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

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 262kcal

Author: Michelle

Ingredients

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

Instructions

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.

Equipment

Pastry Cutter and Biscuit Cutters

Liquid Measuring Cup

Springform Pan

Notes

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.

Nutrition

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