Blueberry Streusel Coffee Cake

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This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries!

close up of slice of Blueberry Streusel Coffee Cake on white plate
Blueberry Streusel Coffee Cake on white cake stand

Blueberry Streusel Coffee Cake

So the hubs and I officially realized how old we are this weekend. Yes, I know 30 isn’t that old but hear me out.

We went to Six Flags Over Georgia for the first time since college. It was a lot of fun to spend some time together and do something different. However, I don’t know if it was the hot weather or our old age, but we both got a little bit dizzy with every roller coaster we went on. Every. Single. One.

Not cool.

Nor had that every happened to either of us before. So weird.

I will say though that the Superman coaster was super awesome. You sit down normally, but then it tilts your but up, so that you are looking at the ground as if you are Superman flying. It’s so fun!

Then, when you’d normally go upside down on the ride, you end up being kind of on your back and looking up at the sky. Such a crazy feeling, but so awesome. I got the least dizzy on that one too, haha.

I’m so old. So let’s move on. 🙂

slice of Blueberry Streusel Coffee Cake on white plate with cake stand in the background
overhead image of Blueberry Streusel Coffee Cake on cake stand

I don’t know about you, but if I could, I’d eat coffee cake or some other kind of breakfast pastry for breakfast every day. What better way to start your day than with a little bit of cake. And when you call it “coffee cake” it magically becomes breakfast!

Of course the hubs still gets confused every time I make a coffee cake. He can’t seem to remember that it doesn’t actually have coffee. No, it just goes well with coffee. No actually, it’s perfect with coffee.

And because cinnamon and blueberries are the stars of this coffee cake, I layered them right into the batter with some streusel.

Tips For Making Blueberry Streusel Coffee Cake

Streusel is one of the best things to happen to desserts. I recommend making the streusel first, so that when you’re ready to layer everything, you don’t have to stop and make it.

horizontal image of Blueberry Streusel Coffee Cake on cake stand
angled image of slice of Blueberry Streusel Coffee Cake and part of the cake

The cake batter is fairly thick, so that the streusel and blueberries won’t sink into the cake when baking. It might seem like there isn’t enough batter, but it expands a good bit while baking.

Add a thin, even layer of batter to the bottom of the cake pan. I always recommend using an offset spatula to spread things nice and evenly. Especially when it’s a thin layer and you need to be precise. The offset spatula gives excellent control.

Add about half of the streusel and blueberries to the top of the batter.

To spread the remaining batter, it’s easiest to drop it in spoonfuls over the blueberries, then use the offset spatula to carefully spread it into an even layer.

Top the cake with the remaining streusel and blueberries.

Again, it may seem like a thin cake, but it will all work out while it bakes. It becomes a nice, beautiful coffee cake that you and your family won’t be able to resist!

Blueberry Streusel Coffee Cake on cake stand with slice cut out
close up of Blueberry Streusel Coffee Cake slice with bite on fork

You might also like

Raspberry Rose Coffee Cake
Cinnamon Streusel Pumpkin Coffee Cake
Raspberry Cream Cheese Coffee Cake
Toffee Almond Streusel Coffee Cake
Berry French Toast Casserole
Best Homemade Pancakes

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Blueberry Streusel Coffee Cake slice on white plate

Blueberry Streusel Coffee Cake

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 34 minutes
  • Total Time: 49 minutes
  • Yield: 12-14 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries!




  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon cinnamon
  • 4 tbsp butter, melted


  • 1/2 cup sugar
  • 6 tbsp salted butter, room temperature
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 tsp baking powder
  • 1 cup all-purpose flour
  • 1 1/4 cups blueberries


  • 3/4 cup powdered sugar
  • 12 tbsp milk


1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
2. To prepare the streusel, add flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.
4. Add sour cream and milk and mix until well incorporated.
5. Add egg and vanilla extract and mix until smooth.
6. Combine flour and baking powder in a separate bowl.
7. Add dry ingredients to batter and mix until smooth.
8. Spread half of the cake batter into the bottom of the cake pan.
9. Top batter with about half of the streusel mixture, then half of the blueberries.
10. Spread remaining cake batter over streusel.
11. Sprinkle remaining streusel and blueberries over the top of the cake batter.
12. Bake for 34-36 minutes, or until a toothpick inserted comes out with a few crumbs.
13. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to cooling rack to finish cooling.
14. To make the glaze, combine powdered sugar and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
15. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top.

