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Moist Fresh Blueberry Coffee Cake Recipe with Easy Crunchy Streusel Topping

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A moist and tender blueberry coffee cake with a crunchy cinnamon brown sugar streusel topping, perfect for breakfast or brunch. This easy recipe uses simple pantry staples and fresh blueberries for a bright, flavorful treat.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick or 115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (120 ml) sour cream or plain Greek yogurt
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • For the Crunchy Streusel Topping:
  • 1/2 cup (packed, 100 g) light brown sugar
  • 1/3 cup (40 g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 tbsp (1/2 stick or 57 g) unsalted butter, cold and cubed
  • Optional: 1/2 cup (50 g) chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or nonstick spray and lightly flour it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Add half the dry ingredients to the wet mixture, then fold in sour cream or yogurt. Add remaining dry ingredients and fold gently until just combined.
  6. Carefully fold in fresh blueberries, avoiding breaking them up.
  7. In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in nuts if using.
  8. Pour batter into prepared pan and spread evenly. Sprinkle streusel topping generously over batter.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If topping browns too quickly, tent loosely with foil halfway through baking.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Do not overmix the batter to keep the cake tender. Use fresh, firm blueberries to avoid soggy batter; if using frozen, fold them in frozen. Cold butter is essential for a crunchy streusel topping. Room temperature eggs and sour cream help create moist texture. Bake immediately after assembling batter to prevent blueberries from sinking. Tent with foil if topping browns too fast.

Nutrition

Keywords: blueberry coffee cake, streusel topping, breakfast cake, brunch recipe, easy coffee cake, moist cake, cinnamon streusel, fresh blueberries

Find it online: https://pokirecipes.com/moist-fresh-blueberry-coffee-cake-recipe-with-easy-crunchy-streusel-topping/