Blueberry Streusel Coffee Cake

A classic coffee cake with blueberry filling, a pecan and walnut crumb topping, and vanilla glaze.

Hey friends! How’s the weather where you’re at? It’s going to be 90 today! I have to admit it’s been hard getting things done at home. The kids can’t seem to get enough of walking to the park lately. I can’t blame them but geez walking in the heat yesterday made me want to jump in the lake and swim the afternoon away. It’s hard to remember it’s only Spring with temps like this. Speaking of Spring…berry season is starting, which happens to be my favorite! I’m sure I’ve mentioned it before that we live in a large agricultural area where most fruits and vegetable are easily attainable. Along with farmers markets, many farmers have their own fruit & vegetable stand on their land where you can purchase produce for a fraction of what they cost at a grocery store. It may get hot and sticky with average highs well over 100 during the Summer around here, but I wouldn’t give up access to this kind of produce for anything!

Strawberry growers are already setting up stands and soon blueberries, blackberries, and boysenberries will follow. I’m going through a little bit of a blueberry obsession lately. It started off with trying the blueberry yogurt muffin at Starbucks a few weeks ago. Have you tried them? Mmmmm  …they’re my new favorite! I try to keep blueberries in the house regularly for oatmeal and snacks but lately I can’t seem to stop baking with them. This blueberry coffee cake with a streusel topping has also become a regular in the house. Over the weekend I woke up a few hours before the kids, made a cup a coffee, picked up my Kindle and enjoyed a slice of cake all to myself. It was pure bliss!

This coffee cake is filled with a sweet and tangy blueberry filling then topped with a crunchy walnut and pecan crumb topping. To make it even sweeter there’s a vanilla glaze drizzled on top. It’s perfect for brunch parties or weekend guests to enjoy a cup of coffee with.

Blueberry Streusel Coffee Cake

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Ingredients

  

• ▢ Filling:
• ▢ 2 cups blueberries
• ▢ 1 cup water
• ▢ 2 tbsp lemon juice
• ▢ 1 1/4 cups sugar
• ▢ 1/3 cup cornstarch
• ▢ Cake:
• ▢ 3 cups flour
• ▢ 1 cup sugar
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 cup cold butter cubed
• ▢ 2 eggs lightly beaten
• ▢ 1 cup sour cream
• ▢ 1 tsp vanilla extract
• ▢ Crumb topping:
• ▢ 1/2 cup flour
• ▢ 1/2 cup sugar
• ▢ 1/4 cup butter softened
• ▢ 1/4 cup pecans chopped
• ▢ 1/4 cup walnuts chopped
• ▢ Vanilla Glaze:
• ▢ 1/2 cup confectioners sugar
• ▢ 2 tsp milk
• ▢ 1/2 tsp vanilla extract

Instructions

 

• In a large saucepan cook blueberries and water over medium heat for 5 minutes. Combine sugar and cornstarch in a small bowl. Add lemon juice, sugar and cornstarch to fruit; bring to a boil. Cook for 2 minutes or until thickened. Set aside to cool.
• In a large bowl combine flour, sugar, baking powder, and baking soda. Add butter until mixture becomes coarse crumbs. Stir in eggs, sour cream, and vanilla.
• Spread half the batter into a greased 13x9 inch pan. Add blueberry filling then remaining batter.
• Sprinkle topping over cake.
• Bake at 350 for 40-45 minutes. Combine confectioners sugar, milk, and vanilla extract in small bowl. Drizzle over warm cake.

Notes

Recipe adapted from Taste of Home

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