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

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4.5 54 65
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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
Featured In: Top 10 Brunch Recipes
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 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g 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

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JenandBry User ID: 8216959 265889
Reviewed May. 12, 2017

"I followed the recipe exactly as it is written. I was a little concerned as the batter was extremely thick; thick as cookie dough. It was difficult to spread in the pan. Despite this, the recipe turned out beautifully. The streusel had a perfect flavor and crunch. Loved it!"

katandalan User ID: 5391877 263448
Reviewed Mar. 14, 2017

"Question to all - Could you double the recipe for a 13X9 pan? and how long would you bake it?"

jklmnop User ID: 1871419 261872
Reviewed Feb. 27, 2017

"I love this recipe and make it often. I have large Michigan blueberries and I always add an additional 1/2 cup or so. The batter is very thick, I pat it into the baking pan. Maybe I'll try adding a bit more milk but I've had no problem with the cake being dry. Maybe it's the extra big blueberries."

lauralye User ID: 3872551 261791
Reviewed Feb. 25, 2017 Edited Mar. 4, 2017

"Added 1/2 cup Greek yogurt, additional 1/2 cup milk, to thin cake mix..also added 1 tsp. cinnamon,1 tsp. Vanilla, used brown sugar instead of white, and handful of chopped pecans to streusel topping....sprinkled blueberries between cake and topping......Very good"

my4sweetys User ID: 3051527 251870
Reviewed Jul. 26, 2016

"flavor was good but I agree with other reviews that it was on the dry side. I added vanilla and used brown sugar in the topping vs. white sugar. Topping was AMAZING! Overall very good but maybe need to add sour cream to the recipe to get the moisture level right."

hlm320 User ID: 8824226 246560
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!"

Lisa_David User ID: 2952942 245692
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?"

Deanapaul1 User ID: 497874 245494
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."

JennyJ2B User ID: 7662683 245223
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."

mommzzilla User ID: 2323584 245186
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."

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