Blueberry Streusel Coffee Cake
Prep time: 20 mins | Bake time: 45-50 mins | Yields: One 9x9 inch pan
1. The Cinnamon Streusel (The Topping)
- 1/2 cup All-purpose flour
- 1/2 cup Brown sugar (packed)
- 1 tsp Ground cinnamon
- 1/4 cup Unsalted butter (cold and cubed)
Pro-Tip: Mix the flour, sugar, and cinnamon first, then "cut in" the cold butter with a fork or your fingers until it looks like coarse crumbs. Keep this in the fridge while you make the batter so the butter stays cold!
- 2. The Cake Batter
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (softened)
- 3/4 cup Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1/2 cup Whole milk (or sour cream for extra moisture)
- 2 cups Fresh blueberries (tossed in 1 tbsp of flour to prevent sinking)
Instructions
Prep: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.
Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, beating until well combined.
Dry Meets Wet: Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined—don't overmix or the cake will be tough!
The Berries: Gently fold in about 1.5 cups of the blueberries.
Assemble: Spread the batter into the prepared pan. Top with the remaining 0.5 cups of blueberries, then sprinkle the streusel topping generously over the entire surface.
Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let it cool in the pan for at least 20 minutes before slicing.
How to get the "Bakery Look"
The Fresh Finish: Once the cake is baked and cooled, add a few fresh, raw blueberries on top (like in the photo) for a pop of color.
The Crunch: Don't be afraid to leave some larger "clumps" in your streusel; they turn into the best crunchy bits.
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