Blueberry streusel coffee cake is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.
There is a family owned blueberry orchard near where we live and we go there every summer to pick blueberries. Summer is never complete until we go blueberry picking. It’s also never complete without a scrumptious, soft, and sweet blueberry streusel coffee cake like this one.
Eat it for breakfast with your coffee, eat it for lunch or dinner, or save it for dessert. The beauty of a coffee cake is you can get away with eating it whenever!
This blueberry streusel coffee cake was actually the third recipe I tried. I’m kind of picky when it comes to coffee cake. It has to be soft, moist, and every bite has to have fresh juicy blueberries. The number one thing I look for is that super thick, sweet, crumbly streusel topping. Oh my, that is the best part of a coffee cake! Right?!
I love the addition of the light vanilla glaze on top with the added whole blueberries. The blueberries on top are more for looks, which I am all for because I want my food to be pretty.
Pretty food just tastes better 🙂
This bakes up in a spring form pan so you get the entire coffee cake with the sweet and crispy edges. That combined with the soft cake and the juicy blueberries is pretty much perfection in a bite.
Please forgive all the pictures. I can usually decide on a few to add to the posts but for some reason my indecisive brain could not agree on only a few. I literally spent all day trying to decide what pictures (yes, my life is sooooo exciting) to use and when it came time to write this post I thought I could do it, but then I saw all the pretty berries and that crumbly streusel topping and I could not help myself. Hence the reason why there are about 100 pictures of a coffee cake today.
I hope you love this one. Pick yourself up some blueberries at the grocery store and be sure to make this little beauty. Or, find an orchard nearby and go pick your own. It’s one my kids’ favorite things to do during summer break.
Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.
5 based on 5 review(s)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup + 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter, softened
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 4 tablespoons butter, softened
- 3/4 cup milk (I use whole)
- 1 large egg
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
- Heat oven to 375 degrees. Prepare a 9-inch Springform pan by spraying with cooking spray.
- TO MAKE THE STREUSEL: combine all ingredients in a small mixing bowl with a fork or a pastry blender, until everything is combined and you have a thick crumb mixture.
- TO MAKE THE COFFEE CAKE: In a large mixing bowl, combine all the coffee cake ingredients (except the blueberries) and stir together with a wooden spoon or a spatula until smooth and combined. Gently fold in the blueberries and just mix (very softly) just until incorporated.
- Spread the coffee cake batter into the prepared Springform pan and spread the streusel topping evenly on top. Bake for 55-65 minutes. If the top and edges are getting to dark, lay a piece of tin foil across the top to prevent it from burning. The middle should be risen and a toothpick inserted should not come out wet.
- Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the Springform pan.
- TO MAKE THE GLAZE: combine all ingredients into a small bowl and stir with a fork. Add more milk if needed to get the consistency you want.
- Drizzle the glaze over the coffee cake and serve warm or let cool completely and serve at room temperature.
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recipe adapted from Cookies and Cups