Lately, I’ve been loving the art of creating specialty espresso beverages, and with blueberry syrups trending, I knew I had to put my own twist on it. But instead of stopping at just blueberry, I took it a step further—because if there’s one thing I love, it’s a good streusel topping. So, naturally, this Blueberry Coffee Cake Latte was a no-brainer!
This latte is layered with homemade blueberry coffee cake syrup, rich espresso, creamy cinnamon cold foam, and a crunchy baked streusel topping. The flavors are inspired by a classic blueberry coffee cake, but in sippable form. The combination of sweet blueberries, warm cinnamon, and buttery crumbles makes every sip feel like an indulgent treat.
Why You’ll Love This Latte:
- Homemade blueberry syrup – Real blueberry flavor with warm, buttery notes.
- Cinnamon cold foam – A light, frothy touch that blends beautifully.
- Crunchy streusel topping – Because everything is better with a little crumble!
Whether you’re a fellow espresso lover, a blueberry fan, or just looking for a new way to upgrade your morning coffee, this latte is the perfect balance of cozy and refreshing. Plus, it’s just so fun to make.
Blueberry Coffee Cake Latte with Streusel Topping
Ingredients
Blueberry Coffee Cake Syrup
- 1 cup frozen blueberries
- ½ cup brown sugar
- ¼ cup water
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ to 1 tsp butter extract (start with ½ tsp, taste, and adjust)
Small Batch Streusel Topping
- ¼ cup all-purpose flour
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 2 tbsp cold butter, cubed
- 1 tbsp finely chopped pecans or walnuts (optional)
Cinnamon Cold Foam:
- ¼ cup heavy cream or milk of choice (for a lighter version)
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- ½ tbsp simple syrup or maple syrup (optional, for sweetness)
- For the latte
- 2 shots espresso (or ½ cup strong brewed coffee)
- ½ cup milk of choice
- 2 tbsp Blueberry Coffee Cake Syrup (or to taste)
- Ice
Garnishes
- Small Batch Streusel Topping
- Frozen blueberries
- Cinnamon stick
Instructions
- Prepare Syrup: In a saucepan over medium heat, combine frozen blueberries, brown sugar, water, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally. Let it cook for 12-15 minutes, mashing the berries as they break down. Remove from heat and stir in vanilla extract and butter extract. Strain through a fine mesh sieve for a smooth syrup (optional). Store in a sealed jar in the fridge for up to a week.
- Streusel Topping: Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper. In a bowl, mix flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a fork to work it into the dry ingredients until crumbs form. Spread the streusel onto the baking sheet in an even layer. Bake for 8-12 minutes, stirring once, until golden brown and crisp. Let it cool—it will crisp up more as it cools!
- Prepare the cinnamon cold foam: In a small jar or frother, combine heavy cream (or milk), cinnamon, vanilla extract, and sweetener if using. Froth until thick and foamy.
- Assemble the latte: In a glass, mix the Blueberry Coffee Cake Syrup with milk. Add ice. Pour espresso over the ice. Spoon cinnamon cold foam on top. Sprinkle with streusel topping, a few frozen blueberries, and garnish with a cinnamon stick. Stir gently before drinking and enjoy!
