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

Read Reviews
4.5 50 61
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
  • 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

Nutritional Facts

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

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.
Originally published as Blueberry Streusel Coffee Cake in Taste of Home June/July 1996, p29


Reviews for Blueberry Streusel Coffee Cake

AVERAGE RATING
(61)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (10)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
D3stiny User ID: 8613103 237169
Reviewed Nov. 11, 2015

"Do I have to cook pecans with this ?"

MY REVIEW
da1987cin User ID: 6176994 236148
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
AmandaRull User ID: 1036706 234958
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
brandywyne User ID: 8113447 231998
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."

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