Apple cinnamon coffee cake is soft, moist, and packed with fresh apples and a buttery crumb topping! Perfect for breakfast with coffee or as a seasonal treat with ice cream.
Preheat to 350°F. Beat eggs, then mix in butter, sugars, and vanilla.
Mix the flour into the butter-sugar mixture on low, then fold in apples.
Whisk flour, baking soda, and salt in a bowl. Sift into wet ingredients, scraping the sides. Toss blueberries with 1 tbsp flour and fold into the batter.
Layer half the batter in a greased or lined 9x5-inch pan, add half the streusel, then repeat with remaining batter and topping.
Bake for 60 minutes (or 5-15 minutes longer if needed) until a toothpick comes out clean or with a few crumbs. Let rest in the tin for 15 minutes before serving.
Transfer to a wire rack to cool completely, then slice and serve.