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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1/2 cup sour cream - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 cups fresh blueberries (or frozen, thawed) - 1/2 teaspoon cinnamon Streusel Topping: - 1/2 cup all-purpose flour - 1/4 cup brown sugar - 1/4 cup rolled oats - 1/4 cup unsalted butter, melted - 1 teaspoon cinnamon Use a dry measuring cup for flour and sugar. Level off the top for accuracy. A kitchen scale can help if you prefer weight measures. For butter, use the wrapper markings for easy cutting. Keep eggs at room temperature for a fluffier cake. You will need a mixing bowl, a whisk, and a 9x13-inch baking pan. You can use coconut oil instead of butter for a dairy-free option. Greek yogurt can replace sour cream for a healthier choice. Use gluten-free flour to make this cake gluten-free. If you want a vegan option, try flax eggs instead of regular eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. To start, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a large bowl, cream the softened butter and granulated sugar together. Use a mixer to make it light and fluffy. Add the eggs one by one. Mix well after each one. Then stir in the sour cream and vanilla extract until smooth. In another bowl, whisk the flour, baking powder, baking soda, and salt. Slowly add this mix to the wet ingredients. Stir gently until just combined. Be careful not to over mix. Finally, fold in the blueberries carefully, so they stay whole. For the streusel topping, grab a medium bowl. Combine the flour, brown sugar, oats, melted butter, and cinnamon. Mix everything until it looks crumbly. This will add a nice crunch to your coffee cake. Now, pour the batter into the greased pan. Spread it evenly to make sure it bakes well. Next, sprinkle the streusel topping all over the batter. Bake your coffee cake for 40-45 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. Once baked, let it cool in the pan for about 10 minutes. This helps it set before you slice and serve. Enjoy! To achieve a light and fluffy cake, cream the butter and sugar well. Mix until it turns pale and airy. This step adds air, which helps the cake rise. When adding the dry mix, stir gently. You want it just combined, not smooth. A few lumps are okay. This keeps the texture soft. Fresh blueberries make a big difference in flavor and texture. They burst with juice when baked, adding sweetness. If you use frozen blueberries, thaw and drain them first. This helps avoid extra liquid in the batter. Fresh berries also provide a brighter color, making your cake look lovely. Overmixing can ruin your cake’s texture. When you combine wet and dry ingredients, mix just until you see no flour. Use a spatula to fold in the blueberries gently. This keeps the berries whole and your cake tender. Remember, a little lumpy batter is fine. {{image_2}} You can switch things up by adding nuts or other fruits. Chopped walnuts or pecans add a nice crunch. You can also try peaches or raspberries for a twist. Just mix in about one cup of chopped nuts or fruits when you add the blueberries. This change can bring new flavors and textures to your coffee cake. For a gluten-free version, use a gluten-free flour blend. Look for a blend that includes xanthan gum for the best results. Replace the all-purpose flour with the gluten-free blend in equal amounts. This will help keep the texture light and fluffy. Remember to check that all other ingredients are gluten-free, especially baking powder and oats. To make this coffee cake vegan, we can swap some ingredients. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Replace sour cream with a plant-based yogurt or silken tofu. Use vegan butter instead of regular butter in both the batter and streusel. These changes will keep the cake moist and delicious while being friendly to a vegan diet. To keep your coffee cake fresh, let it cool first. Once cool, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. For longer storage, move it to the fridge; it lasts about a week there. If you want to freeze your coffee cake, slice it first. Place the slices in a single layer on a baking sheet. Freeze them for about an hour. Once firm, wrap each slice in plastic wrap, then place them in a freezer bag. They can stay frozen for up to three months. To thaw, move the slices to the fridge overnight or leave them at room temperature for a few hours. To reheat your coffee cake, the oven works best. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes until warm. You can also use the microwave. Heat individual slices for about 20-30 seconds. Enjoy your warm coffee cake with a cup of coffee! You can check if the coffee cake is done by using a toothpick. Insert it into the center. If it comes out clean, the cake is ready. You want a slight golden color on the top. Baking usually takes about 40 to 45 minutes at 350°F (175°C). Keep an eye on it during the last few minutes. Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain any extra water from thawed berries before adding them. This keeps your batter from getting too wet. Frozen blueberries can still taste great in your coffee cake. To make your streusel topping extra crispy, use cold butter. Cut the butter into small pieces and mix it in quickly. You can also add more oats or nuts for crunch. Bake the cake until the topping is golden brown. This will give you that perfect texture. This blog post covered how to make a delicious blueberry streusel coffee cake. We discussed the ingredients, measurement tips, and substitutions for different diets. I outlined step-by-step instructions for preparing the batter, making the streusel, and baking. I also shared tips for the perfect cake and suggested fun variations. Finally, we talked about storing leftovers to keep them fresh. Enjoy making this tasty treat. It’s sure to be a hit!

Blueberry Streusel Coffee Cake

Indulge in a slice of heaven with this delicious Blueberry Streusel Coffee Cake! Perfect for brunch or a sweet afternoon treat, this recipe combines juicy blueberries with a crunchy streusel topping for a delightful texture. Follow our simple steps to create a moist and flavorful cake that will impress your family and friends. Click through to discover how easy it is to make this scrumptious coffee cake and elevate your dessert game!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh blueberries (or frozen, thawed)

1/2 teaspoon cinnamon

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup rolled oats

1/4 cup unsalted butter, melted

1 teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add the eggs, one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until fully combined.

        In another bowl, whisk together the flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over mix.

            Gently fold in the blueberries, being careful not to break them apart.

              Pour the batter into the prepared baking pan and spread evenly.

                For the streusel topping, combine the flour, brown sugar, oats, melted butter, and cinnamon in a medium bowl. Mix until crumbly.

                  Sprinkle the streusel mixture evenly over the cake batter.

                    Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

                      Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                          - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a side of fresh blueberries for an eye-catching presentation. Enjoy with a cup of coffee!