This Blueberry Streusel Coffee Cake is so delicious you’ll want to bake it again and again. Sour cream creates a tender, moist crumb while juicy blueberries add bright bursts of flavor in every bite. A buttery streusel crowns the cake and melts slightly as it bakes, giving each slice a perfectly sweet finish—ideal for breakfast or a snack anytime.
Although it’s called coffee cake, this loaf doesn’t require coffee—it’s simply a moist, tender cake meant to be enjoyed alongside any beverage you prefer. It actually improves after a day in an airtight container: the crumb becomes even more tender and moist. Be warned: it’s likely to disappear quickly once served.
Ingredients for Blueberry Streusel Coffee Cake Loaf
These ingredients are common pantry staples. A nice feature of this recipe is that the streusel uses ingredients already in the batter, so you won’t need anything extra. You can use fresh or frozen blueberries, and the recipe adapts well to other fruits. Try it as written the first time, then experiment with swaps on later attempts. 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?
The perfect Blueberry Streusel Coffee Cake has three main parts: the cake, the blueberries, and the streusel topping. Each plays a distinct role in texture and flavor.
- Cake: A quick, easy batter yields a soft, tender loaf. Sour cream adds richness and keeps the crumb moist.
- Blueberries: Folded into the batter, they brighten every bite. Reserve a few to scatter on top. Toss berries in a little flour before adding so they don’t sink. If using frozen berries, keep them frozen until you fold them in to avoid streaking the batter.
- Streusel: A simple five-ingredient streusel creates a sweet, buttery topping that contrasts with the tender cake beneath. Work the butter into the dry ingredients until coarse crumbs form—don’t overmix.
What Other Fruits Can I Add to Coffee Cake?
Blueberries are classic, but this recipe welcomes seasonal variety. Combine two or three fruits, or add citrus zest for brightness. Use fresh or frozen fruit; chop larger fruits into small pieces so they fold in evenly. Good options include:
- Raspberries
- Blackberries
- Strawberries
- Peaches
- Pears
- Apples and cranberries
I hope you enjoy baking this loaf—it’s a comforting, crowd-pleasing treat. 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
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Instructions
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Preheat the oven to 350°F. Lightly grease an 8.5″ x 4.5″ loaf pan and line it with parchment, leaving an overhang on the two long sides for easy removal.
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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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Add the egg and vanilla on low speed, mixing until combined. Scrape the bowl.
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Sift together the flour, baking powder, baking soda, and salt. Alternate adding the flour mixture and the sour cream with milk, beginning and ending with the flour. Mix just until combined and scrape the bowl as needed.
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Fold in the flour-coated blueberries gently, reserving a handful to place on top.
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Transfer the batter to the prepared loaf pan and scatter the reserved blueberries on top. Set aside while you make the streusel.
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Streusel: In a medium bowl combine the flour, sugar, and a pinch of salt. Cut the butter in with a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Stir in the vanilla. Avoid overworking the mixture—crumbs should remain loose.
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Sprinkle the streusel evenly over the batter. Bake 50–60 minutes, or until the top springs back lightly and a toothpick inserted into the center comes out clean.
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Let the loaf cool in the pan briefly, then lift it out using the parchment sling. Slice and serve—delicious warm or at room temperature.