This Blueberry Streusel Coffee Cake is irresistibly good — tender, moist, and perfect alongside your morning coffee or any beverage you prefer. Sour cream keeps the crumb soft and rich, while bursts of juicy blueberries add bright flavor. The buttery streusel topping melts into the cake as it bakes, creating a sweet, crunchy finish you’ll want to enjoy again and again.
Despite its name, coffee cake doesn’t require coffee — it’s simply a style of cake meant to be enjoyed with a cup of something. This loaf is equally lovely at breakfast, brunch, or as a snack. It actually tastes even better the next day when stored in an airtight container: the texture relaxes and becomes extra moist. That said, it rarely lasts that long once sliced.
Ingredients for Blueberry Streusel Coffee Cake Loaf
The ingredient list is simple and likely already in your pantry. One nice thing about this recipe is that the streusel uses many of the same pantry staples as the cake batter, so there’s nothing extra to buy. You can use fresh or frozen blueberries, and the recipe adapts well to other fruits too. Try it once as written, then experiment to suit your taste. Here’s what you’ll need:
- Butter
- Sugar
- Egg
- Vanilla
- Flour
- Baking powder
- Baking soda
- Salt
- Sour cream
- Milk
- Blueberries
What Makes Up Blueberry Streusel Coffee Cake?
This loaf has three main parts: the cake, the blueberries, and the streusel topping. Each element contributes to the final texture and flavor.
- Coffee cake: A quick, straightforward batter that bakes up soft and tender. Sour cream adds moisture and richness.
- Blueberries: Folded gently into the batter, they provide bursts of flavor in every bite. Reserve a few to scatter on top. Toss the berries in a little flour first to help prevent them from sinking; if using frozen fruit, add it straight from the freezer to avoid streaking the batter.
- Streusel topping: A simple, buttery crumb topping made from flour, sugar, butter, salt, and a touch of vanilla. It adds sweet crunch and contrast to the soft loaf.
What Other Fruits Can I Add to Coffee Cake?
Blueberries are classic, but this recipe works with many fruits. Combine two or three fruits, or add citrus zest for brightness. Use fresh or frozen fruit; cut larger fruits into small pieces so they fold into the batter evenly. Try any of the following:
- Raspberries
- Blackberries
- Strawberries (chopped)
- Peaches (diced)
- Pears (diced)
- Apples & cranberries
Enjoy baking this loaf — it’s a reliable favorite for breakfast or a cozy snack. Happy coffee cake making!
Blueberry Streusel Coffee Cake Loaf
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Ingredients
For the Coffee Cake:
- ⅓ cup (76g) unsalted butter, at room temperature
- ⅔ cup (121g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ (184g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (72g) sour cream, at room temperature
- ¼ cup (72g) milk, at room temperature
- 1 cup blueberries, fresh or frozen, coated in flour
For the Streusel Topping:
- ⅔ cup (74g) all-purpose flour
- ⅓ cup (74g) granulated sugar
- Pinch of salt
- 3 Tablespoons (43g) unsalted butter, softened and cut into pieces
- ¼ teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease an 8.5” x 4.5” loaf pan and line it with parchment paper, leaving a sling over the long sides for easy removal.
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Coffee cake: In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2–3 minutes.
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With the mixer on low, add the egg and vanilla and mix until combined. Scrape down the bowl.
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Sift together the flour, baking powder, baking soda, and salt. Add the dry mixture and the sour cream and milk in alternating additions, beginning and ending with the flour. Mix just until combined, scraping the bowl as needed.
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Gently fold in the flour-coated blueberries, reserving a few to top the batter.
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Pour the batter into the prepared pan and scatter the reserved blueberries on top. Set aside while you prepare the streusel.
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Streusel topping: In a medium bowl combine flour, sugar, and a pinch of salt. Cut in the butter with a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Stir in the vanilla. Take care not to overwork the streusel so the butter remains in small pieces.
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Sprinkle the streusel evenly over the top of the batter. Bake for 50–60 minutes, or until the cake springs back lightly and a toothpick inserted into the center comes out clean.
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Allow the loaf to cool in the pan. Use the parchment sling to lift it out, slice, and serve. Enjoy warm or at room temperature.