High Altitude Blueberry Coffee Cake with Streusel
Start your morning with the warm aroma of buttery blueberry coffee cake, with a tender crumb studded with bursts of juicy blueberries and crowned with golden brown streusel topping. This blueberry coffee cake recipe is perfect for high altitude baking and breakfast in the mountains.
Love blueberry recipes?? Then you’ll love these High Altitude Blueberry Muffins with Streusel Topping
Or love coffee cake recipes?? Then try my GREAT GREAT Grandmother’s Coffee Cake with Cinnamon Sugar Topping.
Why you’ll love this High Altitude Blueberry Coffee Cake:
NO MIXER NEEDED – quickly mix up the cake batter and streusel in less than 10 minutes without an electric mixer or stand mixer
PERFECT BREAKFAST – enjoying this perfect coffee cake along side your cup of coffee is the perfect way to start your morning
TOPPED WITH SWEET STREUSEL – enjoy the best coffee cake with juicy berries and streusel just like at bakeries (it’s easy, I promise!)
USE FRESH OR FROZEN BLUEBERRIES – real talk...fresh fruit is expensive, especially up in the mountains. Typically the best way to make the best coffee cake is with fresh blueberries but I often use frozen to save money and it still turns out fantastic. See my TIP below if you use frozen blueberries to avoid purple batter.
NO VEGETABLE OR CANOLA OIL – this blueberry coffee cake recipe only calls for melted butter
COFFEE CAKE RECIPE WITHOUT SOUR CREAM – this delicious blueberry coffee cake recipe makes a tender and moist cake without the extra sour cream ingredient
I bake this High Altitude Blueberry Coffee Cake at 8,000 feet of elevation.
Do you live at a different elevation? No worries, follow these High Altitude Baking Adjustments to personalize the coffee cake to your altitude.
Recommended tools:
MIXING BOWLS – use a medium bowl to mix up the cake batter and a small bowl for the streusel topping
SQUARE PAN – use an 8 x 8 inch pan
OPTIONAL: PARCHMENT PAPER – if you would like to take the blueberry cake out of the pan for serving then line the cake pan with parchment paper
Find all of my favorite kitchen tools here!
High Altitude Blueberry Coffee Cake Ingredients:
FLOUR – use all purpose flour for a tender coffee cake that holds the blueberries so they don’t sink and creates a delicious streusel
WHITE SUGAR – a little bit of sugar adds the perfect kiss of sweetness and creates the most mouth watering streusel
BAKING POWDER – creates the perfect rise even with the weight of streusel on top
MELTED BUTTER – use unsalted butter for extra fat, moisture, and flavor
SALT – don’t skip the salt! A little bit goes a long way to help enhance the flavors
LARGE EGGS – helps to add moisture and hold all the ingredients together
VANILLA EXTRACT – helps to enhance the flavor (a little secret of mine…I never measure vanilla when I’m baking)
MILK – I like to use whole milk for all of my baking for its higher fat content
BLUEBERRIES – the general rule of thumb for the best blueberry coffee cake is to use fresh blueberries but sometimes real life and budgets can only afford frozen blueberries. No worries! I often use frozen blueberries, simply follow my tip below to avoid having purple batter.
CINNAMON – the perfect amount of spice for the streusel
See the recipe card at the bottom of the post for the full ingredients list and instructions.
Overview – How to make High Altitude Blueberry Coffee Cake with Streusel:
MAKE CAKE BATTER – mix the ingredients (except blueberries) together. Note – the cake part will be a very thick batter
MAKE STREUSEL – in a separate bowl mix together dry ingredients and then add melted butter
ADD BLUEBERRIES – this is a KEY STEP if frozen blueberries are used instead of fresh. This will help you avoid purple batter.
ASSEMBLE COFFEE CAKE – pour batter into a prepared pan (light layer of butter covered with a dusting of flour) then sprinkle streusel over the cake batter
BAKE AND ENJOY – Bake at 375 degrees F for 45-50 minutes or until the center of the cake is set
FAQs:
How to make a Blueberry Buttermilk Coffee Cake Recipe
Exchange the milk in the original recipe for buttermilk to create a fluffier, richer blueberry coffee cake. The buttermilk will replace the milk 1:1. Make homemade buttermilk by mixing 1/2 c whole milk & 1/2 tsp white vinegar or lemon juice, let it sit at room temperature for 30 minutes.
Can you freeze coffee cake?
Coffee cake freezes well for up to 3 months. Allow the coffee cake to cool completely then wrap it tightly with plastic wrap or aluminum foil. For further protection from freezer burn, place the wrapped up coffee cake in an airtight container.
How to store coffee cake:
Store leftover coffee cake in an airtight container or wrapped tightly in plastic wrap. Be sure to allow the coffee cake to cool completely before storing it at room temperature. Leftover coffee cake stays fresh for up to 7 days if stored properly.
Save this recipe on Pinterest for later!
Try out these other delicious High Altitude breakfast recipes:
What is better than flaky, golden biscuits (I promise these are fail-proof!)?! Try out these fluffy waffles (with dairy free option), easy homemade crepes, or perfect, fluffy pancakes. Or make cinnamon rolls the night before for an easy, hot breakfast on Christmas morning. Add extra protein with perfect hard boiled eggs at high altitude.
High Altitude Blueberry Coffee Cake with Streusel
Equipment
- 1 8×8 inch pan
Ingredients
Cake Batter
- ¾ cup white sugar
- ½ cup unsalted butter melted
- 1 egg
- ½ cup milk
- 2 cup flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cup blueberries fresh or frozen
Streusel
- ½ cup white sugar
- ½ cup flour
- ½ tsp cinnamon
- ¼ cup unsalted butter melted
Instructions
- Preheat oven temperature to 375℉. Prepare the pan by lightly covering with butter and dusting with flour.
- Mix together all the cake batter ingredients except the blueberries. Note: the cake batter will be a very thick batter
- Mix together all the streusel dry ingredients. Then add the melted butter. Mix until a crumble forms.
- Add the blueberries to the cake batter by gently folding them in with a silicone spatula.
- Pour the cake batter into the prepared pan then sprinkle the streusel over the cake batter.
- Bake for 45-50 minutes or until the center of the cake is set.
Notes
TIP FOR SUCCESS:
- ALWAYS add frozen blueberries at the very end to avoid the coffee cake batter turning purple
If you make this High Altitude Blueberry Coffee Cake with Streusel leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.