9×13 Blueberry Coffee Cake Streusel Recipe [FULL GUIDE]

Okay, imagine this: it’s a cozy weekend morning, the coffee is brewing, and from the oven wafts the irresistible scent of warm vanilla, buttery cake, juicy blueberries, and cinnamon-laced streusel. Yep, that’s the magic of a Blueberry Coffee Cake in a classic 9×13-inch pan. It’s the perfect balance of fluffy, fruity, and crumbly.

This cake is one of those nostalgic, crowd-pleasing bakes that works just as well for brunch, a midday treat, or as dessert with a scoop of vanilla ice cream. Plus, making it in a 9×13 pan means plenty to share-or, if you’re like me, a generous stash for snacking over a few days.

Now, let’s get you baking like a total rock star.

9×13 Blueberry Coffee Cake Streusel Recipe

This recipe is pure comfort food in cake form: moist, tender cake loaded with sweet blueberries and crowned with a buttery, crunchy streusel topping. And best of all? It’s totally beginner-friendly and doesn’t require a stand mixer!

Time To Make

• Prep time: 20 minutes
• Bake time: 40-45 minutes
• Cooling time: 15 minutes (but who’s watching?)

Yields: One glorious 9×13 cake, about 12-16 slices (depending on your definition of ’reasonable portion’).

Ingredients Needed

Let’s break this down into two parts: the cake and the streusel topping.

For The Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (full-fat = best texture)
• 1 ½ cups fresh or frozen blueberries (no need to thaw if frozen!)

For The Streusel Topping

• ¾ cup all-purpose flour
• ⅔ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, melted
• (Optional) ½ cup chopped nuts (walnuts or pecans work great for crunch!)

How To Make 9×13 Blueberry Coffee Cake Streusel

Alright, aprons on! Here’s how you bring this sweet beauty to life:

Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with butter or nonstick spray (or line it with parchment if you’re fancy like that).

Make The Streusel First (So It Can Chill A Bit)

• In a small bowl, mix flour, brown sugar, cinnamon, and salt.
• Stir in the melted butter until you have a crumbly, moist sand-like mixture.
• Set it aside (you can even pop it in the fridge to firm up slightly-it makes chunkier crumbles!).

Mix The Dry Cake Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• This ensures even leavening and flavor distribution.

Cream The Butter & Sugar

• In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
• Add eggs one at a time, mixing well after each.
• Stir in the vanilla.

Bring It All Together

• Add the dry ingredients to the wet in three parts, alternating with the sour cream (dry → sour cream → dry → sour cream → dry). This keeps the batter smooth and helps prevent overmixing.
• Gently fold in the blueberries with a spatula.

Layer It Up

• Spread the batter evenly into your prepared pan.
• Sprinkle that luscious streusel topping evenly over the surface.

Bake It Off

• Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Let it cool in the pan for at least 15 minutes (if you can wait!).

Ingredient Science Spotlight

Let’s nerd out a bit! Here’s why this cake works so beautifully:

• Sour Cream: The star! Adds richness and moisture, plus acidity to react with baking soda for a tender crumb.
• Butter vs. Oil: Butter brings flavor and structure. Creaming it with sugar incorporates air, giving the cake lift.
• Blueberries: Fresh give a firmer bite; frozen give a juicier, jammy pocket. Toss in a little flour to prevent sinking.
• Brown Sugar in Streusel: Adds moisture and caramel notes that pair perfectly with the tangy berries.

Expert Tips

Want to bake like you’re hosting a food show? Keep these in mind:

• Room Temp Ingredients = Better Batter

  Cold eggs or butter can mess with your emulsion. Let them sit out for 30-45 minutes first.

• Don’t Overmix!

  Once the flour hits the bowl, stir gently. Overmixing = tough, dense cake. We want soft and pillowy, thank you.

• Check For Doneness Early

  Ovens vary! Start testing at 38 minutes. If the top is golden and a toothpick is clean, you’re good.

• Cool Before Cutting

  It’s tempting to slice right in, but cooling helps the cake set up and makes for cleaner slices.

• Store Smart

  Keep covered at room temp for up to 3 days, or refrigerate for up to 5. Warm slices in the microwave for that fresh-baked feel.

Recipe Variations

Feeling adventurous or want to switch things up? Try these delicious detours:

• Lemon Blueberry Twist

  Add 1 tablespoon lemon zest and a tablespoon of lemon juice to the batter. Top with a lemon glaze after baking!

• Cinnamon Swirl Option

  Before adding the streusel, swirl ¼ cup brown sugar + 1 tsp cinnamon through the batter.

• Add A Glaze

  Mix powdered sugar with milk or lemon juice and drizzle over the cooled cake. Adds sweetness and visual pizzazz.

• Make It Muffins

  Pour into lined muffin tins, top with streusel, and bake 18-22 minutes for blueberry coffee cake muffins!

• Swap The Berries

  Try raspberries, chopped strawberries, or even blackberries instead of blueberries.

Final Words

There’s just something incredibly comforting about a warm slice of blueberry coffee cake-especially when it’s homemade and shared with people you love (or enjoyed with a quiet cup of coffee solo, no judgment).

Whether you’re baking for a lazy Sunday, a baby shower, a book club brunch, or just because you’ve got blueberries to use up, this recipe brings pure joy to the table.

FAQs

What Ingredients Do I Need For A 9×13 Blueberry Coffee Cake With Streusel?

You will need all-purpose flour, sugar, baking powder, salt, eggs, milk, butter, vanilla extract, fresh or frozen blueberries, brown sugar, cinnamon, and additional butter for the streusel topping.

Can I Use Frozen Blueberries Instead Of Fresh In This Recipe?

Yes, frozen blueberries can be used, but it’s best to toss them in a little flour before adding to the batter to prevent them from sinking to the bottom.

How Do I Make The Streusel Topping For The Blueberry Coffee Cake?

The streusel topping is made by combining flour, brown sugar, cinnamon, and cold butter cut into small pieces, then mixing until the mixture resembles coarse crumbs.

What Is The Best Way To Prevent The Coffee Cake From Drying Out?

Ensure you measure ingredients accurately, do not overbake, and store the cake properly in an airtight container after cooling.

How Long Should I Bake The 9×13 Blueberry Coffee Cake?

Bake the coffee cake at 350°F (175°C) for about 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Can I Substitute Ingredients To Make The Recipe Healthier?

Yes, you can substitute whole wheat flour for some of the all-purpose flour, use less sugar, or replace butter with a healthier fat alternative, though this may slightly alter the texture and flavor.

Is It Necessary To Grease The Baking Pan Before Adding The Batter?

Yes, greasing the 9×13 pan with butter or non-stick spray is recommended to prevent sticking and make removal easier.

Can I Prepare The Batter The Night Before And Bake It The Next Day?

While it’s best to bake immediately for optimal texture, you can refrigerate the batter overnight. Let it come to room temperature before baking.

How Should I Store Leftover Blueberry Coffee Cake?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. It can also be frozen for longer storage.

Can This Recipe Be Made Gluten-free?

Yes, by substituting all-purpose flour with a gluten-free flour blend designed for baking, you can make a gluten-free version. Adjustments in liquid quantities may be needed.