Blueberry Coffee Cake with Streusel
A simple cake, fresh blueberries, cinnamon streusel, meet your new favorite Blueberry Coffee Cake! Bake up this skillet coffee cake hot and fresh and everyone is your best friend. Take it to a party, a coffee hour, work potluck, heck it even works as a quick summer
This is one of those super easy recipes we all need to have in our repertoire. A quick mix up, drop in those fresh berries, add the topping and you’re practically done. The hardest part of the whole recipe is remembering to put the butter out to warm up. OR, if it’s really warm in the house, keeping it from getting too soft.
This summer, in our weird Alaskan heat, I’ve had trouble letting the butter come to room temperature. It just goes right past “perfect to work with” to “almost melted in a puddle on the counter.” Which is weird for us, we don’t do heat up here. Or air conditioners. We have two fans that have saved us this summer and that’s it!
What if I don’t have a skillet for this skillet coffee cake?
NOT A PROBLEM. Just bake it up in a regular round cake pan. I’d shoot for a 9 or 10-inch pan because it does fill up a 10-inch skillet pretty full. You don’t want that batter overflowing in your oven, yuck.
You can also use ANY 1 1/2 quart baking dish as well. Pyrex works well for coffee cakes as well as metal pans you have on hand. You got choices here! I would say if you choose to use a springform pan, cover the bottom, under the pan with foil to catch any drips.
Whatever kind of pan you use just butter it lightly for the best removal of the cake. It will come out if you DON’T butter it but it comes out best if you do! Personal experience speaking there, take it for what it’s worth!
If you’ve read my site for a while, you’ll know that I love a good streusel on top of baked goods. Like this Chocolate Chip Banana Bread with Streusel. And my Rhubarb Bread with Streusel. Both tasty streusel-topped quick breads!
These Gilmore Girls Coffee Cake Cookies almost have streusel on top, man they look awesome!
Blueberry Coffee Cake
Ingredients
Streusel
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 Tablespoons cold butter
Cake
- 1/2 cup softened butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt add an extra pinch if your butter is unsalted
- 1 1/2 cups blueberries fresh or frozen
Instructions
- for the streusel mix the flour, brown sugar, salt, and cinnamon together
- cut the butter in with two butter knives, or pulse it together in the food processor, mix until crumbs form
- put in the fridge to keep cool
- preheat oven to 350˚
- butter a 10 inch cast iron skillet OR a 1 1/2 quart baking dish
- beat the butter and sugar until fluffy
- beat in the vanilla
- add the eggs one at a time, mixing well after each addition
- stir together the flour, baking powder, and salt
- slowly mix into the the butter mixture
- stir the fresh blueberries in by hand being careful not to crush them
- sprinkle with the streusel
- bake at 350˚ for 35-40 minutes, or until the cake pops bake when you poke it
Video
Notes
- some of the streusel will sink a bit but the majority stays on top of the cake, either way, it bakes up delicious!
- If you're not using a cast-iron skillet start checking for doneness at about 35 minutes, you may need more than 40 minutes depending on what pan you use
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