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!

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

1. Prepare oven and cake pan. Preheat oven to 350F. Spread a mixture of melted butter and brown sugar on the bottoms of cake pan.
2. 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.
3. 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.
4. 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.
5. Bake. The cake should take about 32 to 38 minutes to bake.
6. Cool. Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.
7. 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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Recipe

Blueberry Streusel Coffee Cake

★★★★★ 4.9 from 33 reviews

• Author: Lindsay
• Prep Time: 35 minutes
• Cook Time: 34 minutes
• Total Time: 1 hour 9 minutes
• Yield: 8-10 Servings
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries!

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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

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Instructions

1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.

2. To prepare the streusel, add 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.

3. To make the 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. Do not skimp on the creaming time.

5. Add sour cream and mix just until well combined.

6. Add the milk and mix just until well combined.

7. Add egg and vanilla extract and mix just until well combined.

8. Add the dry ingredients to batter and mix until well combined.

9. Spread half of the cake batter into the bottom of the cake pan. The batter will be thick and the layer will be thin.

10. Sprinkle about half of the streusel mixture evenly over the cake batter, then half of the blueberries.

11. 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.

12. Sprinkle the remaining streusel and blueberries over the top of the cake batter.

13. Bake for 32-38 minutes, or until a toothpick inserted comes out with a few crumbs.

14. Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.

15. To make the glaze, combine the powdered sugar, milk and vanilla extract in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.

16. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top, then serve.

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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

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