Blueberry Streusel 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!
One of the things I really like about this coffee cake is, you can switch out the berries or mix them up and add them in for the ultimate multi-berry experience.
That's why we're runnin' wild with this one!
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!
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.
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.
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.
Have I ever told you, you should always read a recipe before making it? I will make sure berry folding explanation is in the instructions. LOL!
If you're not a baker, but want to make something easy, yet looks complicated, this Blueberry Streusel Coffee Cake is a great recipe to make because you don't need a mixer. All you need is a whisk, fork and a spoon to whip this up. It's Berry Delicious! Here's another yummy Streusel Coffee Cake Pound Cake for ya!
Always read the directions!! Ask questions, if something doesn't make sense. Check out my Baking Science & More! for some basics.
More berry inspiration?
Blueberry Streusel Coffee Cake
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
- 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
- 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
- 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. Set aside.
- 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.
- 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!
- 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.
- 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.
- 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
“When you can’t change the direction of the wind — adjust your sails.” -H. Jackson Brown