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.

How to make Blueberry Streusel Coffee Cake:

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.

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.

Yield: 4 servings

Blueberry Streusel Coffee Cake

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

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

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

1. Preheat the oven to 375 degrees F (190 C).
2. Prepare a 6 inch cake pan by spraying it with cooking spray. Click 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.

Recommended Products

• 
  Wilton Aluminum Round Cake Pan, 6 x 3-Inch

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Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 488 Saturated Fat: 9g Cholesterol: 80mg Sodium: 300mg Carbohydrates: 80g Fiber: 2g Sugar: 48g Protein: 6g

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