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Mom’s No Fail Blueberry Streusel Coffee Cake

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.

Slices of blueberry streusel coffee cake on a plate.

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.

Overhead of blueberry streusel coffee cake in the springform pan.

Does it still taste good that way? Heck yeah. But it isn’t as pretty.

Looking for more great coffee cake ideas?

I sometimes make this into individual blueberry coffee cake muffins when I serve it to friends for brunch. My other favorite is this mocha coffee cake that I don’t make nearly as often as I should.

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!

Slices of blueberry streusel coffee cake on a plate.

Blueberry Streusel Coffee Cake

This blueberry streusel coffee cake makes for an amazing breakfast, but it's also a lovely not too sweet dessert or a perfect mid afternoon snack. It holds up well for a couple days, and yes, you can use frozen or fresh blueberries.
5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: 262kcal
Author: Michelle


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.
    4 tablespoons unsalted butter, 3/4 cup granulated sugar, 1 egg, 1/2 cup milk, 1/2 teaspoon almond extract
  • Add baking powder, nutmeg, and salt, and mix together on low, scraping down sides periodically. Scoop in flour, and mix until mostly combined.
    2 teaspoons baking powder, 1/4 teaspoon grated nutmeg, 1/2 teaspoon salt, 2 cups flour
  • Add blueberries, and use a spatula to stir together.
    2 cups blueberries
  • 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.
    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
  • 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 tricks, be sure to read the full article above.


Serving: 1g | Calories: 262kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 184mg | Fiber: 1g | Sugar: 23g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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  1. Heather says:

    That sounds so good! If only I had some blueberries in the house!

  2. Live.Love.Eat says:

    Sounds wonderful. I just love the word Streusel!!!!!

  3. MaBunny says:

    Got something waiting for you at my blog ! come and get it!

  4. septembermom says:

    I’m starting to look forward to your Tasty Tuesday posts! This recipe is a winner and crowd pleaser. Thanks!

  5. Samantha says:

    Sounds yummy ! I love blueberries, cant wait to try this, thanks so much for sharing.

  6. MaBunny says:

    Blueberry anything is good Michelle. I always loved my moms blueberry buckle – still make it to this day.

  7. Hoosier Homemade says:

    That sounds yummy! Thanks for sharing!

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