Blueberry Streusel Coffee Cake Recipe

Ah, the Blueberry Streusel Coffee Cake. If there’s one bake that reliably fills my home with an aroma of pure comfort and impending delight, it’s this one. I remember the first time I pulled this golden-brown beauty from the oven; the streusel was perfectly crumbly, the cake beneath incredibly moist, and the blueberries had burst just enough to create little pockets of jammy goodness. My family, initially drawn by the scent, gathered around the kitchen island with an almost reverent silence, which was quickly broken by contented murmurs and requests for “just one more sliver.” It’s since become a weekend staple, a go-to for brunch gatherings, and the treat I make when I simply need a little slice of happiness. The balance of the tender cake, the sweet-tart blueberries, and that irresistible cinnamon-kissed streusel is, in my humble opinion, sheer perfection. It’s more than just a cake; it’s a warm hug in edible form, and I’m thrilled to share this beloved recipe with you.

The Ultimate Blueberry Streusel Coffee Cake Recipe

This recipe yields a generously sized coffee cake, perfect for sharing. The combination of a moist, vanilla-scented cake, juicy blueberries, and a buttery, cinnamon-spiced streusel topping is simply divine. Get ready for your kitchen to smell amazing!

Ingredients

For the Streusel Topping:

• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into small cubes

For the Coffee Cake:

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) sour cream or full-fat plain yogurt, at room temperature
• 2 cups (approx. 300-350g) fresh or frozen blueberries (if using frozen, do not thaw)
• 1 tablespoon all-purpose flour (for tossing with blueberries)

Instructions

1. Prepare the Streusel Topping:
* In a medium bowl, whisk together the 1 cup of all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, and salt for the streusel.
* Add the cold, cubed butter to the dry ingredients.
* Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some larger, pea-sized pieces.
* Place the streusel mixture in the refrigerator to keep it cold while you prepare the cake batter. This helps it stay crumbly during baking.

2. Prepare for Baking:
* Preheat your oven to 350°F (175°C).
* Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on two sides to easily lift the cake out later.

3. Combine Dry Ingredients for the Cake:
* In a separate medium bowl, whisk together the 2 ½ cups of all-purpose flour, baking powder, baking soda, and salt for the cake. Set aside.

4. Cream Butter and Sugar:
* In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened ¾ cup of unsalted butter and 1 ½ cups of granulated sugar together on medium-high speed until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl as needed.

5. Add Eggs and Vanilla:
* Add the eggs one at a time, beating well after each addition until fully incorporated.
* Beat in the vanilla extract.

6. Alternate Dry and Wet Ingredients:
* Reduce the mixer speed to low. Add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined.
* Add half of the sour cream (or yogurt), mixing until just combined.
* Repeat with another third of the dry ingredients, then the remaining sour cream, and finally the last third of the dry ingredients. Mix only until the flour is no longer visible. Be careful not to overmix; overmixing can lead to a tough cake.

7. Prepare and Add Blueberries:
* In a small bowl, gently toss the blueberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.
* Gently fold the flour-coated blueberries into the cake batter using a rubber spatula.

8. Assemble the Cake:
* Pour half of the cake batter into the prepared baking pan and spread it evenly with an offset spatula or the back of a spoon.
* Sprinkle about half of the chilled streusel topping evenly over the batter.
* Carefully spoon or pour the remaining cake batter over the streusel layer, spreading it as evenly as possible. It might be a bit tricky, but do your best to cover the first streusel layer.
* Sprinkle the remaining streusel topping evenly over the top layer of batter.

9. Bake the Coffee Cake:
* Place the baking pan in the preheated oven.
* Bake for 45-55 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached (but no wet batter). Baking time can vary depending on your oven.
* If the top starts to brown too quickly, you can loosely tent the cake with aluminum foil for the remainder of the baking time.

10. Cool and Serve:
* Once baked, remove the coffee cake from the oven and place it on a wire rack to cool in the pan for at least 20-30 minutes before slicing and serving. This allows the cake to set properly.
* If you lined the pan with parchment paper, you can use the overhangs to lift the cake out onto the wire rack to cool completely.
* Slice into squares and enjoy warm or at room temperature.

Nutrition Facts

• Servings: Approximately 12-15 servings (depending on slice size)
• Calories per serving: Approximately 400-480 calories (This is an estimate and can vary based on specific ingredients and portion sizes.)

