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.

This light and fluffy blueberry crumble cake is layered with moist vanilla cake, fresh blueberry jam, and a buttery crumb topping. You can make it year-round with fresh or frozen blueberries!

Blueberry Crumble Cake

+ 1 tbsp all-purpose flour

sugar

light brown sugar (packed)

butter

blueberries

tbsp all-purpose flour

lemon (juiced)

tsp kosher salt

unsalted butter (room temperature)

eggs (room temperature, whisked together)

buttermilk (room temperature)

Lightly butter a square 8x8 baking pan and line it with parchment paper on all sides. Preheat the oven to 350 F/180 C.

In a medium bowl, mix the flour, sugar, and brown sugar Add the melted butter and mix until crumbs form. Keep in the fridge until ready to use.

Make the Crumb

In a medium bowl, combine the frozen blueberries, sugar, flour, and lemon juice until evenly coated. Set aside.

Prep the Blueberries

In a small bowl, whisk together the flour, baking powder, and salt and set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.

Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well after each addition. Do not do this too quickly or the mixture will curdle.

Add in half of the dry ingredients and mix on low until almost combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.

Spread the batter evenly into the prepared baking pan. Then evenly spread the blueberries over the batter. Finally, sprinkle the crumb topping over the berries.

Bake for 65-75 minutes, or until the middle is puffy and a toothpick inserted into the center comes out clean.

Let the cake cool for 20 minutes on a wire cooling rack, then remove it from the pan and let it cool completely.

Make the Cake

I’ve made this cake and turned out the crumbs and the fruits were sinking inside the cake ,  I was using fresh fruits. May I ask what did I do wrong in this case ? Can u give me some tips to overcome this kind of problem, thank you!

I made it with Bob's Red Mill 1 to 1 gluten free flour and it was very,  very moist &amp; delicious! Definitely a keeper!

Every recipe I follow from this website turns out amazing. The steps are so easy to follow, and I love that you put the amounts of eat item in the instructions, it makes following this recipe so much easier. 
I made this recipe for the first time and now I realize I have to triple the recipe if I want to have more than 1 slice for myself. 
I live with a bunch of health nuts and they couldn’t even resist.

WOW! This is incredible. I made it and can't stop picking at it each morning. Loving this with my morning coffee.

OH MY GOODNESS! This crumb cake is out of this world delicious! I finished this off in record time!

This cake was moist, light and perfectly sweet! It tasted great with my coffee this morning!

I'm so in love with this recipe! The crumb topping is to die for and the cake just melts in your mouth.

What a fantastic recipe. The combination of sweet, fresh blueberries with the tender buttermilk cake and crumb topping is simply divine! Another winner from Cambrea Bakes!

I just made this cake and subbed blueberries for blackberries as that’s what I had in the fridge. I added a little bit of cinnamon to the crumble topping and let’s just say this cake was INCREDIBLE!! Buttery, tender, filled with juicy fruit and that crumbly topping!! The best summer cake imo!

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Blueberry Coffee Cake

Blueberry Crumble Cake

Top 2 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

Top Tags

Blueberry Coffee Cake

Blueberry Crumble 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