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Blueberry Streusel Coffee Cake

66 reviews
Total Time
Prep: 20 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Lori Snedden, Sherman, Texas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 09, 2023

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas

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Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
Test Kitchen Approved

Blueberry Streusel Coffee Cake

Contest Winner
66 reviews
Prep Time 20 min
Cook Time 35 min
Yield 9 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped pecans
  • STREUSEL TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter
Text Ingredients

Directions

  1. Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
  2. For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.

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