Blueberry Streusel Coffee Cake

“this is a recipe that is a combination of many recipes. It is very moist and rich. My husband says this is "the best darn blueberry coffee cake" he has eaten in a long time! as he grabs his 36 inch waist and tells me "it's paid for" (considering when I met him he had a 32 inch waist 8 years ago)...LOL your kitchen will smell heavenly when this is baking!”
1hr 40mins
1 cake

Ingredients Nutrition


  1. to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
  2. In a large bowl cream butter and sugar and vanilla until fluffy.
  3. add eggs one at a time, beating well after each addition.
  4. combine flour, baking powder, baking soda, and salt in a seperate bowl.
  5. add half of the container of sour cream and beat until well combined.
  6. gradually add half of your dry ingredients and beat until well combined.
  7. add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.
  8. gently fold in your blueberries, being careful not to break them.
  9. spray a 9x13 pan with "pam" on the bottom only.
  10. add 1/2 of the batter and spread to cover the bottom of the pan.
  11. sprinkle 1/2 of the struesel topping on top of the batter.
  12. pour remaining batter on top and spread to cover.
  13. take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.
  14. sprinkle remaining struesel on top
  15. place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
  16. let cool
  17. cover tightly.

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