Blueberry Coffee Cake with Extra Streusel

5 from 10 votes

Blueberry Coffee Cake with Extra Streusel

This Blueberry Coffee Cake is soft, buttery, and bursting with juicy blueberries in every bite. It’s topped with a thick layer of buttery cinnamon streusel that bakes into the most irresistible crumbly topping. Perfect for weekend brunch, holiday mornings, or an afternoon treat with a cup of coffee, this recipe is simple to make but feels bakery-worthy.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: servings

Author: Brianna May

Equipment

Ingredients

Streusel Topping

8 Tablespoons (114 g; 1 stick) salted butter, melted
1 cup (130 g) all-purpose flour
¾ cup (150 g) packed light brown sugar
1 ½ teaspoons ground cinnamon

Cake

½ cup (114 g; 1 stick) salted butter, melted
1 cup (200 g) packed light brown sugar
2 large eggs
1 Tablespoon vanilla extract
1 cup (240 g) plain Greek yogurt (whole milk or 2%)*
2 cups (260 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon Morton kosher salt*
2 teaspoons ground cinnamon
2 cups frozen blueberries (do not thaw)

Instructions

Prep and Make the Topping: Preheat the oven to 350°F (177°C). Line a 9x9-inch pan with parchment paper and lightly oil or spray it. In a medium bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until large, clumpy crumbs form. Set aside.
1 cup (130 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar, 1 ½ teaspoons ground cinnamon, 8 Tablespoons (114 g; 1 stick) salted butter, melted
Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and Greek yogurt until smooth and well combined.
½ cup (114 g; 1 stick) salted butter, melted, 1 cup (200 g) packed light brown sugar, 2 large eggs, 1 Tablespoon vanilla extract, 1 cup (240 g) plain Greek yogurt (whole milk or 2%)*
Add the Dry Ingredients: Add the flour, baking powder, salt, and cinnamon on top of the wet ingredients. Use a fork or whisk to gently combine the dry ingredients together on top before folding everything together with a spatula until just combined. The batter will be thick.
2 cups (260 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon Morton kosher salt*, 2 teaspoons ground cinnamon
Fold in the Blueberries: Fold the frozen blueberries directly into the batter—do not thaw them first.
2 cups frozen blueberries
Transfer to the Pan: Spread the batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the top.
Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Use Frozen Blueberries Straight From the Bag. Thawed berries release too much liquid and turn the batter purple.
Melted Butter Makes For a Denser, Moister Crumb. If you prefer a fluffier texture, use softened butter and cream it with the sugar.
Don’t Overmix the Batter: Overmixing leads to a tough, dense cake.
Bake Until Just Set In the Center. Overbaking will make the cake dry — the top should spring back lightly when pressed.
Cool Before Cutting. The crumb topping sets as it cools, making it easier to slice cleanly.
Nutty Streusel: Stir 1/2 cup of pecan into the crumb topping.
Add a Powdered Sugar Glaze: Whisk together ½ cup powdered sugar, 1–2 teaspoons milk, cream, or water, and ¼ teaspoon vanilla extract until smooth. Adjust the consistency as needed—add a splash more milk for a thinner drizzle or more sugar for a thicker glaze.
Add a Cream Cheese Icing: Combine 2 ounces softened cream cheese, ½ cup powdered sugar, 1–2 tablespoons milk or cream, and ¼ teaspoon vanilla extract in a microwave-safe bowl. Microwave in 10–15 second intervals, stirring between each, until the mixture is smooth and pourable. The heat helps dissolve the sugar and evenly incorporate the cream cheese, creating a lump-free glaze.

Nutrition