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Blueberry Streusel Coffee Cake Recipe

Blueberry Streusel Coffee Cake Recipe photo by Taste of Home

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My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.

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Blueberry Streusel Coffee Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12-16 Servings

15 35 50

Ingredients

1/2 cup butter, softened
1-3/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1-1/2 cups milk
3 cups fresh or frozen blueberries
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 piece) equals 344 calories, 11 g fat (7 g saturated fat), 55 mg cholesterol, 414 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Blueberry Streusel Coffee Cake in Best of Country Breads , p28

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Reviews for Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

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Reviewed on Apr. 12, 2012 by streuselmuffins4u2

I have not made this cake and I am sure it is great. I have a tip I would like to share. Put the frozen blueberries in a bowl with a tablespoon or so of flour and stir to cover all of the berries. Let the bowl sit in the freezer while you are putting the rest of the cake together and put the blueberries in last. This will keep the batter from turning blue. I do this everytime I make muffins and it works like a charm.

Reviewed on Nov. 05, 2011 by katie3908

Everybody I have made it for loves it!

Reviewed on Feb. 27, 2011 by lizza5752

Extremely easy and great for people who don't care for nuts. Took longer to bake in my oven than recipe stated, but it didn't over-brown. Will definately make it again! ps - best to freeze berries ahead of time so they don't break down during the mixing.

Reviewed on May. 29, 2010 by likestobake

I used blackberries instead of the blueberries and it was delicious.

Reviewed on May. 22, 2010 by cde7180

This was delicious!!! And simple to make!

Reviewed on May. 04, 2010 by wink888

I would like to read the reviews but they won't let me click on them....what's wrong?

Reviewed on Apr. 21, 2010 by KScales

We're sorry for any confusion with this recipe. The recipe shown here now is correct, including the 4 teaspoons of baking powder.

This recipe is more of a coffee cake than bread. The recipe description will be updated soon to reflect that.

Taste of Home Test Kitchen

Reviewed on Apr. 06, 2010 by sway

I would like to make this but I amm a little confused. ( Nothing new I am confused most of the time. Is this bread or coffee cake?

Questions about this recipe ????????????????

What do the (x2) by everything meanI? Is this bread or coffee cake? I am also confused about the baking powder. 2 Tablespoons and 6 teaspoons are the same, but 4 teaspoons is less. How much do I use? One of the reviews says the strusel is hard, do you think it might have been over cooked? I really want to make this, but I want good results. Ruins my day when I nake something that is a "BIG MESS" and I waste ingredients.

Thanks for your help.

Reviewed on Apr. 06, 2010 by jazzsherrie

I really liked the flavor and texture of this cake. I did have to bake it quite a bit longer to get it to cook all the way through...putting foil over the top so it wouldn't get too dark. Turned out yummy for Easter brunch!