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Blueberry Streusel Coffee Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/blueberry-streusel-coffee-cake-recipe/