Blueberry Streusel Coffee Cake Recipe

Introduction

Blueberry Streusel Coffee Cake is a delightful treat featuring layers of tender cake, juicy blueberries, and a crunchy cinnamon streusel topping. Perfect for breakfast or an afternoon snack, this moist and flavorful cake is easy to make and sure to impress.

Ingredients

• ½ cup (65g) all purpose flour
• ½ cup (112g) packed brown sugar
• ¾ teaspoon ground cinnamon
• ¼ cup (56g) unsalted butter, melted
• Pinch of salt
• 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
• ¾ cup (86g) powdered sugar
• 1-2 tablespoons (15-30ml) milk
• ¼ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare a 9-inch cake pan by placing a circle of parchment paper in the bottom and greasing the sides.
2. Step 2: Make the streusel by combining the ½ cup flour, brown sugar, cinnamon, melted butter, and a pinch of salt in a medium bowl. Mix with a fork until crumbly, then set aside.
3. Step 3: In another medium bowl, whisk together 1 cup flour, baking powder, and ¼ teaspoon salt. Set aside.
4. Step 4: In a large mixing bowl, beat the sugar and room temperature butter together until light and fluffy, about 3 to 4 minutes. Take your time to get a good cream.
5. Step 5: Add sour cream and mix just until combined.
6. Step 6: Pour in the milk and mix again until incorporated.
7. Step 7: Add the egg and vanilla extract, mixing until just combined.
8. Step 8: Gradually add the dry flour mixture to the wet ingredients and mix until the batter is smooth and well combined.
9. Step 9: Spread half of the cake batter evenly into the prepared pan. The batter will be thick and create a thin layer.
10. Step 10: Sprinkle half of the streusel mixture followed by half of the blueberries evenly over the batter.
11. Step 11: Spoon dollops of the remaining cake batter over the streusel and blueberries, then gently spread it out into an even layer.
12. Step 12: Top with the remaining streusel and blueberries.
13. Step 13: Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
14. Step 14: Remove the cake from the oven and let it cool in the pan for about 20 minutes before transferring to a cooling rack.
15. Step 15: To prepare the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the thickness with more milk or sugar if needed.
16. Step 16: Drizzle the glaze over the cooled coffee cake and sprinkle a few extra blueberries on top before serving.

Tips & Variations

• Use fresh or frozen blueberries; if using frozen, do not thaw to avoid sinking in the batter.
• For extra flavor, add a teaspoon of lemon zest to the batter or streusel.
• Substitute sour cream with Greek yogurt for a slightly tangier taste.
• Try adding chopped nuts like pecans or walnuts to the streusel for added crunch.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds before serving to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure it includes xanthan gum or add it separately to help with texture.

How do I prevent blueberries from sinking?

To help blueberries stay suspended in the batter, toss them lightly in a small amount of flour before folding them in. Also, avoid overmixing the batter.

Blueberry Streusel Coffee Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 341 reviews

This Blueberry Streusel Coffee Cake is a delightful treat featuring layers of moist cake batter, fresh blueberries, and a crumbly cinnamon-brown sugar streusel topping. Finished with a sweet vanilla glaze, it’s perfect for breakfast, brunch, or a cozy afternoon snack.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings (one 9-inch cake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Streusel Topping

• ½ cup (65g) all purpose flour
• ½ cup (112g) packed brown sugar
• ¾ teaspoon ground cinnamon
• ¼ cup (56g) unsalted butter, melted
• Pinch of salt

Cake Batter

• 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

Vanilla Glaze

• ¾ cup (86g) powdered sugar
• 1–2 tablespoons (15-30ml) milk
• ¼ teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides to prevent sticking.
2. Make the Streusel: In a medium bowl, mix together flour, brown sugar, cinnamon, melted butter, and a pinch of salt using a fork until crumbly. Set aside.
3. Combine Dry Ingredients for Cake: Whisk together the flour, baking powder, and salt in a separate medium bowl. Set aside.
4. Cream Sugar and Butter: In a large mixing bowl, beat the sugar and room temperature butter for 3-4 minutes until light and fluffy. This step is crucial for a tender crumb.
5. Add Sour Cream: Mix in sour cream just until fully combined with the creamed butter and sugar.
6. Add Milk: Stir in the milk until blended well.
7. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and combined.
8. Incorporate Dry Ingredients: Gradually mix the dry ingredient mixture into the wet batter until fully combined.
9. Layer Batter in Pan: Spread half of the cake batter evenly across the bottom of the prepared pan. The batter will be thick and form a thin layer.
10. Add Streusel and Blueberries: Sprinkle half of the streusel mixture evenly over the batter, followed by half of the blueberries.
11. Add Remaining Batter: Drop spoonfuls of the remaining batter over the streusel and blueberries, then gently spread to form an even, thin layer.
12. Top with Streusel and Blueberries: Sprinkle the remaining streusel mixture and blueberries on top.
13. Bake: Place the cake in the preheated oven and bake for 32-38 minutes. Check doneness by inserting a toothpick in the center— it should come out with a few moist crumbs.
14. Cool Cake: Let the cake cool in the pan for about 20 minutes, then transfer it onto a cooling rack to cool completely.
15. Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk or sugar if needed.
16. Glaze and Serve: Drizzle the vanilla glaze over the cooled cake and garnish with a few additional blueberries before serving.

Notes

• For best results, use fresh blueberries. Frozen blueberries can be used but may add extra moisture.
• Do not overmix the batter after adding dry ingredients to avoid a dense cake.
• The creaming step (butter and sugar) is essential to create a light, fluffy texture in the cake.
• The glaze can be adjusted in thickness to your preference by varying the amount of milk.
• Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.

Keywords: blueberry coffee cake, streusel coffee cake, blueberry dessert, breakfast cake, crumb cake