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

Blueberry Streusel Coffee Cake Recipe

Read Reviews (31)
4.8 31
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 King Arthur Unbleached 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 King Arthur Unbleached 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(31)

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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!

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