Blueberry Coffee Cake

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Blueberry Coffee Cake with Cinnamon Oat Streusel is the perfect way to start your morning. Blueberry, vanilla and cinnamon flavors combine to make this delicious sweet breakfast. Or add a glaze and serve it for dessert! 

This blueberry coffee cake is a delightful treat that combines the freshness of blueberries with the comforting flavors of a classic coffee cake. The moist and tender cake, bursting with juicy blueberries, pairs perfectly with the sweet and crunchy streusel topping. Whether enjoyed with a cup of coffee in the morning or as a dessert after a meal, this recipe is sure to become a favorite in your household.

Coffee cake is a fall recipe to make, much like these Pumpkin Spice Cinnamon Rolls. But you can enjoy it any time of the year. You can let it cool in the summer, or eat it warm in the winter.

Coffee Cake Ingredients

To make this delicious breakfast pastry recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

• vanilla cake mix
• instant vanilla pudding
• sour cream
• egg
• vanilla extract
• melted butter
• cinnamon
• sugar
• fresh blueberries
• oats
• light brown sugar
• unsalted butter
• all purpose flour
• salt

How to Make Streusel

Combine all the streusel topping ingredients in a bowl with a fork or a pastry blender. This will make a thick crumb. Set aside. It will go on top of the blueberry coffee cake later.

How to Make Blueberry Coffee Cake

1. To begin making blueberry coffee cake, first preheat the oven to 350 degrees. Prepare a 9 inch springform pan with cooking spray.
2. Mix the first 6 ingredients together in a medium bowl, making sure its well combined. Cover the cake batter with blueberries before baking.
3. Combine the cinnamon and sugar in a separate small bowl and set aside. Reserve ¾ of the cinnamon sugar mixture for the middle of cake and the remainder to mix into the streusel.
4. Spread half of the batter into the prepared pan. Sprinkle 3/4 of the cinnamon sugar mixture over the cake. Place remaining batter over the cinnamon sugar mixture. You can do this in dollops. The batter will be very thick.
5. Mix remaining cinnamon sugar into the streusel and cover the cake with the streusel.
6. Bake the cake for 50 to 60 minutes, or until a toothpick comes out clean. Start checking the cake at 45 minutes because ovens vary. If the crumb topping starts to brown, cover with a piece of foil to prevent burning.

FAQs

More Breakfast Pastry Recipes

• Sour Cream Coffee Cake Muffins
• Lemon Blueberry Danish
• Dark Cherry Oatmeal Muffins
• Lemon Cream Cheese Danish

Blueberry Coffee Cake with Cinnamon Oat Streusel

Author: Emily Pecoraro

Blueberry Coffee Cake with Cinnamon Oat Streusel is the perfect way to start your morning. Blueberry, vanilla and cinnamon flavors combine to make this delicious sweet breakfast.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 10

Calories 512 kcal

Ingredients

  

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For the Cake:

• ▢ 1 box vanilla cake mix
• ▢ 1 box instant vanilla pudding
• ▢ 1 cup sour cream
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup unsalted butter melted
• ▢ 2 teaspoon cinnamon
• ▢ ½ cup sugar
• ▢ ¾ pint blueberries
• ▢ 1 cup milk

For the Streusel:

• ▢ ⅓ cup oats
• ▢ ½ cup brown sugar
• ▢ ¼ cup unsalted butter cut into pieces
• ▢ ½ cup flour
• ▢ ⅛ teaspoon salt

Instructions

 

• Heat oven to 350 degrees. Prepare a 9 inch springform pan with cooking spray.

For the Streusel:

• Combine all the streusel ingredients in a bowl with a fork or a pastry blender. This will make a thick crumb. Set aside.
• How to Make Blueberry Coffee Cake

For the Cake:

• Mix the first 6 ingredients together in a medium bowl, making sure its well combined. Cover the cake batter with blueberries before baking.
• Combine the cinnamon and sugar in a separate small bowl and set aside. Reserve ¾ of the cinnamon sugar mixture for the middle of cake and the remainder to mix into the streusel.
• Spread half of the batter into the prepared pan. Sprinkle 3/4 of the cinnamon sugar mixture over the cake. Place remaining batter over the cinnamon sugar mixture. You can do this in dollops. The batter will be very thick.
• Mix remaining cinnamon sugar into the streusel and cover the cake with the streusel.
• Bake the cake for 50 to 60 minutes, or until a toothpick comes out clean. Start checking the cake at 45 minutes because ovens vary. If the streusel starts to brown, cover with a piece of foil to prevent burning.

Nutrition

Serving: 1Calories: 512kcalCarbohydrates: 86gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 476mgPotassium: 169mgFiber: 2gSugar: 56gVitamin A: 511IUVitamin C: 4mgCalcium: 190mgIron: 2mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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