Individual Berry Streusel Coffeecakes

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 238kcal
This easy coffeecake recipe is loaded with ripe strawberries and blueberries, topped with an almond streusel! A delicious way to entertain for brunch!
Print Recipe


  • 1 cup flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cardamom
  • 3/4 teaspoon salt
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla
  • 2 tablespoons butter melted
  • 1 cup blueberries fresh
  • 1 cup strawberries fresh, sliced


  • ½ cup flour
  • ½ cup sugar
  • 5 tablespoons butter cold
  • 1/2 cup almonds sliced


  • Preheat the oven to 350°. Line a muffin pan with paper liners and spray each with vegetable spray. Set aside.
  • In a small bowl, combine the flour, sugar, baking powder, cardamom and salt and whisk to combine.
  • In a medium bowl whisk together the egg, milk, vanilla and melted butter. Stir in the flour mixture just until moistened. Stir in the blueberries and set aside.

Make the streusel

  • Add the flour, sugar and cold butter to the bowl of a food processor and pulse several times until a fine meal has formed that will clump together when you press it between your fingertips. Transfer the streusel to a small bowl and add the sliced almonds. Toss with your fingers to combine.
  • Spoon the batter into the prepared muffin cups. Top the muffins with sliced strawberries and mound the streusel on top of the berries.
  • Bake for 18-22, until a cake tester comes out clean and top is golden. Cool for 10 minutes in the muffin tin, then transfer to a serving platter.


Coffee cakes are loaded with fruit, so while you may want to eat them like a muffin, have a fork at the ready.


Calories: 238kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 214mg | Potassium: 172mg | Fiber: 1g | Sugar: 19g | Vitamin A: 245IU | Vitamin C: 8.3mg | Calcium: 63mg | Iron: 1.2mg