Preparation Time

• Prep Time: 25-30 minutes (includes making streusel and batter)
• Cook Time: 45-55 minutes
• Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes (plus cooling time of at least 20-30 minutes)

How to Serve Your Blueberry Streusel Coffee Cake

This Blueberry Streusel Coffee Cake is delightful on its own, but here are some ways to elevate the experience:

• Classic Comfort:
  • Serve warm slices alongside a freshly brewed cup of coffee or your favorite tea. This is the quintessential coffee cake experience.
• With a Creamy Accompaniment:
  • Add a dollop of freshly whipped cream.
  • A scoop of vanilla bean ice cream turns it into a decadent dessert, especially when the cake is still warm.
  • A spoonful of crème fraîche or Greek yogurt can offer a pleasant tangy contrast.
• Brunch Star:
  • Make it the centerpiece of a brunch spread. It pairs wonderfully with savory items like quiche or frittatas, as well as fresh fruit salads.
• A Touch of Elegance:
  • Dust individual slices lightly with powdered sugar just before serving for a beautiful presentation.
  • Garnish with a few fresh mint leaves or extra fresh blueberries on the side.
• Simple Pleasure:
  • Enjoy a slice as an afternoon pick-me-up or a satisfying breakfast treat. No accompaniments needed for this self-sufficient star!
• For Gifting:
  • Bake it in a decorative disposable pan, allow it to cool completely, wrap it nicely, and gift it to a friend, neighbor, or colleague. It’s a gift that’s always appreciated.

Additional Tips for the Perfect Coffee Cake

1. Room Temperature Ingredients are Key (Mostly!): For the cake batter, ensure your butter, eggs, and sour cream are at room temperature. This helps them combine more easily and creates a lighter, more tender crumb. The exception is the butter for the streusel – that must be cold to achieve those lovely crumbles.
2. Don’t Overmix the Batter: Mix the dry ingredients into the wet ingredients only until just combined. A few streaks of flour are okay. Overmixing develops the gluten in the flour too much, which can result in a tough or dense cake. Gentle folding is your friend.
3. Blueberry Management: Tossing the blueberries in a tablespoon of flour before adding them to the batter is a crucial step. This light coating helps to absorb some of the fruit’s moisture and provides a bit of grip, preventing all those lovely berries from sinking to the bottom of your cake during baking. If using frozen blueberries, do not thaw them first; add them directly from the freezer to the batter after tossing with flour. Thawing can make them mushy and bleed too much color into the batter.
4. The Secret to Great Streusel: For the best streusel, ensure your butter is cold and cut it into the dry ingredients until you have a mix of fine crumbs and some larger, pea-sized pieces. These larger pieces will melt and create pockets of buttery goodness. Chilling the prepared streusel while you make the cake batter also helps it maintain its texture when baked.
5. Check for Doneness Accurately: Ovens can vary. Start checking for doneness around the 40-45 minute mark. A toothpick or wooden skewer inserted into the center should come out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time. If the top of the cake is browning too quickly before the center is cooked, loosely tent it with aluminum foil.

FAQ Section: Your Blueberry Streusel Coffee Cake Questions Answered

Q1: Can I use frozen blueberries instead of fresh?
A1: Absolutely! Frozen blueberries work wonderfully in this coffee cake. The key is not to thaw them before use. Add them directly from the freezer to the batter after tossing them with the tablespoon of flour. This prevents them from becoming mushy and bleeding excessive color into your batter. You might need to add a few extra minutes to the baking time if using frozen berries.

Q2: How do I store leftover coffee cake?
A2: Leftover Blueberry Streusel Coffee Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature. You can gently rewarm slices in the microwave or oven.

Q3: My streusel topping sometimes melts into the cake or isn’t crumbly. What am I doing wrong?
A3: There are a few reasons this might happen. First, ensure the butter for your streusel is very cold and cut it into the flour mixture until you have distinct crumbs, including some larger pea-sized pieces. Overworking it or using softened butter will make it more like a paste. Second, chill the prepared streusel in the refrigerator while you make the cake batter. This helps it stay firm. Third, if your cake batter is too thin, the streusel might sink. This recipe’s batter is fairly thick, which helps support the topping.

Q4: Can I make this coffee cake gluten-free or dairy-free?
A4: Yes, with some adjustments.
* Gluten-Free: Substitute the all-purpose flour in both the cake and streusel with a good quality measure-for-measure gluten-free flour blend that contains xanthan gum.
* Dairy-Free: For the butter, use a dairy-free butter substitute (sticks work best for baking). For the sour cream, use a dairy-free sour cream alternative or a thick, unsweetened dairy-free yogurt (like coconut or almond-based). Ensure your chocolate chips, if you were to add any variation, are also dairy-free.
Results may vary slightly in texture, but it should still be delicious!

Q5: Why did my coffee cake turn out dry?
A5: Dryness in cakes can usually be attributed to a few culprits:
* Overbaking: Even a few extra minutes in the oven can dry out a cake. Use the toothpick test and pull it out as soon as it’s done.
* Incorrect Measurement of Flour: Scooping flour directly from the bag with a measuring cup can pack it in, resulting in too much flour. The best way is to spoon the flour into your measuring cup and then level it off with a straight edge.
* Overmixing the Batter: As mentioned in the tips, overmixing develops gluten, which can lead to a tougher, drier cake. Mix only until ingredients are just combined.
* Not Enough Fat or Liquid: Ensure you’re using the correct amounts of butter, eggs, and sour cream as specified in the recipe. These contribute to moisture.
* Oven Temperature Too High: If your oven runs hot, it can bake the outside too quickly and dry out the cake before the inside is done. An oven thermometer can help you verify your oven’s accuracy.

Print