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Blueberry Streusel Coffee Cake
4.5 from 90 votes

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake combines a tender, lightly sweetened cake studded with fresh blueberries and topped with a crumbly streusel made from butter, sugars, and flour. The cake balances moist, soft crumb with juicy bursts of blueberry and the crunch of buttery streusel, making it a pleasant choice for breakfast or brunch paired with coffee or tea.

Prep Time
10 mins
Cook Time
48 mins
Additional Time
32 mins
Total Time
1 hr 30 mins
Servings: 9
Calories: 369 kcal
Course: Cake
Cuisine: International

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 butter melted, unsalted
Cake
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoons salt or to taste
  • 1 egg large
  • ½ cup buttermilk
  • ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
  • ¼ cup canola oil or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup blueberries plus 1/4 cup more for sprinkling on top if desired, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Streusel Topping:
  1. To a medium bowl, add 3/4 cup flour, sugars, salt, and stir with fork to combine.
  2. 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:
  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
  2. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  3. 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.
  4. 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.
  5. Turn batter out into prepared pan.
  6. 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.
  7. Place pan on a wire rack and allow cake to cool before slicing and serving.

Notes

  • Store coffee cake airtight at room temperature for up to five days to maintain freshness.
  • Cake is adapted from a funfetti cake recipe; streusel adapted from a pumpkin crumb coffee cake for balance of flavors and textures.

Nutrition Information

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%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 369

% 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.