Blueberry Streusel Coffee Cake
User Reviews
4.5
90 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
32 mins
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Total Time
1 hr 30 mins
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Servings
9
-
Calories
369 kcal
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Course
Cake
-
Cuisine
International
Blueberry Streusel Coffee Cake
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An EASY, no-mixer coffee cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
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Ingredients
Streusel Topping
- ¾ cup all-purpose flour plus 1 to 2 tablespoons more if needed
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon salt or to taste
- 6 tablespoons unsalted butter melted
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons salt or to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ¼ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries plus 1/4 cup more for sprinkling on top if desired
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Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Streusel Topping:
- To a medium bowl, add 3/4 cup flour, sugars, salt, and stir with fork to combine.
- Drizzle in the melted butter and mix and fluff very lightly with a fork to combine until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently. If the dough is very wet and is not fluffing into small pebbles and marbles, add 1 to 2 additional tablespoons of flour; set aside.
Cake:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Add 1 cup blueberries and stir to combine. Tip – If your blueberries are on the bigger side and/or you want to prevent some sinking, roll them lightly in flour before adding them to the batter.
- Turn batter out into prepared pan.
- Evenly sprinkle the topping and bake for about 45 to 50 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Since all fruit, pans, ovens, climates, etc. vary if your cake takes longer than 50 minutes to bake through, then bake as needed.
- Place pan on a wire rack and allow cake to cool before slicing and serving.
Notes
- Cake will keep airtight at room temp for up to 5 days.
- Cake adapted from Homemade Funfetti Cake. Streusel adapted from Pumpkin Crumb Coffee Cake.
Nutrition Information
Show Details
Serving
1
Calories
369kcal
(18%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Cholesterol
47mg
(16%)
Sodium
390mg
(16%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 369kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 47mg | 16% |
| Sodium | 390mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
90 reviews
Excellent
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