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Blueberry Streusel Coffee Cake

This blueberry 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.
  • Makes
    9 servings


  • 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
  • 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 Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.

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Average Rating:
  • meadow
    Apr 10, 2021

    I found my family's delicious fast and SIMPLE FAV blueberry coffee cake !!! I spooned the flour into a measuring cup leveling it off with a knife twice , i added a couple extra tablespoons of milk . Because my husband nor i like sugary anything (our coffee creamer has enough) i only added 1/2 C sugar not 3/4 , i omitted the pecans (they only belong in pies and candy imo) and with the room temperature egg and softened butter i was able to mix those in smoothly before adding the milk. With A SPATULA I GENTLY FOLDED IN the sweet blueberries , scraping sides. The batter was not stiff. Baked for 25 mins . Perfectly buttery moist , not too sweet . Healthy too! turned out divino & perfetto as my grandmother from rome used to say of goodies from their bakery years ago. For vanilla and brown sugar lovers, sure add them but it does not need it.

  • Marnell
    Feb 1, 2021

    Dry and not much flavor

  • LJB
    May 28, 2020

    No comment left

  • Judi
    May 7, 2020

    Wish I would have read the review first. Got the recipe from a friend and when I went to put it in the pan I thought for sure I forgot a wet ingredient! It is baking now and my fingers are crossed as I didn’t get it spread all the way in my springform pan. I’m a Betty bandaid in the kitchen, not a Betty Crocker ??

  • abreendre
    Apr 28, 2020

    A little dry and bland for me

  • Sarah
    Apr 4, 2020

    Taste amazing. I doubled the recipe, used half the sugar as brown sugar and added a teaspoon of cinnamon to the cake. Be aware the batter is stiff and has to be pushed into pan like cookie dough but doesn't get dry.

  • homemadewithlove
    Mar 15, 2020

    I also used brown sugar and oatmeal in topping.

  • allison
    Sep 21, 2019

    Absolutely Delish. I added 1/3 cup oatmeal to the topping. Wonderful recipe!

  • Cindy
    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.

  • Aquarelle
    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.