Blueberry Streusel Coffee Cake
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!
Servings: 10 Servings
Calories:
Ingredients
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
- 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