Irresistible Blueberry Streusel Coffee Cake Recipe You Must Try
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Description
Irresistible blueberry streusel coffee cake recipe thats a musttry Perfect for breakfast or dessert it combines fresh berries with a crunchy topping
Ingredients
Scale
2 cups fresh blueberries (feel free to substitute with frozen blueberries)
2 cups all-purpose flour (or whole wheat flour for a healthier twist)
1 cup granulated sugar (coconut sugar is a great alternative)
½ cup unsalted butter, softened (you can use coconut oil for a dairy-free option)
¾ cup milk (almond milk or oat milk can be used too)
2 large eggs
1 tablespoon baking powder
½ teaspoon salt
½ cup all-purpose flour for the streusel topping
½ cup brown sugar for the streusel topping
¼ cup cold butter, cubed for the streusel topping
1 teaspoon cinnamon for the streusel topping
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the milk, ensuring everything is well combined.
In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to your wet batter, stirring until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed.
Prepare the streusel topping by combining flour, brown sugar, and cinnamon. Add the cubed cold butter and mix until crumbly.
Pour the batter into a greased 9×13 inch baking pan. Sprinkle the streusel topping over the batter. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for about 30 minutes before slicing.
