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
- Prepare oven and cake pan. Preheat oven to 350F. Line the bottom of a 9 inch pan with parchment paper and grease the sides.
- 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.
- Make cake batter. Combine the flour, baking powder and salt in a medium sized bowl and set aside. 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.
- 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.
- Bake. The cake should take about 32 to 38 minutes to bake.
- Cool. Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.
- 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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Blueberry Streusel Coffee Cake
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Ingredients
Streusel
- ½ cup (65g) all purpose flour
- ½ cup (112g) packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ cup (56g) unsalted butter (melted)
- Pinch of salt
Coffee Cake
- 1 cup (130g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (104g) sugar
- 6 tablespoons (84g) unsalted butter (room temperature)
- ¼ cup (58g) sour cream
- ¼ cup (60ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups blueberries
Glaze
- ¾ cup (86g) powdered sugar
- 1-2 tablespoons (15-30ml) milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- 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.
- To make the cake batter, combine the flour, baking powder and salt in a medium sized bowl and set aside.
- 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.
- Add sour cream and mix just until well combined.
- Add the milk and mix just until well combined.
- Add egg and vanilla extract and mix just until well combined.
- Add the dry ingredients to batter and mix until well combined.
- 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.
- Bake for 32-38 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.
- 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.
- Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top, then serve.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I just made this and talk about decadent! This is the bomb. I wouldn’t change a thing.
Delicious my family loved this!! Great cake for quick breakfast we whipped up this morning and it was sooo great!
Glad to hear that!
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!
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.
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!
Can I make it in a 9 by 13 pan?
You could try it. I’d probably use 1 1/2 recipes worth.
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.
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!
Easy recipe to follow. Quick to make. But it is a thin cake. Tastes good though and looks pretty.
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!
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 one is a keeper.
Great taste and just the right size for two.
Thanks, Lindsay
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!!
So glad you enjoyed it!
Delicious!
My 3.5 year old enjoyed helping me make this and then eating it!
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 🙂
Can I substitute the flour with wheat flour or another flour?
I’ve honestly never tried it to be able to say for sure how it would turn out.