Show Subscription Form

Blueberry Streusel Coffee Cake Recipe
Blueberry Streusel Coffee Cake Recipe photo by Taste of Home

Blueberry Streusel Coffee Cake Recipe

Read Reviews
4.5 49
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 9 servings


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

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.


  1. Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
  2. For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Yield: 9 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Streusel Coffee Cake in Taste of Home June/July 1996, p29

Reviews for Blueberry Streusel Coffee Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 4, 2016

"I love this coffee cake! I use a berry blend- raspberries, blueberries, & blackberries. I omit the pecans from the batter & put them in the topping instead. I make the topping with brown sugar instead of white, also. It's delicious, every time!"

Reviewed Mar. 20, 2016

"I'm confused by the reviews. Are you sure all the ingredients are listed and the quantities are correct? I used the ingredients shown and in the quantities listed, and this was the DRIEST coffee cake I've ever had or made. What am I missing?"

Reviewed Mar. 15, 2016

"Disappointing. Lacked flavor. Maybe vanilla would have helped and cinnamon in the topping, as one reviewer suggested. The blueberries were plump and delicious, but the whole cake seemed like it steamed, even the nuts were no longer crunchy. The topping made with white sugar stayed pale looking, even though the outside of the cake was golden brown. Brown sugar would have been better for the topping. I'm not making this again."

Reviewed Mar. 10, 2016

"This is a delicious coffee cake which lasts better than muffins; I melted the margarine and added the milk and whisked egg, then poured into the dry ingredients. Finally add the blueberries and nuts. If you want to omit the nuts, try adding 2 cups blueberries and 1 1/2 cups sugar because the blueberries are tart. It's a family favorite in my home."

Reviewed Mar. 9, 2016

"This was very, very, good and easy to make. It looked just like the photo. I did add 1/2 tsp vanilla to the batter, and 1/2 tsp cinnamon to the topping, but I think the topping would be OK without it. I omitted the nuts to please the family, but I bet it would be tasty with them. I also made sure that the milk, egg, and butter were well combined before adding them to the dry ingredients. This was like a cross between a muffin and a cake--a perfect coffeecake texture. I will definitely make this again."

Loading Image