Blueberry Streusel Coffee Cake: Your New Favorite Brunch Star!

There’s something incredibly comforting about a warm slice of coffee cake, isn’t there? It’s a hug in baked form, a perfect companion to your morning brew, and an undeniable crowd-pleaser for any gathering. Today, we’re diving headfirst into a recipe that combines everything you love about classic coffee cake with the juicy sweetness of blueberries and a delightful crunchy topping: my ultimate Blueberry Streusel Coffee Cake. This isn’t just any coffee cake; it’s a moist, tender crumb cake bursting with vibrant blueberries, crowned with a buttery, cinnamon-spiced Streusel that creates an irresistible texture contrast. Prepare to fall in love!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Love This Blueberry Streusel Coffee Cake

This Blueberry Streusel Coffee Cake recipe isn’t just delicious; it’s a celebration of simple joys. Imagine waking up to the aroma of cinnamon and warm berries wafting through your home. It’s perfect for a lazy Sunday brunch, a special holiday breakfast, or even an afternoon pick-me-up with your favorite cup of tea. The balance of the tender cake, the sweet-tart blueberries, and the crumbly streusel topping is pure magic. It comes together more easily than you might think, making you look like a baking superstar without all the fuss.

What You’ll Need

Prep Time: 30 minutes
Bake Time: 45-55 minutes
Servings: 8-10

For the Coffee Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries (or frozen, not thawed)

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ cup (½ stick) unsalted butter, very cold and cut into small pieces

How to Make Blueberry Streusel Coffee Cake

Get ready to create a masterpiece that will have everyone asking for seconds!

1. Prepare Your Streusel First: In a medium bowl, combine the ½ cup flour, brown sugar, granulated sugar, and cinnamon for the streusel. Add the very cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Don’t overmix; you want some pea-sized pieces of butter. Set aside in the refrigerator.
2. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan or a 9-inch round springform pan.
3. Combine Dry Ingredients: In a large bowl, whisk together the 2 ½ cups flour, 1 ½ cups granulated sugar, baking powder, and salt.
4. Cream Wet Ingredients: In a separate medium bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.
5. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix; a few lumps are fine. Gently fold in the fresh blueberries.
6. Assemble the Cake: Pour half of the Blueberry Streusel Coffee Cake batter into the prepared pan and spread evenly. Sprinkle half of the reserved streusel topping over the batter. Carefully spoon the remaining cake batter over the streusel, spreading it as evenly as possible. Top with the remaining streusel mixture.
7. Bake to Perfection: Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the streusel starts to brown too quickly, you can lightly tent it with aluminum foil.
8. Cool & Serve: Let the Blueberry Streusel Coffee Cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving. This allows the cake to set properly.

Expert Tips for Success

Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix just until the ingredients are combined.
Cold Butter for Streusel: Using very cold butter for the streusel ensures a crumbly, distinct topping rather than a paste.
Fresh vs. Frozen Blueberries: Both work! If using frozen, do not thaw them first, as this can make the batter too wet and cause the blueberries to sink. Toss frozen blueberries directly into the batter.
Pan Size Matters: A 9×13 inch pan will yield a slightly thinner cake, while a 9-inch round springform pan will give you a taller, more traditional coffee cake appearance. Adjust baking time slightly if using a different size.
Storage: Store leftover coffee cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. It also freezes beautifully for up to 3 months.

Fun Twists & Serving Ideas

Want to get creative? Here are some ideas:

Citrus Burst: Add 1 tablespoon of lemon zest or orange zest to the cake batter for a brighter flavor profile.
Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts into the streusel topping for extra texture and nutty flavor.
Mixed Berry Delight: Substitute half of the blueberries with raspberries or chopped strawberries for a mixed berry coffee cake.
Cream Cheese Swirl: Before adding the final layer of streusel, swirl in a few dollops of a sweetened cream cheese mixture (4 oz cream cheese, ¼ cup sugar, 1 egg yolk, ½ tsp vanilla).
Simple Glaze: For an extra touch, drizzle a simple glaze over the cooled cake (½ cup powdered sugar mixed with 1-2 tablespoons milk or lemon juice).
Serving Suggestions: This cake is divine on its own, but also pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh fruit.

Frequently Asked Questions (FAQs)

Q: Can I use almond flour instead of all-purpose flour?
A: This recipe is developed for all-purpose flour. Substituting almond flour directly may result in a different texture and density. It’s not a direct 1:1 swap without other adjustments.

Q: My streusel melted into the cake. What happened?
A: This usually means your butter in the streusel wasn’t cold enough or you overmixed it, causing it to become too warm and incorporated. Ensure the butter is very cold and work quickly. Chilling the prepared streusel before baking can also help.

Q: How do I prevent the blueberries from sinking to the bottom?
A: Tossing the blueberries with 1-2 tablespoons of flour before folding them into the batter can help them stay suspended. Also, ensure your batter isn’t too thin.

Q: Can I make this gluten-free?
A: Yes, you can try using a 1:1 gluten-free baking flour blend in place of all-purpose flour. Results may vary slightly, but many blends work well in coffee cake recipes.

Reader Reviews

“This Blueberry Streusel Coffee Cake is pure perfection! The streusel is divine, and the cake itself is so moist. My family devoured it in one morning!” – Sarah K. ⭐️⭐️⭐️⭐️⭐️

“I’ve made several coffee cakes, but this one stands out. The blueberry flavor really shines, and that crunchy streusel topping is just heavenly. A new favorite for sure!” – Mark T. ⭐️⭐️⭐️⭐️⭐️

“Such an easy recipe to follow, and the results are spectacular. It’s comforting, delicious, and perfect with my morning coffee. Highly recommend!” – Jessica L. ⭐️⭐️⭐️⭐️⭐️

Recipe Note: This recipe is a cherished family favorite, perfected over many years. I hope it brings as much joy to your table as it does to ours! Happy baking!