This post may contain affiliate links, view our disclosure policy.

Blueberry Streusel Coffee Cake is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping. Pour a simple glaze over top and garnish with blueberries for the best coffee cake ever!

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


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!

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

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 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. 

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.
Together As Family Logo

Blueberry Streusel Coffee Cake

Author Jessica
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings 16 slices
Blueberry Streusel Coffee Cake is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping. Pour a simple glaze over top and garnish with blueberries for the best coffee cake ever!



  • 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


  • 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.


  • 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.


  • 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.


  • 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.



Calories: 255kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 147mg | Potassium: 131mg | Fiber: 1g | Sugar: 31g | Vitamin A: 264IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Did You Make This Recipe?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

Did you love this recipe?

Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.

4.46 from 74 votes (58 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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?

    1. Together As Family says:

      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.

    2. alissia haig says:

      Did you end up trying the muffins?

      1. I made muffins. Everyone loved them!!!
        Streusel is excellent!!!
        15 minutes

        1. Together as Family says:

          So glad they were a hit!

  2. What if I don’t have a springform pan? Any other options? Thank you!

    1. Together As Family says:

      You can use a 9×13 baking dish. Just watch the cook time as it may be a bit shorter ?

  3. Danielle B. says:

    This looks so yummy! Do you think I bunt pan will work with this recipe? Would love to try it!

    1. Together As Family says:

      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 🙂

      1. 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? ?

  4. Amanda Pacheco says:

    I made this for work in a 9×13, subbed buttermilk powder and water instead of milk. Didn’t make the glaze, it was a HUGE hit. Everyone loved it. Delicious recipe!

    1. Together As Family says:

      I love hearing comments like this! So happy it was a hit. It’s good to know you can make it in a 9×13 pan because I’ve had some readers ask about that, so thank you for sharing!

      1. Janel Gibbs says:

        OMG. This is seriously the best coffee cake recipe I’ve ever had. I followed the recipe to the T and it turned out absolutely perfect. I was nervous about the tablespoon of baking powder! But I saw in the comments that it wasn’t a typo so I forged on ahead & did it! The batter was thicker than I expected so I was worried I did something wrong but it was absolutely divine. So, so yummy! Definitely a keeper.

        1. I felt the same way… too much baking powder, batter too think and WAY too much strudel topping but I was wrong about it all! This cake turned out AMAZING and I wouldn’t change a thing

          1. Together as Family says:

            So glad it exceeded your expectations! Thank you for your comment!

  5. 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. ❤️

    1. Together As Family says:

      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 🙂

      1. 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!

  6. 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! ?❤️

    1. Together As Family says:

      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 🙂

    2. Did you use cup cake papers for the muffins?

      1. Together As Family says:

        I would suggest using them if you choose to make muffins. Better safe than sorry 🙂

  7. Angela Maciel says:

    This is so, so, so, so delicious 🙂 The blueberyy toppings are awesome

    1. 5 stars
      This recipe is unreal, over the top delicious. I just bought a ton of blueberries and am making this for my family for Easter. Going to drop on their porches. ❤️ I’ve made them in a 9” springform pan and 4” springform pan – both come out great. I need to figure out how to keep the streusel from getting SO crunchy where it cooks against the pan. Any ideas for that? Maybe wrap the inside of it with parchment paper? Thank you!!! This recipe is definitely a keeper!!!!!

  8. Anonymous says:

    Do you think I could make this 2 days in advance ?

    1. Together As Family says:

      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.

  9. This was delicious. My husband loved it!

    1. Together As Family says:

      So good to hear! I need to make it again now that blueberries are in season.

  10. 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!

    1. Together As Family says:

      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.

  11. Penny Barry says:

    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!

  12. This coffee cake was delicious. The best I’ve had and very easy to make. Trying it with blackberries next.

    1. Together As Family says:

      Yum, blackberries would be delicious. So glad you enjoyed this coffee cake and thanks for coming back to let me know.

  13. Looks and smells delicious! Can’t wait to cut into it after dinner!!

  14. 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.

  15. 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!

    1. Together As Family says:

      It is a tablespoon :). I hope you enjoy it!

  16. 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.

  17. 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.

    1. Together As Family says:

      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.

  18. 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.

  19. I want to bake this in a 9×13 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!

    1. Together As Family says:

      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 9×13 pan. I would watch the cook time carefully because it definitely won’t need to cook as long as the spring form pan.

  20. 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!

    1. Together As Family says:

      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.

  21. Luke Murdock says:

    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

    1. Together As Family says:

      Picking fresh blueberries is the best. So happy you enjoyed this cake.

  22. I made this today and it was actually really delicious. Thank you for the recipe. I had leftover blueberries that I wasn’t going to eat, so I made a blueberry sauce to go on top, as well. Which is the only thing I did differently. I think it made it even better, but it would have been fine without it. I’m a sucker for blueberry desserts and this hit the spot.

  23. Made this yesterday and took it into work today. Everyone really enjoyed it. I was nervous that it was going to be dry as coffee cake can be sometimes and I had a hard time incorporating the “softened” butter! But, this cake was very moist and had a great flavor! I
    I baked it in a 9×13 pan instead of a spring form pan and baked it for about 22-25 minutes. Everything came together good until I tried to incorporate my butter, into the batter, that I guess wasn’t softened enough but I worked it into the batter as good as I could and put it in the oven and hoped for the best! Worked out great. So, the only advise I can give is make sure your butter is super soft! Excellent recipe. Thanks

  24. H. Hassel says:

    Made this tonight for cake and coffee with the parents. Turned out amazing! Light and fluffy. Would love to use wild blueberries but out of season. So delicious.

