Breakfast/ Dessert

Blueberry Streusel Coffee Cake Small Batch Recipe

a plate has once piece of coffee cake, a second plate has a coffee cake with one piece missing, a bowl has blueberries in it

This Blueberry Streusel Coffee Cake is moist, fluffy and filled with fresh blueberries, crumbly cinnamon streusel topping, and drizzled with a sweet glaze.

This cake smells amazing as it bakes and tastes even better! This recipe makes a small batch of four pieces and goes perfect with your morning coffee for breakfast, mid-day brunch, or evening dessert.

 

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Preheat the oven to 375 degrees F (190 C).

 

Prepare a 6 inch cake pan by spraying it with cooking spray. Click here for a 6 inch cake pan.

 

Cut a piece of parchment paper into a 6 inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.

a cake pan lined with parchment paper and sprayed with cooking spray

For the Streusel:

Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture.

a bowl with sugar, brown sugar, butter, cinnamon, and flour mixed together

 

For the Coffee Cake:

In a large mixing bowl, combine the flour, sugar, butter, milk, egg, baking powder, and salt and stir together until smooth and combined.

a bowl with flour, sugar, butter, milk, egg, baking powder, and salt mixed together

 

Gently fold in the blueberries until just barely incorporated.

a bowl with cake batter and blueberries mixed in

 

Spread the coffee cake batter into the prepared cake pan.

 

Sprinkle the streusel topping evenly over the batter.

a cake pan filled with batter and topped with streusel crumble

 

Place the cake pan on a baking sheet and bake about 50 minutes. A toothpick inserted in the center should come out clean.

 

Allow the cake to cool for 20 minutes.

 

Loosen the edges of the cake from the pan with a knife.

 

For the Glaze:

Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.

 

Drizzle the glaze over the coffee cake.

a plate with coffee cake that has one piece missing

 

Cut the cake into four equal slices and serve.

 

a graphic showing a coffee cake on a plate, a text box saying blueberry streusel coffee cake small batch, and a plate with one piece of coffee cake and a bowl with blueberries in it

 

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a piece of blueberry coffee cake on a plate, a second partial plate has the rest of the cake, a bowl is filled with blueberries
Blueberry Streusel Coffee Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
This Blueberry Streusel Coffee Cake is moist, fluffy and filled with fresh blueberries, crumbly cinnamon streusel topping, and drizzled with a sweet glaze.
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings (Adjustable): 4
Calories: 488 kcal
Author: Zona
Ingredients (Choose US or Metric)
For the Streusel Topping:
  • 1/4 cup granulated sugar
  • 1/8 cup brown sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 Tablespoons butter softened
For the Coffee Cake:
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 Tablespoons butter softened
  • 1/3 cup whole milk
  • 1 egg
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
For the Glaze:
  • 1/4 cup powdered sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375 degrees F (190 C).
  2. Prepare a 6 inch cake pan by spraying it with cooking spray. Click here for a 6 inch cake pan.
  3. Cut a piece of parchment paper into a 6 inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.
For the Streusel:
  1. Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture.
For the Coffee Cake:
  1. In a large mixing bowl, combine the flour, sugar, butter, milk, egg, baking powder, and salt and stir together until smooth and combined.
  2. Gently fold in the blueberries until just barely incorporated.
  3. Spread the coffee cake batter into the prepared cake pan.
  4. Sprinkle the streusel topping evenly over the batter.
  5. Place the cake pan on a baking sheet and bake about 50 minutes. A toothpick inserted in the center should come out clean.
  6. Allow the cake to cool for 20 minutes.
  7. Loosen the edges of the cake from the pan with a knife.
For the Glaze:
  1. Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.
  2. Drizzle the glaze over the coffee cake.
  3. Cut the cake into four equal slices and serve.
Nutrition Facts
Blueberry Streusel Coffee Cake
Amount Per Serving
Calories 488 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 80mg 27%
Sodium 300mg 13%
Potassium 264mg 8%
Total Carbohydrates 80g 27%
Dietary Fiber 2g 8%
Sugars 48g
Protein 6g 12%
Vitamin A 11%
Vitamin C 4.3%
Calcium 10.7%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

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