The Ultimate Homemade Blueberry Streusel Coffee Cake Recipe: A Breakfast & Dessert Delight
Prepare to be enchanted by the irresistible aroma and delightful taste of this incredible Blueberry Streusel Coffee Cake. Bursting with an abundance of fresh, juicy blueberries and crowned with a sweet, crumbly streusel topping, this cake is the epitome of comfort baking. It’s deliciously moist, perfectly sweet, and offers a beautiful balance of flavors and textures that make it a truly special treat for any time of day, whether it’s a leisurely breakfast, an afternoon coffee break, or a delightful dessert.
Fair warning: this is not a recipe for the faint of heart or those strictly counting calories. Once you experience its tender crumb and the delightful pop of fresh blueberries, it’s incredibly difficult to resist. My husband and I found ourselves constantly drawn back to the kitchen for “just one more slice.” We even had to give our daughter a friendly heads-up to grab her share before it all disappeared! It’s that good – a truly addictive bake that will have everyone asking for more.
For more blueberry goodness, why not try our delightful Lemon Streusel Blueberry Muffins?
Why This Blueberry Streusel Coffee Cake Will Become Your New Favorite
What makes this particular blueberry coffee cake stand out? It’s the perfect harmony of simple ingredients creating an extraordinary experience. The cake itself boasts a wonderfully moist texture, thanks to the buttermilk, which also adds a subtle tang that beautifully complements the sweetness of the sugar and the burst of fresh blueberries. Each bite delivers a tender, buttery crumb that practically melts in your mouth.
Then there’s the streusel topping – a golden, crunchy crown of flour, brown sugar, cinnamon, and melted butter. This crumbly layer isn’t just for show; it adds an essential textural contrast and a hint of spice that elevates the entire cake. The combination of the soft, fruit-filled cake and the irresistible, spiced streusel creates a dynamic and utterly satisfying eating experience.
This recipe is designed to be straightforward, making it accessible for bakers of all skill levels. With clear instructions and common pantry staples, you can achieve bakery-quality results right in your own kitchen. It’s perfect for a weekend brunch, a thoughtful gift for a neighbor, or simply as an everyday indulgence to brighten your morning. You’ll find yourself making this recipe again and again because it truly delivers on its promise of a delicious, crowd-pleasing bake.
How to Make the Perfect Blueberry Streusel Coffee Cake: Step-by-Step Guide
Creating this delicious coffee cake is a rewarding process, and following these steps carefully will ensure a perfect result every time. Gathering your ingredients and having them at room temperature is key to achieving the ideal cake batter consistency.
Prepping Your Workspace & Pan
First, preheat your oven to 350ºF (175ºC). This ensures your oven is at the correct temperature when the cake goes in, promoting even baking. Next, prepare a 9-inch round springform pan. A springform pan is ideal for coffee cakes as it allows for easy removal without disturbing the delicate streusel topping or the moist cake. Spray the pan generously with non-stick spray. For extra assurance, you can line the bottom with parchment paper; this step helps prevent sticking and makes transferring the cake simple. Set your prepared pan aside.
Crafting the Crumbly Streusel Topping
The streusel topping is an essential component, providing that wonderful textural contrast. In a medium-sized bowl, combine the all-purpose flour, rich brown sugar, fragrant cinnamon, and melted butter. Use a fork to mix these ingredients together. Continue mixing until the butter is fully incorporated and the mixture forms distinct crumbs – some larger, some smaller. Don’t overmix; you want varied textures. Once perfectly crumbly, set this aside. You’ll sprinkle it over the cake batter just before baking.
Mixing the Moist Coffee Cake Batter
In a large mixing bowl, begin by creaming together the unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cake’s tender texture. Ensure your butter is at room temperature for the best results; cold butter won’t cream properly, and melted butter will lead to a dense cake.
Next, beat in the room temperature large egg and the vanilla extract. Mix until they are fully combined into the butter and sugar mixture. Room temperature eggs emulsify better with the butter, creating a smoother batter.
In a separate small bowl, gently toss your fresh blueberries with 2 tablespoons of all-purpose flour. This crucial step helps prevent the blueberries from sinking to the bottom of the cake during baking, ensuring they are evenly distributed throughout. In another separate bowl, whisk together the remaining all-purpose flour, baking powder, and kosher salt. Thoroughly combine these dry ingredients to ensure the leavening agent (baking powder) is evenly distributed for a consistent rise.
Now, it’s time to combine the wet and dry ingredients. Gradually add the dry flour mixture to the wet butter mixture, alternating with the room temperature buttermilk. Begin and end with the flour mixture. Mix on low speed or by hand, just until combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to a tough cake. The final step is to gently fold in the floured blueberries. Be delicate to avoid crushing the berries and coloring the batter too much.
Baking and Cooling Your Masterpiece
Once your batter is ready, spread it evenly into your prepared springform pan. Then, generously and uniformly sprinkle the streusel topping over the entire surface of the cake batter. This creates that beautiful, crunchy crust.
Bake for approximately 45 to 50 minutes. Baking times can vary depending on your oven, so always keep an eye on it. The cake is done when a wooden toothpick inserted into the center comes out clean, with no wet batter clinging to it. If it’s getting too brown on top before it’s fully cooked, you can loosely tent it with aluminum foil.
Allow the cake to cool in the pan for at least 15 minutes. This cooling period is crucial as it allows the cake to set and prevents it from falling apart when you remove the pan. After 15 minutes, carefully run a thin knife around the edge of the cake to loosen it from the pan sides, then release and remove the sides of the springform pan. Let it continue to cool on a wire rack until it’s warm or completely cool before slicing.
