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.
This is the BEST blueberry anything I have ever made or eaten!!! I’ve been staring at the cake pan waiting for it to cool and now I am actually eating while typing. HEAVEN!!! I made a double batch and put the batter, streusel crumb, & blueberries in a Pyrex glass casserole dish, I substituted the sour cream (my teenager hates sour cream and can taste the tiniest bit in any food) with low-fat vanilla yogurt. I also used frozen blueberries, but it pretty much doubled the time I needed to bake it. It was closer to an hour bake time. I used all sugar substitutes as well. It came out amazing!!! Thank you for this epic recipe!!!!
So glad you enjoyed it!
Thank you again! I’m about to make this amazing recipe again today!
A question regarding the pan…Can you use a brownie pan instead? I don’t have a spring form cake pan.
Sure, that should be fine.
This looks delicious and from the comments it is. If using frozen berries, do I thaw them first or not? Some recipes say yes others not.
I would say thaw them and pat them dry. Otherwise you add additional moisture to the cake.
I’ve made a lot of blueberry baked goods over the years and THIS beats them all!!! I didn’t do the glaze, because I forgot, and found it to be perfectly sweet served cold or warmed up. My husband texted me from work to tell me how good it was when he ate his breakfast!
I’m so glad you enjoyed it!
When I scan a new recipe I always look at the ratio of stir ins . One cup of flour to 1-1/4 cups of blueberries, perfect. Cannot refer to this one as ” coffeecake with blueberries” . Your example is a showstopper. Just add fresh brewed coffee and friend, perfect.
This is a wonderful recipe!! I am always making blueberry breads, crumbles etc. and I find this recipe one of the best!! I substituted lemon extract for the vanilla in the glaze and added about 1 tsp. of lemon zest to the cake. The cake batter is a perfect consistency for spreading, just love this, thank you!
Awesome! So glad to hear that!
Can I use frozen blueberries, recipe does not say fresh or frozen?
I typically use fresh blueberries, but frozen should be fine. I would thaw them and pat them dry first. If you add them frozen, they will just add a little more moisture to the cake and it’ll be a little more dense.
I made this recipe to use blueberries. It was so good that 4 teenage boys ate the full cake in one evening. Excellent recipe.
Awesome! Glad it was a hit!
This recipe is perfection!
So glad you enjoyed it!
This is my go to dessert…Thanks to Lindsay I’m a hit at gatherings! I grow my own blueberries which is so convenient…I’m never out of them. I do use frozen blueberries with no issues. Thanks!
So glad you enjoy it!
Delicious! Can always count on Lindsay’s recipes… they’re top notch!
Followed the recipe, but added a touch of lemon to the icing.
I’m so glad you enjoyed it!
Can I use frozen blueberries?
Possibly. I haven’t tested it. My concern is that frozen blueberries can sometimes have extra moisture which would be added to the batter during baking and could allow the blueberries to all sink to the bottom and give you a little more dense of a cake.
What adaptations should I make for high altitude? I am about a mile above sea level.
I don’t really know much about high altitude baking, I’m sorry. I hear this guide is helpful though. https://www.biggerbolderbaking.com/high-altitude-baking-guide/
Can I use frozen blueberries?
Sure. That should be fine. I might thaw them first though. When they’re frozen, they have extra liquid that may thin out the batter and cause things like the streusel to sink.
I really like this recipe. Can I freeze this once I bake and glaze it?
I’m glad you enjoyed it! The glaze may not hold up really well to freezing, but you can certainly freeze it.
I love blueberries and especially this recipe!!