Blueberry Streusel Coffee Cake

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Claire Barnett | 📂 Category: Breakfast A delightful blueberry streusel coffee cake featuring a spiced brown sugar crumb topping and a tender, moist crumb. Perfect for morning gatherings or an afternoon treat.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	35 mins	None	9 servings

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🔪 Key Equipment

• 8x8x2-inch baking pan
• Mixing bowl

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Ingredients

Cake Ingredients

Measurements	Ingredients	Prep / Notes
1 pkg.	Betty Crocker blueberry muffin mix	drained, reserve blueberries
1/2 c.	dairy sour cream	None
1	egg	slightly beaten
1/4 c.	milk	None

Streusel Topping

Measurements	Ingredients	Prep / Notes
1/3 c.	brown sugar	packed
1/3 c.	flour	None
1/2 tsp.	cinnamon	None
1/4 c.	butter or margarine	firm

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Instructions

Step 1: Preparation

1. Heat oven to 400°. Grease an 8x8x2-inch pan.
2. Drain the blueberries from the 1 pkg. Betty Crocker blueberry muffin mix.

Step 2: Make Streusel

3. Mix 1/3 c. brown sugar, 1/3 c. flour, 1/2 tsp. cinnamon, and 1/4 c. butter or margarine together until crumbly.

Step 3: Batter and Baking

4. Mix 1/2 c. dairy sour cream and 1 slightly beaten egg, stir in 1/4 c. milk.
5. Stir in 1 pkg. Betty Crocker blueberry muffin mix just till moistened.
6. Spread half of the batter in the prepared pan, sprinkle with half of the streusel.
7. Spread remaining batter, add the drained blueberries to the batter last rather than sprinkling over the top, and sprinkle with remaining streusel.
8. Bake till golden brown, 30-35 mins.

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💡 Make-Ahead & Storage: Bake fresh for best results, or store tightly wrapped at room temperature for up to 2 days.

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Original Recipe Scan