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!

close up of slice of Blueberry Streusel Coffee Cake on white plate
image of full blueberry streusel coffee cake on white platter

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
close up of slice of Blueberry Streusel Coffee Cake on white plate with a bite on a fork
blueberry streusel coffee cake on white platter with icing drizzling down the sides

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.
slice of blueberry streusel coffee cake on white plate and blue napkin

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Print
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close up of slice of Blueberry Streusel Coffee Cake on white plate
Recipe

Blueberry Streusel Coffee Cake

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 34 minutes
  • Total Time: 1 hour 9 minutes
  • Yield: 810 Servings 1x
  • 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!


Scale

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
  • 12 tbsp (15-30ml) milk
  • 1/4 tsp vanilla extract

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.

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

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Recipe rating

129 Comments
  1. Violet

    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 🙂

  2. Pam

    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. 

  3. Pam

    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 .

    1. Lindsay

      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.

  4. Karie

    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!!!

  5. Vicki

    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.

  6. Lorraine

    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.. 

  7. Sarah S.

    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.

  8. ReNee Finneman

    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.

  9. Deborah Ashman

    Made this last week and it was a hit Delicious. No blueberries today. Can it be just a coffiee cake without the blueberries??

  10. Allison

    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.

  11. anonymous

    I am TOTALLY AMAZED with this cake!! it tastes sooooo good. I will be making this again in the near future!!

  12. Cathy

    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!!!

  13. Gallo

    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.

    1. Hopkins Tracy

      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!

  14. Barbara MacLeod

    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!

    1. Lindsay

      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.

  15. Pat wilson

    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

  16. Jefferey Mattos

    All I can say is it taste as good as it smells. Deeeelicious!! thanks for the recipe.
    —Jeff in Sacramento, CA.

  17. Jen

    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.

  18. Julie Flandorfer

    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!

  19. Sally

    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!

    1. Lindsay

      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!

  20. Joan

    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?

    1. Lindsay

      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.

  21. Linda Falzetta-Grosse

    I can never figure out how to remove the cake from the pan without leaving upside down!
    Any easy suggestions?

    1. lifeloveandsugar@gmail.com

      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.

    2. Sarah S.

      I used a springform pan and lined the bottom with parchment paper. When it was done i slid the cake onto a large plate.

  22. Janina

    I just made the Blueberry Streusel and it’s absolutely delicious .Tastes great.Thanks for sharing this recipe.

  23. Tim

    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.

    1. lifeloveandsugar@gmail.com

      One egg is correct. It’s in the ingredients underneath the milk. I’m so glad you enjoyed it!

  24. Marianne

    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!

  25. Amelia

    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?

    1. lifeloveandsugar@gmail.com

      That is very strange. It’s really hard to say what happened without being there. I haven’t ever had that happen.

  26. Grace Tan

    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.

    1. lifeloveandsugar@gmail.com

      I haven’t, but I’d think it’d be ok. I’d defrost them and pat them dry first though.

  27. Christine Mayfield

    Tastes great! Especially the next day. Thanks for sharing this recipe. I was surprised at how much cake came out of the batter.

    1. lifeloveandsugar@gmail.com

      I’m so glad you enjoyed it! And yes, it doesn’t seem like much batter, but bakes up nicely. 🙂

    1. lifeloveandsugar@gmail.com

      I’d recommend fresh, but frozen should work too. I’d just let them thaw and pat them dry first.

      1. Catherine

        We loved it! Followed the recipe and it didn’t need any extra time in the oven.

      1. Lindsay

        Coffee cake is often a name used for cake that pairs with coffee, not necessarily with coffee in it.

  28. Jenn

    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.

    1. lifeloveandsugar@gmail.com

      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.

      1. Lissa

        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.

      2. Lindsay

        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.

  29. Michelle

    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.

  30. J.nelly

    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.

  31. Ana

    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

    1. lifeloveandsugar@gmail.com

      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!

  32. Michelle @ My California Kitchen

    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)!

  33. June @ How to Philosophize with Cake

    I could eat coffee cake for breakfast every day too! It’s just soooo good. This variation looks like no exception 🙂

  34. Krystle

    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

  35. Julie @ Julie's Eats & Treats

    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!

  36. Stephanie @ Girl Versus Dough

    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! 😉

  37. Joan Hayes

    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!

  38. Erin R.

    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.

    1. lifeloveandsugar@gmail.com

      This is definitely just as great the next day. It will be good for several days, actually. Enjoy!

  39. Mir

    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!

    1. Debra Brodeur

      The cake is in the oven! Taking it to a friend. This is the fourth time I’ve made this. So yummy!

      1. Barbara Stickler

        Made today, turned out perfect. Worried as live at high altitude and baked perfect. Tasted great……easy and will make again

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12