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.
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. 🙂
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 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
Enjoy!
You might also like:
Raspberry Cream Cheese Coffee Cake
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!
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! 😉
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 🙂
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. 🙂 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 🙁 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.
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.
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. 🙂
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! 🙂 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 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! 🙂
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!
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!