There’s something about a blueberry streusel coffee cake that just feels like a warm hug on a lazy Sunday morning. This recipe is inspired by the classic coffee cakes my grandmother used to make for our family brunches. It’s simple, quick to put together, and the perfect treat to accompany your morning coffee. The sweet, crumbly streusel topping combined with juicy blueberries makes this cake a delightful indulgence. Whether you’re hosting a weekend brunch or just want to treat yourself, this cake is sure to bring comfort and joy.
This blueberry streusel coffee cake pairs wonderfully with a cup of freshly brewed coffee or a soothing herbal tea. For a heartier brunch, you could serve it alongside a fruit salad or a simple yogurt parfait with granola. If you’re feeling a bit decadent, a dollop of whipped cream or a scoop of vanilla ice cream can transform this cake into a delightful dessert. Its versatility makes it a great addition to any meal or gathering.
Blueberry Streusel Coffee Cake
Servings: 8 servings
Ingredients
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
1/2 cup all-purpose flour (for streusel)
1/3 cup brown sugar (for streusel)
1/4 cup unsalted butter, chilled and cubed (for streusel)
Directions
Preheat your oven to 350°F (175°C). Grease a round 9-inch cake pan and set it aside.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the melted butter, milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
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