Blueberry Cornbread Streusel Coffee Cake

Blueberry Cornbread Streusel Coffee Cake has a sweet Jiffy cornbread base, a jammy blueberry center, a crunchy streusel topping, and a sweet lemon glaze.  Delicious summer blueberry dessert recipe.

– Jiffy cornbread mix – Flour – Lemon juice & zest – Vanilla – Butter – Blueberry jam – Fresh blueberries – Brown sugar – Pecans – Cinnamon – Powdered sugar


Combine the cornbread mix, flour, lemon juice and zest, and vanilla. Cut in the butter until it resembles wet sand.

Pat 2/3 of the mixture into a cast iron skillet or 8-inch baking pan.

Melt the blueberry jam in the microwave and stir in the blueberries. Spread blueberries over the cornbread layer.

Stir brown sugar, pecans, and cinnamon into remaining cornbread mixture. Crumble over the blueberry mixture.

Bake for 40-45 minutes or until golden brown and the blueberries are bubbling around the edges.

Stir powdered sugar and lemon juice together into a glaze. Drizzle over the top of the streusel.

Serve just the way it is or warmed up with a scoop of ice cream.  Enjoy!

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Midwestern HomeLife