Best 3 Contest Winning Blueberry Streusel Coffee Cake Recipes

Indulge in a delightful culinary creation that combines the vibrant flavors of blueberries, the aromatic notes of coffee, and the comforting warmth of streusel topping. This contest-winning blueberry streusel coffee cake recipe promises an explosion of taste and texture in every bite. Discover the secrets behind this irresistible treat, from the perfectly moist coffee cake base to the buttery, crumbly streusel topping, and the burst of sweet and tangy blueberries. With step-by-step instructions and a detailed video tutorial, this recipe is perfect for bakers of all skill levels. Elevate your next brunch or coffee break with this extraordinary blueberry streusel coffee cake that will surely impress your family and friends.

Here are our top 3 tried and tested recipes!

BLUEBERRY COFFEE CAKE

Blueberry Coffee Cake image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 16 servings

Number Of Ingredients 17

Ingredients

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter, for serving

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

BLUEBERRY COFFEE CAKE III

Blueberry Coffee Cake III image

A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.

Provided by Donean

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

¼ cup butter
¾ cup white sugar
1 egg
½ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups blueberries
½ cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ cup chopped pecans
3 tablespoons butter

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 43.8 g, Cholesterol 34.1 mg, Fat 10.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 217.8 mg, Sugar 24.5 g

BLUEBERRY STREUSEL COFFEE CAKE

Blueberry Streusel Coffee Cake image

This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

Steps:

Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

Choose ripe and fresh blueberries for the best flavor. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
Don't overmix the batter. Overmixing will result in a tough, dense cake. Mix just until the ingredients are combined.
Use a light touch when mixing the streusel topping. Overmixing will result in a dry, crumbly topping.
Bake the coffee cake until a toothpick inserted into the center comes out clean. Overbaking will result in a dry cake.
Let the coffee cake cool slightly before serving. This will help the cake to hold its shape.

Conclusion:

This blueberry streusel coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. With its moist cake, sweet blueberries, and crunchy streusel topping, this coffee cake is sure to be a hit with everyone who tries it.