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This coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
This recipe is:
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Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 slice) equals 476 calories, 26 g fat (11 g saturated fat), 66 mg cholesterol, 323 mg sodium, 57 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Blueberry Streusel Coffee Cake in Taste of Home June/July 1996, p29
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Reviewed on Apr. 23, 2013 by amberjcarothers
This is easy to make and it tastes pretty good but I think I am going to stick with making Blueberry Pudding Cake ( also a taste of home recipe) it's even easier to make and taste better.
Reviewed on Apr. 14, 2013 by redmonc1
Tastes as good as it smells when it is baking. Love the crumble on the top.
Reviewed on Apr. 06, 2013 by Joscy
Found a new coffee cake recipe to bake for my family!
Reviewed on Feb. 24, 2013 by Dr. Davis
Because I used frozen berries, I was concerned when I put the batter in the pan b/c the batter was very purple (made me laugh but nervous that no one would eat a purple cake). Thankfully, the color lessened considerably as it cooked. Good taste!
Reviewed on Feb. 07, 2013 by VictoriaElaine
Fast & easy to make! I used walnuts in place of the pecans & loved the combination of the flavor of the blueberries & walnuts. But it's the streusel that really makes this coffee cake sing!
Reviewed on Jul. 27, 2012 by Sprowl
Sorry, not 14, but 1/4 teaspoon cinnamon ?
The first time I make a recipe, I make it as is. Very good! Now the changes. I added a splash of fresh lemon and pinch of zested rind (learned this from my grandmother for most cakes and fruit pies)and spread half the batter in pan, topped with blueberries (so they wouldn't break up)and and dropped tablespoons of the remaining batter over top. Also added 14 teaspoon to cinnamon to topping. Makes for a pretty presentation, is easier and delicious.
The first time I make a recipe, I make it as is. Very good! Now the changes. I added a splash of fresh lemon and pinch of zested rind (learned this from my grandmother for most cakes and fruit pies)
and spread half the batter in pan, topped with blueberries (so they wouldn't break up)
and and dropped tablespoons of the remaining batter over top. Also added 14 teaspoon to cinnamon to topping. Makes for a pretty presentation, is easier and delicious.
Reviewed on May. 14, 2012 by swandlw
Very good, very moist. The nuts in the batter are an interesting change of routine. I used brown sugar in the topping.
Reviewed on Sep. 27, 2011 by asouth
The cake turned out fine. It was very moist. I do think the instructions need to be rewritten. You cannot whisk softened butter. You can whisk melted butter or beat in softened butter, but using a whisk to deal with softened butter will result in a mess. This might be confusing for a beginning baker.
Reviewed on Jun. 11, 2011 by lssrls@yahoo.com
I ran out of granulated sugar so I used brown sugar in the topping, turned out very good. This is a keeper.
Reviewed on Oct. 09, 2010 by cookinNC
Very good....I've made this several times, and it is wonderful every time. My only complaint is that it doesn't make more per batch!
Reviewed on Aug. 30, 2010 by JessBella6
This coffee cake is light and fluffy. I chose to make it without the nuts. The crumbly topping is fabulous.
Reviewed on Jul. 21, 2010 by stac09
Made this quite a few times and always comes out delicious - Was a little concerned first time since the batter is so thick but no worries, bakes up just fine! Thanks for the recipe!!
Reviewed on Jun. 19, 2010 by kafaughn
Used brown sugar instead of white sugar in the topping.
Reviewed on Sep. 10, 2009 by vickyc603
Yum, added a handful of quick oats to the topping for added nutrition. My little guys love this treat for breakfast.
Reviewed on Sep. 01, 2009 by sally109@aol.com
Great recipe. Everyone loved it and wanted a copy to make it themselves.
Reviewed on Jul. 26, 2009 by cinsully
This was very easy to make and tastes great. I will make this again. YUMMMY. I love the blue berries in it too!
Reviewed on Nov. 11, 2008 by Phil413
I substituted 1/2 C brown sugar for the white sugar in the topping and added 3/4 C chopped pecans! Delicious! Hardly any crumbs were left.
Reviewed on Aug. 26, 2008 by bartim718
Wow this was so good!! Very easy to make. It got rave reviews at work. Everyone loved it1 Thanks for sharing
Reviewed on Aug. 24, 2008 by crestwood49
Double topping?
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