Streusel Blueberry Coffee Cake (Easy Recipe)
This blueberry coffee cake recipe is packed full of plump, juicy blueberries and topped with a buttery, brown sugar streusel. It rivals any bakery coffee cake!
Servings 6 servings
Calories 526kcal
Ingredients
Cake
- 6 tbsp unsalted butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup milk
- 1 cup blueberries fresh or frozen
Streusel Topping
- 5 tbsp brown sugar
- 1/2 cup flour
- 4 tbsp unsalted butter very cold
Instructions
Streusel Topping
- Using the largest slots of a cheese grater, shred the frozen/ultra-cold butter into a bowl with flour.
- Add brown sugar to the mixture. Stir to combine and set aside for later.
Cake
- Preheat the oven to 350°F. In a large bowl, add the butter and sugar, beating until well combined and fluffy.
- Add the vanilla extract and egg. Beat until smooth.
- In a separate small bowl, combine the flour with baking powder.
- Add the flour/baking powder mixture in small parts into the sugar/butter mixture. Alternate with a small splash of milk. Repeat this process until you run out of milk and flour.
- Fold in the blueberries. Grease a 6-inch baking pan with butter. Spread the cake mixture evenly throughout the pan.
- Spread the streusel topping over the top of the cake batter. Bake the cake for 50-60 minutes. When the cake is fully baked, a toothpick should come out of the center clean.
Nutrition
Calories: 526kcal | Carbohydrates: 80g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 93mg | Potassium: 222mg | Fiber: 2g | Sugar: 47g | Vitamin A: 669IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg