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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
- To begin making blueberry coffee cake, first preheat the oven to 350 degrees. Prepare a 9 inch springform pan with cooking spray.
- 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 crumb topping starts to brown, cover with a piece of foil to prevent burning.
FAQs
Streusel is a German word for the yummy crumbly topping that gets baked on muffins and cakes. It is one of my favorite parts and is so easy to make.
If you would like to top with a glaze, mix together ½ cup powdered sugar, 1-2 teaspoons milk and ¼ teaspoon vanilla extract. You can drizzle the glaze on the cake once it has cooled completely.
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
Ingredients
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
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Alex
Wednesday 22nd of November 2023
Nothing on here states when to add the last ingredient, the 1 cup of milk? I'm assuming it's after you combine the first 6 ingredients?
Emily Enchanted
Thursday 23rd of November 2023
@Alex, there is no milk in this recipe. Sorry for the confusion!
Alex
Wednesday 22nd of November 2023
@Alex, This is in regards to the instructions for the cake. 1 Cup of milk is listed, but no instructions.
Emily Enchanted
Sunday 21st of August 2022
I love this recipe on a quiet Sunday morning in spring time.
Lemon Cream Cheese Danish Recipe with Powdered Sugar
Wednesday 20th of March 2019
[…] for breakfast, and this Lemon Cream Cheese Danish is no exception. It’s only second to my Blueberry Coffee Cake with Cinnamon Oat Streusel. It’s easy to make and everyone in your family will love it! The tart lemon flavor is very […]
Hearty Dark Cherry Oatmeal Muffins | Easy Muffin Recipe
Monday 10th of December 2018
[…] the dark cherries add a beautiful color. Muffins are one of my favorite breakfast recipes, next to Blueberry Coffee Cake. It is super easy to make these breakfast muffins. I love eating them right after they come out of […]