Blueberry Coffee Cake with Cinnamon Streusel Topping is a cozy, classic baked treat that brings together the sweetness of ripe blueberries and the warm spice of cinnamon in a buttery, tender cake. Perfect for breakfast, brunch, or dessert, this cake is beloved for its moist crumb, crunchy topping, and comforting aroma that fills the kitchen as it bakes. The contrasting textures of the juicy berries and crisp, cinnamon-laced crumble create a delightful harmony in every bite. It pairs beautifully with a hot cup of coffee or tea, making it ideal for entertaining guests, sharing at potlucks, or simply enjoying a slow weekend morning. Whether served warm from the oven or at room temperature, this coffee cake is a timeless favorite that invites nostalgic comfort and indulgent satisfaction.
The History of Blueberry Coffee Cake
Coffee cake as a concept originated in Europe, particularly in Germany and Scandinavia, where yeasted sweet breads were often served alongside coffee as part of a social tradition known as “kaffeeklatsch.” These gatherings combined conversation with light baked goods and coffee. As immigrants brought their baking traditions to the United States in the 19th century, coffee cakes evolved into the non-yeasted, tender crumb cakes we recognize today—typically leavened with baking powder or soda and topped with a streusel made from sugar, butter, and flour. Blueberries, native to North America and long foraged by Indigenous peoples, were a natural addition to the cake, especially in the Northeast where they grew in abundance. By mid-20th century, blueberry coffee cake had become a staple in American households and diners, often enjoyed on weekends or holidays. The addition of a cinnamon streusel topping became a signature component, inspired by traditional crumb cakes, and added a pleasing contrast to the soft cake below.
Ingredients Breakdown
For the Cake:
- 2 cups all-purpose flour – the foundation for structure
- 2 teaspoons baking powder – leavening for a fluffy texture
- ½ teaspoon baking soda – helps with rise and tenderness
- ¼ teaspoon salt – enhances all other flavors
- ½ cup unsalted butter, softened – adds richness and moisture
- ¾ cup granulated sugar – sweetness and caramelization
- 2 large eggs – provide structure and stability
- 1 teaspoon vanilla extract – adds aromatic depth
- ½ cup sour cream – contributes tang and moisture
- ¼ cup whole milk – keeps the crumb tender
- 1½ cups fresh or frozen blueberries – sweet, juicy bursts of flavor
For the Cinnamon Streusel Topping:
- ⅓ cup all-purpose flour – creates the crumble base
- ⅓ cup light brown sugar – adds sweetness and depth
- 1 teaspoon ground cinnamon – warm spice flavor
- 3 tablespoons unsalted butter, melted – binds the crumble and crisps as it bakes
Step-by-Step Recipe
- Preheat and Prep: Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9-inch square baking dish or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each. Add the vanilla extract and mix to combine.
- Add Dairy and Dry Mix: Mix in the sour cream and milk. Then gradually add the dry ingredients, mixing on low speed just until incorporated. Do not overmix.
- Fold in Blueberries: Gently fold in the blueberries with a spatula, being careful not to crush them.
- Prepare the Streusel: In a small bowl, stir together flour, brown sugar, and cinnamon. Add melted butter and mix with a fork until crumbly.
- Assemble: Pour the batter into the prepared pan and spread evenly. Sprinkle the cinnamon streusel topping evenly over the batter.
- Bake: Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15–20 minutes. Slice and serve warm or at room temperature.
Tips for the Perfect Blueberry Coffee Cake
Always start with room temperature ingredients to ensure the batter mixes evenly and bakes consistently. When using frozen blueberries, do not thaw before adding them to the batter to prevent streaking. Tossing blueberries in a tablespoon of flour before folding them in can help keep them suspended in the batter and prevent sinking. For the best streusel, use melted butter and mix the topping until it forms clumps—this creates a crisp, crumbly texture. If your cake begins browning too quickly on top, tent it with foil for the final 10 minutes. Letting the cake rest before slicing will allow the flavors to settle and the texture to firm up for clean slices.
