blueberry streusel cake

This blueberry coffee cake is soft, moist, and studded with blueberries. It's topped with a crunchy cinnamon streusel and sweet vanilla glaze.

Blueberry Coffee Cake

(125 grams) all-purpose flour

(50 grams) granulated sugar

(50 grams) lightly packed brown sugar

tsp cinnamon

salt

tbsp (75 milliliters) unsalted butter, melted

(250 grams) all-purpose flour

tsp baking powder

tsp salt

(114 grams) unsalted butter, softened

(200 grams) granulated sugar

eggs

sour cream

tsp vanilla extract

blueberries, fresh

(60 grams) powdered sugar

vanilla extract

milk

Preheat oven to 350F and grease a 9&#8243; springform pan.

In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted butter until all is moistened. Set aside.

In another medium bowl, toss together the flour, baking powder, and salt for the cake. Set aside as well.

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

Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.

Stir in the flour mixture until just combined. Gently fold in the blueberries.

Spread the batter into the prepared springform pan. Evenly sprinkle the streusel over top.

Bake for 45-55 or until a toothpick inserted into the center comes out clean AND the center feels firm when lightly pressed. Let cool before glazing.

Whisk all of the glaze ingredients together in a small bowl. Drizzle over cake before serving.

I made this for our Sunday brunch and it was so good. My husband and son in particular love blueberry coffee cakes and loved this one. I was very surprised at the height of the cake and how generous the servings were. Wonderfully dense (in a good way!) and perfect with our omelets. 

I made this blueberry coffee cake to serve my neighbors with coffee as we have out coffee together most mornings.  They all loved it!  I will definitely be making it again.  They are already asking for it again!  Thank you.  I love your recipes.

Just made this...I wasn't sure if there batter should be mixed to lumpy or more than that, and always afraid of over mixing, I left it lumpy. The batter was super stiff but I'm assuming that's ok. My big problem is always not turning the batter purple! I used frozen blueberries and most likely bc of the humidity they were defrosting quick!
Post bake: Success! 
Delicious with a lovely crumb, and it wasn't even purple! The streaks must have disappeared somehow. My family went gaga over it.

Did not turned out as expected. Was not moist.  Not sure if it was because I only ate it after a day in the fridge. Texture was not fluffly enough for a coffee cake. Or was it because I reduced the sugar for the cake by 50g?.  Don't think I will use this recipe any sooner.

This  coffee cake is beyond delicious.  You have done it once  again!
Thank you for sharing your recipes. Have a lovely day.

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Top 1 blueberry streusel cake recipes from across the web

The most viewed blueberry streusel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Blueberry Coffee Cake

The most viewed blueberry streusel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine