Blueberry Coffee Cake with Streussel Topping Recipe
Blueberry Coffee Cake with Streussel Topping Recipe photo by Taste of Home

Blueberry Coffee Cake with Streussel Topping Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-16 servings


  • 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
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Blueberry Streusel Coffee Cake in Best of Country Breads 2000, p28

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Reviewed Jun. 17, 2013

"A bit confused about this recipe, my version from Taste of Home Baking Classics shows 2 Tbls. of baking powder and while the recipe calls for a 13X9 pan the picture sure doesn't look like it. I baked it for 45 minutes and then took it out because the edges were getting very dark. The flavor of the cake is good, but my blueberries all sunk to the bottom and the bottom of the cake isn't fully cooked. Not sure if the temp is too high for the cooking time. May try again."

Reviewed Apr. 12, 2012

"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 Nov. 5, 2011

"Everybody I have made it for loves it!"

Reviewed Feb. 27, 2011

"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 May. 29, 2010

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

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