Streusel Blueberry Coffee Cake
This streusel blueberry coffee cake is light and fluffy, packed with blueberries then topped with a sweet buttery streusel topping! It’s the best with a cup of coffee for breakfast or brunch.
If you love cake recipes like my blueberry buckle you will love this homemade coffee cake that has a similar crumb topping to my sourdough cinnamon coffee cake.
Whether you have just been blueberry picking in the summer or have some frozen blueberries in your freezer, this streusel blueberry coffee cake is the best sweet treat packed with juicy berries!
I love blueberry recipes and am a fan of these easy blueberry muffins, this blueberry bread and could put this blueberry sauce on just about anything. This blueberry crumb cake, though, is a favorite because the buttery, sweet streusel topping is absolutely irresistible!
Table of Contents
Why You’ll Love This Blueberry Coffee Cake Recipe
- Simple ingredients: This blueberry coffee cake is easy to make and can be prepped in just 15 minutes!
- Sweet and fruity: This cake has the best texture from the juicy blueberries, the sweet crunchy cinnamon streusel and moist cake with a tender crumb.
Ingredients Needed
Coffee Cake Batter
- Pastry flour
- Sugar
- Baking powder
- Salt
- Large Eggs: Room temperature and beaten.
- Vegetable Oil: Any oil will work including avocado oil or olive oil.
- Milk: 2% or whole fat for the best tender crumb.
- Vanilla extract
- Blueberries: Fresh or frozen, thawed.
Streusel Topping
- Butter
- Brown Sugar
- All-purpose flour
- Cinnamon: Use more or less if you love the warm flavor of cinnamon.
Variations
- Glaze: After the coffee cake has cooled, add a cream cheese glaze or simple vanilla glaze. I love this glaze from my strawberry scones!
- Berries: Try other fresh berries like raspberries, blackberries or cherries.
- Extract: Add a small amount of almond extract to the batter for a sweet almond flavor.
- Lemon zest: If you love lemon, add the zest of one lemon to the coffee cake batter. You could even add a lemon glaze like I do in my lemon pound cake!
How to Make Streusel Blueberry Coffee Cake
Make coffee cake batter: In the bowl of a stand up mixer, whisk together the flour, sugar, baking powder and salt. Add the eggs, oil, milk and vanilla and beat together until smooth.
Fold in the blueberries. Gently fold in blueberries and pour the batter into the prepared cake pan.
Make crumbly streusel topping: In a medium bowl mix butter, brown sugar, flour and cinnamon and sprinkle over the batter. I use a fork but a pastry blender would also work.
Bake: Bake at 350°F for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few crumbs attached. Let the cake rest on a cooling rack for 10 minutes then remove from the pan. Enjoy!
Baking Tips for the Best Blueberry Streusel Coffee Cake
- Don’t overbake. This blueberry streusel cake is done when a toothpick inserted into the center of the cake comes out clean without batter stuck to it. I usually test a few spots! The cake will also not spring back or jiggle when touched in the center and will be golden brown on the edges.
- Cover top with foil. If your coffee cake is browning too quickly on the top, cover it loosely with foil to prevent burning.
- Frozen blueberries: This coffee cake can be made with fresh blueberries or frozen blueberries that have been thawed. For frozen blueberries, to prevent bleeding either rinse until the water runs clear or toss with flour.
- DIY pastry flour: To make 1 cup of pastry flour, measure out one cup of all-purpose flour. Remove one Tablespoon of flour and replace with 1 Tablespoon of cornstarch. Double sift to combine.
What type of pan is best to bake blueberry coffee cake?
I baked this coffee cake in an 8 inch round cake pan. You could also make it in a 9 inch springform pan. I would line the pan with parchment paper if using a cheesecake pan. If serving a larger crowd, double the recipe and make in a 9×13 baking dish.
Can I use sour cream instead of milk?
A blueberry sour cream coffee cake would be delicious! Yes, you can substitute sour cream for the milk, but I would thin it just a bit with water so your cake batter is not too thick. Buttermilk would also work!
More Blueberry Recipes and Cakes to Try
- No Knead Blueberry Muffins
- Blueberry Braided Sweet Bread
- Homemade Cherry Cake
- Simple Orange Madeira Cake
- Lemon Cream Cheese Bundt Cake
Streusel Blueberry Coffee Cake
Ingredients
- 2 cups Pastry flour
- 1 cup Sugar
- 2 teaspoons Baking powder
- 1 pinch Salt
- 2 large Eggs – beaten
- ½ cup Vegetable oil
- ¼ cup Milk – 2% or whole fat
- 1 teaspoon Vanilla extract
- 2 cups Blueberries – fresh or thawed frozen
For the Topping
- ¼ cup Butter – softened
- ½ cup Brown sugar – packed
- ½ cup All purpose flour
- ½ teaspoon Cinnamon
Instructions
- Pre-heat the oven to 350℉ (180℃) and grease and flour an 8 inch round cake pan.
- In the bowl of a stand up mixer, whisk together the flour, sugar, baking powder and salt. Add the eggs, oil, milk and vanilla and beat together until smooth.
- Fold in the blueberries and pour the batter in the prepared cake pan.
- In a medium bowl mix together the topping ingredients, butter, brown sugar, flour and cinnamon and sprinkle over the batter.
- Bake for approximately 50-55 minutes or until a toothpick inserted in the centre of the cake comes out clean or with just a few crumbs attached. Let the cake rest on a cooling rack for 10 minutes then remove from the pan. Enjoy!
My 8″ pan wasn’t sufficient. Will try 8×8 if I make it again. Good taste!
New family favorite! I make muffins instead of the cake and they are a perfect snack, dessert or with your morning coffee. They freeze really well too!
I’m glad you’re enjoying this recipe Marci! 🙂 🙂
Can I use cake flour instead of pastry flour?
Yes you can 🙂