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Blueberry Streusel Coffee Cake

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“A moist, yummy treat for breakfast, brunch, afternoon tea, dessert...the possibilities are endless. :) Try adding some orange or lemon zest, that adds great flavor, and melds well with the berries. My next experiment will be to try it with the black raspberries we have in season now. I came up with it after looking at several coffeecake recipes that included yogurt, and sort of combined all my favorite parts of the recipes together--and this was born.”
1hr 5mins
1 coffee cake

Ingredients Nutrition


  1. Preheat oven to 350°F; grease a 10-inch round baking dish, or use a 9-inch cake pan. Cooking time will vary.
  2. Cream butter and sugar with mixer. Add eggs, one at a time, mixing well. Add yogurt and extracts, stir to combine.
  3. In a separate bowl, mix flour, salt, soda, and baking powder, Add to batter and combine with a spoon.
  4. Using the same bowl you used to mix the flour mixture, combine the streusel ingredients, and cut in the butter. Get in there with your fingers and crumble the struesel until all the butter is incorporated.
  5. Spread half of the batter in the pan (it will be thick) and sprinkle half the blueberries and then half of the streusel. Repeat with remaining batter, berries, and streusel. Pop into the oven for about 45 minutes, depending on the size of the pan you used and whether or not it's a glass 10-inch pie plate or a tin cake pan. Check after 35 minutes to make sure it's not browning too much (you may want to put foil over it for the last 10 minutes or so, I usually do). I've never made it with a 9-inch pan, but I don't see why it wouldn't work, if it was cooked longer.
  6. When cake tester comes out clean, and cake is no longer jiggly, it's done. It rises pretty high and stays high.

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