This Blueberry Streusel Coffee Cake is a delightful treat! With juicy blueberries and a crunchy streusel topping, it’s perfect for breakfast or a snack.
Every bite is a sweet surprise, especially when paired with a warm cup of coffee. Trust me, you’ll want to share—though I often keep it all to myself! 😄
I love how easy this cake is to whip up. Just mix the ingredients, top it with streusel, and bake. It fills the house with a heavenly smell, making it hard to wait for it to cool!
Key Ingredients & Substitutions
All-purpose flour: This is a must for structure in your coffee cake. If you need a gluten-free option, use a 1:1 gluten-free flour blend. It works surprisingly well!
Blueberries: Fresh blueberries add juiciness, but frozen blueberries can work too! Just toss them in flour before adding to the batter to prevent them from sinking.
Sour cream or yogurt: Both keep the cake moist and tender. If you’re looking for a lighter option, you can use Greek yogurt. It adds a nice tanginess, too!
Butter: Unsalted butter gives you control over the saltiness. If you use salted butter, just skip the added salt in the recipe.
How Do I Get the Streusel Topping Just Right?
The streusel topping is the best part! To make it, combine brown sugar, flour, cinnamon, and salt, then mix in cold butter. Here’s how to nail this step:
- Use cold butter! This helps create that perfect crumbly texture.
- Mix until the mixture looks like coarse crumbs. Don’t overmix; you want those buttery chunks for crunch.
- Feel free to experiment by adding nuts or oats for extra texture and flavor!
With these tips, you’ll have a delicious Blueberry Streusel Coffee Cake that’s sure to impress! Enjoy with your favorite beverage for a cozy treat.
Blueberry Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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 yogurt
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small cubes
How Much Time Will You Need?
You’ll need about 20 minutes to prepare this delightful cake, plus 45-55 minutes for baking. Total time is roughly 1 hour to 1 hour and 15 minutes, including cooling time. Perfect for a cozy morning or afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven heats, grease and flour a 9-inch round cake pan or springform pan to prevent sticking.
2. Make the Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt for the streusel. Then, add the cold butter cubes. Use a pastry cutter, fork, or your fingers to blend until the mixture forms coarse crumbs. Set this aside; it’s going to give your cake a lovely crunch!
3. Prepare the Cake Batter:
In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. This is your dry mixture.
Next, in a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3-4 minutes. This creates air in the batter, making it light!
4. Mix in Eggs and Flavor:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for flavor. Your batter should be looking smooth and creamy by now!
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients alternately with sour cream or yogurt, starting and ending with the flour mixture. Mix just until combined; overmixing can lead to a tough cake. We want it light and fluffy!
6. Fold in Blueberries:
Gently fold in the blueberries to avoid breaking them. This ensures you get pockets of juicy blueberries in every bite!
7. Assemble and Bake:
Pour the batter into your prepared cake pan. Smooth the top with a spatula. Then, sprinkle the streusel topping evenly over the batter. It will create a delicious, crispy crust!
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The kitchen should smell heavenly by now!
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. After cooling, carefully remove it from the pan and let it cool completely before slicing and serving. This cake is best enjoyed warm, paired with a hot cup of coffee or tea!
Enjoy your delicious, fluffy Blueberry Streusel Coffee Cake! Perfect for brunch or a sweet snack anytime of the day.
Can I Use Frozen Blueberries for this Cake?
Absolutely! You can use frozen blueberries without thawing them. Just toss them in a bit of flour before folding them into the batter to help prevent them from sinking during baking.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week or freeze individual slices wrapped tightly for up to 3 months.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Just store it at room temperature in an airtight container. If you prefer, you can also freeze it. Let it cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before serving.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt works great as a substitute. Greek yogurt can also be used, providing a nice tang and creaminess to the cake!