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Blueberry Coffee Cake with Streussel Topping Recipe

Blueberry Coffee Cake with Streussel Topping Recipe

My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:12-16 servings


  • 1/2 cup butter or margarine, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups milk
  • 3 cups fresh or frozen blueberries*
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter or margarine


  • 1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. baking pan.
  • 2. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. Yield: 12-16 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 piece: 344 calories, 11g fat (7g saturated fat), 55mg cholesterol, 414mg sodium, 57g carbohydrate (35g sugars, 1g fiber), 5g protein.

Reviews for Blueberry Coffee Cake with Streussel Topping

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Reviewed Jun. 17, 2013

"A bit confused about this recipe, my version from Taste of Home baking Classics shows 2 Tbls. of baking powder and while the recipe calls for a 13X9 pan the picture sure doesn't look like it. I baked it for 45 minutes and then took it out because the edges were getting very dark. The flavor of the cake is good, but my blueberries all sunk to the bottom and the bottom of the cake isn't fully cooked. Not sure if the temp is too high for the cooking time. May try again."

Reviewed Apr. 12, 2012

"I have not made this cake and I am sure it is great. I have a tip I would like to share. Put the frozen blueberries in a bowl with a tablespoon or so of flour and stir to cover all of the berries. Let the bowl sit in the freezer while you are putting the rest of the cake together and put the blueberries in last. This will keep the batter from turning blue. I do this everytime I make muffins and it works like a charm."

Reviewed Nov. 5, 2011

"Everybody I have made it for loves it!"

Reviewed Feb. 27, 2011

"Extremely easy and great for people who don't care for nuts. Took longer to bake in my oven than recipe stated, but it didn't over-brown. Will definately make it again! ps - best to freeze berries ahead of time so they don't break down during the mixing."

Reviewed May. 29, 2010

"I used blackberries instead of the blueberries and it was delicious."

Reviewed May. 22, 2010

"This was delicious!!! And simple to make!"

Reviewed May. 4, 2010

"I would like to read the reviews but they won't let me click on them....what's wrong?"

Reviewed Apr. 21, 2010

"We're sorry for any confusion with this recipe. The recipe shown here now is correct, including the 4 teaspoons of baking powder.

This recipe is more of a coffee cake than bread. The recipe description will be updated soon to reflect that.
Taste of Home Test Kitchen"

Reviewed Apr. 6, 2010

"I would like to make this but I amm a little confused. ( Nothing new I am confused most of the time.   Is this bread or coffee cake

 Questions about this recipe ????????????????
What do the (x2) by everything meanI?   Is this bread or coffee cake?   I am also confused about the baking powder.  2 Tablespoons and 6 teaspoons are the same, but 4 teaspoons is less.  How much do I use?   One of the reviews says the strusel is hard, do you think it might have been over cooked?   I really want to make this, but I want good results.  Ruins my day when I nake something that is a "BIG MESS" and I waste ingredients.
Thanks for your help.

Reviewed Apr. 6, 2010

"I really liked the flavor and texture of this cake. I did have to bake it quite a bit longer to get it to cook all the way through...putting foil over the top so it wouldn't get too dark. Turned out yummy for Easter brunch!"

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