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Contest-Winning Blueberry Streusel Coffee Cake

 Contest-Winning Blueberry Streusel Coffee Cake
The first thing I do when fresh blueberries are in season is bake this coffee cake for my husband, Carl. I've tried a lot of others, but this is the recipe I always come back to. I have access to lots of recipes and cooking tips since all my sisters are good cooks. One is a home economics teacher, and I belong to a home economics club.
20 ServingsPrep: 15 min. Bake: 45 min.


  • 2-1/3 cups all-purpose flour
  • 1 to 1-1/3 cups sugar
  • 1 teaspoon salt
  • 3/4 cup butter
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup fresh or frozen blueberries
  • 1 cup ricotta cheese
  • 1 egg
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon peel
  • 1 cup reserved crumbs from Coffee Cake Batter
  • 1/2 cup finely chopped almonds
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon


  • To make batter, combine flour, sugar and salt in large bowl; cut in

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Contest-Winning Blueberry Streusel Coffee Cake (continued)

Directions (continued)

  • butter as for pie crust. Reserve 1 cup of mixture. Add baking
  • powder, milk, eggs and vanilla to larger portion of dry ingredients.
  • Beat on medium speed for 2 minutes, scraping bowl constantly. Pour
  • evenly in greased 13-in. x 9-in. baking pan. Sprinkle with
  • blueberries. Blend cheese, egg, sugar and lemon peel until smooth;
  • spoon evenly over blueberries. Make topping by mixing reserved
  • crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer.
  • Bake at 350° for 45-60 minutes or until a toothpick inserted
  • near center comes out clean. Cool slightly before cutting. Yield: 20
  • servings.