Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake is a tender coffee cake you'll go blueberry wild for!  It's loaded with blueberries and topped with a delicious, brown sugar streusel crumble and vanilla glaze. This berry coffee cake is perfect for breakfast, dessert or a snack in the middle of the afternoon!  Vegan, gluten free options are also available!

Other streusel recipe favorites include Apple Crumb Cream Cheese Coffee Cake, Cinnamon Swirl Streusel Coffee Cake and this Banana Cream Cheese Bread with Peanut Butter Streusel!

Why We Love This Blueberry Coffee Cake Recipe!

• If you're not a baker, but want to make something easy, this Blueberry Streusel Coffee Cake recipe is a great one when you craving coffee cake!
• No Mixer!  All you need is a whisk, fork and a spoon to whip this blueberry coffee cake recipe up.
• Coffee cakes are easy to make!  You'll want to make it over and over again! Here's another yummy Streusel Coffee Cake Pound Cake for ya!
• Make this healthier with healthy monk fruit sweeteners and you could even make it vegan or gluten free by switching out all-purpose flour with gluten free flour!  See options in recipe!

About Blueberries in our Streusel Coffee Cake

• You can use fresh or frozen blueberries. I prefer to use them fresh when blueberries are in season to get the best tangy, sweet blueberry flavor!  Freezing fresh blueberries in season is always a good option, to get the best flavor as well!
• If you use frozen berries, fold those berries in frozen, do not thaw them.  It's best to use them frozen and then fold them into the batter very, very gently, like 3 swipes through the batter, breaking the frozen berries from each other in case the stick together.
• The more you fold through, the more the fruit will start marbling into the batter. So once you start to see marbling, just stop folding and dump the batter into your prepared pan, so you do not overmix.
• I suppose for some artistic flare, a little marbling might be quite pretty, but if you fold too much it will just turn the batter a lighter color version of the berry being used.  Which again, if that's what you're going for, then cool, but for now, I guess you could chalk this up to some berry baking science.
• Switch out the berries or mix them up and add them in for the ultimate multi-berry experience. We used blueberries in this version, but strawberries, blackberries, raspberries, huckleberries and cranberries are the most popular that come to mind.   Think of it as a berry explosion!

Ingredients You Need

Streusel Crumble Topping

• brown sugar or Zulka organic brown sugar for vegan version
• all-purpose flour or gluten free flour like Bob's Red Mill, for gluten-free option
• ground cinnamon
• butter, melted or vegan butter for vegan version

Blueberry Coffee Cake

• oil of choice or butter melted, I used avocado oil
• sugar or Zulka organic sugar for vegan version
• 2 eggs or chia seed meal or flax seed meal mixed with 3 tablespoons water
• vanilla extract
• Optional: Zest and juice from 2 lemons
• almond milk or could substitute 1 cup plant-based yogurt, Greek yogurt, sour cream or buttermilk
• all-purpose flour or good gluten-free flour like Bob's Red Mill
• baking powder
• salt
• blueberries, fresh or frozen

Vanilla Glaze

• powdered sugar, add more for thicker consistency, use Zulka Powdered sugar for vegan version
• almond milk or milk of choice add more for thinner consistency
• vanilla extract

How to Make Blueberry Coffee Cake 

1. Preheat oven to 350°F, Grease and flour a 9" square baking pan or angel food cake pan. Set aside.

Streusel Crumble Topping

1. In a large bowl, combine the brown sugar, flour, cinnamon, melted butter and stir until moistened. Set aside.

Blueberry Coffee Cake

1. In a large bowl, add the oil/butter, sugar, eggs, vanilla, almond milk or milk substitute and Optional: Zest and juice from 2 lemons, then mix together using a whisk. See Notes for vegan version for egg substitute.
2. Add the flour, baking powder, salt to the wet mixture and fold or stir together until just combined.
3. Add berries and gently fold them in, about 3 - 4 folds and pour into prepared pan. Spread evenly.
4. Sprinkle the streusel evenly over the batter mixture.
5. Bake 60-75 minutes until baked.
6. Once cake is done, after about 10 minutes, take a knife and drag it around the cake and the pan to loosen the cake gently.
7. Place a plate on the top side of the pan and flip over, then remove pan and replace it with plate you plan on serving it on and it should be streusel crumble side up.

Vanilla Glaze

1. In a small microwavable bowl, add 1 cup of confectioners sugar and 2 teaspoons of almond milk or milk of choice and stir with a spoon or fork. As it starts to get hard to stir, a lot of times I will put it in the microwave on high for about 20 seconds and then it is way easier to stir and easier to drizzle on top of the coffee cake.
2. Slice and serve when ready. Serve at room temperature, or microwave for 20 seconds for a warm coffee cake delight!

