These Coffee Cake Blondies are soft and chewy and topped with a buttery almond streusel! They make a great addition to any brunch or breakfast spread.

Everyone knows the best part of coffee cake is the crumble on top, and these Coffee Cake Blondies definitely don’t skimp on the crumble. When I was testing this recipe, I thought it might be too much crumble, and then I remembered there is no such thing when it comes to coffee cake!

Tips and variations for this recipe

• Line the pan with parchment for easy removal of the blondies. This will allow you to pull the blondies out in one piece for cutting.

• Make and freeze the crumble first, before preparing the blondies. Chilling it firms up the butter again, so you get nice large crumbs when it bakes and it does not spread as much.

• If you have a nut allergy or just don’t like the flavor, you can always substitute regular all purpose flour in the crumble.

• For some fun flavor variations you can add some chocolate chips, shredded coconut, chopped nuts, etc to the blondie batter. Just keep in mind, nothing with too much moisture, because that will affect the texture of the blondies, for example something like blueberries would be too moist for this recipe.

• I finished these coffee cake blondies off with a drizzle of glaze, but you can also do a dusting of powdered sugar on top of that is what you prefer.

Storage Tips

• These blondies are best served within 1-2 days from the time they are made.

• You can always freeze the remaining bars for 4-6 weeks.

• Wether you are storing at room temperature or freezing, make sure they are in an air tight container, or they will dry out.

Other blondie recipes to try

Fluffernutter Chocolate Chunk Blondies

Maple Glazed Apple Blondies

If you tried these Coffee Cake Blondies or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!