Cinnamon Streusel Blueberry Coffee Cake • Moist, Easy, and SO Delicious!

If you had been a little mouse in my house while this Blueberry Coffee Cake was baking, I'm pretty sure you would have lost your mind (I do every time it begins to bake!). The sweet scent of butter, brown sugar, cinnamon and juicy blueberries wafting from the oven is unbelievable! 🐭💙

It emerges from the oven warm, golden, and topped with a crisp, craggy cinnamon streusel. It's the kind of cake that can make a regular morning feel special and transforms a gathering into a feast

Even better? It's a breeze to make. This Blueberry Coffee Cake comes together with pantry/refrig ingredients and stirs up in one bowl, no mixer needed!

⚓️To sink or not to sink

I discovered a wonderful little trick a few years ago when I was testing our Easy Overnight Coffee Cake (which this recipe was adapted from) If you add the streusel right away, a lot of sinks down into the batter:

BUT, if you wait and top it halfway through the baking time, it stays beautifully perched on the top rather than sinking into the batter:

The result is a picture-perfect topping with just the right amount of sweet crunch.

👩‍🍳 The easy steps to make this Blueberry Coffee Cake

1. Start with soft butter

Before you start, make sure your butter is very soft but not melted. This makes it easy to cream by hand and ensures a smooth, tender crumb without needing a mixer. See Café Tips below for easy methods to soften butter if you forget to set it out the night before or if your kitchen is cool.

2. Prep the pan and preheat the oven

Grease a 9-inch round cake pan and spray it with baking spray, then, line the bottom with parchment paper for easy removal. Preheat your oven to 350˚F so it's ready when you are.

3. Mix the batter in one bowl

In a large microwave-safe bowl, stir together the soft butter and sugar until well combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla, baking powder, baking soda, and salt. Add the flour and buttermilk alternately, starting and ending with the flour. Stir gently between additions, being careful not to overmix. You'll end up with a soft, creamy batter.

4. Fold in the blueberries

Gently fold in the blueberries, being careful not to overmix. If using frozen berries, don't thaw them first, this helps prevent streaking and sinking.

5. Bake the base layer

Spread the batter evenly in your prepared pan. Bake for 30 minutes. This step helps the streusel stay on top instead of sinking into the cake.

6. Make the cinnamon streusel topping

While the cake is baking, use the same bowl (just give it a quick wipe!) to make the streusel. Start with the butter. Microwave for 45-60 seconds until melted. Add the flour, brown sugar, finely chopped pecans, cinnamon, and a pinch of salt. Mix with a fork crumbly and evenly blended.

7. Add the streusel and finish baking

After 30 minutes, carefully remove the cake from the oven. Sprinkle the streusel evenly over the top, then return it to the oven and bake for another 20-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent lightly with foil towards the end if the top seems to be getting too brown.

8. Cool and remove from the pan

Let the cake cool in the pan for 15 minutes then invert onto a dinner plate. Flip one more time onto another plate or serving platter.

9. Serve and enjoy

Serve warm or at room temperature, It's fabulous with a cup of coffee or tea!

💛 A Sweet Little Treat Worth Sharing

Serve this Cinnamon Streusel Blueberry Coffee Cake for brunch, share it with a neighbor, or sneak a slice with your afternoon coffee (mouse-sized or not). Just don't be surprised when everyone asks for the recipe!

We'd love to hear how it turns out for you! Leave a comment, rate the recipe, or snap a photo and tag us on Instagram (@thecafesucrefarine). It makes our day to see what you're baking!

Happy baking from The Café kitchen to yours! 💙

💡 Café Tips for success

☁️ Use very soft butter
This is key for a smooth, creamy batter without a mixer. The butter should be super soft but not melted.

Forgot to take the butter out to soften? Here are a few ways to soften it quickly:

• Cut it into small cubes and let it sit at room temp for 15-20 minutes.
• Place the butter in a microwave-safe bowl and microwave at 10% for 1-2 minutes. The time will depend on the power of your microwave. You may have to experiment a bit the first time.
• Or try the "glass trick": fill a drinking glass or glass bowl with hot water, let it sit for a minute, then empty it and place it (inverted) over the stick of butter. After a few minutes, it'll be perfectly soft.
• Boil a cup of water in the microwave. Leave the steaming cup in the microwave along with the butter. It will take 20-30 minutes to soften.

🥣 Best Way to Mix This Cake

I like to start this one-bowl cake with a whisk. It's important to make sure the butter, sugar, and eggs are thoroughly combined, and a good whisk makes quick work of that (and so much more!). I have a drawer full of whisks, but there's one I reach for time and time again, it's my go-to for cakes like this.

Once everything is nice and smooth, I switch to a sturdy spatula to gently stir in the flour and buttermilk. That helps prevent overmixing, which brings me to the next tip…

🧁 Don't overmix
Once you start adding the flour and buttermilk, stir gently and only until combined. Overmixing can lead to a dense, tough cake.

🫐 Fresh or frozen blueberries both work
No need to thaw frozen berries, in fact, it's important not to let them thaw. Just toss them in straight from the freezer. This helps prevent streaks and sinking.

⏱️ Bake the cake partially before adding the streusel
This little trick keeps the topping craggy and crisp instead of sinking into the batter. Set a timer for that 30-minute mark! Don't worry, the cake will still be a little wobbly in the center but strong enough to hold the crumble.

🌰 Chop the pecans finely
This helps the streusel hold together and gives a lovely nutty crunch without big chunks.

🧊 Want to make it ahead?
This coffee cake keeps well! Once completely cool, wrap it tightly and store at room temp for 1-2 days or freeze it for longer storage. It tastes just as amazing reheated.

🥣 Cinnamon Streusel Blueberry Coffee Cake Recipe

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