The waiting is often the hardest part! While it’s tempting to dig in immediately, allowing it to cool slightly enhances its texture and flavor. I confess, I couldn’t wait much longer than 30 minutes before I snagged a piece myself – even before taking photos for this post! The heavenly aroma was simply too enticing. I just poured myself a fresh cup of coffee and dove into that luscious blueberry streusel coffee cake. It was pure bliss.
I truly cannot emphasize enough how much you need to try this recipe! It’s received rave reviews in my household. My husband declared this cake should be a permanent fixture in our kitchen. While I wholeheartedly agree with the sentiment, I can’t even begin to imagine the delightful weight gain we’d experience if we had it constantly. It’s a testament to its deliciousness! Make this coffee cake, and prepare to be amazed.
If you’re looking for another delightful breakfast treat, our Blueberry Scones are always a big hit!
Tips for Success with Your Blueberry Coffee Cake
- Room Temperature Ingredients: Ensure your butter, egg, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a lighter, fluffier cake.
- Don’t Overmix: When combining wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten, leading to a tough, dry cake.
- Flour the Blueberries: Tossing blueberries in a bit of flour prevents them from sinking to the bottom of the cake during baking, ensuring even distribution throughout each slice.
- Perfect Streusel: When making the streusel, use a fork to combine ingredients until coarse crumbs form. Don’t overwork it into a paste. Varied crumb sizes create the best texture.
- Check for Doneness: Ovens vary, so use the toothpick test. If it comes out clean, the cake is ready. Overbaking can lead to a dry cake.
- Cooling is Key: Allow the cake to cool in the springform pan for at least 15 minutes before attempting to remove the sides. This helps the cake set and prevents it from breaking.
Variations and Serving Suggestions
While this blueberry streusel coffee cake is perfect as is, you can easily adapt it to your taste or what you have on hand:
- Fruit Swaps: Not a blueberry fan? Try raspberries, chopped strawberries, or a mix of berries. Just ensure the fruit is not overly wet.
- Nutty Streusel: Add a quarter cup of finely chopped pecans or walnuts to your streusel topping for an extra layer of crunch and flavor.
- Citrus Zest: A tablespoon of lemon or orange zest in the cake batter can brighten the flavors beautifully and complement the blueberries.
- Glaze It: For an extra touch of sweetness, drizzle a simple powdered sugar glaze over the cooled cake. Whisk 1 cup of powdered sugar with 2-3 tablespoons of milk (or lemon juice for a tangy kick) until smooth.
This cake is fantastic on its own, but here are some serving ideas:
- Classic Coffee Break: Pair with a warm cup of coffee or tea for the ultimate morning or afternoon indulgence.
- Brunch Star: Serve it as the centerpiece of your weekend brunch spread alongside fresh fruit and other breakfast favorites.
- Dessert Delight: A slice of warm coffee cake with a scoop of vanilla bean ice cream or a dollop of whipped cream makes for an unexpectedly delightful dessert.
Blueberry Coffee Cake Recipe
Blueberry Streusel Coffee Cake
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Ingredients
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Coffee Cake Batter:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups + 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk, room temperature
Instructions
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Preheat your oven to 350ºF (175ºC).
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Prepare a 9-inch round springform pan by spraying it with non-stick spray and optionally lining the bottom with parchment paper. Set aside.
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To prepare the streusel topping, combine 1/2 cup flour, brown sugar, cinnamon, and melted butter in a medium-sized bowl. Mix with a fork until all ingredients are incorporated and coarse crumbs form. Set aside.
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To make the cake batter, cream the room temperature unsalted butter with the granulated sugar in a large bowl until the mixture is light and fluffy.
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Add the room temperature large egg and vanilla extract, beating until well combined.
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In a small bowl, toss the fresh blueberries with 2 tablespoons of all-purpose flour to prevent sinking. In a separate bowl, whisk together the remaining 2 cups of flour, baking powder, and kosher salt.
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Gradually add the dry flour mixture to the wet batter in three additions, alternating with the room temperature buttermilk. Begin and end with the flour, mixing just until combined after each addition. Gently fold in the floured blueberries.
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Spread the cake batter evenly into the prepared springform pan. Sprinkle the streusel topping uniformly over the top of the cake batter.
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Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for at least 15 minutes on a wire rack before carefully running a knife around the edge and removing the springform sides. Let it cool further before serving and indulging!
Nutrition
Storage and Make-Ahead Options
To keep your delicious Blueberry Streusel Coffee Cake fresh and enjoyable:
- At Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 2-3 days. This helps maintain its moistness and prevents the streusel from becoming soggy.
- Refrigeration: While not strictly necessary, you can refrigerate the cake for up to 5 days. Be aware that refrigeration can sometimes dry out cakes, so bring it to room temperature before serving for the best texture.
- Freezing: This coffee cake freezes beautifully! Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm slightly before serving.
- Make-Ahead Tips: You can prepare the streusel topping in advance and store it in an airtight container in the refrigerator for up to a week. You can also mix the dry ingredients for the cake batter ahead of time. However, for the best results, mix the wet ingredients and combine them with the dry and blueberries just before baking.
Final Thoughts on Your Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake isn’t just a recipe; it’s an experience. From the moment the aroma fills your kitchen to the last bite of its tender, fruit-filled crumb, it promises pure delight. It’s the kind of bake that brings people together, sparks conversations, and creates cherished memories around the breakfast table or during an afternoon gathering. So, go ahead, gather your ingredients, follow these simple steps, and prepare to create a truly unforgettable coffee cake that you and your loved ones will adore. Happy baking!