Wild Blueberry Streusel Coffee Cake
Indulge in the irresistible charm of this Wild Blueberry Streusel Coffee Cake, a perfect balance of soft, buttery cake and a crumbly cinnamon streusel topping. Bursting with the vibrant flavor of wild blueberries—either fresh or frozen—this homemade coffee cake is a delightful treat for breakfast, brunch, or afternoon tea. The batter comes together effortlessly with pantry staples, while the rich, cinnamon-kissed streusel adds a satisfying crunch and a touch of sweetness. Baked to golden perfection in under an hour, this moist and tender cake pairs beautifully with your favorite hot beverage, making it a standout addition to any gathering or a cozy weekend indulgence. Whether served warm or at room temperature, this blueberry coffee cake is guaranteed to impress with its rustic charm and delectable flavors.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, melted
- 0.75 cup whole milk
- 2 whole large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups wild blueberries (fresh or frozen)
- 0.5 cup all-purpose flour (for streusel)
- 0.5 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, chilled and cubed
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together 2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
In a large bowl, whisk together the melted butter, milk, eggs, and vanilla extract until fully combined.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold the wild blueberries into the batter. If using frozen blueberries, do not thaw them beforehand.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
To make the streusel topping, in a small bowl, combine 0.5 cups of all-purpose flour, 0.5 cups of brown sugar, and 1 teaspoon of cinnamon.
Cut the chilled cubed butter into the streusel mixture using a pastry cutter, fork, or your fingers until it resembles coarse crumbs.
Evenly sprinkle the streusel topping over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely or serve warm directly from the pan.
Slice and enjoy with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
4001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 576.9 g | 210% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 326.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 461 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1004 mg | 21% | |
*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.
