Blueberry Streusel Coffee Cake: The Ultimate Recipe

Blueberry Streusel Coffee Cake: just the name conjures images of cozy mornings, steaming mugs of coffee, and the sweet aroma of baked goods wafting through the air, doesn’t it? I can’t think of a better way to start the day, or to impress guests at a weekend brunch, than with a slice of this delightful treat. But this isn’t just any cake; it’s a symphony of flavors and textures that will have everyone reaching for seconds.

Coffee cake, in its essence, is a celebration of simple pleasures. While its exact origins are debated, variations have graced tables across Europe for centuries. The addition of streusel, a crumbly topping of butter, flour, and sugar, elevates it to a truly decadent experience. And the burst of juicy blueberries? Well, that’s just pure magic!

What makes this Blueberry Streusel Coffee Cake so irresistible? It’s the perfect balance of moist, tender cake, the satisfying crunch of the streusel, and the sweet-tart pop of fresh blueberries. It’s also incredibly versatile. Enjoy it warm from the oven, at room temperature, or even slightly chilled. Plus, it’s surprisingly easy to make, making it a winner in my book. This recipe is a guaranteed crowd-pleaser, offering a comforting and delicious experience that will leave everyone wanting more. So, grab your apron, and let’s get baking!

Ingredients:

• For the Streusel Topping:
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• For the Coffee Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blueberries, rinsed and dried

Preparing the Streusel Topping

Okay, let’s start with the streusel! This is the best part, in my opinion. It adds such a delightful crunch and sweetness to the coffee cake.

1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Make sure everything is nicely combined so the flavors are evenly distributed.
2. Cut in the Butter: Add the 1/2 cup (1 stick) of cold, cubed unsalted butter to the dry ingredients. This is where your hands or a pastry blender come in handy. If using your hands, work quickly to prevent the butter from melting too much. If using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. You should still see some small pieces of butter, which will create those lovely pockets of buttery goodness in the streusel.
3. Chill (Optional but Recommended): For the best results, cover the bowl with plastic wrap and chill the streusel topping in the refrigerator for at least 30 minutes. This helps the butter stay cold and prevents the streusel from spreading too much during baking. If you’re short on time, you can skip this step, but I highly recommend it!

Making the Coffee Cake Batter

Now, let’s move on to the coffee cake batter. This is where the magic really happens!

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. You can also line the pan with parchment paper, leaving an overhang on two sides for easy removal. This is my preferred method because it guarantees the cake won’t stick.
2. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which is crucial for a light and fluffy cake.
3. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the 1/2 cup (1 stick) of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
4. Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, mixing well after each addition. Then, stir in the 1 teaspoon of vanilla extract. Vanilla extract enhances the other flavors in the cake and adds a lovely aroma.
5. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of sour cream. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, mix until just combined, then add 1/2 of the sour cream, mix until just combined, then add another 1/3 of the dry ingredients, mix until just combined, then add the remaining sour cream, mix until just combined, and finally add the remaining dry ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
6. Fold in Blueberries: Gently fold in the 1 1/2 cups of fresh blueberries. Be careful not to crush the blueberries, as this will turn the batter blue.

Assembling and Baking the Coffee Cake

Almost there! Now it’s time to put everything together and bake this delicious coffee cake.

1. Pour Batter into Pan: Pour the coffee cake batter into the prepared 9-inch square baking pan and spread it evenly.
2. Sprinkle with Streusel Topping: Sprinkle the streusel topping evenly over the batter. Don’t be shy! The more streusel, the better, in my opinion.
3. Bake: Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The top of the cake should be golden brown, and the streusel should be nicely browned and crispy.
4. Cool: Let the coffee cake cool in the pan for at least 15-20 minutes before cutting and serving. This allows the cake to set up properly and prevents it from crumbling when you cut it. If you lined the pan with parchment paper, you can lift the cake out of the pan using the overhang.

Tips and Variations

Here are a few extra tips and variations to make this coffee cake even more amazing:

• Use Frozen Blueberries: If you don’t have fresh blueberries, you can use frozen blueberries. Just be sure to rinse them under cold water and pat them dry before adding them to the batter. This will help prevent them from bleeding into the batter.
• Add Lemon Zest: For a brighter flavor, add 1 teaspoon of lemon zest to the coffee cake batter. The lemon zest complements the blueberries beautifully.
• Substitute Other Berries: You can substitute other berries for the blueberries, such as raspberries, blackberries, or strawberries. Just be sure to adjust the amount of sugar in the batter if necessary, as some berries are sweeter than others.
• Add Nuts to the Streusel: For extra crunch and flavor, add 1/2 cup of chopped nuts to the streusel topping. Pecans, walnuts, or almonds would all be delicious.
• Make it Gluten-Free: To make this coffee cake gluten-free, substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. Be sure to use a blend that contains xanthan gum, as this will help bind the ingredients together.
• Store Leftovers: Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the coffee cake for up to 2 months.

Serving Suggestions

This blueberry streusel coffee cake is delicious on its own, but it’s even better with a few accompaniments:

• A dollop of whipped cream or vanilla ice cream.
• A drizzle of maple syrup or honey.
• A cup of hot coffee or tea.

Enjoy!

I hope you enjoy this blueberry streusel coffee cake as much as I do! It’s the perfect treat for breakfast, brunch, or dessert. Let me know in the comments if you try it and how it turns out!

Conclusion:

This Blueberry Streusel Coffee Cake isn’t just another recipe; it’s an invitation to create a moment of pure joy. From the burst of juicy blueberries to the satisfying crunch of the streusel topping, every bite is a symphony of textures and flavors that will leave you wanting more. I truly believe this is a must-try recipe for anyone who loves a good coffee cake, and I’m confident it will become a family favorite in your home, just as it has in mine. Why is it a must-try? Because it’s incredibly easy to make, even for beginner bakers. The ingredients are simple and readily available, and the steps are straightforward. But don’t let the simplicity fool you – the end result is a coffee cake that rivals anything you’d find in a fancy bakery. The combination of the moist, tender cake, the sweet-tart blueberries, and the buttery, crumbly streusel is simply irresistible. It’s the perfect balance of sweet and tangy, soft and crunchy, making it a truly delightful treat. Beyond its deliciousness, this coffee cake is also incredibly versatile. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent dessert. Or, enjoy it with a cup of coffee or tea for a comforting breakfast or brunch. It’s also fantastic as an afternoon snack, a potluck contribution, or a thoughtful gift for a friend or neighbor. Looking for variations? Feel free to experiment with different fruits. Raspberries, blackberries, or even chopped strawberries would be delicious substitutes for the blueberries. You could also add a hint of lemon zest to the batter for a brighter, more citrusy flavor. For a nuttier twist, try adding chopped pecans or walnuts to the streusel topping. And if you’re feeling adventurous, you could even drizzle a simple glaze over the top for an extra touch of sweetness. A simple powdered sugar glaze with a splash of milk and vanilla extract would be perfect. I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe that this Blueberry Streusel Coffee Cake will bring a little bit of happiness to your day. It’s the kind of recipe that creates memories, whether you’re baking it with your kids, sharing it with friends, or simply enjoying a quiet moment to yourself. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of this amazing coffee cake. I promise you won’t be disappointed. And when you do, please, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from fellow bakers and see their creations. Happy baking, and enjoy every delicious bite! I can’t wait to hear about your Blueberry Streusel Coffee Cake success!

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