Blueberry Streusel Coffee Cake ~ Baking Spree!

Not quite sure why, there was no weather event happening, which often seems to spur some of my cooking/baking sprees…lol.  But for some reason, I woke up on Saturday morning with the urge to cook and cook and bake!  So, after my obligatory 3 or 4 cups of coffee while reading the newspaper I headed for the kitchen.

I had put yellow eyed beans on to soak the night before, so perhaps it was a foreshadowing of the baking spree to come.  I put them on to boil/simmer and started on the bread,  Grammie’s Oatmeal Molasses Brown Bread.  In our home,  brown bread is a necessity when you are having baked beans!

Due to a sale, I had a few pounds of ground beef in the fridge that needed to be dealt with, so I froze some and made a big pot of pasta sauce and a lasagna with the rest.

Not content to leave it at that, I decided we (aka… I) needed something sweet for dessert, that we could also have the next day with our morning coffee. I have pounds of blueberries in the freezer so, Blueberry Struesel Coffee Cake, sounded like a logical choice.   This is a handwritten recipe that I have in my extremely unorganized recipe file (a baggie).  I am not sure where it originated but I do know it is delicious!

And for those of you who believe I am super organized type A…here is a photo of my recipe file…lol



Ready for the oven.


Fresh from the oven!  Grammie’s Oatmeal Molasses Brown Bread is in the background.


This coffee cake is so good; the cake is moist and then you get the taste of blueberries and the crunchy streusel…delicious!

Blueberry Streusel Coffee Cake


5.0 from 3 reviews
Blueberry Streusel Coffee Cake
Recipe type: Dessert/Breakfast
Serves: 12
  • Streusel Topping
  • 1 cup packed brown sugar
  • ⅔ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ cup butter
  • Cake -
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup buttermilk
  • ½ cup sour cream
  • 11/2 cups blueberries (fresh or frozen tossed with 1 Tbsp. flour) (If using frozen DO NOT THAW, toss with flour and store in freezer until ready to use)
  1. Preheat oven to 350 degrees F. and spray a 9" (23 cm) springform pan with cooking spray.
  2. Streusel Topping
  3. Mix brown sugar, flour, and cinnamon in a medium bowl. Cut in ½ cup butter until mixture is well combined and crumbly. Set aside.
  4. Cake
  5. Whisk together flour, baking powder, and salt. Set aside.
  6. Beat together butter and sugar until fluffy and creamy.
  7. Add egg and beat well.
  8. Stir in sour cream
  9. Add vanilla to milk.
  10. Add ⅓ of the flour mixture at a time and alternate with the milk mixture, beating well after each addition.
  11. Spread half of the batter into the prepared pan. Cover with ½ streusel mixture followed by all the blueberries. Add remaining batter, spread carefully. Cover batter with remaining streusel topping.
  12. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown and set.
  13. Remove pan to wire rack. Cool completely before removing outer ring.
  14. Store in airtight container or cover well with plastic wrap.

As always, if you have any questions please don’t hesitate to ask, I will do my very best to answer.

What is your favourite coffee cake?



  1. Oh, Monica, I can just imagine how good the Blueberry Struesal Coffee cake is… I wish I had been in your area. Would love to taste it with tea or coffee!

  2. Craig Silva says:

    Wow… that looks delicious!

  3. That looks heavenly! I love blueberry anything!!!!! BTW, you want me to type & organize your recipes?

    • I love blueberry anything too JoJo and this cake is delicious…it has been a couple days now since I made it and it is still light and moist, not dry at all!
      I certainly need someone to organize my recipes…lol

  4. Reem Ahmed says:

    Your recipes are amazing, this is one of my favorite.

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