Whether you want breakfast, a fun weekend brunch, or a delicious afternoon snack, this blueberry streusel coffee cake is calling your name. Some links in this article are affiliate links that may earn me a commission if you purchase through them.
My mom isn’t a great cook (sorry, Mom!), but this blueberry coffee cake recipe is a winner every time. It’s sweet without being sugary, full of flavor with those juicy blueberries, and has the delicious crunch of the crumb topping.
We make it without nuts because no one in my family likes nuts, but I can picture folding in chopped toasted pecans or walnuts for those who want something even more special.
I serve this with no additions, but my dad loves to add butter. Either way works well.
The hardest part? Make sure you let it cool to room temperature before you cut into it, or you risk it falling apart a bit instead of making nice slices.
Does it still taste good that way? Heck yeah. But it isn’t as pretty.
Looking for more great coffee cake ideas?
Can I use frozen blueberries?
While the recipe calls for fresh blueberries, I often use frozen blueberries when they aren’t in season. Blueberries are great during the right time of year but so often dry and flavorless otherwise.
We want yummy, juicy blueberries to star in this dish.
Frozen blueberries are consistently ripe and sweet, which is great. I prefer to use the smaller frozen wild blueberries because they have a stronger taste, but traditional ones work well, too.
Do not defrost frozen blueberries before you mix them into the batter, however. They release too much juice into the batter, and it won’t bake well. Instead, mix them in frozen and bake immediately.
Note that frozen berries mean you will need to bake the blueberry streusel coffee cake an extra five or so minutes. As always, use a cake tester to verify that just a few crumbs remain when you test it before you remove the coffee cake from the oven.
Can I make blueberry streusel coffee cake in advance?
You can make this up to two days before you want to serve it. Just keep it in the springform pan, and cover it tightly with plastic wrap only after it’s fully cooled.
This helps it stay fresh. Warm it in the oven at 250 degrees for five minutes just before serving, if you like.
Do not make the batter ahead of time and store it in the fridge, however. It doesn’t rise properly and makes a dense cake.
What if I don’t have a springform pan?
The springform pan really helps create the shape and allows it to easily release to slice. However, you can still make this coffee cake if you don’t own one.
A heads up that it won’t slice as nicely, but you can use a 10 inch deep baking dish instead.
How should I store coffee cake?
While you might have leftovers after you make this blueberry coffee cake, don’t count on it! If you do, store your leftover cake on your counter with the sides of the springform pan attached and the top wrapped tightly in plastic wrap or tin foil.
Make sure the coffee cake cools to room temperature before you cover it, however, or it will go from moist and delicious to soggy. No one wants that.
Do not refrigerate the blueberry coffee cake, however, or it dries out quickly.
Is this coffee cake or a crumb cake? What’s the difference?
Technically this is a blueberry coffee cake. However, the way my mom frequently makes it turns it into a crumb cake.
So a streusel coffee cake has “this” amount of topping as written in this recipe. It creates a complete top to the cake and adds a delicious crunch, but it isn’t a thick layer.
A crumb cake has much more streusel topping and makes for a sweeter cake. My mom always doubles the streusel topping from how I wrote the recipe, so hers is truly more of a blueberry crumb cake.
Either way, it tastes delicious, so make this recipe as written, or live it up and double the streusel topping.
Should I use salted or unsalted butter?
When you are baking, always use unsalted butter unless you come across a recipe that specifically calls for salted butter.
The salt content in salted butter varies widely across different brands. Your salted butter is different from your friend’s salted butter, so you can’t bake consistently.
Instead, use unsalted butter and add the salt yourself so you can control the salt in the recipe.
Should my butter be room temperature or cold for this recipe?
So you probably know that when baking, you want all your ingredients to be room temperature (unless you’re using frozen berries, but I talked about that already). Room temperature ingredients blend together better, and you’re less likely to have clumps of anything.
