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Blueberry Streusel Coffee Cake Recipe

Blueberry Streusel Coffee Cake Recipe

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 YIELD:9 servings

Ingredients

  • 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
  • STREUSEL TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter

Directions

  • 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.

Nutritional Facts

1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein

Reviews for Blueberry Streusel Coffee Cake

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MY REVIEW
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!"

MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 11, 2015

"Do I have to cook pecans with this ?"

MY REVIEW
Reviewed Nov. 1, 2015

"This is a delicious cake! My family & friends loved it!! I will be making this again. I creamed the butter & sugar, and then added the egg, milk, and a tsp. of vanilla. I mixed it well and then added the dry ingredients and then the blueberries."

MY REVIEW
Reviewed Oct. 14, 2015

"Amazing! It was easy and so tasty. Just make sure you get you butter softened enough and you won't have trouble like the others said. I added a splash of vanilla too."

MY REVIEW
Reviewed Aug. 30, 2015

"I made this coffeemaker for the first time. Used frozen berries and added a few more than called for. I also added 1 tsp.of vanilla. The milk, butter and egg mixture was a little clumpy. When I added this to the flour it mixed up into a large clump kind of like cookie dough. I had to spread it into the pan. This was weird. But sprinkled the topping over it and baked according to the directions. Baked 40 minutes. The topping browned up a little. Served for breakfast and it was delicious. The topping added a little extra sweetness. The cake was moist. I would make this again."

MY REVIEW
Reviewed Jul. 29, 2015 Edited Mar. 21, 2016

"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. 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."

MY REVIEW
Reviewed Feb. 27, 2015

"This is a great recipe! The only change I made was I added 1 oz. of cold cream cheese with the cold butter for the topping. Reminded me more of a blueberry cheese Danish. Delicious!"

MY REVIEW
Reviewed Feb. 27, 2015

"This is a great recipe! The only change I made was I added 1 oz. of cold cream cheese with the cold butter for the topping. Reminded me more of a blueberry cheese Danish. Delicious!"

MY REVIEW
Reviewed Feb. 27, 2015

"This is a great recipe! The only change I made was I added 1 oz. of cold cream cheese with the cold butter for the topping. Reminded me more of a blueberry cheese Danish. Delicious!"

MY REVIEW
Reviewed Feb. 19, 2015

"This is absolutely the best Blueberry Streusel Coffee Cake recipe I have ever tried! When this recipe appeared in the TOH Annual Recipes, it became a weekend breakfast/brunch staple. Turns out perfectly, every time! How I changed the recipe? Doubled it. Bake in a 13x9 for about 45 minutes or until it tests done. I also add nuts to the streusel topping because we like them."

MY REVIEW
Reviewed Feb. 8, 2015

"We thought it was kind of dry, I even baked it a couple of minutes less than the minimum 35 minutes so it wasn't over baked. I will make it again but add a 1/2 cup more blueberries & less pecans."

MY REVIEW
Reviewed Aug. 23, 2014

"Very good..i did add some cinnamon to the streusal because i love cinnamon and blueberries together.."

MY REVIEW
Reviewed Apr. 15, 2014

"Very easy and yummy. The only change I made was to use 1/4 applesauce, and 1/4 cup butter and I lessened the sugar. Thank you for sharing!"

MY REVIEW
Reviewed Mar. 23, 2014

"Made the following changes: Use fresh ground organic whole wheat flour, 1/2 cup sugar, coconut milk (due to I had it in the fridge), 1tsp homemade vanilla, 1/2 tsp lemon peel, 1/4 cup unsweetened coconut. Streusel: 1/2 cup organic brown sugar, 1/8 cup unsweetened coconut, 1/2 tsp cinnamon, 1/3 cup whole wheat flour, 1/4 cup butter. Other ingredients remained the same."

MY REVIEW
Reviewed Feb. 10, 2014

"Great recipe. Like some others have mentioned, I flour the frozen blueberries before adding to prevent them from just dropping to the bottom of the pan. Since it's a streusel, I added CINNAMON! I also added a tsp. of vanilla to the batter."

MY REVIEW
Reviewed Feb. 9, 2014

"We liked this, but didn't love it. I should have added more blueberries and the pinch of cinnamon to add it a little zip. The streusel topping was yummy and I did think it's a good basic recipe that will go over with most folks. Just needed something else added to make it stand out a bit more. (Maybe toasted coconut, grated lemon rind, something.)"

MY REVIEW
Reviewed Jan. 18, 2014

"Good in a hurry!"

MY REVIEW
Reviewed Nov. 24, 2013

"This is wonderful! A new favorite!"

