Blueberry Streusel Coffee Cake

by Alli


To me, the perfect breakfast includes a nice cup of decaf (click to read about my coffee experience) and a big chunk of Blueberry Streusel Coffee Cake.  And, since we are in the midst of blueberry season and my brother-in-law just happens to own a blueberry/blackberry farm, I’m in blueberry heaven!

Helpful Hint:  Planning a summer brunch? Skip the muffins and serve this instead. Your brunch will be the talk of the town!

Mixing up the batter!

Mixing up the batter!  I could just stop right here and eat this!

Slow Motion

Slow Motion


Fold in pecans and blueberries

Fold in pecans and blueberries

Cutting in the butter for the topping

Cutting in the butter for the topping


The topping is ready when it looks like this!

The topping is ready when it looks like this!

Sprinkle topping over batter

Sprinkle topping over batter


Blueberry Streusel Coffee Cake


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1 cup fresh (or frozen) blueberries
  • 1 cup chopped pecans
  • Streusel:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter


  1. Preheat oven to 375. In a mixing bowl, combine flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans. Spread into a greased 9" square baking pan. In another bowl, combine sugar and flour; cut in the butter until crumbly. Sprinkle over batter. Bake for 35-40 minutes or until a wooden pick inserted near the center comes out clean.

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Cindy Eikenberg August 5, 2013 - 7:25 am

Hi Alli – this sounds like such a delicious cake and perfect with morning coffee or afternoon tea! Thanks so much for sharing your recipe! Hope you had a wonderful weekend and will have a happy Monday! 🙂

Alli August 5, 2013 - 3:48 pm

Thanks! I love the crunch of the streusel topping combined with the burst of blueberry flavor. Divine! 🙂

Amy | Club Narwhal August 6, 2013 - 10:36 am

Blueberries and streusel!? Match made in heaven. I’m stopping by from Tasty Tuesdays because I couldn’t resist such a delectable combination. Now I have another idea to help me use up my gallons of blueberries 🙂

Alli August 6, 2013 - 10:39 am

Thanks so much for stopping by!

Daphne August 6, 2013 - 10:46 am

Good Afternoon Alli, I love the idea of Blueberry Streusel Coffee cake and as I love to bake this cake is perfect for me. How lucky to have a brother in law who owns a blueberry farm, it must be wonderful to have an endless supply of blueberries. Do you freeze some for when they are out of season? Blueberries can be grown here in England, but really, it depends on the weather and our weather has been very strange this year.
I think I will make this cake for the weekend, as I know my husband will love it.
I am so pleased to have found you, and the lady to thank for that is Anyonita at Anyonita Nibbles.
Best wishes to you,

Alli August 6, 2013 - 11:39 am

I do freeze them! My grandson loves them straight from the freezer. I’m so glad you found me, too! Headed over to your blog.

Ellie August 6, 2013 - 3:23 pm

Found you through the Tasty Tuesday link-up. This recipe looks delicious! I love fun breakfast recipes like this. Thanks for sharing!

Alli August 6, 2013 - 3:51 pm

Thanks for finding me! 🙂 I’m now following you on Bloglovin! I will be trying your Crock-Pot Chicken Parmesan. Sounds amazing!

Leah Hostetler August 6, 2013 - 9:14 pm

Ahh Alli this looks ahmazing! I’m pinning it to make soon 😉

Alli August 7, 2013 - 5:26 am

Thanks so much! I really like it!

Laura @ The Rookie Cook August 9, 2013 - 1:33 pm

Yum, I love coffee cake and this sounds so delicious! Perfect for blueberry season now 🙂


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