Description
This Blueberry Streusel Coffee Cake is a delightful treat perfect for breakfast or dessert.
Ingredients
Scale
- Streusel
- ½ cup (65g) all-purpose flour
- ½ cup (112g) packed brown sugar
- ¾ tsp ground cinnamon
- ¼ cup (56g) unsalted butter, melted
- Pinch of salt
- Coffee Cake
- 1 cup (130g) all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ½ cup (104g) sugar
- 6 tbsp (84g) unsalted butter, room temperature
- ¼ cup (58g) sour cream
- ¼ cup (60ml) milk
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups blueberries
- Glaze
- ¾ cup (86g) powdered sugar
- 1–2 tbsp (15–30ml) milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and grease the sides.
- Make the streusel: mix flour, brown sugar, cinnamon, melted butter, and salt until crumbly. Set aside.
- Whisk flour, baking powder, and salt; set aside.
- Beat sugar and butter until light and fluffy (3–4 minutes).
- Mix in sour cream, then milk.
- Add egg and vanilla; mix just until combined.
- Add dry ingredients and mix until smooth.
- Spread half the batter into the pan.
- Sprinkle with half the streusel and half the blueberries.
- Spoon remaining batter over top and gently spread.
- Add remaining streusel and blueberries.
- Bake 32–38 minutes, until a toothpick comes out with a few moist crumbs.
- Cool 20 minutes, then remove from pan to cool completely.
- Whisk glaze ingredients until smooth and drizzle over cake before serving.
Notes
- Batter layers are thin—spread gently.
- Fresh or frozen blueberries both work (do not thaw frozen).
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26 g
- Sodium: 170 mg
- Fat: 12 g
- Carbohydrates: 42 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Blueberry Streusel Coffee Cake