4 tbsp butter, melted
- 1/2 cup sugar
- 6 tbsp salted butter, room temperature
- 1/4 cup sour cream
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 tsp baking powder
- 1 cup all-purpose flour
- 1 1/4 cups blueberries
- 3/4 cup powdered sugar
- 1-2 tbsp milk
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