Description
Indulge in the delightful experience of Blueberry Streusel Coffee Cake, a moist and flavorful treat perfect for any occasion. This cake combines the sweetness of fresh blueberries with warm cinnamon, all layered under a crunchy streusel topping. It’s an easy-to-make recipe that works wonderfully for breakfast, brunch, or as an afternoon snack. With its beautiful presentation and rich flavors, this coffee cake will quickly become a favorite in your home.
Ingredients
Scale
- 1/2 cup all purpose flour
- 1/2 cup packed brown sugar
- 3/4 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- Pinch of salt
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 6 tbsp unsalted butter, room temperature
- 1/4 cup sour cream
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups blueberries
- 3/4 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan with parchment paper.
- Mix streusel ingredients (flour, brown sugar, cinnamon, melted butter, salt) in a bowl until crumbly. Set aside.
- In another bowl, combine dry ingredients (flour, baking powder, salt). Set aside.
- Cream room temperature butter and sugar until fluffy. Add sour cream, milk, egg, and vanilla; mix until just combined.
- Gradually add dry mixture to wet ingredients until no dry flour remains.
- Spread half the batter in the pan. Layer with half the streusel and blueberries. Repeat with remaining batter, streusel, and blueberries.
- Bake for 32–38 minutes or until a toothpick comes out clean.
- Cool for 20 minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg