First of all, thank you for being here! Whether you’re a loyal reader or a new visitor, I’m beyond excited to share this delightful Blueberry Streusel Coffee Cake recipe with you today. It’s the perfect treat for breakfast, brunch, or an afternoon pick-me-up alongside a steaming cup of coffee. The cake is moist, tender, and packed with juicy blueberries, while the buttery streusel topping adds a satisfying crunch. Trust me, you’ll be coming back for another slice!
If you’re ready to dive into cozy baking, keep reading, and don’t forget to subscribe to my email list so you never miss out on delicious recipes like this one!
Why You’ll Love This Blueberry Streusel Coffee Cake
This cake has everything you could want in a coffee cake. It’s comforting, bursting with fresh fruit, and has just the right amount of sweetness to go perfectly with your morning coffee. Here’s why I’m confident you’ll love it as much as I do:
- Loaded with Fresh Blueberries: Every bite has juicy blueberries that balance the sweetness perfectly.
- Crumbly Streusel Topping: The buttery, cinnamon-spiced streusel topping adds texture and a warm flavor.
- Moist and Tender Cake: Thanks to the sour cream (or yogurt), this cake stays super moist without being too heavy.
- Versatile: It’s perfect for a lazy weekend brunch, a holiday breakfast, or an everyday snack.
Taste-wise, you get a burst of tangy blueberries in every soft, fluffy bite, with the streusel offering a sweet, buttery crunch that’ll have you savoring every mouthful. It’s the ultimate comfort food!
Benefits of This Blueberry Streusel Coffee Cake
- Quick and Easy: It’s a one-bowl wonder for the cake batter and super simple to whip up.
- Make-Ahead Friendly: It tastes great fresh out of the oven, but you can also make it ahead and enjoy it the next day.
- Impressive for Guests: This cake has that wow factor, making it perfect for serving at brunch or gifting to a friend.
Ingredients You’ll Need
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1 1/2 cups fresh or frozen blueberries (no need to thaw if frozen)
For the streusel topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Tools You’ll Need
- 9-inch round or square baking pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
- Knife or pastry cutter (for streusel)
Ingredient Additions and Substitutions
- Add Zest: For an extra citrusy zing, add the zest of one lemon to the cake batter. Blueberries and lemon are a match made in heaven!
- Nutty Twist: Mix in 1/2 cup of chopped pecans or walnuts into the streusel topping for added crunch and flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of this coffee cake.
Step-by-Step Instructions for Blueberry Streusel Coffee Cake
Step 1: Make the Streusel
- Prepare the streusel topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter (or your hands) to combine until the mixture forms coarse crumbs. Set aside.
Step 2: Prepare the Cake Batter
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Add the sour cream and dry ingredients: Gradually mix in the dry ingredients and the sour cream, alternating between the two, beginning and ending with the dry mixture. Mix until just combined—don’t overmix!
- Fold in the blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, toss them in a tablespoon of flour before folding to prevent them from sinking.
Step 3: Assemble and Bake
- Spread the batter: Pour the batter into your prepared baking pan and smooth the top with a spatula.
- Add the streusel: Sprinkle the streusel topping evenly over the cake batter.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Step 4: Serve and Enjoy!
This cake is best served warm, straight out of the oven with a hot cup of coffee or tea. The combination of the soft, moist cake and the crumbly, buttery streusel is a true treat!
What to Serve with Blueberry Streusel Coffee Cake
This coffee cake is delightful on its own, but if you’re looking to make a full spread, serve it with a side of scrambled eggs and crispy bacon for a savory-sweet brunch. You can also pair it with Greek yogurt and fresh fruit for a lighter option. And of course, don’t forget the coffee—this cake was practically made for it!
Tips for the Perfect Blueberry Streusel Coffee Cake
- Don’t Overmix: Be careful not to overmix the batter, as this can lead to a dense cake. Mix just until everything is combined.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter.
- Fresh or Frozen: You can use either fresh or frozen blueberries in this recipe. If using frozen, don’t thaw them before mixing into the batter, and toss them in a little flour to keep them from sinking to the bottom.
How to Store Blueberry Streusel Coffee Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep the cake in the fridge for up to 5 days. Just bring it to room temperature before serving for the best texture.
- Freezing: You can freeze this coffee cake for up to 3 months. Simply wrap it tightly in plastic wrap and aluminum foil, and thaw at room temperature when ready to enjoy.
Frequently Asked Questions (FAQ)
Q: Can I use other berries?
A: Absolutely! This recipe works well with raspberries, blackberries, or even a mix of berries. Just be sure to adjust the sugar slightly if the berries are tart.
Q: How do I prevent the blueberries from sinking?
A: Toss the blueberries in a little flour before folding them into the batter. This helps to suspend them throughout the cake.
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day in advance and store it at room temperature or in the fridge. It’s just as delicious the next day, and the flavors will have had time to meld together.
Conclusion
This Blueberry Streusel Coffee Cake is the perfect combination of soft, fruity cake and crunchy, buttery streusel topping. Whether you’re enjoying it with coffee, serving it at a brunch, or just treating yourself to something sweet, it’s a recipe that never disappoints. Plus, it’s easy to whip up and versatile enough for any occasion!
If you try this recipe, don’t forget to leave a review or share your baking masterpiece with me on Pinterest—I’d love to see your creation! And if you’re a fan of fruity, crumbly desserts, check out these other recipes:
- Peach Crumb Bars: A buttery crust and juicy peach filling topped with a crumbly streusel.
- Strawberry Coffee Cake: Another delicious coffee cake featuring juicy strawberries and a rich crumble topping.
Nutritional Information (Per Serving)
- Calories: 280
- Fat: 12g
- Carbohydrates: 40g
- Protein: 4g
- Sugars: 25g
Enjoy your slice of blueberry heaven! 😊
