Blueberry Streusel Coffee Cake

Granted this may not be the most attractive blueberry coffee cake. But it certainly tastes nice with a cup of coffee in the morning. The crunch of the streusel topping is delightful with its sugary sweetness. The pop of a blueberry in your mouth wrapped around a moist cake.......refreshing.


This is a Saturday morning, curl up in the corner of the couch in your jammies with a hot cup of java and a warm from the oven piece of coffee cake. How about bites between reading the funnies on Sunday morning? If you play your cards right, there could possibly be a piece leftover for Monday morning and the rush out the door to the office.

I've seen this recipe several places, but I believe Land O'Lakes created it.

For the cake

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 & 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3/4 cup milk or half & half
• 1 egg
• 2 cups fresh or frozen, unthawed blueberries
• 1 tablespoon grated lemon zest

For the streusel topping

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) unsalted butter, softened

Preheat oven to 375 degrees F for baking

In a large mixing bowl, add flour, sugar, baking powder, salt, nutmeg, butter, milk (or half & half) and egg, blending with an electric mixer until thoroughly combined

Gently fold in blueberries and lemon zest by hand, transferring batter to a well-greased and floured 8 or 9 inch square baking dish, or 9 inch springform pan.

In a medium-sized bowl, combine sugar, flour, cinnamon and nutmeg. Cut in softened butter with fingers and mix until topping resembles coarse meal. Crumble topping over batter and bake for 45-50 minutes, or until a toothpick or knife inserted near center comes out clean.