Blueberry Streusel Coffee Cake - The most delicious coffee cake layered with a chocolate ribbon, fresh blueberries and a scrumptious streusel topping.
Serve sliced cake with an ice cold glass of milk or a hot cup of coffee for absolute perfection. In my opinion, this cake tastes best served at room temperature, but you can also pop it in the toaster oven or microwave to warm it up if you'd like.
Not only is this cake perfect for a sweet breakfast, it also makes a great dessert. Just top with an ice cold scoop of vanilla ice cream! Coffee cake is also great to serve at parties or to bring into the office for your coworkers and more.
You'll need to set aside about an hour of time to finish this cake from start to finish. This recipe will give you about 9 small slices or 6 large slices.
You can substitute blackberries, strawberries or raspberries for the blueberries in this recipe.
Tools to have on hand for this recipe:
How to make Blueberry Streusel Coffee Cake:
Preheat oven to 350 degrees.
Line an 8" x 8" baking dish with parchment paper.
For the cake: In a large bowl mix flour, sugar, baking soda, baking powder and salt until well combined. In another bowl, whisk eggs, milk, sour cream and vegetable oil. Pour mixture into dry ingredients and mix to combine. Very gently fold in blueberries.
For the chocolate ribbon: Mix cocoa powder, cinnamon and brown sugar in a small bowl.
For the streusel topping: Add cut cold butter, brown sugar and flour to another bowl. Using your fingers or a fork, mix until you have a nice coarse crumbly mixture. Do not over mix.
Layer the cake: Pour half the cake mixture into the bottom of the baking dish sprinkle top with cocoa ribbon, then pour remaining of the cake mixture on top of the cocoa ribbon. Sprinkle top with streusel topping.
Bake in the oven for 40-45 minutes until a toothpick runs through the cake and comes out clean.
How to store homemade coffee cake:
Store completely cooled cake in a container, storage bag or wrapped in foil on the counter for up to 3-5 days. You can also place cake covered in the fridge for up to 3-5 days.
Freezing instructions:
Store sliced cake in a tightly sealed freezer bag for up to 30 days in the freezer. When you are ready to eat, simply pull a slice of cake from the freezer and let come to room temperature.
If you enjoyed this recipe, here are a few more treats I think you'll love:
Blueberry Cheese Danish Pastries - Scrumptious blueberry and cheese danishes made with a flaky and buttery puff pastry. These are the perfect sweet breakfast pastry or dessert!
Apple Cinnamon Banana Bread- Delicious banana bread made with fresh apple and a cinnamon brown sugar crumb topping. Serve bread lightly toasted with a smear of butter for breakfast or as an afternoon snack with a hot cup of tea or coffee.
Banana Nut Muffins- Super moist and delicious banana nut muffins make for a delicious quick and easy breakfast. This recipe is such a great way to use up overly ripe bananas.
Homemade Belgian Waffles- With a light crunch on the outside and a soft and fluffy center, this waffle recipe is mouth-watering delicious! Waffles are definitely my weak spot when it comes to sweet breakfast food.
Blueberry Streusel Coffee Cake
Ingredients
Cake Layer:
- 1 cup Blueberries fresh or frozen
- 1 ½ cup All-Purpose Flour
- ¾ cup White Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Milk
- 2 Eggs
- ½ cup Sour Cream
- 2 tablespoon Vegetable Oil
Cocoa Layer:
- 1 teaspoon Cocoa Powder
- 1 teaspoon Cinnamon
- ⅓ cup Brown Sugar
Streusel Topping:
- 2 tablespoon Butter cut into small chunks
- 3 tbsp All-Purpose Flour
- ¼ cup Brown Sugar
Instructions
- Preheat oven to 350 degrees.
- Line an 8" x 8" baking dish with parchment paper.
- For the cake: In a large bowl mix flour, sugar, baking soda, baking powder and salt until well combined. In another bowl, whisk eggs, sour cream, milk and vegetable oil. Pour wet mixture into dry ingredients and mix to combine. Very gently fold in blueberries.
- For the cocoa ribbon: Mix cocoa powder, cinnamon and brown sugar in a small bowl.
- For the streusel topping: Add cut cold butter, brown sugar and flour to another bowl. Using your fingers or a fork, mix until you have a nice coarse crumbly mixture. Do not over mix.
- Layer the cake: Pour half the cake mixture into the bottom of the baking dish sprinkle top with cocoa ribbon, then pour remaining of the cake mixture on top of the cocoa ribbon. Sprinkle top with streusel topping.
- Bake in the oven for 40-45 minutes until a toothpick runs through the cake and comes out clean.
Marta
Hello Amanda,
I baked your delightful blueberry breakfast cake and I love it !!! Next I would like to bake your blueberry streusel coffee cake. My question is about the cocoa layer. Does it really take 1/3 cup of brown sugar for 1 teaspoon of cocoa powder, or is it a misprint? The cake itself takes 3/4 cup white sugar and the streusel topping takes 1/4 cup of brown sugar. It seems to me like lots of sugar in the cocoa layer. Please let me know. Thank you.
Marta
Amanda Cooks & Styles
Hi Marta, Thank you for the review!! I'm so happy you enjoyed this cake! Yes, that is correct measurements. :)Amanda