Name: Blueberry Streusel Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup sugar; 1/2 cup butter, softened; 1 large egg, room temperature; 1/2 cup whole milk; 1 cup fresh or frozen blueberries; 1 cup chopped pecans; STREUSEL TOPPING:; 1/2 cup sugar; 1/3 cup all-purpose flour; 1/4 cup cold butter

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. &mdash;Lori Snedden, Sherman, Texas

Blueberry Streusel Coffee Cake

all-purpose flour

baking powder

salt

sugar

butter, softened

egg, room temperature

milk

blueberries

pecans

STREUSEL TOPPING:

butter

This is a great recipe! The only change I made was I added 1 oz. of cold cream cheese with the cold butter for the topping. Reminded me more of a blueberry cheese Danish. Delicious!

Great recipe.  Everyone loved it and wanted a copy to make it themselves.

Wow! Sub'd 1/2 c. buttermilk and 1/4 c.  2% milk; made it in a springform.  Use a pint of berries. Can't follow directions, it seems. Kids gave it THREE thumbs up. PERFECT RESULTS! This will be my go-to cake when berries are in season!

This was very, very, good and easy to make. It looked just like the photo.  I did add 1/2 tsp vanilla to the batter, and 1/2 tsp cinnamon to the topping, but I think the topping would be OK without it.  I omitted the nuts to please the family, but I bet it would be tasty with them.  I also made sure that the milk, egg, and butter were well combined before adding them to the dry ingredients.  This was like a cross between a muffin and a cake--a perfect coffeecake texture.  I will definitely make this again.

Very good, got rave reviews at work. I didn't use the nuts because of allergies.  The first time I left it that same, the second time I made it, I added more blueberries.  The additional blueberries made the cake more moist.

Used brown sugar instead of white sugar in the topping.

Found a new coffee cake recipe to bake for my family!

Very good. May double the topping next time. I also used brown sugar for the topping

Loved this coffee cake!!! Had to stop my kids from going back for so many extra pieces! I did leave the pecans out.  I love nuts but didn't have any at the time. Don't think I would like them in it after having left them out.  Soooo tasty!

The first time I make a recipe, I make it as is.  Very good! Now the changes.  I added a splash of fresh lemon and pinch of zested rind (learned this from my grandmother for most cakes and fruit pies)and spread half the batter in pan, topped with blueberries (so they wouldn't break up)and and dropped tablespoons of the remaining batter over top.  Also added 14 teaspoon to cinnamon to topping.  Makes for a pretty presentation, is easier and delicious.

This is easy to make and it tastes pretty good but I think I am going to stick with making Blueberry Pudding Cake ( also a taste of home recipe) it's even easier to make and taste better.

This was very easy to make and tastes great. I will make this again. YUMMMY. I love the blue berries in it too!

The cake turned out fine.  It was very moist.

Taste amazing.  I doubled the recipe, used half the sugar as brown sugar and added a teaspoon of cinnamon to the cake.  Be aware the batter is stiff and has to be pushed into pan like cookie dough but doesn't get dry.

This is a delicious coffee cake which lasts better than muffins; I melted the margarine and added the milk and whisked egg, then poured into the dry ingredients.  Finally add the blueberries and nuts.   If you want to omit the nuts, try adding 2 cups blueberries and 1 1/2 cups sugar because the blueberries are tart.  It's a family favorite in my home.

Made this quite a few times and always comes out delicious - Was a little concerned first time since the batter is so thick but no worries, bakes up just fine!  Thanks for the recipe!!

I love this recipe and make it often. I have large Michigan blueberries and I always add an additional 1/2 cup or so. The batter is very thick, I pat it into the baking pan.  Maybe I'll try adding a bit more milk but I've had no problem with the cake being dry.  Maybe it's the extra big blueberries.

I have been making this recipe since 1996 when it first appeared in TOH magazine.  It is quick, easy, and is made with ingredients that I always have on hand.  I have tried other recipes, but I always return to this one.  I do not add the nuts because my husband likes it better without them.  The cake is light and fluffy and the topping is tasty!!  I don't change a thing.

Fast & easy to make!  I used walnuts in place of the pecans & loved the combination of the flavor of the blueberries & walnuts.  But it's the streusel that really makes this coffee cake sing!

I substituted 1/2 C brown sugar for the white sugar in the topping and added 3/4 C chopped pecans!  Delicious!  Hardly any crumbs were left.

flavor was good but I agree with other reviews that it was on the dry side.  I added vanilla and used brown sugar in the topping vs. white sugar.  Topping was AMAZING!  Overall very good but maybe need to add sour cream to the recipe to get the moisture level right.

I ran out of granulated sugar so I used brown sugar in the topping, turned out very good.  This is a keeper.

Blueberry Streusel Coffee Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 9

Cost: $3.87 /serving

Author : Taste of Home

Ingredients

Instructions

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