When you make the cake batter, you want the butter for that to be room temperature (along with the egg and milk). Set them out for a half hour to an hour, and you’re good to go.
However, when you make a crumb topping, you want to cut the unsalted butter into your streusel mixture when it’s cold. Room temperature butter makes for a paste when you want crumbs a little smaller than peas.
Can I make it without brown sugar?
You can use all granulated sugar if you need to, but the crumb topping really works best with brown sugar. You can do it with granulated sugar, but I don’t recommend it.
You end up with not quite the right texture for a streusel top when you use granulated sugar, and it is a little too dry.
In a pinch, you can make your own brown sugar by adding molasses to your granulated sugar. For a quarter cup, you need just a half teaspoon of molasses.
How to make homemade blueberry streusel coffee cake
Preheat your oven to 370 degrees. Lightly grease your springform pan with cooking spray, and ensure it’s closed and attached properly so your blueberry cake doesn’t leak.
Beat together your granulated sugar, brown sugar, butter, and egg in a mixing bowl until they are creamy, about three or four minutes. Add the milk and almond extract, then mix well.
Rather than mixing all the dry ingredients together first and adding the flour mixture at once, I “cheat,” but this method works well and is faster and easier for me.
Add baking powder and salt to the wet ingredients, and stir until well combined. Add the flour, and mix gently until not quite just combined.
While it still has some white streaks, gently fold in the blueberries. I use a spatula for this part, as I don’t want to break up the blueberries and mash them.
Pour your coffee cake batter into your prepared 10″ springform pan.
Make the topping by brown sugar and granulated sugar, flour, nutmeg, and cinnamon in a medium bowl. Cut in the cold butter with a pastry cutter or two knives until crumbly and about the size of peas.
Place the crumbly mixture over the batter. You want a semi even layer, but don’t worry about making it exact or pressing it into the batter.
Bake your blueberry coffee cake at 370 degrees for 45 minutes. The top should look golden brown and the crumbly topping dry.
Test it with a cake tester to ensure it has only a few crumbs remaining before you remove it from the oven.
Let it cool 10-15 minutes before you cut it. To slice, remove the ring of the springform pan.
Enjoy your homemade coffee cake immediately with a fresh cup of coffee and some fruit. Yes, you’re allowed to eat cake for breakfast.
Save this blueberry streusel coffee cake recipe to make again!
For the coffee cake:
- 4 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 2 cups flour
- 2 cups blueberries
For the streusel topping:
- 1/3 cup flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 4 tablespoons unsalted butter
- Preheat oven to 370 degrees, and grease a 10 inch springform pan. Ensure all coffee cake ingredients are room temperature, except butter for streusel.
- To make the batter, place butter and sugar in a bowl and beat on high until lightened in color and texture. Add the egg, milk, and almond extract while mixing on low speed then beat to combine.
- Add baking powder, nutmeg, and salt, and mix together on low, scraping down sides periodically. Scoop in flour, and mix until mostly combined.
- Add blueberries, and use a spatula to stir together.
- Pour cake into prepared springform pan.
- Make topping by adding flour, sugars, cinnamon, and nutmeg to a clean bowl. Stir together, then add cold butter.
- Use a pastry cutter or two knives to cut the butter into the dry ingredients until they resemble coarse crumbs.
- Sprinkle streusel topping over the batter in the pan, then place in 370 degree oven and bake for 45 minutes.
- Let cool to room temperature, then run a knife along the outside to loosen the coffee cake, then release the spring. Cut and serve immediately.
- Wrap any leftovers tightly and store at room temperature 2-3 days.
- Whenever my mom makes this recipe, she doubles the streusel topping. I do not disagree with this, so feel free to double it.
- You can use fresh or frozen blueberries, but know the frozen blueberries will take longer to bake.
- For more tips and hints, make sure to check out the information in the article above.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 184mgCarbohydrates: 43gFiber: 1gSugar: 23gProtein: 4g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.