Blueberry Streusel

This blueberry streusel recipe is very close to my heart. My mom makes it for just about every holiday (and anytime our family requests it)! It’s a de Jong family favorite. This recipe comes from my mom’s favorite cookbook, Creme de Colorado. The cookbook is divine and hosts some of the best recipes I have ever tried.

You can use either frozen or fresh blueberries for this recipe, but I find that fresh are always best. I love going to the farmers market for fresh blueberries and using them. The streusel topping is my favorite component of the recipe. It adds a lot to the coffeecake. Enjoy 🙂



Blueberry Streusel

Makes 8-10 servings


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp baking powder
  • 1/2 cup skim milk
  • 2 cups blueberries
Streusel topping:
  • 1/2 cup packed light brown sugar
  • 3 tbsp. flour
  • 2 tsp. cinnamon
  • 3 tbsp. butter
  • 1/2 cup chopped pecans


1. Preheat oven to 375 F.
2. Cream the butter, sugar and egg in a stand mixer on medium speed.
3. Add the flour, salt, baking powder and milk. Mix on medium speed until blended.
4. Fold in blueberries with spatula. 
IMG_45835. Spoon into a greased 10-inch spring-form pan. (If you don’t have a spring-form, a cake pan works just as well.)
6. In a small bowl, mix together ingredients of streusel topping using a fork or pastry blender.
7. Sprinkle streusel over batter.
8. Bake at 375 F for 40-50 minutes.
9. Serve warm.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s