Easy Blueberry Streusel Coffee Cake Recipe

If you’re craving something sweet and comforting that will impress your family and guests alike, this easy blueberry streusel coffee cake is the perfect recipe for you. With its rich flavor and moist texture, this coffee cake will quickly become a favorite at your breakfast table or brunch gatherings.

Every Sunday, my grandmother would bake this exquisite coffee cake, filling the entire house with its tantalizing aroma. As kids, we’d eagerly gather around the kitchen table, waiting for it to cool down just enough for us to devour. To this day, every bite takes me back to those joyful mornings spent with family. Sharing this tradition with my loved ones now feels like keeping a precious memory alive.

Why You’ll Love This Recipe

There are several reasons this blueberry streusel coffee cake stands out. First, it’s incredibly straightforward to make, perfect for both novice and experienced bakers looking for a delicious and reliable recipe. The combination of juicy blueberries and a crunchy streusel topping creates an irresistible texture contrast. Plus, its versatility means you can enjoy it for breakfast, brunch, or dessert!

Ingredients Notes

For the best results, use fresh blueberries, but frozen ones are a good substitute if needed. Ensure your butter is at room temperature for easy mixing. Adding a teaspoon of lemon zest to the batter can brighten the flavors wonderfully. For a dairy-free option, substitute the milk with almond or coconut milk.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This will ensure your cake doesn’t stick and comes out easily.

Step 2

Cream together the butter and sugar in a large bowl until light and fluffy. This process incorporates air and helps the cake rise.

Step 3

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest if using for added flavor depth.

Step 4

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with milk, beginning and ending with flour mixture. Fold in the blueberries carefully to avoid mashing them.

Step 5

Pour batter into prepared pan. For the streusel, mix melted butter, sugar, and flour until crumbly; sprinkle over the cake. Bake for 45-50 minutes, or until a toothpick comes out clean. Let cool before serving.

Storage Options

Keep your leftover coffee cake at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, to retain its moist texture for up to three days. To freeze, wrap each slice individually in plastic wrap and place in a freezer-safe bag. To enjoy, let it thaw at room temperature or warm it up in the oven at 350°F for about 10 minutes.

Variations & Substitutions

For a healthier twist, try using whole wheat flour or a mixture of whole wheat and all-purpose flour. Substitute sugar with coconut sugar or a sweetener of your choice. You can also swap blueberries for raspberries or sliced apples for a different flavor variation. Feel free to add nuts or oats to the streusel for extra crunch.

Serving Suggestions

This coffee cake is perfect for a cozy breakfast with a warm cup of coffee or tea. It also pairs excellently with a scoop of vanilla ice cream for a delightful dessert. Consider serving it at brunch parties or afternoon tea gatherings for a special touch.

Frequently Asked Questions

Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before adding as it can introduce extra moisture to the batter. Simply toss them in a bit of flour to prevent sinking and fold them in carefully.

How do I prevent the streusel from sinking? To prevent the streusel from sinking into the cake, ensure it’s crumbly enough. If it’s too wet, add a bit more flour. Gently patting it onto the batter surface before baking can also help the crumb topping stay intact.

Can I make this cake ahead of time? Absolutely! This cake can be made a day in advance. Allow it to cool completely, then cover securely. Its flavors often deepen after a day, making it even more delicious.

Easy Blueberry Streusel Coffee Cake Recipe

A delightful coffee cake with a crumbly streusel topping, bursting with juicy blueberries. Perfect for breakfast or brunch.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.75 cups granulated sugar
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp salt
• ▢ 0.5 cups unsalted butter melted
• ▢ 1 cup milk
• ▢ 1 large egg lightly beaten
• ▢ 1 cup fresh blueberries or frozen, thawed
• ▢ 0.5 tsp vanilla extract
• ▢ 0.5 tsp ground cinnamon

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a bowl, blend flour, sugar, baking powder, and salt. Add melted butter, milk, egg, and vanilla extract. Mix until combined.
• Gently fold in the blueberries into the mixture and pour batter into the prepared cake pan.
• For the streusel topping, add all-purpose flour, light brown sugar, and ground cinnamon in another bowl. Cut in cold butter until mixture is crumbly, then sprinkle over the batter.
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, add a pinch of nutmeg to the batter or serve with a dollop of whipped cream.