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.
Save Recipe5 based on 8 review(s)
Ingredients
- 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
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.
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recipe adapted from Cookies and Cups
20 Comments
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?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.Meg
July 25, 2017 at 5:13 pm What if I don't have a springform pan? Any other options? Thank you!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 😁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!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 :)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!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!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. ❤️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 :)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!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! 🤗❤️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 :)Angela Maciel
November 7, 2017 at 2:43 pm This is so, so, so, so delicious :) The blueberyy toppings are awesomeAnonymous
January 19, 2018 at 11:44 am Do you think I could make this 2 days in advance ?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.Liz
April 28, 2018 at 6:32 pm This was delicious. My husband loved it!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.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!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.