The Ultimate Blueberry Streusel Coffee Cake: An Easy Recipe for Breakfast Bliss

There’s something truly magical about waking up to the aroma of freshly baked coffee cake. This Blueberry Streusel Coffee Cake is more than just a breakfast treat; it’s a warm hug in cake form, bursting with juicy blueberries and crowned with an irresistible, buttery Crumb Topping. Perfect for a leisurely weekend brunch or a special morning gathering, this recipe is designed to be simple enough for any home baker, delivering big on flavor and comfort. Get ready to bake your way to pure happiness!

What You’ll Need

Gathering your ingredients before you start makes the baking process smooth and enjoyable. Here’s everything you’ll need for this delightful coffee cake:

For the Cake:
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
1 large egg
½ cup milk
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)

For the Streusel Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ cup cold unsalted butter, cut into small pieces

Preparation Instructions

Creating this delicious Blueberry Streusel Coffee Cake is straightforward and rewarding. Follow these steps for a perfect bake every time, ensuring that golden, crisp Crumb Topping.

1. Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch or 9-inch round baking pan.
2. Make the Streusel Topping: In a medium bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the flour mixture until coarse crumbs form. Set aside.
3. Combine Dry Ingredients (Cake): In a large bowl, whisk together 1 ½ cups flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
4. Combine Wet Ingredients (Cake): In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Gently fold in the blueberries.
6. Assemble and Bake: Pour the cake batter into the prepared baking pan, spreading evenly. Sprinkle the streusel topping generously over the batter.
7. Bake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter.
8. Cool: Let the coffee cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Fun Twists & Serving Ideas

Lemon Zest Boost: Add 1-2 teaspoons of lemon zest to the cake batter for a bright, citrusy note that complements the blueberries beautifully.
Nutty Crunch: Incorporate ¼ cup of finely chopped pecans or walnuts into the streusel topping for added texture and flavor.
Cream Cheese Swirl: Before adding the streusel, swirl a mixture of 4 oz softened cream cheese, ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract into the batter for a richer, tangier experience.
Fruit Variations: Swap out blueberries for raspberries, chopped peaches, or a mix of berries depending on what’s in season.
Glaze It! For an extra touch, drizzle a simple glaze made from ½ cup powdered sugar mixed with 1-2 tablespoons milk or lemon juice over the cooled coffee cake.

FAQ

Q: Can I use frozen blueberries?

A: Yes, you can use frozen blueberries! Do not thaw them before adding to the batter to prevent them from bleeding too much color into the cake.

Q: How do I store leftover coffee cake?

A: Store leftover coffee cake tightly covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.

Q: Can I make this coffee cake ahead of time?

A: Yes, you can bake the cake the day before and store it covered. Reheat individual slices gently in the microwave or oven if desired.

Q: What if I don’t have a pastry blender for the streusel?

A: You can use your fingertips to cut the cold butter into the flour mixture, or two forks. The goal is to create coarse crumbs.

Q: Can I make this in a different size pan?

A: You can use a 9×13 inch pan, but the baking time will likely be shorter (around 25-35 minutes) and the cake will be thinner. Keep an eye on it.

Conclusion

This easy Blueberry Streusel Coffee Cake is truly a timeless classic that brings warmth and joy to any occasion. From the sweet, tender cake base studded with juicy blueberries to the perfectly spiced, crunchy Crumb Topping, every bite is a delightful experience. Whether you’re a seasoned baker or just starting out, you’ll find this recipe delivers big on flavor with minimal fuss. So go ahead, whip up a batch of this incredible coffee cake and share the love – or keep it all to yourself!

Recipe Note

For the best texture and flavor, allow the coffee cake to cool almost completely before slicing. This helps the crumb set and prevents it from crumbling too much.