Recipes: Easy Blueberry Coffee Cake Recipe with Streusel Topping
Use fresh or frozen (don’t thaw before using); whichever you have on hand. Some call this coffee cake because it’s great with coffee. I like it for breakfast. It’s a thick, heavy buttery cake that’s perfect summer, winter, fall…well, you get it. It’d be perfect for a weekend or holiday. This cake freezes really well when wrapped in airtight wrap. Use within 2 months.
Yield: 8
Prep Time: 
Cooking Time: 
Total Time: 
  • Topping:
  • 1⁄3 cup rolled oats
  • 1⁄3 cup flour
  • 1⁄4 cup sugar
  • 1-1/4 tsp ground cinnamon
  • 1⁄4 tsp salt
  • 3 Tbls butter, softened
  • Cake:
  • 1-2⁄3 cups flour
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 6 Tbls butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1⁄2 cup sour cream
  • 1⁄4 cup half-and-half
  • 1 tsp real vanilla
  • 2 cups fresh or frozen blueberries
  1. Preheat oven to 350° F.
  2. Spray a 9 x 9-inch baking pan with nonstick spray; set aside.
  3. Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt. Add butter and blend until crumbly; set aside.
  4. Make the cake batter: In a medium bowl, stir together flour, baking powder, and salt; set aside.
  5. In a large mixing bowl, add butter and sugar; beat until fluffy (about 1 minute).
  6. Add eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute.
  7. Add the flour mixture; beat on low speed just until combined, scraping down the sides with a rubber spatula, about 30 seconds. Increase speed to medium and mix just until well blended, about 30 seconds.
  8. With a rubber spatula, gently fold in the blueberries.
  9. Turn batter into prepared pan.
  10. Sprinkle the topping mixture evenly on top; press lightly.
  11. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
  12. Let cool in pan 30 minutes before serving.
Reprinted with permission