Blueberry Streusel Coffee Cake

Finally, a Saturday morning when I have nothing much to do. Ya, I could be catching up on my house cleaning since its been so hot, I haven’t really felt like cleaning! But… I’d rather be cooking. That can wait til later. I felt like making Blueberry Muffins or something similar, and remembered I cut this recipe out of one of those many magazines I bought at the check out (the only thing I see on the page is Our Best Desserts). I imagine its probably from Better Homes and Gardens.

This coffee cake almost has a layer of blueberries instead of them mixed in the batter, which seems like more of a filling when its baked. This sounds like the perfect way to start my lazy Saturday, and definitely satisfies my blueberry and cinnamon craving!

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Blueberry Streusel Coffee Cake

  • Author: A Foodie Affair
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 16 1x


  • 11/2 c. packed brown sugar
  • 1 c. coarsely chopped nuts
  • 4 tsp ground cinnamon
  • 18 oz. carton sour cream
  • 1 tsp baking soda
  • 3/4 c. granulated sugar
  • 1/2 c. unsalted butter, softened
  • 3 eggs
  • 1 tsp vanilla
  • 2 c. all-purpose flour
  • 11/2 tsp baking powder
  • 2 c. fresh or frozen blueberries, thawed
  • 1 recipe powdered sugar icing
  • Powdered Sugar Icing:
  • 1/2 c. powdered sugar
  • 2 tsp milk
  • 1/4 tsp vanilla


  1. Preheat oven to 350 degrees F. Grease a 13 X 9 inch baking pan; set aside.
  2. For topping, in a small bowl, stir together brown sugar, nuts and cinnamon.
  3. In another bowl, stir together sour cream and baking soda.
  4. In a large bowl combine granulated sugar and butter. Mix with an electric mixer on medium until light and fluffy. Add eggs and vanilla; beat until combined. Add flour and baking powder; beat until combined. Beat in sour cream mixture.
  5. Pour half of the batter in to prepared pan, spreading evenly. Sprinkle with blueberries and half of the topping. Carefully place remaining batter over layers in pan, spreading evenly. Sprinkle with the remaining topping.
  6. Bake for 35-40 minutes or until a toothpick inserted come out clean. Drizzle with powdered sugar icing. Serve warm or cool completely.
  7. Powdered Sugar Icing:
  8. In small bowl, stir together the powdered sugar, milk and vanilla. Stir in enough additional milk to reach drizzling consistency.
  9. Drizzle over bakes coffee cake that has been cooled slightly.



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