Blueberry Streusel Coffeecake


(7 votes) 4 7

Whether for a morning treat or an after-dinner dish, this coffecake is absolutely wonderful.

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  • 1/4 C. (1/2 stick) butter or margarine
  • 1/3 C. firmly packed light brown sugar
  • 1/3 C. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 C. sliced natural almonds
  • Cake:
  • 2 1/2 C. all-purpose flour
  • 1 1/2 C. granulated sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 C. (1 1/2 sticks) butter or margarine
  • 3 eggs
  • 1 C. dairy sour cream
  • 1 1/2 tsp. vanilla
  • 1/2 pint blueberries
  • Glaze:
  • 1/2 C. confectioners' sugar
  • 1 Tbs. milk

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Preheat oven to 350 degrees. Spray a 2 qt. square casserole with nonstick cooking spray. For streusel, in small bowl, combine butter, sugar, flour and cinnamon until crumbly; add almonds; set aside. For cake, in large bowl, stir together flour, sugar, baking powder and soda. With electric mixer at low, beat until butter is distributed and mixture is almost smooth. Add eggs, sour cream and vanilla, then beat at medium speed until combined.

Pour 2/3 batter into prepared pan. Top batter with blueberries then pour remaining batter over berries. Bake in preheated oven 30-35 minutes until cake is browned on top, but still wobbly in center. Remove from oven and top with streusel. Microwave on medium high (70% power) 5-7 minutes until cake tester inserted in center comes out clean; cool. Combine glaze ingredients, drizzle on cake. 

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