Streusel Blueberry Coffee Cake Tips

1. Using fresh or frozen blueberries. A tip though…if you use frozen, fold those berries in frozen, do not thaw them. It’s best to use them frozen and then fold them into the batter very, very gently, like 3 swipes through the batter, breaking the frozen berries from each other in case the stick together. The more you fold through, the more the fruit will start marbling into the batter. So once you start to see marbling, just stop folding and dump the batter into your prepared pan.
2. Don't overmix your batter!  Overmixing leads to the gluten in the flour forming elastic gluten strands – resulting in a more dense, chewy texture.
3. For Vegan Bakers! For replacing eggs, mix the chia seed or flax seed meal together with the water and set aside to gel up.  Usually takes about 5 minutes.
4. Streusel Tip!  After you make the streusel topping, place the mixture in the fridge while you make the coffee cake recipe.  That way if your butter is still warm when you made it, by refrigerating it, it will keep the streusel from melting too quickly, leaving you with a greasy and not the crumbly mixture you are craving!
5. Always read the directions before baking so you don't get surprised later!!  Ask questions, if something doesn't make sense. Check out my Baking Science & More! for some basics.

More Desserts for Baking!

• Blueberry Cream Cheesecake Lasagna
• Soft Lemon & Blueberry Explosion Cookies
• 25 Luscious Raspberry Desserts
• Bakery Style Blueberry & Blackberry Muffins
• Chocolate Heaven Magic Custard Cake

This streusel blueberry coffee cake recipe is Berry Delicious!  It's just what your blueberries want to dive into!  YUM!

More Dessert Recipe Ideas!

• Buttermilk Blueberry Explosion Cake!
• 20 Dessert Delights Using Strawberries
• Blueberry Cream Cheese Muffins
• Heavenly Baked Apple Dumplings
• Easy No Yeast Apple Cinnamon Rolls
• 20 Dessert Recipes Using Greek Yogurt!
• Delectable Glazed Blueberry Donuts

Blueberry Streusel Coffee Cake

Kim Lange

Wild Berry Streusel Crumble Coffee Cake is a tender coffee cake you’ll go berry wild for!  It’s filled with fresh (or frozen) berries and topped with a delicious, brown sugar streusel crumble and vanilla glaze.  Perfect for breakfast, dessert or a snack!  

4.78 from 9 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Amish

Servings 10 Servings

Calories

Ingredients

  

1x2x3x

Streusel Crumble Topping

• 1 cup brown sugar or Zulka organic brown sugar for vegan version
• 1 & ¼ cups all-purpose flour or gluten free flour like Bob's Red Mill
• 1 teaspoon ground cinnamon
• 8 tablespoons butter melted or vegan butter

Coffee Cake

• ½ cup oil of choice or butter melted, I used avocado oil
• ¾ cup sugar or Zulka organic sugar for vegan version
• 2 eggs or 1 tablespoon chia seed meal or flax seed meal mixed with 3 tablespoons water
• 1 tablespoon vanilla extract
• Optional: Zest and juice from 2 lemons
• ¾ cup almond milk or could substitute 1 cup plant-based yogurt, Greek yogurt, sour cream or buttermilk
• 2 cups all-purpose flour or good gluten-free flour like Bob's Red Mill
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups berries fresh or frozen

Glaze

• 1 cup powdered sugar add more for thicker consistency, use Zulka Powdered sugar for vegan version
• 1-2 tablespoons almond milk or milk of choice add more for thinner consistency
• ½ teaspoon vanilla

Instructions

 

• Preheat oven to 350°F, Grease and flour a 9" square baking pan or angel food cake pan. Set aside.

Streusel Crumble Topping

• In a large bowl, combine the brown sugar, flour, cinnamon, melted butter and stir until moistened. Place in fridge until ready to use.

Coffee Cake

• In a large bowl, add the oil/butter, sugar, eggs, vanilla, almond milk or milk substitute and Optional: Zest and juice from 2 lemons, then mix together using a whisk. See Notes for vegan version for egg substitute.
• Add the flour, baking powder, salt to the wet mixture and fold or stir together until just combined.
• Add berries and gently fold them in, about 3 - 4 folds and pour into prepared pan. Spread evenly.
• Sprinkle the streusel evenly over the batter mixture.
• Bake 60-75 minutes until baked.
• Once cake is done, after about 10 minutes, take a knife and drag it around the cake and the pan to loosen the cake gently.
• Place a plate on the top side of the pan and flip over, then remove pan and replace it with plate you plan on serving it on and it should be streusel crumble side up.

Vanilla Glaze

• In a small microwavable bowl, add 1 cup of confectioners sugar and 2 teaspoons of almond milk or milk of choice and stir with a spoon or fork. As it starts to get hard to stir, a lot of times I will put it in the microwave on high for about 20 seconds and then it is way easier to stir and easier to drizzle on top of the coffee cake.
• Slice and serve when ready. Serve at room temperature, or microwave for 20 seconds for a warm coffee cake delight!

Notes

1. You can use fresh or frozen berries. A tip though…if you use frozen, fold those berries in frozen, do not thaw them. It’s best to use them frozen and then fold them into the batter very, very gently, like 3 swipes through the batter, breaking the frozen berries from each other in case the stick together.
2. The more you fold through, the more the fruit will start marbling into the batter. So once you start to see marbling, just stop folding and dump the batter into your prepared pan.
3. Mix the chia seed or flax seed meal together with the water and set aside to gel before adding to recipe if replacing eggs.  Usually about 5 minutes

Keyword berry, berry dessert, blueberry, breakfast, breakfast cake, cake, coffee cake, crumb cake, crumble, streusel

Tried This Recipe?Let us know how it was by commenting below!

“When you can’t change the direction of the wind — adjust your sails.” -H. Jackson Brown