These coffee cake blondies combine everything you love about a classic coffee or crumb cake into a chewy blondie: soft, buttery bars topped with a crunchy cinnamon streusel and finished with a sweet vanilla glaze.
A traditional coffee cake features a tender vanilla base, a cinnamon streusel topping and often a simple glaze. This recipe keeps the essential streusel and vanilla glaze but swaps the cake for a dense, buttery blondie. The result is a chewy, tender bar with a pleasing contrast between soft interior and crisp topping — perfect for anyone who prefers vanilla-forward desserts.
These blondies are simple to prepare and deliver classic coffee cake flavor in an easy bar format. The streusel adds texture and cinnamon warmth while the glaze provides a sweet finishing touch. They’re ideal for brunch, coffee breaks, or as an easy dessert to share.
Recipe Rundown
The method is straightforward and breaks down into four easy parts:
- Make the streusel.
- Whisk together flour, granulated sugar, brown sugar, cinnamon and salt.
- Stir in melted butter until the mixture forms small crumbles, like slightly damp sand.
- Mix the blondie batter.
- Whisk melted butter with brown and granulated sugar until combined and the butter is incorporated.
- Add the egg and vanilla, whisking until smooth.
- Fold in flour, cornstarch and salt until no dry streaks remain.
- Assemble and bake.
- Spread the blondie batter in a prepared pan and evenly sprinkle the streusel on top — it may look like a lot, but some will sink in while baking.
- Bake until the top is golden and a toothpick inserted near the center comes out clean.
- Cool and glaze.
- Cool the blondies completely in the pan so the glaze won’t melt into the bars.
- Whisk powdered sugar with vanilla and milk to make a pourable glaze, then drizzle over cooled bars.
Recipe Tip
Make sure the blondies are completely cool before adding the glaze; otherwise the glaze will run and lose its texture.
A Note from Fiona
Why you’ll love these Coffee Cake Blondies!
The blondies offer a buttery vanilla flavor and a chewy texture that contrasts beautifully with the crunchy cinnamon streusel and sweet vanilla glaze. They’re quicker and easier to make than a layered coffee cake but preserve all the crumb-topped charm. If you love anything with a crumb topping, these are a must-try.
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Equipment
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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)
- 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
- 1/4 teaspoon salt
Vanilla Glaze
- 1 cup powdered sugar (110 grams)
- 1/4 teaspoon vanilla extract
- 3-4 tablespoons milk (45-60 ml)
Instructions
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Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment, leaving an overhang, or lightly grease the pan.
Streusel
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Combine flour, granulated sugar, brown sugar, cinnamon and salt until evenly mixed.
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Stir in melted butter until the mixture forms small clumps and resembles slightly damp sand. Set aside.
Blondie Batter
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In a medium-large bowl, whisk together melted butter, granulated sugar and brown sugar until the butter is absorbed into the sugars.
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Whisk in the egg and vanilla until smooth.
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Add flour, cornstarch and salt, stirring until no lumps of flour remain.
Assemble and Bake
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Spread the batter in the prepared pan in an even layer. Sprinkle the streusel on top — you may not use every bit. A generous, even layer is important because some streusel will sink slightly as the blondies bake.
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Bake in the center of the oven for about 26–30 minutes, until the top is golden and a toothpick inserted near the center comes out clean.
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Remove from the oven and allow the blondies to cool completely in the pan.
Glaze and Slice
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Whisk powdered sugar with vanilla and 3 tablespoons milk. Add more milk a little at a time if the glaze is too thick, or more powdered sugar if it’s too thin.
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If you used parchment, lift the cooled bars from the pan using the overhang and place on a cutting board. Drizzle with glaze.
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Slice with a sharp knife and serve.
Notes
- Cornstarch: Adding cornstarch helps make the blondies extra chewy. If you don’t have cornstarch, you can omit it.
- Storage: Store cooled blondies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition values are estimates per bar assuming the recipe yields 12 evenly sized pieces and all streusel and glaze are used.
Nutrition
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