  25. Carol bauer says:

    I have made this coffee cake too many times to count. Each time comes out perfectly Every time everyone raves about it. I Use frozen blueberries each time. Thank You for fool proof reciepe!

  26. Hi. Tried this recipe. But my cake came out dense.. But overall it was a tasty cake. Love the streusel recipe

  27. Would this recipe work well with frozen blueberries?

    1. Together As Family says:

      Yes it would but I would add them frozen straight from the freezer. If they thaw they tend to give off too much juice which will change the color of the batter to a weird purple/brown color. So add them frozen into the mix for best results.

  28. Hi! For the flour, is it spooned and leveled? Or scooped?

    1. Together As Family says:

      I don’t do anything special when I measure flour. I just scoop the measuring cup in and then level off with a knife or the bar inside the flour storage container I have.

  29. 5 stars
    Every time I get blueberries I make this. Family loves it and it is so easy!

  30. Sarah Calderon says:

    5 stars
    This recipe was incredibly delicious – everyone was raving and racing for seconds! Only thing I would do differently next time is to maybe divide (or double?) the streusel topping and add 1/2 in the middle and 1/2 on top so each bite is layered with it! Bet it would be fantastic with other fruits too….how about with peaches or cherries with almond extract instead of vanilla?

  31. I made this in a 13×9 pan and it turned out great! Delicious! The glaze makes the whole dessert. Definitely one of my top favorite desserts!

  32. Tried this today and it is fabulous. It will be one of our regulars for breakfast!! Thanks

  33. 5 stars
    I’m leaving 5 stars but truth be told did not totally follow the recipe as I had to make a few modifications based on what I had on hand. Nothing worse than starting a recipe only to discover half way through that you’re missing key ingredients; likely I’m the only one scatter brained enough for that to happen to. Anyway, I discovered that my only sugars available were Xylitol and powdered sugar. I made do with those and the family thought the cake was delicious. For sure I’d make it again. I did reduce the amount of sugar in the streusel – just put 3/4 cup in, plus I would imagine the glaze is a fabulous addition but decided we did not need the extra sugar so left it off. I served this for lunch, actually, and paired it with a big beautiful salad loaded with veggies fresh picked from the garden and also included in the veggie salad plenty of avocado, cheese, hard boiled eggs, etc. It was a hit – thanks for a great recipe!

  34. 5 stars
    Can I make muffins with this? or small loaves?

    1. Together As Family says:

      I have never done that with this recipe so I am just not sure.

  35. 5 stars
    I made this just as described in the recipe. It is AMAZING! My husband ate 3 pieces! Thank you for the recipe; I’m sure I will be making it many more times!

  36. I wanted to know if you could substitute almond milk for the regular milk in this recipe? I have DIL who can’t have dairy.

    1. Together As Family says:

      Yes I think almond milk would work just fine. It might slightly affect the taste, but I don’t think it would be noticeable, especially if the person is used to the almond milk. I hope she loves it.

  37. Laurel Saromines says:

    5 stars
    Delicious! I made it for breakfast & it was well-worth waiting for.

  38. 5 stars
    Love this coffee cake. Only added half of the streusel and no glaze.
    Delicious … have made several times already : )

  39. Cynthia C says:

    5 stars
    I used frozen blueberries because I did not have any fresh ones, and it was delicious!

  40. 5 stars
    I made this in a 9 x 13 inch pan for Christmas breakfast. Yum! I didn’t expect it to taste so good. Will definitely make again. Thanks!

  41. 5 stars
    My husband LOVES this cake!

  42. Did I miss what the oven temp should be?

    1. Together As Family says:

      I just went to double check the recipe and the oven temperature is there. It’s at the top and it’s 375 degrees. Hope that helps! Enjoy.

  43. Dottie B. says:

    5 stars
    I’ve made this several times. I love it. I made it for a farewell at work and it was a hit. One person asked where I bought it, then asked me if I would make him one that he would pay me!

  44. If this is made in a Bundt pan, I wonder how the streusel would do if placed in the bottom of the pan. That way when inverted, the streusel will be on top

  45. 5 stars
    This recipe is an absolute keeper!!!!!! It’s so delicious, everyone I’ve made it for has RAVED about it and requested more!!!! Thank you so much for sharing!!!!

    1. Together as Family says:

      Thanks for sharing! I love hearing when recipes work out!

  46. 5 stars
    I made this last night for our 5th Sunday Breakfast. I had no blueberries but had left over fresh cranberries in the freezer. I made it in a 13×9 pan and switched blueberries for cranberries and it was fantastic. I only did the streusel topping. It was a hit!

    1. Together as Family says:

      Genius! I love hearing about substitutions that work in the recipes.

  47. can you frozen blueberries in this recipe

  48. Hi!
    All I have are 10” springform pans. Will that be ok?
    Also, what do you think of adding some almond extract?

    1. Together as Family says:

      Hello! I think that pan would work great. I bet almond extract would be great! It does have a strong flavor so I would lean towards adding less than you think so you don’t overpower the other flavors.

  49. 5 stars
    I bake a lot, and I’ve made a lot of blueberry coffee, cakes, and I can confidently say that this is hands-down, the best one I have ever made. Many many thanks. I only changed two small things. I added lemon peel to the batter, and added a dollop of softened cream cheese to the glaze. I followed someone suggestion in line, the sides of the springform pan with parchment paper. We loved the amount of blueberries, in the texture of the streusel. You have earned a new fan and if I can figure out how to upload a photo, I will.

    1. Together As Family says:

      I love hearing this. Thank you! So glad you’re here 🙂