Blueberry Streusel Coffee Cake is basically the answer to my question every Saturday morning: “What can I possibly bake that isn’t just toast or sad cereal?

I get bored of the same old breakfast stuff, and maybe you do, too. This recipe is the kind of thing that feels fancy (not gonna lie, your kitchen will smell like a bakery), but it’s also pretty easy on the brain. Whenever there’s a rainy morning or even a surprise guest, Blueberry Streusel Coffee Cake is my default move. Friends love it, and even my most “eggs-only” cousin actually asked for seconds. Yes, seconds.

What Makes This Blueberry Streusel Coffee Cake So Good?

Here’s the scoop – it’s all about the layers. You get this golden, tender, not-too-sweet cake loaded (I mean packed) with plump blueberries. On top, there’s this buttery, cinnamon-y streusel that crunches just right. Seriously, the streusel is basically a dessert on its own. Sometimes I “accidentally” make extra just to snack on.
I swear, every bite is like a little party. The blueberries pop out with this perfect juicy tartness. If you’re a coffee person, oh boy, it’s magic with coffee. By the way, if you think you need baking skills like some TV pro, you don’t. I mess up recipes all the time, and this one still turns out fantastic.

“I made this Blueberry Streusel Coffee Cake for my book club and every single person asked for the recipe. It’s honestly that delicious.” — Jessica, Austin, TX

Ingredients You’ll Need for Blueberry Streusel Coffee Cake

Blueberries (fresh or honestly, frozen works! Just don’t thaw them first.)
All-purpose flour
Sugar (white for the cake, brown for the streusel)
Baking powder (gives that nice lift)
Milk (whole milk or whatever is in your fridge)
Butter (don’t go cheap here – real butter all day)
Eggs
Ground cinnamon (for the classic kick in the streusel)
A pinch of salt
Vanilla extract (if you’ve got it)

I told you, simple stuff. Even if you forget the vanilla once (oops), it’s still solid.

Step-by-Step Directions for Making Blueberry Streusel Coffee Cake

First, gather what you need. Preheat your oven to 350°F (my oven runs hot, so check with an oven thermometer if you’ve got one).

Grease a baking pan (8×8 is my go-to, but any medium dish works).
Whisk flour, sugar, baking powder, and salt in a bowl.
In another bowl, melt butter. Add your milk, eggs, and vanilla to it. Mix well.
Combine your wet and dry ingredients – don’t overthink it, just mix until almost smooth.
Gently fold in the blueberries (just poke ‘em in, no need to get fancy).
Pour batter into your pan.
In a little bowl, mix brown sugar, a bit of flour, cinnamon, and cold butter for the streusel. Use your hands – it should be crumbly.
Sprinkle the topping everywhere (like, EVERYWHERE).
Bake for 35–40 minutes. Toothpick test: insert in the center, a few crumbs are okay.
Cool for 15 minutes if you can stand waiting.

It smells so good, you’ll think you’re at a five-star café.

Serving Suggestions for Blueberry Streusel Coffee Cake

Goes insanely well with strong coffee or tea in the morning.
Top it with a little whipped cream for a dessert vibe.
Try it slightly warm with vanilla ice cream (don’t knock it till you try it).
If you’re hosting brunch, slice it up small so everyone gets a taste.

Feels like such a treat – even if you eat it standing at the counter (I totally do).

Can I Switch It Up?

Why not? I’ve tossed in raspberries, swapped cinnamon for lemon zest, you name it. Sometimes I up the streusel just because, well, why not?
Want it gluten-free? Use a good blend. Dairy allergy? Swap the milk and butter for plant versions. I say, use what’s around. Wonky berries? Works. No judgment from me, only cake.

“Tried it with wild blueberries and it made me feel like I was in a cabin up north – so good!” — Sam, Minneapolis, MN

Storing and Gifting Tips

This Blueberry Streusel Coffee Cake will stay fresh on the counter covered for a couple of days. Any longer – fridge it, but warm it up before eating.
It’s pretty great for gifting. Wrap in parchment, tie with twine, everyone thinks you’re Martha Stewart for the day.

There you go. I hope you make it (and that you eat half before anyone else finds it). Let me know if you add your own twist – I’m always snooping for more ideas!