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This Blueberry Coffeecake with Streusel Topping is an old Amish recipe that makes the perfect breakfast or dessert!
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5 from 1 vote

Blueberry Coffeecake with Streusel Topping

Course Breakfast
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12


  • 6 tablespoons butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 cups flour
  • 3 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh blueberries or thawed frozen berries


  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup 1/2 stick butter, cold


  • In a medium bowl, mix the dry streusel ingredients and then cut in the cold butter (this can also be done in a food processor) and set aside.
  • Preheat the oven to 375 degrees.
  • In a large mixer bowl, cream the butter and sugar.
  • Add the egg and mix.
  • In another bowl, mix the dry ingredients.
  • Add the dry ingredients to the butter mixture alternating with the milk with the mixer on low speed.
  • Add the vanilla and mix together.
  • Fold the blueberries in by hand with a spoon, the batter will be very thick.
  • Spread the batter evenly in a 8 inch square pan sprayed with cooking spray.
  • Spread the streusel over the cake batter.
  • Bake for 40 mins or until a toothpick comes out clean from the center of the cake.
  • Let cake cool for 15 minutes, then cut into squares and serve warm.