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Blueberry Streusel Coffee Cake


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  • Author: Olivia
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

As a busy mom, I know how precious time can be, especially when it comes to whipping up something delicious. That’s why I’m excited to share my Blueberry Streusel Coffee Cake recipe with you! This delightful cake is not just a treat for breakfast; it’s also perfect for dessert or a cozy afternoon snack.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 1/2 cups fresh or frozen blueberries (no need to thaw if frozen)
  • 1/3 cup all-purpose flour (for streusel)
  • 1/3 cup brown sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 cup unsalted butter, cold and cubed (for streusel)

Instructions

  1. Prepare the streusel topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter (or your hands) to combine until the mixture forms coarse crumbs. Set aside.
  2. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Gradually mix in the dry ingredients and the sour cream, alternating between the two, beginning and ending with the dry mixture. Mix until just combined—don’t overmix!
  7. Gently fold the blueberries into the batter. If using frozen blueberries, toss them in a tablespoon of flour before folding to prevent them from sinking.
  8. Pour the batter into your prepared baking pan and smooth the top with a spatula.
  9. Sprinkle the streusel topping evenly over the cake batter.
  10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  11. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

  • This cake is best served warm, straight out of the oven.
  • Pair with a hot cup of coffee or tea for a delightful experience.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg