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Blueberry Streusel Coffee Cake

moka coffee pot
A deliciously moist coffee cake filled with blueberries and topped with a buttery streusel for the perfect crunch.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 280 kcal

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup sugar
  • ½ cup butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 ½ cups fresh blueberries

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup cold butter cubed
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
  • In a bowl, whisk flour, baking powder, baking soda, and salt.
  • In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mix well.
  • Add the dry ingredients to the wet ingredients, alternating with sour cream. Gently fold in the blueberries.
  • Pour batter into the pan.
  • In a separate bowl, mix the streusel topping ingredients until crumbly.
  • Sprinkle the streusel over the top of the cake batter.
  • Bake for 40-45 minutes, or until a toothpick comes out clean.
  • Let cool before serving.

Notes

Nutritional Values (per serving)

  • Calories: 280
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (per serving)

  • Vitamin A: 6%
  • Calcium: 4%
  • Iron: 5%
  • Vitamin C: 4%
  • Magnesium: 3%

Additional Notes/Tips

  • For a twist, try adding lemon zest to the cake batter.
  • If you don’t have fresh blueberries, frozen ones work just as well. Just don’t thaw them.
  • This cake is perfect with a cup of coffee—just don’t expect it to last long.