Keywords: cinnamon coffee cake recipe, blueberry coffee cake, blueberry coffee cake recipe, coffee cake recipe, coffee cake sour cream, coffee cake recipe sour cream, best coffee cake recipe, easy coffee cake recipe, homemade coffee cake, how to make coffee cake


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Recipe rating

  1. Kristeen G.

    Made this with my 3 yr old son. He loves helping in the kitchen 😁. We love how it turned out, very yummy ! Thank you!

  2. Samantha

    I added crumbled candied bacon after baking and before icing and it was absolutely to die for 🔥
    Thank you so much for a great recipe!

  3. Cheryl

    This coffe cake is delicious. I love lemon with blueberries so I added about a teaspoon of grated lemon rind and 1 tablespoon of freshly squeezed lemon juice. I added 1 T of juice and milk to make the 1/4 cup.

  4. Viola Juarez

    Outstanding recipe. Just made it. It’s smells so delicious, it came out of the spring form pan perfectly. The added blueberries and glaze completed this already beautiful cake.
    My husband likes to say, “this is company food”, lol. Indeed. Make it, Bake it, Enjoy it. We did.

  5. Jill

    Delicious my family loved this!! Great cake for quick breakfast we whipped up this morning and it was sooo great!

  6. Ronak Mehta

    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!

  7. Kelly

    I am sure this will be yummy, but are you sure the bake time in recipe is correct?  Not done, or even nearly done at 36 min.   Adding another 20 min.  Perhaps should be 56 min.  Mine still in oven. 

  8. Serafina De Cristofano

    So delicious! Made this for my first time hosting the in laws and went over so well! Great way to end a meal!
    Keeping this one in my back pocket again!

  9. james Siewert

    Hello. I just subscribed and looking forward to the posts. I plan on making this tomorrow and wondered if I can do 1 1/2 the amount of batter. I am a 30 year plus home baker so not new to this. The ingredients are easy to add 1/2 to – 1 egg yolk
    = 1 egg. Will that work OK?

  10. Forgetfulone

    I made this today! My first strudel cake. Not super sweet, so it’s perfect for a breakfast treat or dessert. I had lots of blueberries, so… I didn’t use the parchment paper, and I made it in a 9×12 pan. Instead of layering the strudel, I didn’t, but I wish I had. Anyway, it was easy to follow the recipe, and it is delicious!

  11. Nancy

    This was so delicious! I did two things different – 1) I did not use parchment paper, I greased the sides and the bottom of the pan; and 2) I did not remove it from the pan, I put the glaze on about 20 minutes after removing it from the oven and served it right away. Still warm, so moist and yummy! I will definitely be making this again!

  12. Dan E

    I had some fresh blueberries on hand the other day and googled blueberry struesel and your recipe popped up. I made it…yum, 5 stars! I used 1/2 cup buttermilk cause no sour cream on hand. Also, I added a bit of Meyer lemon zest and wee bit of juice. I also skipped the glaze on top cause seemed like enough sugar already. My wife said it’s the best coffee cake she has tried. Enjoyed warm and next few days room temp with espresso. A winner!

  13. Michele

    I had farm fresh blueberries on hand and I was looking for a new recipe.  I found your picture on Pinterest and it looked so good!!  I have to say I was nervous making it.. the batter was really thick.. and I thought how am I going to spread this out in 2 layers.  Is it supposed to be thick or did I mess something up???  Anyway, I continued on and slowly  I got it spread!  Well, after I sliced it and served it my husband was so impressed!! Delicious and beautiful… he may have even licked the plate!! This recipe is a keeper! Thanks!!

