Blueberry Streusel Coffee Cake

This blueberry streusel coffee cake is bursting with fresh blueberries. Deliciously moist, lightly sweet, and a real treat for your morning or afternoon coffee.

Blueberry Streusel Coffee Cake on a white platter with a coffee cup.

If you are trying to cut back on calories, don’t even bother making this cake. My husband and I couldn’t stay away from it.  We warned our daughter that she better have some before we ate it all.

Try our Blueberry Muffins!

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake unbaked in a springform pan

How to make coffee cake

Preheat the oven to 350ºF. Prepare a 9-inch round springform pan with non-stick spray and parchment paper (if desired). Set aside.

To prepare the crumb topping, add flour, brown sugar, cinnamon and melted butter in a medium-sized bowl and mix with a fork until all ingredients are incorporated. Set aside.

In a large bowl cream the butter and sugar until light and fluffy. Add the room temperature egg and vanilla extract.

In a small bowl toss the blueberries with 2 tablespoons of the flour. Then whisk together the remaining flour, baking powder, and salt in a separate bowl.

Add the dry mixture to the wet mixture, alternating with the buttermilk. Gently fold in the blueberries.

a slice of the Blueberry Streusel Coffee Cake on a white plate

Spread the cake batter in your prepared pan. Sprinkle the streusel topping on the top of the cake evenly.

Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. Baking times may vary.

Allow the cake to cool for at least 15 minutes. Loosen the edge of the cake from the pan with a thin knife, remove the sides of the pan.

overhead shot a slice of the Blueberry Streusel Coffee Cake on a white plate

Let cool before you indulge! I snagged a piece after 30 minutes. Actually, before I even took the photos for this post. It smelled so heavenly I didn’t even think about photos. Just poured me a cup of coffee and dug into that luscious blueberry streusel coffee cake.

a slice of the Blueberry Streusel Coffee Cake on a white plate

This is a must try this recipe! I can’t emphasize this enough. My husband claimed this cake should be available at all times. Although I agree, I can’t even begin to imagine how much weight we would gain!

Our Blueberry Scones are also a big hit for breakfast!

Blueberry Coffee Cake Recipe

Blueberry Streusel Coffee Cake on a white platter with a coffee cup.

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake – Deliciously moist, lightly sweet and a real treat for your morning or afternoon coffee.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 575kcal
Author: Don’t Sweat The Recipe

Ingredients
 

Streusel:

  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter, melted

Coffee cake:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups + 2 tablespoons flour, divided
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk, room temperature

Instructions

  • Preheat the oven to 350ºF.
  • Prepare a 9-inch round springform pan with non-stick spray and set aside.
  • To prepare the streusel, add flour, brown sugar, cinnamon and melted butter in a medium-sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
  • To make the cake batter, cream butter with the sugar until light and fluffy.
  • Add the egg and vanilla and beat until combined.
  • Toss the blueberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder, and salt.
  • Add the flour mixture to the batter in thirds, alternating with the buttermilk and ending with the flour. Fold in the blueberries.
  • Spread batter into the pan. Sprinkle batter evenly with the streusel topping.
  • Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
  • Let cool at least 15 minutes before serving.

Nutrition

Calories: 575kcal | Carbohydrates: 93g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 373mg | Potassium: 251mg | Fiber: 3g | Sugar: 37g | Vitamin A: 604IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 4mg

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6 Comments

  1. What a beautiful cake, Leigh! I would struggle not to eat it all too! Thank you for sharing with us at Hearth and Soul. Scheduled to pin. Hope to see you at the party again this week. It’s open now!5 stars

  2. Blueberry, streusel, and coffee cake. Three of my favorite things all together!! Love this. I pretty much always double the streusel on any recipe, because more streusel is always better, right?!

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