Blueberry Cinnamon Streusel Coffee Cake 

I made this recipe for a breakfast play date I have weekly with some ladies in the area. It was very tasty and went over quite well 🙂 


– 2 cups brown sugar 

– 3 tbsp. all purpose flour 

– 2 tsp. cinnamon 

– 6 tbsp. cold butter, cubed 

– 3/4 cup cold butter 

– 1 1/2 cups granulated sugar 

– 4 eggs 

– 2 tsp. vanilla extract 

– 1 1/2 tsp. baking soda 

– 1 1/2 tsp. baking powder

– 1/4 tsp. salt

– 3 cups all- purpose flour

– 1 1/2 cups sour cream 

– 2 1/2 cups fresh blueberries 


Preheat oven to 350F. 

Spray a 9×13 inch pan with nonstick cooking spray. 

For the crumb mixture: combine brown sugar, 3 tbsp flour, and cinnamon. Cut in the 6 tbsp of butter until coarse crumbs are formed. Set aside. 

Beat 3/4 cup of cold butter in your mixer until light and fluffy. Slowly add the granulated sugar. 

Add the eggs one at a time beating well after each addition. Add vanilla extract and mix well. 

Add baking soda, baking powder, and salt. Beat until well combined, scraping the sides of the bowl. 

Alternate by adding 1 cup of flour and 1/2 cup sour cream to the bowl, mix until just combined. Continue until all flour and sour cream is mixed in. Stir in blueberries by hand. 

Pour half of the batter into the prepared pan. Top with half the crumb topping, then distribute the other half of the batter on top of the crumb layer. Sprinkle the remaining crumb mixture on top. 

Bake in your preheated oven for 50-60 minutes or the cake passes the toothpick test. 

Allow cake to cool before serving.

My mock pumpkin spice latte!

I love Fall! I love coffee! I love anything pumpkin! I just had to get that off my chest!
I spent 5 years in high school and college working as a Barista at the best coffee shop on the West Coast, “The Human Bean”. It’s really the only job I’ve ever had and I miss it so much! Plus, it’s where I met my handsome hubby! He was a Barista (Baristo?) too at the same location, so coffee is very near and dear to my heart 🙂 Admittedly, I have never had Starbucks’ famed “Pumpkin Spice Latte”… I know shocking right?! We had a version at HB that I loved and I never felt the need to go to any other place. I may lose some friends over this next confession, but here it goes… I don’t really like Starbucks coffee!… If you’ve been to the West Coast, preferably Oregon or Washington then you’ve seen the countless coffee stands scattered about. There are so many different options and Starbucks is really not all that popular over there! Don’t get me wrong, there are still those die hard Starbuck’s junkies, but if you really taste their coffee compared to the other options available it is really just sub-par coffee. Personally it tastes burnt and a lot of people don’t know how to pull shots correctly. I desperately miss the West Coast’s coffee and every time we’re back home visiting i drink my weight in coffee. What can I say, I’m addicted and the worst part about it all is not being able to be the one making it. I watch the Barista’s like a hawk here and make sure they know what they’re doing, back home I can relax and let them do their thing.
Anyhow, I set out today to make my own version of the pumpkin spice latte. My friend, Stephanie, found a recipe that is apparently Starbuck’s version so I decided to give it a shot and see what all the hoopla was about. The recipe is just for the syrup, the latte part is incredible easy. All a latte is, is just steamed milk (latte means 2% or whole milk) combined with your espresso shots and/or any desired flavorings. It’s a really simple equation and it kills me the price that people pay for something you can easily make at home!
This “latte” is not technically going to be a traditional latte because it doesn’t have espresso shots in it, and I’m making it with half and half milk, which technically makes it a breve but with just regular brewed coffee. However, if you have an espresso machine you can totally make an actual latte!

* 1/3 cup pumpkin purée (fresh or canned, I used canned)
* 1 cup sugar
* 1/2 tsp. vanilla
* 1 1/4 cups water
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. ground cloves
* 1/4 tsp. ground ginger
* any milk of your choice
* brewed coffee or a couple of espresso shots
* whip cream for garnishing

Combine all ingredients in a saucepan and bring to a boil.


Cook over medium heat, stirring occasionally so the syrup does not burn.


Let mixture cook 15 minutes, until it becomes syrupy and starts to coat the spoon, then remove from heat.


Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrupy again once it’s heated.

To make Pumpkin Spice Latte:
Heat syrup with milk, (about 2 cups of milk and 2-3 tbsp. of syrup, this can change depending on how sweet you want it and how much milk/creamer you want to add. Pour into a blender or whisk until frothy, for about 10 seconds ( to make it thick and prevent the pumpkin from settling on the bottom). Pour into a cup and stir in 2 shots of espresso or about a 1/2 cup of strong black coffee. Top with whipped cream and a bit more pumpkin syrup 🙂


This was my version iced. I just brewed a cup of coffee in my Keurig and mixed in about 4 tsp. of my pumpkin syrup. Then I tossed that over ice and added cream to fill up the rest of the cup, topped with whip and a bit more pumpkin syrup 🙂

I’m pleased to report it was pretty good and just the afternoon pick me up I needed! I’ve got a roast in the crockpot that’s been cooking all day so it was just the energy I needed to get in and start the arduous task of peeling potatoes! I’m trying a new roast recipe, so if it turns out, it will be posted tomorrow! I hope you like the homemade version and please report back to me if you think it’s anything like the actual Starbuck’s one!
Peace and love,
The Homemade Homemaker