Save This blueberry streusel coffee cake brings together the perfect balance of tender cake, juicy berries, and crisp cinnamon topping for a treat that works just as well for Sunday brunch as it does for afternoon coffee. The contrast between the moist cake and crunchy streusel creates an irresistible texture that keeps everyone coming back for a second slice.
I first developed this recipe when hosting a last minute brunch for unexpected visitors. What began as a pantry rescue mission turned into our family's most requested weekend treat. My daughter now insists on making it together every time her grandparents visit.
Ingredients
- For the Coffee Cake
- All purpose flour: creates the perfect tender crumb structure for this cake
- Baking powder and baking powder: work together to give the cake its ideal rise
- Salt: enhances all the flavors and balances the sweetness
- Unsalted butter: provides rich flavor and moisture use room temperature for proper creaming
- Granulated sugar: sweetens the cake while helping create a tender texture
- Large eggs: bind the ingredients and add structure use room temperature for best results
- Pure vanilla extract: adds warmth and depth to the flavor profile
- Sour cream: is the secret to incredibly moist cake with a slight tang
- Fresh blueberries: burst with flavor when baked choose plump firm berries for best results
- For the Streusel Topping
- All purpose flour: forms the base of the crumbly topping
- Light brown sugar: adds caramel notes and moisture to the streusel
- Ground cinnamon: creates that classic coffee cake aroma and flavor
- Cold unsalted butter: cut into small cubes creates the perfect crumbly texture
- Pinch of salt: enhances all flavors in the topping
Instructions
- Prep Your Space:
- Begin by preheating your oven to 350°F and preparing your baking pan. A light coating of butter followed by a dusting of flour prevents sticking and helps the cake release cleanly. The square pan creates perfect serving portions but a round pan works beautifully too.
- Create The Streusel:
- Combine the dry streusel ingredients in a medium bowl making sure to break up any clumps in the brown sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs about the size of peas. The butter should remain cold throughout this process to achieve that perfect crumbly texture. Refrigerate while preparing the batter to maintain the butter's firmness.
- Mix Dry Ingredients:
- Whisk together the flour baking powder baking soda and salt in a medium bowl. This even distribution of leavening agents ensures your cake rises uniformly. Whisking also aerates the flour slightly for a lighter texture.
- Cream Butter And Sugar:
- In a large bowl beat the softened butter and sugar until the mixture becomes noticeably lighter in both color and texture. This crucial step incorporates air into the batter creating a fluffy cake. Take your time here about 2 3 minutes with an electric mixer or longer by hand.
- Add Wet Ingredients:
- Add eggs one at a time beating well after each addition until fully incorporated. The gradual addition prevents the batter from curdling. Mix in the vanilla extract until just combined.
- Combine Wet And Dry:
- Add the dry ingredients to the wet mixture in three additions alternating with the sour cream. Begin and end with the flour mixture mixing just until combined after each addition. This alternating method prevents overmixing which would develop too much gluten resulting in a tough cake.
- Fold In Blueberries:
- Gently fold in the blueberries using a spatula with a light hand. This preserves the berries integrity and prevents the batter from turning completely purple. A folding motion rather than stirring maintains the air you incorporated during creaming.
- Assemble And Bake:
- Spread the batter evenly in your prepared pan using an offset spatula to create a level surface. Sprinkle the streusel topping evenly over the batter covering the entire surface. Bake for 38 42 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool And Serve:
- Allow the cake to cool in the pan for at least 20 minutes. This cooling period allows the structure to set making it easier to slice. The cake can be served warm or at room temperature depending on your preference.
Save The blueberries are truly the star of this recipe. Their natural tartness balances perfectly with the sweet cake and cinnamon streusel. I discovered this perfect balance when my daughter accidentally doubled the amount of berries one morning. What could have been a recipe disaster turned into our new favorite version with bursts of fruit in every bite.
Storing Your Coffee Cake
This coffee cake keeps remarkably well due to the moisture from the sour cream and blueberries. Store leftovers at room temperature in an airtight container for up to two days. For longer storage refrigerate for up to five days though the streusel may soften slightly. To refresh refrigerated cake microwave individual slices for 10 15 seconds or warm briefly in a 300°F oven.
Smart Substitutions
If you find yourself without sour cream Greek yogurt makes an excellent substitute with nearly identical results. For a dairy free version coconut yogurt works surprisingly well though the texture will be slightly different. Frozen blueberries can replace fresh ones without thawing first just expect a slightly more purple batter. For a gluten free adaptation a 1 to 1 baking flour blend works beautifully without other recipe modifications.
Seasonal Adaptations
While blueberries create the classic version this versatile coffee cake base welcomes seasonal variations. In late summer swap in blackberries or raspberries. Fall calls for diced apples with extra cinnamon in the streusel. Winter versions shine with cranberries and orange zest for a festive touch. Spring welcomes strawberries and a hint of lemon zest for brightness.
Adapt the streusel seasonally too with pumpkin spice in fall or cardamom in winter
Consider adding nuts like toasted pecans in fall or sliced almonds in spring
A light glaze made from powdered sugar and milk can be added for special occasions
The Perfect Coffee Pairing
This cake earned its name for good reason it truly shines alongside a good cup of coffee. The slight acidity in coffee balances the sweetness of the cake while complementing the berry flavors. For morning serving pair with a medium roast coffee. Afternoon enjoyment calls for a darker roast or even espresso to contrast the sweet streusel. Tea drinkers should consider Earl Grey or English Breakfast whose tannins create a beautiful flavor harmony with the blueberries.
Save This blueberry streusel coffee cake is a delightful treat that is sure to become a favorite. Enjoy it warm or at room temperature.
Recipe Questions
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. Use them straight from the freezer without thawing to prevent excess moisture in the batter.
- → What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream, keeping the texture moist and the flavor tangy.
- → How do I know when it’s done baking?
The cake is done when a toothpick inserted in the center comes out clean and the streusel is lightly golden.
- → Can I add nuts to the streusel?
Absolutely! Chopped pecans or walnuts add a pleasant crunch and complement the other flavors well.
- → How should I store leftovers?
Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days.
- → Is this dish suitable for vegetarians?
Yes, this cake is vegetarian-friendly, containing no meat or gelatin.