  14. Violet

    This is the 4th making this recipient. Tried different fruit…raspberry’s and apples. Came out amazing!! This recipe is for sure a go to!!! I’ll be holding on to this one for sure 🙂

  15. Pam

    It actually turned out great! I made it a lemon blueberry streusel .  I also wanted it taller, so I took your advice I read in a comment to increase the ingredients by 1.5- perfect! It needed about 20 min longer to bake. For the lemon: I added the zest of 3 lemons and about a tbsp of fresh lemon juice.  I went with the zest to avoid the extra liquid. Parchment on the bottom, Goop around the pan ( 1/2 c ea. flour, oil, veg. crisco mixed smooth together). The height was perfect- about 2″.  I also used frozen blueberries – I learned this trick for my business- put blueberries in a strainer, over a bowl, sprinkle with flour and shake to coat the blueberries well, transfer to tray and put in freezer.  Work in batches, taking out just what you need each time and putting in freezer after coating. Leave there until ready to add to batter. Works beautifully- no blue run off into batter and you don’t have to worry about the possibility of  flavorless fresh ones. Made a vanilla glaze- Oh- I also stuck a baking nail in the middle, just in case- after reading that some had trouble with the middle not cooking. It was perfect. A great birthday cake for my husband- loved.  I wanted to make something without buttercream and he loves coffee cake.  Thanks for the recipe. I’d attach a photo but don’t see how to do it here. 

  16. Pam

    I’d like to make this as a lemon blueberry streusel cake with fresh lemon juice. What do you think with that added liquid volume? Should I subtract the milk volume from it or will it not make a difference? Question # 2- how about making it in an 8” round pan to be a bit taller? Would it cook ok, obviously longer. Thank you.
    I would love to make this for my husband’s bd cake- his favorite .

    1. Lindsay

      I would reduce some milk, yes. But also lemon juice is more acidic so if you add too much, the cake might not rise properly. I’d try maybe a couple tablespoons of lemon juice and then some lemon zest.

  17. Karie

    This has to be the best thing I ever baked!..Hubs loved it so much I may have to make it once a month!!..Only thing I did diff was cut the blueberries into quarters. The ones they sell at the local market here are large…Thanks so much for sharing this recipe!!!

  18. Vicki

    This is my second time making this blueberry coffee cake. It is absolutely delicious ! I did not have to adjust a thing. It has gotten many compliments , and this time was by request of a group of men. Thank you Lindsay for sharing.

  19. Lorraine

    Great tasting coffee cake, I added about 1 1/2 tsp of lemon zest just to brighten up the blueberries.  Also like some of the others I added 25 minutes to the bake time. Sorry my oven is not the issue, at 36 min the center was very raw. Will tty again raising the temp to 375^and baking it with convection fan.. 

  20. Sarah S.

    I made this this morning. I messed up on the butter cream sugar part cause i didnt let my butter go to room temperature so the butter and sugar didnt get creamy. Anyways i didnt have sour cream at the beginning ( had to leave and run to the store to get it) i used 1/2 cup of soured milk…by adding a lil lemon then i took a shower hoping the butter and milk mixture would get warmer. But when i came back butter part was melting. I went to the store for the sour cream and added it to the mixture which made it creamy. I finished the rest of the recipe according to the recipe. It was very yummy but i think it would be better with some lemon. And i added vanilla to the glaze but i would prefer a glaze that hardens like the glaze on the Entenmens pastrys. Anyways great recipe. I will make it again but make sure i have all the ingredients to begin with.

  21. ReNee Finneman

    Since I discovered this wonderful coffee cake I can’t seem to keep it on hand.
    My husband and everyone else says this recipe is to die for and I agree.
    Thank you for sharing it with us.

  22. Deborah Ashman

    Made this last week and it was a hit Delicious. No blueberries today. Can it be just a coffiee cake without the blueberries??

  23. Allison

    I had a breakfast this morning and my contribution was the blueberry strussel coffee cake. i was apprehensive about making this. I will usually bring some sort of french toast casserole but someone was already bringing it. The picture posted won me over and i also happened to have all of the ingredients at home. It turned out perfect and was delicious. others wanted the recipe so i forwarded it on. i will make this for holidays and when we have family in town. Thank you.

  24. anonymous

    I am TOTALLY AMAZED with this cake!! it tastes sooooo good. I will be making this again in the near future!!

  25. Cathy

    Not sure when this recipe was posted originally, but when I needed a brunch item to feed some lady friends coming over for a paint party, I knew to go searching in your recipe archive.Everything I have made from your recipes has been wonderful! It was easy and delicious! I made the night before, covered and ate the next day. It is the best coffee cake I have ever made!!!

