Blueberry Streusel Coffee Cake is the perfect blend of sweet and tart, making it an ideal treat for breakfast, brunch, or an afternoon snack. With its soft, buttery cake filled with juicy blueberries and topped with a crunchy streusel, this coffee cake is sure to impress family and friends. Whether you’re enjoying it with a cup of coffee or as a dessert, this recipe will quickly become a favorite in your kitchen.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 12 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 240
- Protein: 3g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 1g
- Sugar: 15g
- Sodium: 180mg
Why Make This Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake stands out not just for its delightful taste but also for its amazing texture. The combination of the light, moist cake and the crispy streusel adds dimension to every bite, making it satisfying and delicious. Plus, the bright burst of blueberries adds a fresh and fruity flavor that complements the sweetness of the streusel. It’s a simple recipe that doesn’t require fancy techniques or hard-to-find ingredients, perfect for both novice and experienced bakers alike.
How to Make Blueberry Streusel Coffee Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1 teaspoon cinnamon
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
Step 2: Mixing the Batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and sour cream, mixing until well combined and smooth.
Step 3: Combining Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Finally, gently fold in the fresh blueberries, being cautious not to break them.
Step 4: Preparing the Streusel Topping
In a medium bowl, mix together the brown sugar, rolled oats, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 5: Assembling the Cake
Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Then, add the remaining batter and finish with the rest of the streusel on top.
Step 6: Baking
Bake in the preheated oven for 40-45 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Step 7: Cooling
Once baked, allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Blueberry Streusel Coffee Cake
This delightful cake is best served warm, but it’s equally tasty at room temperature. You can dust it with powdered sugar for a pretty touch or enjoy it plain. Pair it with a cup of coffee, tea, or milk for a delicious afternoon snack or a sweet breakfast treat.
How to Store Blueberry Streusel Coffee Cake
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly and refrigerate it for up to a week, or freeze it for up to 3 months. To thaw, simply place it in the refrigerator overnight.
Expert Tips for Perfect Blueberry Streusel Coffee Cake
- Ensure your butter is softened for easier mixing.
- Don’t overmix the batter; it should have some lumps for the best texture.
- If using frozen blueberries, do not thaw them; simply fold them in frozen to prevent the batter from turning purple.
- Adjust the sweetness by adding more or less sugar according to your taste preference.
Delicious Variations
- Try substituting half of the flour with whole wheat flour for added fiber and a nutty flavor.
- For a lemon twist, add the zest of one lemon to the batter and a bit of lemon juice for brightness.
- Mix in nuts like chopped walnuts or pecans for extra crunch.
Frequently Asked Questions
- Can I use frozen blueberries?
Yes, frozen blueberries work well. Just toss them straight into the batter without thawing them first. - How can I make this gluten-free?
Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. - Can I replace sour cream?
Yes, yogurt can be used as a substitute for sour cream. - What if I don’t have a 9×13 pan?
You can use an 8×8 square pan; just adjust the baking time slightly. - Is it possible to make this ahead of time?
Absolutely! You can make the batter the day before and store it in the refrigerator overnight. Just bake it in the morning.
Conclusion
This Blueberry Streusel Coffee Cake is not only easy to make but also a delicious treat that everyone will love. With its moist texture and bright flavors, it’s perfect for any occasion. Whether you’re sharing it at a brunch or enjoying a quiet moment at home, this cake is sure to bring joy. So, gather your ingredients and give this recipe a try; your taste buds will thank you! Enjoy your baking adventure!
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Blueberry Streusel Coffee Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful blend of sweet and tart, this coffee cake features juicy blueberries and a crunchy streusel topping, perfect for breakfast, brunch, or as an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and sour cream, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Carefully fold in the blueberries.
- In a medium bowl, mix together the brown sugar, rolled oats, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Add the remaining batter and finish with the rest of the streusel.
- Bake in the preheated oven for 40-45 minutes. Test for doneness with a toothpick.
- Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
