BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake with a sweet streusel topping is my family’s favorite thing to make every summer when we go blueberry picking.
When we lived in Maryland there was a cute family owned orchard and every single summer we would go blueberry picking. One of the first things we would make is this blueberry coffee cake.
The beauty of coffee cake is that it’s perfectly acceptable to eat for breakfast or as dessert!
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?!
MY TIPS FOR THIS COFFEE CAKE RECIPE
- I have only ever made this recipe with fresh blueberries. I don’t love baking with frozen berries in coffee cakes and cakes because they tend to bleed color if they thaw at all. But if you do use frozen blueberries, take them straight from the freezer into the batter to prevent color bleed.
- Some readers have had success making this in a 9×13 baking dish. The cook time I would imagine would be less, so maybe set the timer for 35-40 minutes and just watch it closely.
- The best way to check if it’s cooked all the way through is to poke a toothpick in the middle. If it comes out with wet batter then it needs to cook longer. If it comes out with slightly moist/dry crumbs then it’s good.
- The glaze really is so yummy! You don’t have to garnish fresh blueberries, but the glaze really is not something you should leave off.
TRY THESE OTHER COFFEE CAKE RECIPES
Blueberry Streusel Coffee Cake
- 1 cup granulated sugar
- 1/4 cup light 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 milk)
- 1 large egg
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
- Heat oven to 375°. Prepare a 9-inch springform pan by spraying with cooking spray. Set aside.
MAKE THE STREUSEL
- Combine all streusel ingredients into a small bowl. Use your clean fingers, a fork, or a pastry blender to combine everything together until you have a thick crumb mixture. Set aside.
MAKE THE BLUEBERRY COFFEE CAKE
- In a large mixing bowl, combine the flour, granulated sugar, softened butter, milk, egg, baking powder, and salt. Stir together until everything is combined.
- Add the fresh blueberries and very gently stir into the coffee cake batter. Just gently stir in the blueberries until incorporated. Stirring too hard or too much will make the blueberries bleed color into the batter.
- Spread the coffee cake batter into the prepared springform pan. Sprinkle the streusel topping evenly over the top.
- Cook for 55-65 minutes. If the edges and top are getting too browned, loosely lay a piece of tin foil over top to prevent over browning.
- The cake will be puffed up and a toothpick inserted in the middle should come out with dry crumbs NOT wet batter.
- 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.
MAKE THE GLAZE
- Combine all glaze ingredients in a small bowl and mix together. Add more or less milk until desired consistency is reached. Drizzle the glaze over the coffee cake.
- You can serve this coffee cake warm OR let it cool to room temperature and serve. Store leftovers in a covered container at room temperature.
recipe adapted from Cookies and Cups