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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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5 37
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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
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
   (44)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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."

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