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Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
phonjoan

phonjoan

Tube-pan sized cake for winter warmings! Heartwarming on a cold, snowy day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
  2. Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
  4. Mix blueberries, brown sugar, walnuts, and cinnamon.
  5. Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.
  6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SugarPlum♥
1

SugarPlum♥

4/6/2013

My sons and husband really liked this just the way it was. I thought it was a little dry and needed something. I had some leftover blueberries so I made blueberry sauce from this site to drizzle over it and that made it amazing.

Elaine VanHartingsveldt
0

Elaine VanHartingsveldt

8/13/2013

We really enjoyed this recipe. Just went to pick more fresh blueberries to make it again. I added extra blueberries (1/2 cup)..more is always better!!

Kate Maclay
0

Kate Maclay

6/25/2013

I was disappointed in this recipe. The cake was very dry and seemed rather blah. I won't make it again.

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