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Blueberry Streusel Coffee Cake

Averie Sunshine

4.49 from 31 votes

Updated: Mar 31, 2026

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🫐 Blueberry Coffee Cake with Streusel Topping is an EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD! Not overly sweet, it’s PERFECT with a cup of coffee for breakfast, brunch, or a snack!

Homemade Blueberry Coffee Cake

To make this blueberry coffee cake recipe, I used an easy, no-mixer cake that’s adapted from my favorite buttermilk cake base that I’ve used for so many cakes, including: Homemade Funfetti Cake, Vanilla Cake with Vanilla Bean Browned Butter Glaze, Lemon Buttermilk Cake with Lemon Glaze, The Best Pineapple Upside-Down Cake, Caramelized Banana Upside-Down Cake, and many more.

Here are just a few reasons this recipe has a nearly five-star review:

• The base is a no-mixer cake that’s fast, easy, and always turns out supremely moist, springy, and fluffy.
• Adapted from my Pumpkin Crumb Coffee Cake, the streusel topping adds the perfect amount of crunchy texture to an otherwise soft, tender cake.
• With big, buttery crumbles, the cake is salty, sweet, buttery, and sugary without being overly sweet, and there are lots of blueberries in every bite.
• What I also love about this blueberry coffee cake is that even 5 days later, I had extra pieces wrapped in plastic wrap, which normally makes the crumb topping very soggy and soft, but not here. It stays fresh for days!

This coffee cake was delicious and very easy to make. Loved it!

Jean

Ingredients You’ll Need

To make this blueberry streusel coffee cake, you’ll need:

• All-purpose flour: I haven’t tested this recipe with gluten-free flour, but imagine it would work with a 1:1 substitute
• Sugar: Granulated sugar and light brown sugar
• Salt
• Unsalted butter
• Baking powder 
• Egg
• Buttermilk, sour cream, and canola oil: The trifecta of moist, tender cakes. Use regular or lite sour cream, or substitute Greek yogurt
• Vanilla extract
• Fresh blueberries: I haven’t tested this recipe with frozen blueberries. If you do use frozen, I would add them straight from the freezer (do not thaw), and you will likely need to add additional baking time since the batter will be cold. Just note that they’ll likely turn the batter a little blue in color

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Blueberry Coffee Cake

1. Combine the streusel topping in a bowl using a fork or your fingertips.
2. Mix the dry ingredients in a large mixing bowl, and whisk the wet ingredients in a separate bowl.
3. Add the wet mixture to the bowl of dry ingredients, mixing gently until well combined. Be careful not to overmix! It’s okay if a few small lumps remain.
4. Gently fold in the blueberries. If your blueberries are on the bigger side and/or you want to prevent some sinking, roll them lightly in flour before adding them to the batter.
5. Transfer the batter to a greased baking pan, and sprinkle the streusel evenly on top. Bake until the center is set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool in the pan on a wire rack, and enjoy!

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4.49 from 31 votes

Blueberry Streusel Coffee Cake

By Averie Sunshine

🫐 An EASY, no-mixer coffee cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!

Prep Time: 10 minutes minutes

Cook Time: 48 minutes minutes

Additional Time: 32 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 9 servings

Equipment

• 1 (8×8 inch) Baking Pan
• 3 Mixing Bowls

Ingredients 

Streusel Topping

• ▢ ¾ cup all-purpose flour, plus 1 to 2 tablespoons more if needed
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup light brown sugar, packed
• ▢ ½ teaspoon salt, or to taste
• ▢ 6 tablespoons unsalted butter, melted

Cake

• ▢ 1 cup all-purpose flour
• ▢ ¾ cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoons salt, or to taste
• ▢ 1 large egg
• ▢ ½ cup buttermilk
• ▢ ⅓ cup sour cream, lite is okay (plain Greek yogurt may be substituted)
• ▢ ¼ cup canola or vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup fresh blueberries, plus 1/4 cup more for sprinkling on top if desired

Instructions 

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

Streusel Topping:

• To a medium bowl, add 3/4 cup flour, sugars, salt, and stir with fork to combine.
• Drizzle in the melted butter and mix and fluff very lightly with a fork to combine until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently. If the dough is very wet and is not fluffing into small pebbles and marbles, add 1 to 2 additional tablespoons of flour; set aside.

Cake:

• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
• In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
• Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
• Add 1 cup blueberries and stir to combine. Tip – If your blueberries are on the bigger side and/or you want to prevent some sinking, roll them lightly in flour before adding them to the batter.
• Turn batter out into prepared pan.
• Evenly sprinkle the topping and bake for about 45 to 50 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Since all fruit, pans, ovens, climates, etc. vary if your cake takes longer than 50 minutes to bake through, then bake as needed.
• Place pan on a wire rack and allow cake to cool before slicing and serving.

Notes

• Cake will keep airtight at room temp for up to 5 days.
• Cake adapted from Homemade Funfetti Cake. Streusel adapted from Pumpkin Crumb Coffee Cake.

Nutrition

Serving: 1serving, Calories: 369cal, Carbohydrates: 50g, Protein: 6g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Cholesterol: 47mg, Sodium: 390mg, Fiber: 1g, Sugar: 31g

Nutrition information is automatically calculated, so should only be used as an approximation.

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