Blueberry Streusel Coffee Cake Loaf
This Blueberry Streusel Coffeecake Loaf is tender, bursting with blueberries, and finished with a buttery sweet streusel. It’s the best kind of cake – one that can be eaten for breakfast!
This Blueberry Streusel Coffee Cake is so scrumptious that you’ll want to make it weekly to have with your morning coffee. The sour cream is the key to giving you the softest, most tender crumb and the blueberries give a pop of flavor to every bite. Finish that off with the buttery delicious streusel topping that melts over the top of the cake. Breakfast is served.
I love how well the Blueberry Streusel Coffee Cake pairs with a cup of coffee but unlike the name implies, coffee isn’t actually necessary at all for coffee cake. It can be enjoyed with any beverage you like and any time of day! I find that it’s even better the next day actually. There are very few baked goods I feel this way about but this is one of them. It somehow becomes even more tender and moist after being in an airtight container overnight, but let me warn you that once you taste it for the first time, it will not last long after.
Ingredients for Blueberry Streusel Coffee Cake Loaf
The ingredients are pretty straightforward and most likely items that you already have on hand. Another great thing about this recipe is that all of the ingredients in the streusel topping, you’ll already be using for the coffee cake batter so nothing extra is needed for that. This recipe is also pretty versatile because you can use fresh or frozen blueberries and you can even swap those out for another fruit. I recommend making this recipe as-is first and then making your tweaks in your second round. Let’s go over what you’ll need for the Blueberry Streusel Coffee Cake.
- Butter
- Sugar
- Egg
- Vanilla
- Flour
- Baking Powder
- Baking Soda
- Salt
- Sour Cream
- Milk
- Blueberries
What Makes Up Blueberry Streusel Coffee Cake?
This recipe pretty much has 3 important components that make up the perfect Blueberry Coffee Cake. There’s the actual cake itself, the blueberries, and the streusel topping. Let’s take a look at each of these.
- Coffee Cake: The batter is quick and easy to make and the cake comes out super tender and soft. The sour cream gives it richness and keeps it moist.
- Blueberries: These get mixed into the coffee cake batter but they are a standout in this recipe. I reserve a few to sprinkle on top of the batter. Make sure to coat these in flour to prevent them from sinking to the bottom of the pan. You can use fresh or frozen blueberries. If using frozen, be sure not to let them thaw out at all or you’ll get a streaky batter.
- Streusel Topping: This streusel might be my favorite part of all. It comes together quickly, has only 5 ingredients, and is the perfect sweet, buttery finishing touch.
What Other Fruits Can I Add to Coffee Cake?
Blueberry is a classic addition to a coffee cake but you can play around with what fruits you like best and what’s in season. Mixing 2-3 fruits or adding some citrus zest with the fruit would be delicious too. You can use fresh or frozen fruits. For larger fruits, chop them into small pieces before folding them into the batter. Here are some of my favorite fruit ideas:
- Raspberries
- Blackberries
- Strawberries
- Peaches
- Pears
- Apples & Cranberries
I can’t wait for you to try this one. Happy Coffee Cake Making!
Blueberry Streusel Coffee Cake Loaf
Ingredients
For the Coffee Cake:
- ⅓ cup (76g) unsalted butter, at room temperature
- ⅔ cup (121g) granulated sugar
- 1 larger 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
- Preheat oven to 350°F. Lightly grease a loaf pan measuring 8.5” x 4.5” with cooking spray. Line with parchment paper to create a sling hanging over the 2 longest sides.
- Coffee Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until fluffy and light in color, about 2-3 minutes.
- With the mixer on low speed, add the egg then vanilla, combining well. Scrape the bowl.
- Sift together the flour, baking powder, baking soda, and salt. Alternate between adding the flour and the sour cream and milk starting and ending with the flour mixture. Mix until just combined after each addition and scrape down the bowl a few times during the process.
- Once the batter is fully combined, gently fold in the blueberries that have been coated in the flour, reserving a handful to the side.
- Pour the batter into the prepared loaf pan and sprinkle the top with the reserved blueberries. Set aside while you make the Streusel Topping.
- Streusel Topping: In a medium-size mixing bowl combine the flour, sugar, and salt. Work in the butter with a pastry cutter, fork, or you can use your fingers until the mixture resembles coarse crumbs. Mix in the vanilla. You don’t want the butter to blend into a dough-like mixture so be careful not to over mix this.
- Top the coffee cake with the streusel. Bake for 50-60 minutes or until the cake springs back to the touch or a toothpick comes out clean.
- Allow the cake to cool and use the parchment sling to easily lift it out of the pan. Slice and enjoy with a cup of coffee!
