dessert

Blueberry Streusel Coffee Cake

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Blueberry streusel coffee cake is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

Blueberry streusel coffee 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!

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

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.

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

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.

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

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.

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

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 Cake

Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

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4.9 based on 16 review(s)

Ingredients

    streusel topping
  • 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
  • blueberry coffee cake
  • 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
  • glaze
  • 1/2 cup powdered sugar
  • 1-2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  • 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.
7.8.1.2
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https://togetherasfamily.com/blueberry-streusel-coffee-cake/

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Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.

recipe adapted from Cookies and Cups

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41 Comments

  • Reply
    Cordelia
    July 9, 2017 at 7:56 pm This looks delicious! I need to make muffins for an early morning men's meeting on Wednesday. Do you think I could use this recipe?
    • Reply
      Together As Family
      July 9, 2017 at 11:37 pm Thanks 😁 I think that should work just fine. The cook time would be a lot less, so watch that carefully. I would say start at 15 minutes and go from there. Let me know how they turn out as muffins.
  • Reply
    Meg
    July 25, 2017 at 5:13 pm What if I don't have a springform pan? Any other options? Thank you!
    • Reply
      Together As Family
      July 26, 2017 at 10:14 am You can use a 9x13 baking dish. Just watch the cook time as it may be a bit shorter 😁
  • Reply
    Danielle B.
    August 4, 2017 at 10:45 am This looks so yummy! Do you think I bunt pan will work with this recipe? Would love to try it!
    • Reply
      Together As Family
      August 5, 2017 at 10:06 pm A bundt pan should work fine with this recipe. Just make sure you don't fill it too full (aim for it to be about 3/4 of the way full) and watch the cooking time. Not exactly sure what the cooking time will be but I am guessing it will be similar to the one in the recipe. Hopefully that helps :)
      • Reply
        Terry C
        February 25, 2019 at 3:30 pm But when you put the streusel topping on top of the batter and bake it in a Bundt pan when you flip it out all that topping will be on the plate upside down! Kind of defeats the purpose of a pretty streusel topping doesn’t it? 😟
  • Reply
    Amanda Pacheco
    August 15, 2017 at 3:55 pm I made this for work in a 9x13, subbed buttermilk powder and water instead of milk. Didn't make the glaze, it was a HUGE hit. Everyone loved it. Delicious recipe!
    • Reply
      Together As Family
      August 16, 2017 at 12:02 pm I love hearing comments like this! So happy it was a hit. It's good to know you can make it in a 9x13 pan because I've had some readers ask about that, so thank you for sharing!
  • Reply
    Kailene
    October 30, 2017 at 9:32 pm Made this today because I needed something last minute to offer to a construction crew that showed up at our house a day earlier than expected. I happened to have all the ingredients, so I threw it together, using frozen blueberries I picked from my sister’s farm this summer. I decided to not use the glaze, but it was DELICIOUS! Seriously, the guys raves about it and I had some left when my husband got home... He isn’t usually a sweet-eater, but he kept walking by and grabbing small slices until he had nearly polished it off! He said it tasted like Perkins blueberry muffins. I don’t know about that...I think it was even better. Regardless, there isn’t a crumb left. I’m going to try making it into muffins next time. ❤️
    • Reply
      Together As Family
      October 30, 2017 at 10:55 pm This makes me so happy to hear! Good to know that you can use frozen berries with this recipe. I've never tried frozen but I will now. Thank you for coming back to leave your comment. It made my day :)
      • Reply
        Kailene
        October 31, 2017 at 9:59 am You’re welcome! Yes, I was a little nervous about the frozen blueberries, but it came out just perfect on the longer end of the baking time. I’m glad I found your blog and I can’t wait to try more of your recipes! Have a great week!
  • Reply
    Kailene
    November 4, 2017 at 9:13 am Ok - today was second time I made this recipe this week, but this time I made muffins! Again, so so good! It made 1.5 dozen regular sized muffins. (I used frozen blueberries...not sure if fresh would shorten the bake time.) Baked at 375 for 24/25 minutes. Wonderful!!! My mom flew in last night and I made them for her this morning and she raced about them. She said “Normally I need lots of butter with a muffin, but these were so moist that I didn’t need any!” This recipe is a keeper! 🤗❤️
    • Reply
      Together As Family
      November 4, 2017 at 10:45 pm Now you have me craving muffins, haha! This cake made into muffins would be so delicious! I am going to try that. Thanks for coming back to let everyone know :)
    • Reply
      Wanda
      July 22, 2018 at 5:03 pm Did you use cup cake papers for the muffins?
      • Reply
        Together As Family
        July 24, 2018 at 10:37 pm I would suggest using them if you choose to make muffins. Better safe than sorry :)
