Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

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Streusel Topping:

  • ⅓ C all-purpose flour
  • ⅓ C Pioneer® Sugar
  • ½ tsp. ground cinnamon
  • ¼ C cold unsalted butter, cut into pieces

Cake Batter:

  • 1 C all-purpose flour
  • 1 tsp. baking powder
  • ⅛ tsp. salt
  • ¼ C unsalted butter, room temperature
  • ½ C Pioneer® Sugar
  • 1 LG egg
  • ½ tsp. pure vanilla extract
  • ⅓ C milk
  • 2 C fresh blueberries


  1. Preheat oven to 350° F. Butter an 8-inch spring-form pan and line the bottom of the pan with parchment paper; set aside.

Streusel topping:

  1. In a large bowl, mix together the flour, Pioneer® Sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter:

  1. In a separate bowl whisk together the flour, baking powder, and salt; set aside. In the bowl of your electric mixer, with the paddle attachment, cream the butter. Add the Pioneer® Sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture alternately with the milk, and beat only until combined. Spread the batter into the bottom of the prepared pan, smoothing the top with the spatula. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
  2. Bake for about 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly. Serve warm or at room temperature.
Blueberry Streusel Coffee Cake
5 votes, 2.60 avg. rating (54% score)

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