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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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blueberry streusel coffee cake!

Blueberry Streusel Coffee Cake

Posted by: Ari Laing

Jammy blueberry puree runs through the middle of this blueberry streusel coffee cake, and the crumble topping is incredibly rich and buttery. So good!

recipe +-

Posted by: Ari Laing
blueberry streusel coffee cake!
Print Recipe
5 from 1 vote

Blueberry Streusel Coffee Cake

Jammy blueberry puree runs through the middle of this blueberry streseul coffee cake, and the crumble topping is incredibly rich and buttery. So good!
Prep Time20 mins
Cook Time40 mins
Course: Cakes
Cuisine: American
Keyword: blueberry coffee cake, blueberry streusel cake, blueberry streusel coffee cake, coffee cake topping, homemade coffee cake
Servings: 10 servings
Calories: 362kcal
Author: Ari | Well Seasoned


For the jam layer

  • 8 oz fresh blueberries
  • 3 Tbsp blueberry jam
  • 2 tsp cornstarch
  • 2 tsp pure vanilla extract

For the cake

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • ¾ cup sugar
  • ½ tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 12 Tbsp 1 ½ sticks unsalted butter, (cold, cut into ½" cubes)
  • 1 cup sour cream or whole fat Greek yogurt
  • 1 large egg (room temperature)
  • 1 Tbsp vanilla extract
  • 2 tsp turbinado sugar


To make blueberry purée

  • Combine blueberries and blueberry jam in a blender.
  • In a small bowl, mix together corn starch and vanilla extract until paste forms. Add to blender, then purée until smooth. Set aside.

To make cake

  • Preheat oven to 375 F then line an 8” cake pan with parchment paper and coat with baking spray.
  • In a large bowl, whisk together flours, sugar, salt, baking powder, and baking soda. Add cubed butter and break apart with your fingers or a pastry cutter until butter is the size of small peas. Remove and reserve ½ cup of flour mixture to crumble on top of cake.
  • In the same bowl as the flour mixture, add in the sour cream or Greek yogurt, egg, and vanilla extract. Mix using a spatula until very well mixed.
  • Pour slightly more than half of the cake batter into prepared dish. Using slightly damp hands, gently push down the batter to form an even layer, pushing up slightly along the sides of the pan.
  • Pour the blueberry purée mixture evenly on top, leaving a roughly 1” border around the edge untouched. Carefully dollop the remaining cake batter on top. Dampen your hands again slightly, then gently spread out the batter as best you can.
  • Add turbinado sugar to the reserved ½ cup flour mixture, then sprinkle evenly on top. Bake until golden brown on the edges and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool completely before serving.


Adapted slightly from Nigella Lawson’s strawberry streusel cake via NYTimes Food.


Serving: 1slice | Sodium: 298mg | Sugar: 20g | Fiber: 2.1g | Cholesterol: 65mg | Calories: 362kcal | Saturated Fat: 11.9g | Fat: 19.5g | Protein: 4.2g | Carbohydrates: 43.1g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!