Blueberry Streusel Coffee Cake
Total TimePrep: 20 min. Bake: 35 min. + cooling
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 large egg, room temperature
- 1/2 cup whole 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
- 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.
- 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.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.
Sep 21, 2019
Absolutely Delish. I added 1/3 cup oatmeal to the topping. Wonderful recipe!
Jul 2, 2019
Everyone loved it and said I had to make it again. It was very easy to make. The next time, I will use brown sugar instead of white sugar for the streusel topping.
Apr 14, 2019
I added a teaspoon of vanilla extract to the cake batter and 1/2 teaspoon of Penzey's cinnamon to the streusel mixture. I also used brown sugar (1/4 cup of dark and 1/4 cup of light) instead of white sugar for the streusel. Just ate a piece. Delicious, but it needs to cool completely before cutting, otherwise it's very crumbly. I will make this again.
Jan 28, 2018
Very good. May double the topping next time. I also used brown sugar for the topping
May 12, 2017
I followed the recipe exactly as it is written. I was a little concerned as the batter was extremely thick; thick as cookie dough. It was difficult to spread in the pan. Despite this, the recipe turned out beautifully. The streusel had a perfect flavor and crunch. Loved it!
Mar 14, 2017
Question to all - Could you double the recipe for a 13X9 pan? and how long would you bake it?
Feb 27, 2017
I love this recipe and make it often. I have large Michigan blueberries and I always add an additional 1/2 cup or so. The batter is very thick, I pat it into the baking pan. Maybe I'll try adding a bit more milk but I've had no problem with the cake being dry. Maybe it's the extra big blueberries.
Feb 25, 2017
Added 1/2 cup Greek yogurt, additional 1/2 cup milk, to thin cake mix..also added 1 tsp. cinnamon,1 tsp. Vanilla, used brown sugar instead of white, and handful of chopped pecans to streusel topping....sprinkled blueberries between cake and topping......Very good
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.
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!