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

Blueberry Streusel Coffee Cake Recipe

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4.5 43
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

Ingredients

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

Directions

  1. Preheat oven to 375°. In a large bowl, combine flour, sugar, baking powder and salt. Whisk egg, milk and butter; 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 in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. 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

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.

Reviews for Blueberry Streusel Coffee Cake

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (8)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 29, 2015 Edited Aug. 2, 2015

"I baked this coffee cake this am and found the cake too dry and bland. It seems to be missing something. Maybe a little cinnamon and brown sugar added. I don't think I would make this again.

I changed this from 2 stars to 5 stars. I creamed the butter and sugar together until light and fluffy. Added egg, milk, and mixed. Poured into dry ingredients and mixed together. added the blueberries. Cake was wonderful. Family is requesting another one. A Keeper"

MY REVIEW
Reviewed Jul. 13, 2015

"Made this for a friend and she said it was a keeper!"

MY REVIEW
Reviewed Jul. 13, 2015

"Too dry for my taste...is 2 cups of flour a misprint...needs more blueberries"

MY REVIEW
Reviewed Jul. 4, 2015

"Loved this coffee cake!!! Had to stop my kids from going back for so many extra pieces! I did leave the pecans out. I love nuts but didn't have any at the time. Don't think I would like them in it after having left them out. Soooo tasty!"

MY REVIEW
Reviewed Jun. 2, 2015

"So, normally I make blueberry muffins but decided to try and make this coffee cake this time. The ingredients only differed a little. For instance, the measurement for flour was increased by ? cup and instead of using vegetable oil it called for butter. Ran into an issue though with how the directions said to mix this up. I think if I mixed the butter in with the sugar and egg I would have had no issues. However, the directions say to mix softened butter with milk and egg only. It clumped up pretty badly because milk and egg are cold. Recipe didn’t indicate to have those things at room temperature. So, I ended up having to melt the butter pretty much. Then it was fine. It’s a thick batter and kinda dry and I ended up adding another tablespoon or so of milk. I also tasted the batter because I am a baker and test stuff and it wasn’t very sweet. I think with the added flour it took away sweetness and made it too dry. I went ahead and left it because there is a sugary topping and normally I don’t do toppings but decided to go ahead and try it this time. I’m no stranger to cutting butter in biscuits for example. For some reason flour AND sugar took longer than normal. Took quite a long time to get it crumbly. 35 minutes wasn’t long enough to cook. It was still gooey and added another 10 minutes. So, baked 45 minutes. It was an ok flavor not great though kinda bland. I even added extra blueberries. Its not something I’ll make again. I’ll keep looking for a recipe more to my liking."

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