Blueberry Coffee Cake with Cinnamon Oat Streusel is a lovely way to start the day. The bright flavor of fresh blueberries blends with vanilla and warm cinnamon in a moist, tender cake finished with a crunchy oat streusel. Serve it warm with coffee for breakfast, or add a simple glaze and present it as a dessert.
This coffee cake is versatile and easy to prepare. The blueberry filling stays juicy while the streusel adds a buttery, textured topping. It’s a great make-ahead option: serve it slightly cooled in warm months or fresh from the oven in cooler weather.
Coffee Cake Ingredients
Gather these ingredients for the cake and the streusel. Quantities and full instructions follow in the recipe section below.
- Vanilla cake mix
- Instant vanilla pudding mix
- Sour cream
- Egg
- Vanilla extract
- Melted butter
- Cinnamon
- Sugar
- Fresh blueberries
- Oats
- Light brown sugar
- Unsalted butter (for streusel)
- All-purpose flour
- Salt
- Milk
How to Make the Streusel
Make the streusel first so it can rest while you assemble the cake. Combine oats, brown sugar, flour, a pinch of salt, and small pieces of unsalted butter in a bowl. Use a fork or a pastry blender to cut the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside until ready to top the cake.
How to Make Blueberry Coffee Cake
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray or grease it well.
- In a medium bowl, mix the cake mix, instant pudding mix, sour cream, egg, vanilla extract, and melted butter until blended and smooth.
- In a small bowl, combine the cinnamon and sugar. Reserve most of this mixture for layering inside the cake and set aside a small portion to fold into the streusel.
- Spoon half of the batter into the prepared pan and smooth it gently. Sprinkle about three-quarters of the cinnamon-sugar mixture evenly over the batter. Dot or spoon the remaining batter over the cinnamon layer; the batter will be thick, so spreading in dollops works well.
- Fold the reserved cinnamon-sugar into the streusel and sprinkle the streusel evenly across the top of the cake.
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean. Start checking at about 45 minutes. If the streusel browns too quickly, tent the pan loosely with foil to prevent burning.
- Allow the cake to cool slightly before removing from the springform pan. If desired, whisk together powdered sugar with a little milk and vanilla and drizzle over the cooled cake for a simple glaze.
Tips and FAQs
Streusel is a crumbly topping of flour, sugar, butter and often oats or nuts that bakes crisp and golden on muffins and cakes. It adds texture and a sweet, buttery flavor.
Yes. Combine 1/2 cup powdered sugar with 1–2 teaspoons of milk and 1/4 teaspoon vanilla. Drizzle the glaze over the cake after it has cooled completely for a glossy, sweet finish.
More Breakfast Pastry Recipes
- Sour Cream Coffee Cake Muffins
- Lemon Blueberry Danish
- Dark Cherry Oatmeal Muffins
- Lemon Cream Cheese Danish
Blueberry Coffee Cake with Cinnamon Oat Streusel
Blueberry Coffee Cake with Cinnamon Oat Streusel is the perfect way to start your morning. Blueberry, vanilla and cinnamon flavors combine to make this delicious sweet breakfast.
Ingredients
For the Cake:
- 1 box vanilla cake mix
- 1 box instant vanilla pudding mix
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 2 teaspoons cinnamon
- 1/2 cup sugar
- 3/4 pint blueberries
- 1 cup milk
For the Streusel:
- 1/3 cup oats
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cut into pieces
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F. Prepare a 9-inch springform pan with cooking spray.
- Combine cake mix, pudding mix, sour cream, egg, vanilla and melted butter until well combined.
- Mix cinnamon and sugar in a small bowl; reserve most for the cake filling and a small portion for the streusel.
- Spoon half the batter into the pan, sprinkle with three-quarters of the cinnamon sugar, then dollop the remaining batter over the cinnamon layer.
- Mix the reserved cinnamon sugar into the streusel and spread it over the top of the cake.
- Bake 50–60 minutes, checking at 45 minutes. If the streusel browns too quickly, tent with foil. A toothpick inserted into the center should come out clean.
- Cool briefly before removing from the pan. Add glaze if desired once the cake is fully cooled.
Nutrition
Serving: 1 | Calories: 512 kcal | Carbohydrates: 86 g | Protein: 5 g | Fat: 17 g
Nutrition information is an estimate and provided as a general guide.