Blueberry Streusel Coffee Cake
Treat yourself to the ultimate breakfast indulgence with this Blueberry Streusel Coffee Cake! Featuring a tender, buttery crumb packed with bursts of juicy blueberries, this cake is crowned with a golden, cinnamon-scented streusel topping that adds irresistible crunch and sweetness. Perfectly balanced with a hint of vanilla, it’s the ideal treat for leisurely mornings, brunch gatherings, or an afternoon coffee break. Ready in just an hour, this easy-to-make coffee cake combines fresh or frozen blueberries with simple pantry ingredients, making it a versatile and delicious option year-round. Serve it warm or at room temperature with your favorite brew for a comforting and crowd-pleasing delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 0.75 cup milk
- 2 teaspoons vanilla extract
- 1 egg
- 1.5 cups blueberries (fresh or frozen)
- 0.5 cup light brown sugar (for streusel)
- 0.25 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 0.25 cup unsalted butter (cold, for streusel)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the 2 1/4 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Add the softened butter, milk, vanilla extract, and egg to the dry ingredients. Mix until just combined.
Gently fold in the blueberries using a spatula, taking care not to crush them.
Pour the batter into the prepared pan, spreading it out evenly.
To prepare the streusel topping, mix the 1/2 cup of light brown sugar, 1/4 cup of flour, and 1 teaspoon of ground cinnamon in a small bowl.
Cut the cold butter into small cubes and add them to the streusel mixture. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the cake batter.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes before transferring it to a wire rack.
Serve warm or at room temperature. Enjoy with a hot cup of coffee or tea!
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 608.5 g | 221% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 358.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 435 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1117 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
