Irresistible Blueberry Coffee Cake Recipe with Streusel Topping – Perfect for Breakfast

Nothing pairs better with your morning coffee than a slice of fresh, warm blueberry coffee cake. The combination of juicy blueberries and a crunchy cinnamon streusel topping makes every bite an absolute delight. This blueberry coffee cake recipe is perfect for breakfast, brunch, or even as a comforting afternoon snack. Imagine the soft, fluffy cake with a pop of sweet, tart blueberries in every bite, all topped with a buttery, cinnamon-sugar crumble. Add a drizzle of sweet glaze to bring it all together, and you’ve got a treat that’s hard to resist.

Photo byInsanelyGoodRecipes

This recipe has become a go-to in my home. It’s one of those dishes that brings people together, whether it’s for a cozy family breakfast or when you’re hosting friends for brunch. The first time I made it, I fell in love with how easy it was to prepare, and the smell that fills your kitchen while it bakes is pure heaven!

This amazing recipe was originally found at Insanely Good Recipes. I’m thrilled to share it with you, along with a few tips and variations to make it your own.

A Brief History of Coffee Cake

Coffee cakes have been around for centuries, originating in Europe as sweet, yeasted breads served with coffee. Over time, they evolved into the crumbly, streusel-topped cakes we enjoy today. This blueberry version is particularly popular in the U.S., combining the classic elements of coffee cake with the fresh, fruity flavors of summer berries.

Ingredients

For the Streusel Topping:

• 1 cup all-purpose flour
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed

For the Cake:

• 2 cups all-purpose flour (250g)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries, tossed in 1 tablespoon all-purpose flour

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ¼ teaspoon vanilla extract

Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, then set it aside.
2. Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Refrigerate until needed.
3. Make the Cake: In a separate medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set this aside.
4. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream by hand using a spatula.
5. Combine the Ingredients: Gradually mix the dry ingredients into the butter mixture, stopping halfway. Gently fold in the blueberries until just combined.
6. Bake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack for at least 20 minutes.
7. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm coffee cake before serving.
8. Enjoy: Serve warm or at room temperature. The cake pairs wonderfully with coffee or tea for a perfect morning or afternoon treat.

Recipe Variations

Feel free to get creative with this recipe! Swap the blueberries for raspberries or blackberries for a different twist. You can even add lemon zest to the batter for a burst of citrus flavor that pairs beautifully with the berries. If you’re using frozen blueberries, don’t thaw them—just toss them with a little flour and sprinkle them over the batter before adding the streusel.

Tips and Pairings

• Pro Tip: Make sure the butter for your streusel is cold; this helps create that crumbly, irresistible topping.
• Serving Suggestion: Serve with a dusting of powdered sugar or a side of whipped cream for an extra indulgent treat.
• Pairings: This blueberry coffee cake is best enjoyed with a hot cup of coffee or a refreshing iced tea.

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