  • Reply
    Angela Maciel
    November 7, 2017 at 2:43 pm This is so, so, so, so delicious :) The blueberyy toppings are awesome
  • Reply
    Anonymous
    January 19, 2018 at 11:44 am Do you think I could make this 2 days in advance ?
    • Reply
      Together As Family
      January 19, 2018 at 9:02 pm I think that would be fine. It definitely would not taste as fresh, cause it's 2 days after, but if you leave it in the springform pan and cover it tightly with plastic wrap, that should help things.
  • Reply
    Liz
    April 28, 2018 at 6:32 pm This was delicious. My husband loved it!
    • Reply
      Together As Family
      April 29, 2018 at 8:36 pm So good to hear! I need to make it again now that blueberries are in season.
  • Reply
    Randi
    May 11, 2018 at 2:53 pm I have made this once and it was so delicious! Do leftovers need to be refrigerated? I didn't have any leftovers last time but I need to make this ahead of time for a party. Also, should I cook it in advance or is there anyway to assemble it and then bake the morning of the party? Thanks!
    • Reply
      Together As Family
      May 16, 2018 at 10:03 pm Leftovers can be left out at room temperature or refrigerated. I left mine out. I would not make it too far in advance cause coffee cakes tend to dry out after awhile. Fresh is best when it comes to coffee cake.
  • Reply
    Penny Barry
    August 19, 2018 at 5:19 pm I made this today for work tomorrow. The cinnamon in the topping had the kitchen smelling so good i could not resist having some after it cooled. I made this in a 13 x 9 pan and it came out delicious!!!! Added some pecans to the topping. I love vanilla so I added just a bit to the cake and a little cinnamon too. The cake would be delicious without the additions. This is a keeper! Co workers are going to love this tomorrow!!! Thank you for an easy and delicious coffee cake!
  • Reply
    Becca
    August 20, 2018 at 8:51 am How does this freeze?
  • Reply
    Pj
    August 24, 2018 at 5:42 pm This coffee cake was delicious. The best I've had and very easy to make. Trying it with blackberries next.
    • Reply
      Together As Family
      August 30, 2018 at 8:06 pm Yum, blackberries would be delicious. So glad you enjoyed this coffee cake and thanks for coming back to let me know.
  • Reply
    Huny
    February 9, 2019 at 3:30 pm Looks and smells delicious! Can’t wait to cut into it after dinner!!
  • Reply
    Karen
    March 9, 2019 at 6:05 pm I tried your recipe and it came out beautiful but was a little dry and crumbly the next day. Perhaps I overcooked it? I question the 1 tablespoon of baking powder. I don't think I have ever used that much before when baking.
  • Reply
    Pat
    April 14, 2019 at 5:49 pm Would like to make this but have a question. Is it really a Tablespoon of baking powder or is it a typo? Wanted to Check before I made it. Looks delish! Thank you!
    • Reply
      Together As Family
      April 14, 2019 at 9:52 pm It is a tablespoon :). I hope you enjoy it!
  • Reply
    Marjorie
    April 21, 2019 at 8:33 am Just made this for the first time this morning, to bring to Easter dinner. I added lemon peel and a squirt of lemon to compliment the blueberries and bring out the freshness of Spring. I also did not use the sugar drizzle. Absolutely fantastic and not a crumb left.
  • Reply
    Marla
    May 1, 2019 at 9:46 pm This looks absolutely amazing! Do you think it would freeze ok? Of course I would put the glaze and fresh berries on the day of.
    • Reply
      Together As Family
      May 3, 2019 at 11:33 am I would think it should freeze just fine. Just wrap it tightly and like you said, garnish with the glaze and additional blueberries right before serving.
  • Reply
    Carol
    May 17, 2019 at 5:03 pm I will be making this again! Wonderful. I left off the frosting as it was sweet enough. My oven bakes fast, so I reduced the baking time by 10 minutes and baked until the pick pulled clean.
  • Reply
    Susie P.
    June 8, 2019 at 8:34 am I want to bake this in a 9x13 glass pan. Will this recipe fill the pan enough or should I double the recipe? Also, I prefer a lot of crumb topping - should I double this too? Thanks, it looks delish!
    • Reply
      Together As Family
      June 27, 2019 at 10:30 pm The crumb recipe as is, makes a lot and I think you will be happy with it. I love lots of crumb too and I never think that this cake has too little crumb. I would not double the recipe for a 9x13 pan. I would watch the cook time carefully because it definitely won't need to cook as long as the spring form pan.
  • Reply
    Deb
    June 22, 2019 at 7:28 am I rarely comment online but I have to! This is absolutely the best coffee cake recipe I've ever made, I thought it had way to much streusel but it seeped down the sides just a little and left a wonderful crispy sweet crust along the outside edge. I cut the sugar by 1/4 cup in the cake batter and melted the butter to add to the milk and egg and it turned out perfect! Thank you for the recipe!
    • Reply
      Together As Family
      June 27, 2019 at 10:20 pm THANK YOU for commenting! I love hearing from people and I am so happy that you love this recipe. It's been too long since I made it last and I think I need to change that. I agree, the streusel is my favorite part.
  • Reply
    Luke Murdock
    July 8, 2019 at 9:32 pm Jessica, What a wonderful recipe !! We picked Blueberries at Lerriland Farms been going there for over 30 years and wanted a good recipe for our harvest and yours hit the spot -I am enjoying it now with a ice cold glass of milk. Luke & Meg
    • Reply
      Together As Family
      July 16, 2019 at 9:21 am Picking fresh blueberries is the best. So happy you enjoyed this cake.

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