MY REVIEW
Reviewed Nov. 2, 2013 Edited Jul. 5, 2014

"I've used this recipe & it's wonderful! I've added 1/8 cup of flour to the blueberries to prevent them from sinking to bottom of cake! I used 1 tsp. salt instead of 1/4 tsp. for better rising and volume! I have decided to also add 1 Tbsp. of ground Navel orange for flavor & I'd added 1 tsp. ground cinnamon to the streusel mixture. I greased and floured the baking pan I'd used and I used 2 cups of fresh or frozen blueberries (I like to used fresh berries! I've made the cake without using nuts since there are people who have allergies to nuts! This recipe was one I'd used when it was featured in Taste of Home and I still turn to it when I want to bake a blueberry coffee cake! I'd used a pastry blender to mix the ingredients after sifting dry ingredients together and for me it worked out very well! Thank you, Lori Snedden, for sharing this delicious coffee cake recipe with Taste of Home! NOTE: I prepared this recipe again 7/5/14 & I used two round layer cake pans, greased and floured. I soured the milk with 1 Tbsp. vinegar and I added 1 tsp. vanilla extract! I used 1/2 brown and 1/2 white sugar this time for the streusel topping and the 1 tsp. ground cinnamon! When I'd made this coffee cake before, I'd used the greased and floured square pan. This time, I'd baked the round pans 35 minutes. When I'd used a square cake pan, I'd baked the cake 45 to 50 minutes. I did add the 1 Tbsp. ground orange today when I prepared this recipe again! delowenstein"

MY REVIEW
Reviewed Jul. 30, 2013

"Very good, got rave reviews at work. I didn't use the nuts because of allergies. The first time I left it that same, the second time I made it, I added more blueberries. The additional blueberries made the cake more moist."

MY REVIEW
Reviewed Jul. 17, 2013

"I have been making this recipe since 1996 when it first appeared in TOH magazine. It is quick, easy, and is made with ingredients that I always have on hand. I have tried other recipes, but I always return to this one. I do not add the nuts because my husband likes it better without them. The cake is light and fluffy and the topping is tasty!! I don't change a thing."

MY REVIEW
Reviewed Jul. 5, 2013

"Wow! Sub'd 1/2 c. buttermilk and 1/4 c. 2% milk; made it in a springform. Use a pint of berries. Can't follow directions, it seems. Kids gave it THREE thumbs up. PERFECT RESULTS! This will be my go-to cake when berries are in season!"

MY REVIEW
Reviewed Jun. 15, 2013

"This is a wonderful coffee cake receipe. I made it with white and brown sugar for the topping and prefer to use brown because it gives it a nice browned color but it tastes great either way"

MY REVIEW
Reviewed Apr. 23, 2013

"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."

MY REVIEW
Reviewed Apr. 14, 2013

"Tastes as good as it smells when it is baking. Love the crumble on the top."

MY REVIEW
Reviewed Apr. 6, 2013

"Found a new coffee cake recipe to bake for my family!"

MY REVIEW
Reviewed Feb. 24, 2013

"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!"

MY REVIEW
Reviewed Feb. 7, 2013

"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!"

MY REVIEW
Reviewed Jul. 27, 2012

"Sorry, not 14, but 1/4 teaspoon cinnamon ?"

MY REVIEW
Reviewed Jul. 27, 2012

"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."

MY REVIEW
Reviewed May. 14, 2012

"Very good, very moist. The nuts in the batter are an interesting change of routine. I used brown sugar in the topping."

MY REVIEW
Reviewed Sep. 27, 2011 Edited Mar. 21, 2016

"The cake turned out fine. It was very moist."

MY REVIEW
Reviewed Jun. 11, 2011

"I ran out of granulated sugar so I used brown sugar in the topping, turned out very good. This is a keeper."

MY REVIEW
Reviewed Oct. 9, 2010

"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!"

MY REVIEW
Reviewed Aug. 30, 2010

"This coffee cake is light and fluffy. I chose to make it without the nuts. The crumbly topping is fabulous."

MY REVIEW
Reviewed Jul. 21, 2010

"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!!"

MY REVIEW
Reviewed Jun. 19, 2010

"Used brown sugar instead of white sugar in the topping."

MY REVIEW
Reviewed Sep. 10, 2009 Edited Mar. 10, 2016

"Yum, added a handful of quick oats to the topping for added nutrition. My little guys love this treat for breakfast."

MY REVIEW
Reviewed Sep. 1, 2009 Edited Mar. 10, 2016

"Great recipe. Everyone loved it and wanted a copy to make it themselves."

MY REVIEW
Reviewed Jul. 26, 2009

"This was very easy to make and tastes great. I will make this again. YUMMMY. I love the blue berries in it too!"

MY REVIEW
Reviewed Nov. 11, 2008

"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."

MY REVIEW
Reviewed Aug. 26, 2008 Edited Mar. 10, 2016

"Wow this was so good!! Very easy to make. It got rave reviews at work. Everyone loved it1 Thanks for sharing"

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