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A freshly baked blueberry coffee cake with a thick, golden-brown streusel topping in a white baking dish, with a slice on a plate revealing plump blueberries and a tender crumb. A steaming cup of coffee and fresh blueberries are on the side.

Crumbly Blueberry Coffee Cake

Olivia Carter
Juicy blueberries plus buttery cinnamon streusel? This coffee cake is your new morning obsession—cafe vibes at home!
Print Recipe Pin Recipe
15 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
COST $7-9 (fresh berries in season equal a cheaper win)
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword blueberry coffee cake
Servings 10 slices
Calories 320 kcal

Equipment

  • Mixing bowls
  • measuring cups and spoons
  • 9x9 pan
  • rubber spatula
  • oven thermometer

Ingredients
  

  • 1½ cups flour all-purpose
  • 6 tbsp unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • ½ cup milk or buttermilk
  • 1 tsp baking powder
  • 1 cup fresh or frozen blueberries

Streusel topping

  • ½ cup flour
  • 5 tbsp brown sugar
  • 4 tbsp cold unsalted butter

Instructions
 

  • Preheat oven to 350°F (175°C). Grease the pan.
  • Mix flour and baking powder.
  • Cream butter and sugar, add egg and milk.
  • Fold dry into wet until just combined.
  • Gently add blueberries (avoid mush!).
  • Spread batter in the pan.
  • Streusel: Mix flour and brown sugar, cut in cold butter to form crumbs.
  • Pile streusel on top.
  • Bake 50 minutes until the toothpick is clean, and the streusel is golden.

Notes

Fresh summer berries deliver burst flavors. Thaw frozen ones first.
Cold butter makes that crumbly cafe magic happen.​

Nutrition (per slice)

  • Calories: ~320
  • Carbohydrates: 50g
  • Fat: 12g
  • Protein: 4g
  • Fiber: 2g