Streusel Blueberry Coffee Cake with Cinnamon Crumb
A tender, moist blueberry coffee cake topped with a buttery cinnamon-nutmeg streusel crumb topping. Fresh or frozen blueberries burst throughout the soft crumb while baking. Perfect for breakfast, brunch, or an afternoon treat with coffee. This version uses fat-free half and half for a lighter cake without sacrificing moisture or flavor.
Ingredients
- 2 cups all-purpose flourcake flour1:1 or adjust to 1.75 cupsgluten
finer crumb
- ¾ cup sugar
- ½ cup Land O Lakes Fat Free Half and Half
- ¼ cup butter, softened
- 1 large egg
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup blueberries, fresh or frozen
- ½ cup sugar, for topping
- ⅓ cup all-purpose flour, for toppingcake flour1:1 or adjust to 1.75 cupsgluten
finer crumb
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg, for topping
- ¼ cup butter, cold, cut into chunks
Instructions
- 1
Heat oven to 375°F. Grease and flour an 8-inch square baking pan.
- 2
Combine flour, sugar, half and half, softened butter, egg, baking powder, salt, and nutmeg in a bowl. Beat at low speed, scraping bowl often, until well mixed.
- 3
Gently stir blueberries into batter. Spread batter evenly into prepared pan.
- 4
Mix sugar, flour, cinnamon, and nutmeg for topping in a separate bowl. Cut in cold butter chunks until mixture resembles coarse crumbs.
- 5
Sprinkle streusel mixture evenly over batter.
- 6
Bake until a toothpick inserted in center comes out clean.
Tips
Toss frozen blueberries in a tablespoon of flour before folding in to prevent them from sinking to the bottom during baking.
Do not overmix the batter after adding blueberries; gentle folding keeps the crumb tender and prevents berry juice from over-dispersing.
Prepare the streusel topping just before baking so the butter remains cold and creates distinct crumbs.
Good to Know
Cover cooled cake and store at room temperature for up to 2 days, or refrigerate for up to 4 days. Freezing not recommended as streusel topping may become soggy upon thaw.
Prepare batter and streusel topping separately up to 2 hours ahead. Assemble (batter, then streusel) and bake when ready.
Serve warm or at room temperature with hot coffee or tea. Pairs well with cream cheese frosting or whipped cream on the side.
Common Mistakes
Do not overmix the batter to avoid a dense, tough crumb.
Do not use warm butter for the streusel or the topping will be greasy instead of crumbly.
Do not skip flouring the blueberries if using fresh; they will sink without this step.
Substitutions
Dairy-Free Swaps
neutral
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes. Use frozen blueberries directly from the freezer without thawing. They may release slightly more juice, adding subtle pink streaks to the cake. Toss them in flour first to minimize sinking.
What if my streusel topping is clumpy or not crumbly?
Ensure butter is cold before cutting it into the dry mixture. Work quickly with your fingertips or a pastry cutter. If overworked or warm butter is used, the topping will become pasty rather than crumbly.
How long can I keep the baked coffee cake?
Store covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The streusel may soften slightly over time. Not recommended for freezing due to texture loss in the topping.