Coffee Cake Blondies
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These coffee cake blondies have everything you love about your favorite coffee cake or crumb cake recipe, but in a blondie! Soft and chewy blondies, crunchy cinnamon streusel topping and a drizzle of sweet vanilla glaze.
A classic coffee cake recipe has a buttery vanilla cake with cinnamon streusel on top and a sweet vanilla glaze. There are lots of variations – like adding fruit, or changing the cake flavor – but the cinnamon streusel topping and a drizzle of sweet icing on top is key.
These coffee cake blondies have the same cinnamon streusel topping and sweet vanilla glaze, but we’re swapping out the moist vanilla cake with a buttery, chewy blondie base. The chewiness of the blondie pairs perfectly with the crunch of the streusel topping. These are buttery, tender and perfect for anyone who opts for vanilla desserts instead of chocolate.
Recipe Rundown
The recipe is very simple.
- Make the Streusel.
- Whisk together flour, granulated sugar, brown sugar, cinnamon & salt.
- Stir in melted butter until it forms crumbles – it should feel like slightly damp sand.
- Make the Blondies Batter.
- Whisk together the melted butter, brown sugar and granulated sugar.
- Mix in the egg and vanilla.
- Stir in the flour, cornstarch and salt until smooth.
- Assemble & Bake.
- Spread the blondie batter into your prepared pan.
- Sprinkle the streusel on top – it will look like a lot.
- Bake for about 25-28 minutes in the preheated oven.
- Cool then Drizzle the Glaze.
- Cool the blondies in the pan
- Whisk together the glaze ingredients: powdered sugar, milk and vanilla. Then drizzle on top.
Recipe Tip
The blondies should be 100% cooled before adding the glaze. Otherwise, the glaze will melt into the bars.
A Note from Fiona
Why you’ll love these Coffee Cake Blondies!
These coffee cake blondies have a delicious buttery vanilla flavor and a chewy texture that pairs perfectly with the crunchy streusel topping and sweet vanilla glaze. These blondies are easier than making coffee cake, and perfect if you love crumb topping!
More Blondies to Love
Brownies & Bars
Peanut Butter Blondies
Brownies & Bars
Cinnamon Roll Blondies
Brownies & Bars
Biscoff Blondies
Brownies & Bars
The Best Blondies
Coffee Cake Blondies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Streusel Topping
- ½ cup all-purpose flour (62 grams)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter (42 grams), melted
Blondie Batter
- ½ cup unsalted butter (56 grams), melted
- ½ cup brown sugar (105 grams), I used light
- ½ cup granulated sugar (100 grams)
- 1 large egg, room temperature
- 1½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (141 grams)
- 2 teaspoons cornstarch, AKA cornflour in the UK and Australia
- 1/4 teaspoon salt
Vanilla Glaze
- 1 cup powdered sugar (110 grams)
- 1/4 teaspoon vanilla extract
- 3-4 tablespoons milk (45-60 ml), I used 2% – whole, skim, oat or almond work
Instructions
- Preheat the oven to 350℉ (180℃). Line an 8×8 inch (20×20 cm) pan with parchment so that there's an overhang around the edges. Alternatively, lightly grease the pan.
Streusel
- Stir together the flour, granulated sugar, brown sugar, cinnamon and salt until evenly combined.
- Stir in the melted butter. It should form small crumbles and feel like slightly damp sand. Set aside.
Blondie Batter
- In a medium-large bowl, whisk together the butter, granulated sugar and brown sugar. Keep whisking until the butter no longer sits on top of the sugars.
- Whisk the egg and vanilla into the butter mixture until smooth.
- Add the flour, cornstarch and salt into the bowl. Whisk together until there are no lumps of flour.
Assemble and Bake
- Spoon the batter into the prepared pan and smooth into an even layer. Sprinkle the streusel topping on top. You may not use all of it. Some of the streusel will melt into the batter as the blondies bake, so it's important to have a thick, even layer on top.
- Bake in the middle of the preheated oven for about 26-30 minutes, or until the top is starting to turn golden brown and an inserted toothpick comes out clean.
- Remove from the oven and cool fully, keeping the blondies in the pan.
Glaze and Slice
- In a small-medium bowl, whisk together the powdered sugar, vanilla and 3 tablespoons milk. If the glaze is a little thick, then whisk in a little more milk. If it's too thin, whisk in a little more powdered sugar.
- If you lined the pan with parchment paper, lift the bars out of the pan using the overhang of the parchment paper. Place on a cutting board. Drizzle the cooled bars with glaze.
- Slice with a sharp knife.
Notes
- Cornstarch: Cornstarch helps to make the blondies extra chewy. If you don’t have cornstarch, you can omit it from the recipe if needed.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Nutrition: Details are an estimate only based on 1 bar, assuming that all the streusel and glaze are used and the pan is sliced into 12 uniform pieces.
I’d like to double this recipe. Would a 9×13 pan work?
That would be fine. The bars will just be a bit thicker, so you will need to add a few minutes onto the bake time