Go Back

Blueberry Streusel Coffee Cake

A delicious Blueberry Streusel Coffee Cake perfect for breakfast or brunch, featuring layers of tender cake and crunchy streusel topped with juicy blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups fresh or frozen blueberries Just don’t thaw them first.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar White sugar for the cake.
  • 1/2 cup brown sugar Brown sugar for the streusel.
  • 2 teaspoons baking powder Gives that nice lift.
  • 1 cup whole milk Or whatever is in your fridge.
  • 1/2 cup unsalted butter, melted Don’t go cheap here – real butter all day.
  • 2 large eggs
  • 1 teaspoon ground cinnamon For the classic kick in the streusel.
  • 1/2 teaspoon salt A pinch of salt.
  • 1 teaspoon vanilla extract (optional) If you’ve got it.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8x8-inch baking pan.
  3. In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
  4. In another bowl, melt the butter and mix in milk, eggs, and vanilla.
  5. Combine wet and dry ingredients until almost smooth.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan.
Streusel Topping
  1. In a small bowl, mix brown sugar, a bit of flour, cinnamon, and cold butter for the streusel until crumbly.
  2. Sprinkle the streusel mixture over the batter.
Baking
  1. Bake for 35–40 minutes. Use a toothpick to test for doneness.
  2. Cool for 15 minutes before serving.

Notes

This cake pairs perfectly with coffee and can be enjoyed warm or at room temperature. Feel free to experiment with different fruits or add lemon zest instead of cinnamon.