  26. Gallo

    Great recipe! Truly the best coffee cake I’ve ever made. I’ve made the recipe a couple of times and have found that the nuts are nice but not necessary. So I’m skipping it.

    1. Hopkins Tracy

      I have baked this coffee cake 5 or 6 times.  It is as good as it is pretty!  And very easy.  I made one change.  I used canned cream cheese frosting for the glaze.  I used about 3 tablespoons of the canned frosting and thinned it with milk so it resembles the texture  VMOf the glaze.  And believe it or not- it was even better!

  27. Barbara MacLeod

    Just wondering if plain yogurt would work since I don’t have any sour cream. The pictures look great. Also, if I have a round pan with a thing that slides around to loosen the baked cake when cool, do I need the parchment paper?


    1. Lindsay

      The yogurt should be fine. It sounds like you’re referring to a springform pan – you don’t have to use the parchment, but it still might make it easier to remove the cake from the bottom of the tin, if you’d like to be able.

  28. Pat wilson

    This is delicious! We ate it in 3 days. My husband has reminded me numerous times not to lose this recipe. Only change I made was using buttermilk in place of sour cream ( we don’t like the sour cream taste in baked goods). Definitely will be making again real soon, especially since blueberries are fresh and in season. Thank you

  29. Jefferey Mattos

    All I can say is it taste as good as it smells. Deeeelicious!! thanks for the recipe.
    —Jeff in Sacramento, CA.

  30. Jen

    I made this cake today for Father’s Day and it turned out great. Followed the directions, didn’t need to adjust anything. Great recipe. I will definitely make again.

  31. Julie Flandorfer

    Just made this! So good. Followed directions exactly. Perfect! After my husband and I secretly ate 2 small pieces each, we hesitated before telling our two teenage kids. It won’t last long once they start on it!

  32. Sally

    Hi. Made this 2 times. First time was perfect. This time too moist. In reviewing the recipe, on the actual site, it calls for 1 cup flour, but on the Pinterest ingredient list, it states 1-1/2 cups. I can’t remember how I made it the first time, but it probably was with the higher amount? Help! Thanks!

    1. Lindsay

      I don’t ever suggest going by the ingredients that pinterest lists for recipes. They have their own way of pulling in that information, but very often it is incorrect. I have nothing to do with the information they pull and display. There is nothing on my site that enables them to accurately pull that information. And if I were to ever make an update to the recipe, there’s no way of knowing if it would change on pinterest. If you’d like the recipe to be correct, please follow the recipe as written on my site. Thanks!

  33. Joan

    I like a thicker coffee cake. Do you think I could just double the batter? Would I have to make any adjustments? How about to the cooking time?

    1. Lindsay

      If I remember correctly, I tried a doubled version of this before and it was too thick. You should be able to do about 1 1/2 recipes worth though.

  34. Linda Falzetta-Grosse

    I can never figure out how to remove the cake from the pan without leaving upside down!
    Any easy suggestions?

    1. Sarah S.

      I used a springform pan and lined the bottom with parchment paper. When it was done i slid the cake onto a large plate.

  35. Janina

    I just made the Blueberry Streusel and it’s absolutely delicious .Tastes great.Thanks for sharing this recipe.

  36. Tim

    Hi Lindsay,
    I just made the Blueberry Streusel . Omg. its amazing. I saw in the instructions to add an egg but didnt see it in the ingredients. I added one egg but I wasn’t sure if that was correct but it turned out great. Thank you for the great pics and wonderful breakfast treat.

  37. Marianne

    Hi I just made this and it was fantastic! Texture of the cake was so soft. I really appreciated the advice in advance like warning that the batter would be thick and you’d only need a thin spread as it would expand as I was a little worried when I saw the texture and quantity of batter. But as you predicted it worked!

  38. Amelia

    I had to add 20 minutes baking time to mine, not sure why this happened. When I checked it at 36 minutes all but the edges was raw batter :/. I am a meticulous baker and it’s not my oven. Any suggestions on what may have happened?

  39. Grace Tan

    Hi!! I am from Malaysia and stumbled upon your site. Tried the Blueberry Streusel Coffee Cake today and I died and went to heaven. So moist and wonderful. Thank you for the wonderful recipe.

