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Blueberry Streusel Coffee Cake

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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    9 servings


  • 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
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter


  • Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
  • 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.

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Average Rating:
  • LJB
    May 28, 2020

    No comment left

  • Judi
    May 7, 2020

    Wish I would have read the review first. Got the recipe from a friend and when I went to put it in the pan I thought for sure I forgot a wet ingredient! It is baking now and my fingers are crossed as I didn’t get it spread all the way in my springform pan. I’m a Betty bandaid in the kitchen, not a Betty Crocker ??

  • abreendre
    Apr 28, 2020

    A little dry and bland for me

  • Sarah
    Apr 4, 2020

    Taste amazing. I doubled the recipe, used half the sugar as brown sugar and added a teaspoon of cinnamon to the cake. Be aware the batter is stiff and has to be pushed into pan like cookie dough but doesn't get dry.

  • homemadewithlove
    Mar 15, 2020

    I also used brown sugar and oatmeal in topping.

  • allison
    Sep 21, 2019

    Absolutely Delish. I added 1/3 cup oatmeal to the topping. Wonderful recipe!

  • Cindy
    Jul 2, 2019

    Everyone loved it and said I had to make it again. It was very easy to make. The next time, I will use brown sugar instead of white sugar for the streusel topping.

  • Aquarelle
    Apr 14, 2019

    I added a teaspoon of vanilla extract to the cake batter and 1/2 teaspoon of Penzey's cinnamon to the streusel mixture. I also used brown sugar (1/4 cup of dark and 1/4 cup of light) instead of white sugar for the streusel. Just ate a piece. Delicious, but it needs to cool completely before cutting, otherwise it's very crumbly. I will make this again.

  • Kim0827
    Jan 28, 2018

    Very good. May double the topping next time. I also used brown sugar for the topping

  • JenandBry
    May 12, 2017

    I followed the recipe exactly as it is written. I was a little concerned as the batter was extremely thick; thick as cookie dough. It was difficult to spread in the pan. Despite this, the recipe turned out beautifully. The streusel had a perfect flavor and crunch. Loved it!