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Blueberry Streusel Coffee Cake

A delectable coffee cake featuring juicy blueberries topped with a crunchy streusel, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 3/4 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 pinch of salt
For the Cake
  • 1 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 6 tbsp unsalted butter, room temperature
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups blueberries
For the Glaze (optional)
  • 3/4 cup powdered sugar
  • 1-2 tbsp milk
  • 1/4 tsp vanilla extract

Method
 

Preparing the Streusel Topping
  1. In a medium bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Stir in the melted butter until the mixture is crumbly. Set aside.
Making the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream the room-temperature butter and sugar until fluffy.
  4. Mix in the sour cream, milk, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
  6. Pour the batter into the prepared cake pan, spreading it evenly. Top it with the streusel mixture, spreading it out gently.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Final Touches
  1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  2. If you’re using a glaze, mix powdered sugar, milk, and vanilla until smooth, then drizzle over the cake once it’s cooled.

Notes

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, wrap tightly in plastic wrap and aluminum foil to freeze for up to three months.