Blueberry Streusel Coffee Cake

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“I got this out of a magazine a few years back. I love blueberries but any berry would work.”
60hrs 25mins
1 cake

Ingredients Nutrition


  1. Heat oven to 350. Grease and flour a 10 inch tube pan with fixed bottom. In large bowl, beat 3/4 cup sugar and shortening at medium speed 3 minutes or until smooth and creamy. Add egg, beat 1 minute or until fluffy.
  2. In medium bow, whisk together 2 cups flour, baking powder and salt. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spoon half of the batter into pan.
  3. In Medium bowl stir together all streusel ingredients except butter. With pastry blender or 2 knives, cut in butter until mixture is crumbly. top batter with 1 1/2 cups of the blueberries and half of the streusel. With back of teaspoon, press berries and streusel into batter. Repeat with remaining batter, blueberries and streusel.
  4. Bake 45 to 60 minutes or until wooden skewer inserted in center comes out with some moist crumbs attached and top is light golden brown. Cool on wire rack 20 minutes. Serve slightly warm or at room temperature.

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