Variations and Customizations
This coffee cake is easy to personalize. Swap blueberries for other berries like raspberries, blackberries, or chopped strawberries. For a richer flavor, add a teaspoon of lemon zest to the batter or a few drops of almond extract. A layer of streusel in the middle of the batter, in addition to the top, creates a delicious surprise. To make it heartier, stir in chopped nuts like pecans or walnuts to the topping. For a chocolate twist, sprinkle mini chocolate chips over the batter before adding the streusel. Use Greek yogurt instead of sour cream for added protein. For a gluten-free version, substitute a 1:1 gluten-free flour blend that includes xanthan gum.
Health Considerations and Nutritional Value
While Blueberry Coffee Cake with Cinnamon Streusel Topping is not a low-calorie dessert, it does contain some redeeming nutritional qualities. Blueberries are rich in antioxidants, vitamin C, and dietary fiber, which provide immune-boosting and digestive benefits. However, the cake is also high in sugar, butter, and refined flour, making it best enjoyed in moderation. For a healthier version, consider reducing the sugar by ¼ cup, using whole wheat pastry flour for added fiber, or substituting applesauce or mashed banana for part of the butter. You can also use light sour cream or plain Greek yogurt to reduce fat. Each slice typically contains around 300–400 calories, depending on portion size and ingredient choices.
FAQ
Can I use frozen blueberries?
Yes, just use them straight from the freezer without thawing to avoid excess moisture and bleeding into the batter.
How do I store the coffee cake?
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. It can also be frozen for up to 3 months—wrap tightly in plastic wrap and foil.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch baking pan. You may need to increase the baking time by 5–10 minutes.
Can I make this cake dairy-free?
Yes, substitute the butter with a dairy-free alternative and use a plant-based yogurt or sour cream and non-dairy milk.
Why is my streusel topping sinking?
This could be due to overly runny batter or not using enough flour in the streusel. Make sure the topping is crumbly and evenly distributed.
Blueberry Coffee Cake with Cinnamon Streusel Topping
Ingredients
- For the Streusel Topping
- 6 tablespoons packed light brown sugar
- ½ cup all-purpose flour measured by spooning into the cup and leveling off
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter cut into ½-inch cubes
- For the Cake
- 2 cups all-purpose flour measured by spooning into the cup and leveling off
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 teaspoon packed lemon zest from 1 lemon
- ½ cup milk
- 2 cups fresh blueberries or frozen; if using frozen, do not thaw
Instructions
- Make the streusel topping: In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Use your fingers to mix until the brown sugar is fully broken up with no clumps remaining. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture forms coarse crumbs. Place the streusel in the refrigerator while you prepare the cake batter.
- Preheat the oven to 375°F and position a rack in the center of the oven. Lightly grease a 9-inch square baking pan with butter or nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In the bowl of a stand mixer or using a handheld electric mixer, cream the butter and granulated sugar together until light and creamy, about 2 minutes. Add the eggs one at a time, beating well after each and scraping down the sides of the bowl as needed. Mix in the vanilla extract and lemon zest.
- On low speed, add the flour mixture in batches, alternating with the milk, starting and ending with the dry ingredients. Mix just until everything is incorporated—do not overbeat. Gently fold in the blueberries using a spatula, stirring just until they are evenly dispersed throughout the batter.
- Pour the batter into the prepared baking pan and spread it into an even layer. Evenly sprinkle the chilled streusel topping over the surface of the batter. Bake for 40 to 45 minutes, or until the cake is golden brown around the edges and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for about 20 minutes before serving. You can serve it directly from the pan.
- This cake is best enjoyed the same day it is baked, while the topping is still crisp. Any leftovers can be wrapped in foil and stored at room temperature for a few days.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. Once fully cooled, wrap it tightly in two layers of aluminum foil or plastic wrap, or seal it in a heavy-duty freezer bag. To serve, thaw it overnight on the countertop.