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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.
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    20 servings

Ingredients

  • COFFEE CAKE BATTER:
  • 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 whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • CHEESE FILLING:
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon zest
  • STREUSEL TOPPING:
  • 1 cup reserved crumbs from Coffee Cake Batter
  • 1/2 cup finely chopped almonds
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

  • To make batter, combine flour, sugar and salt in large bowl; cut in 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 13x9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon zest 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 in the center comes out clean. Cool slightly before cutting.
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Reviews

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Average Rating:
  • vonoepen
    Apr 14, 2015

    can you substitute cream cheese for ricotta? Sukie

  • mjryerson
    May 11, 2010

    The filling and blueberries sunk to the bottom makeing the finished product soggy on the bottom. Very disappointed in the recipe.