Cinnamon Streusel Blueberry Coffee Cake

5 from 1 vote

Cinnamon Streusel Blueberry Coffee Cake

Tender, buttery Blueberry Coffee Cake with juicy berries and a crisp cinnamon-pecan streusel topping. No mixer needed-just one bowl and one delicious result!

Prep Time25

Cook Time50

Total Time1 15

Course: Breakfast, Dessert, Breakfast/Brunch, Snack

Cuisine: American

Keyword: Blueberry Coffee Cake, Blueberry Coffee Cake with Streusel, Buttermilk Blueberry Coffee Cake, Cinnamon Streusel Blueberry Coffee Cake, Easy Blueberry Coffee Cake, Homemade Blueberry Coffee Cake, Moist Blueberry Coffee Cake, One Bowl Blueberry Coffee Cake

Servings:

Calories: 380kcal

Author: Chris Scheuer

Ingredients

For the Cake:

10 tablespoons very soft butter I use salted butter
1⅓ cups granulated sugar
2 large eggs
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt I use Morton’s; use a bit more if using Diamond Crystal
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup buttermilk
1½ cups fresh or frozen blueberries do not thaw if using frozen

For the Cinnamon Streusel Topping:

4 tablespoons butter melted
½ cup all-purpose flour
½ cup light brown sugar packed
¼ cup finely chopped pecans or pecan chips
2 teaspoons ground cinnamon
⅛ teaspoon kosher salt I use Morton’s
powdered sugar optional

US Customary - Metric

Instructions

Start with soft butter

Before you begin, make sure your butter is very soft but not melted. This ensures a smooth, tender crumb.
See Café Tips below for quick-softening tricks!

For the prep:

Grease a 9-inch round cake pan (the sides should be at least 2 inches tall) and spray with baking spray. Line the bottom with parchment paper. Preheat oven to 350˚F. (NOTE: If your pan is lower than 2 inches, you may want to use 2 pans, either 9 inches or 8 inches in diameter.)

For the batter:

In a large microwave-safe bowl, stir together soft butter and sugar until well blended. Add eggs one at a time, whisking well. Stir in vanilla, baking powder, baking soda, and salt.
Add flour and buttermilk alternately, starting and ending with flour. Stir gently until smooth.

Fold in the blueberries:

Gently fold in blueberries. If using frozen berries, add them straight from the freezer to avoid streaking and sinking.

Bake the base layer:

Spread batter evenly into prepared pan. Bake for 30 minutes.

For the streusel:

While the base is baking, melt butter in microwave (45-60 seconds) - you can use the same bowl (just wipe it out) . Add flour, brown sugar, chopped pecans, cinnamon, and salt. Mix with a fork until crumbly.
Carefully remove the cake from oven after 30 minutes. Sprinkle streusel evenly over the top. Return to oven and bake another 20–30 minutes, or until a toothpick comes out clean.
Tent with foil if the top is browning too quickly.

To cool and remove from the pan:

Let cool in pan for 15 minutes. Invert onto a dinner plate, then flip again onto a serving platter so the streusel is on top.

Serve and enjoy!

Delicious warm or at room temp-perfect with coffee or tea. Dust with powdered sugar, if desired for a pretty presentation.

Notes

See Café Tips in the post above to ensure success.

Nutrition