This Blueberry Streusel Coffee Cake is moist, fluffy and filled with fresh blueberries, crumbly cinnamon streusel topping, and drizzled with a sweet glaze.
Scroll to bottom for full recipe card with ingredients.
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.
How to make Blueberry Streusel Coffee Cake:
Preheat the oven to 375 degrees F (190 C).
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Prepare a 6 inch cake pan by spraying it with cooking spray. Click 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.
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.
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.
Gently fold in the blueberries until just barely incorporated.
Spread the coffee cake batter into the prepared cake pan.
Sprinkle the streusel topping evenly over the batter.
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.
Cut the cake into four equal slices and serve.
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Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is moist, fluffy and filled with fresh blueberries, crumbly cinnamon streusel topping, and drizzled with a sweet glaze.
Ingredients
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
- Preheat the oven to 375 degrees F (190 C).
- Prepare a 6 inch cake pan by spraying it with cooking spray. Click 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.
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.
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.
- Gently fold in the blueberries until just barely incorporated.
- Spread the coffee cake batter into the prepared cake pan.
- Sprinkle the streusel topping evenly over the batter.
- 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.
- Cut the cake into four equal slices and serve.
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Nutrition Information:
Yield:
4Amount Per Serving: Calories: 488Saturated Fat: 9gCholesterol: 80mgSodium: 300mgCarbohydrates: 80gFiber: 2gSugar: 48gProtein: 6g
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Monday 1st of July 2019
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