Go Back
+ servings
Blueberry streusel coffee is so fluffy, moist, buttery, and bursting with fresh berries and sweet streusel topping.
Print

Blueberry Streusel Coffee Cake

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!
Course Dessert
Cuisine American
Keyword blueberry coffee cake, coffee cake recipe
Prep Time 20 minutes
Cook Time 55 minutes
Servings 16 slices
Calories 255kcal
Author Jessica

Ingredients

STREUSEL TOPPING

  • 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

GLAZE

  • 1/2 cup powdered sugar
  • 1-2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  • 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.

Nutrition

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