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Perk Up with Streusel Blueberry Coffee Cake

Perk Up with Streusel Blueberry Coffee Cake

July 12, 2010
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Weekday mornings in the office can be hard - especially in the summer! I have a tough time getting myself into the work-groove when I am dreaming of reading a good book or playing outside (why don't adults get summer vacation?). Those are the kinds of mornings that a fresh little pick-me-up is in order to start the day off right - not just for me, but for the whole crew. How, you may ask? Simple: nothing draws people out of their offices and into conversation like food! It's the season for delicious berries. And as I've already established, I love breakfast, coffee cake and anything that goes with a latte! This made the Streusel Blueberry Coffee Cake recipe look like the perfect adventure in new baking. I made the coffee cake the night before (where Ryan and I did a little sampling!), then saved it to bring into work the next morning. It was a hit! Soon, little was left of the coffee cake but crumbs.

Begin by setting your oven to 375 degrees F, then prepping your 8" x 8" pan for baking. Give it a good spritz of cooking spray, so all of the sides will be stick-free. Then add a little flour.

Gently tap the sides of the pan and tilt as needed so the flour coats all of the pan (I like to do this over the sink so there is less mess if I tap too hard).

Then, begin preparing the cake batter. I usually mix together my dry ingredients first so they are evenly distributed. So in a large bowl, whisk together the flour, sugar, baking powder, salt and nutmeg.

After that is thoroughly combined, add your egg, butter and fat free half & half.

Use a hand mixer to blend the ingredients on low.

Then, gently fold in your frozen or fresh blueberries.

In a small separate bowl, combine the dry topping ingredients: sugar, flour, cinnamon and nutmeg.

Then cut in the butter with two knives or a pastry blender. When you're done, the mixture should look like big crumbs.

Spread the batter in your already-prepared pan, then sprinkle the topping mixture over the top. Place the pan in the oven and bake for 40-45 minutes.

You'll know that the cake is done when a toothpick inserted in the center comes out clean. Remove the coffee cake from the oven.

Finally, it's eating time! Slice generous portions of the Streusel Blueberry Coffee Cake, slather a little butter on, and serve with coffee or juice. Or, if you are saving the coffee cake rather than serving it right out of the oven, warm it for a few seconds in the microwave, like I told my co-workers to do. It's worth it!

Looking for a treat to start your workday, weekend or brunch off right? Try Streusel Blueberry Coffee Cake for yourself, then rate and review it.

Do you love cheesecake as much as I do?  Then stop by the blog on Thursday and see the amazing cheesecake Julie’s making.

Amanda is paid to write for the Land O'Lakes Recipe Buzz™ Blog.

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