  40. Christine Mayfield

    Tastes great! Especially the next day. Thanks for sharing this recipe. I was surprised at how much cake came out of the batter.

      1. Catherine

        We loved it! Followed the recipe and it didn’t need any extra time in the oven.

      1. Lindsay

        Coffee cake is often a name used for cake that pairs with coffee, not necessarily with coffee in it.

  41. Jenn

    Just tried this recipe and I am having to add about 20 mins to my cooking time, the middle to still not cooked and gooey 🙁 It’s not my oven either, I bake plenty……it also seems a little to “fluffy”. Good thing I am baking a back-up as well for tonight’s potluck.

      1. Lissa

        I too had problems with the bake time and even after baking for an extra 15 minutes, the middle is gooey and the texture is unpleasant. I know it is not my oven as I am avid baker and never have this issue.
        It’s a shame because the cake tastes lovely but the texture is making it inedible.

      2. Lindsay

        It’s possible an ingredient was mis-measured, making it thinner and needing more time to bake. Despite lots of baking, even I have mis-measured at times.

  42. Michelle

    Hi. The ingredients for the glaze are powdered sugar & milk. In the instructions for making the glaze you have coffee creamer & powdered sugar. Is it milk or coffee creamer? Thanks.

  43. J.nelly

    This sounds freaking amazing. Not sure if you’ve discovered Ben and Jerry’s “Cinnamon Bun” ice cream yet, but it’s layered with streusel and will change the way you view ice cream. This is a fact: I’ve maybe bought 10 cartons of ice-cream throughout my entire life, and 9 of them have been Ben and Jerry’s “Cinnamon Bun” ice cream within this last month. It’s the streusel.

  44. Ana

    Ahh!! This cake looks so good it hurts, I want to make it and then just eat it by myself (bacuse delicious things sometimes can’t be shared) Also last time I went to a roller coaster I got REALLY dizzy too!! I blamed the weather

  45. Michelle @ My California Kitchen

    Ahh! I just turned 30, too, and have also JUST started to get dizzy after roller coasters (and also..embarrassingly, 3D rides..) I didn’t even know that was a thing! This coffee cake is so gorgeous (as all of your cakes are)!

  46. June @ How to Philosophize with Cake

    I could eat coffee cake for breakfast every day too! It’s just soooo good. This variation looks like no exception 🙂

  47. Krystle

    This looks to die for especially the streusel on top!

    Roller coasters make me dizzy and I’m only 24 somedays wah I’m old too lol

  48. Julie @ Julie's Eats & Treats

    I’m amazed you still ride the rides period. I gave up those a long time ago! And yes, this goes PERFECT with coffee. Wishing I had a slice for tomorrow morning!

  49. Stephanie @ Girl Versus Dough

    The exact same thing happened to us on our honeymoon when we went to Busch Gardens. I was SO sick by the end of the day, which was new for me. Anywho, having a slice of this yummy coffee cake for breakfast will keep us young! 😉

  50. Joan Hayes

    Girl, this coffee cake is absolutely gorgeous! I can practically taste it through my computer screen! Seriously dying to make this! And fret not, you guys are SO young! Hope you still managed to have fun at Six Flags despite the dizziness!

  51. Erin R.

    Ha! Isn’t that weird? My husb and I went to Lagoon three or four years ago and I was astonished to find that my iron stomach from when I was a kid was no longer quite so sturdy. And to think, we used to make fun of my dad for getting queasy on roller coasters. Sorry, dad.

    Okay, this coffee cake looks fantastic. Blueberry anything is my favorite, and I love the extra ones sprinkled on top after it bakes. Do you think this would be good to make the night before and take to work in the morning? Sometimes things are best right out of the oven, so I wanted to make sure before I tried this.

  52. Mir

    You’re just now starting to get dizzy? You’re in great shape, then! I’ve been queasy and shaky after roller coasters since I was little tiny. Doesn’t stop me from doing it, though!
    This doesn’t look thin at all. It looks supremely perfect with all that topping!

    1. Debra Brodeur

      The cake is in the oven! Taking it to a friend. This is the fourth time I’ve made this. So yummy!

      1. Barbara Stickler

        Made today, turned out perfect. Worried as live at high altitude and baked perfect. Tasted great……easy and will make again

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12