Blueberry Streusel Coffee Cake
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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
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.
Not cool.
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. ๐
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.
Tips For Making Blueberry Streusel Coffee Cake
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!
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Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries!
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Total Time: 49 minutes
- Yield: 12-14 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
STREUSEL
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 4 tbsp butter, melted
COFFEE CAKE
- 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
GLAZE
- 3/4 cup powdered sugar
- 1–2 tbsp milk
Instructions
Keywords: cinnamon coffee cake recipe, blueberry coffee cake, blueberry coffee cake recipe, coffee cake recipe, coffee cake sour cream, coffee cake recipe sour cream, best coffee cake recipe, easy coffee cake recipe, homemade coffee cake, how to make coffee cake
Enjoy!
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
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! Iโm so glad youโve 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!
Sweet cake and these blueberries combine perfectly!
I get motion sick easier now then ever before too :(. Yea for cake for breakfast!
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!
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!
This dessert looks amazing! I’ve been craving something sweet so I may make this sooner rather than later!
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! ๐
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!
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 could eat coffee cake for breakfast every day too! It’s just soooo good. This variation looks like no exception ๐
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)!
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. ๐ And I think I’ll blame the weather too – it was pretty hot!
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.
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.
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 ๐ 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. Iโm 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.
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 cakeย
Coffee cake is often a name used for cake that pairs with coffee, not necessarily with coffee in it.
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. ๐
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.
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.
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.
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 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! ๐ I’m glad that helped! Thanks Marianne!
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!
I just made the Blueberry Streusel and it’s absolutely delicious .Tastes great.Thanks for sharing this recipe.
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 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.
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.
This looks beautiful, thanks for sharing this delicious recipe.
Simon
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!
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! ๐
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.
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 yesterday exactly as printed, it was fantastic! Thank you for the great recipe.
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.
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!
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.
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. ย It is as good as it is pretty! ย And very easy. ย I made one change. ย I used canned cream cheese frosting for the glaze. ย I used about 3 tablespoons of the canned frosting and thinned it with milk so it resembles the texture ย VMOf the glaze. ย And believe it or not- it was even better!
I’m so glad you’ve enjoyed it!
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!
I am TOTALLY AMAZED with this cake!! it tastes sooooo good. I will be making this again in the near future!!
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.
★★★★★
Iโm so glad it was 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.
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! Iโm so glad itโs a hit!
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.
★★★★★
Great tasting coffee cake, I added about 1 1/2 tsp of lemon zest just to brighten up the blueberries. ย 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..ย
★★★★
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.
Iโm so glad to hear itโs been a hit!
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!!!
★★★★★
Iโd 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 8โ round pan to be a bit taller? Would it cook ok, obviously longer. Thank you.
I would love to make this for my husbandโs 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. Iโd try maybe a couple tablespoons of lemon juice and then some lemon zest.
It actually turned out great! I made it a lemon blueberry streusel . ย 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. ย 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″. ย 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. ย 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 ย 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. ย I wanted to make something without buttercream and he loves coffee cake. ย Thanks for the recipe. I’d attach a photo but don’t see how to do it here.ย
★★★★★
I’m so glad to hear it turned out well!
Can I substitute the flour with wheat flour or another flour?
Iโve honestly never tried it to be able to say for sure how it would turn out.
This is the 4th making this recipient. Tried different fruit…raspberryโs and apples. Came out amazing!! This recipe is for sure a go to!!! Iโll be holding on to this one for sure ๐
★★★★★
Delicious!
My 3.5 year old enjoyed helping me make this and then eating it!
★★★★★
I had farm fresh blueberries on hand and I was looking for a new recipe. ย I found your picture on Pinterest and it looked so good!! ย 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. ย Is it supposed to be thick or did I mess something up??? ย Anyway, I continued on and slowly ย I got it spread! ย 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!
This one is a keeper.ย
Great taste and just the right size for two.
Thanks, Lindsay
★★★★★
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 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!
★★★★★
Easy recipe to follow. ย Quick to make. ย But it is a thin cake. ย Tastes good though and looks pretty.ย
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!
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.
Can I make it in a 9 by 13 pan?
You could try it. I’d probably use 1 1/2 recipes worth.
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!
★★★★★