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: 8-10 Servings
  • 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!


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

135 Comments
  1. Elizabeth

    This coffeecake is delicious!! I dusted powdered sugar on top in place of the glaze. I will definitely make this again.

  2. Kristeen G.

    Made this with my 3 yr old son. He loves helping in the kitchen 😁. We love how it turned out, very yummy ! Thank you!

  3. Samantha

    I added crumbled candied bacon after baking and before icing and it was absolutely to die for 🔥
    Thank you so much for a great recipe!

  4. Cheryl

    This coffe cake is delicious. I love lemon with blueberries so I added about a teaspoon of grated lemon rind and 1 tablespoon of freshly squeezed lemon juice. I added 1 T of juice and milk to make the 1/4 cup.

  5. Viola Juarez

    Outstanding recipe. Just made it. It’s smells so delicious, it came out of the spring form pan perfectly. The added blueberries and glaze completed this already beautiful cake.
    My husband likes to say, “this is company food”, lol. Indeed. Make it, Bake it, Enjoy it. We did.

  6. Jill

    Delicious my family loved this!! Great cake for quick breakfast we whipped up this morning and it was sooo great!

  7. Ronak Mehta

    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!

  8. Kelly

    I am sure this will be yummy, but are you sure the bake time in recipe is correct?  Not done, or even nearly done at 36 min.   Adding another 20 min.  Perhaps should be 56 min.  Mine still in oven. 

  9. Serafina De Cristofano

    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!

  10. james Siewert

    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

  11. Forgetfulone

    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!

  12. Nancy

    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!

  13. Dan E

    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!

  14. Michele

    I had farm fresh blueberries on hand and I was looking for a new recipe.  I found your picture on Pinterest and it looked so good!!  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.  Is it supposed to be thick or did I mess something up???  Anyway, I continued on and slowly  I got it spread!  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!!

  15. 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 🙂

  16. 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. 

  17. 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.

  18. 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!!!

  19. 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.

  20. 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.. 

  21. 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.

  22. 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.

  23. 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??

  24. 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.

  25. anonymous

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

  26. 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!!!

  27. 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!

  28. 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.

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!

Scripture I’m Loving

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