I’m thrilled to share with you a delightful recipe for Blueberry Streusel Cake. Originating from traditional German baking, streusel cake boasts a rich history of comforting flavors and cozy moments shared with loved ones.

Despite its fancy name, this cake is surprisingly simple to make, perfect for beginners dipping their toes into the world of baking.

Imagine sinking your teeth into a tender cake layered with bursts of juicy blueberries, topped with a buttery, cinnamon-infused streusel crumble.

Each bite is a harmonious blend of sweetness and warmth, making it an ideal treat for breakfast, brunch, or any time you crave a bit of indulgence. The aroma wafting from your oven as this cake bakes will fill your kitchen with anticipation and joy.

Now, let’s embark on a culinary adventure together as we dive into the recipe for this delectable Blueberry Streusel Cake.

From preparing the streusel topping to folding in the plump blueberries, each step is a labor of love, culminating in a mouthwatering creation that will surely become a household favorite. Get ready to impress your friends and family with this irresistible dessert!

Expert Tip: Avoid overmixing the cake batter once the flour is added. Mix until just combined to prevent a tough or dense texture in the finished cake.

Ingredients

Plain Flour: This forms the base of both the streusel topping and the cake itself, providing structure and texture.

Brown Sugar and Granulated Sugar: These sweeteners add depth of flavor to the streusel topping, complementing the tartness of the blueberries.

Cinnamon: Adding warmth and aroma, cinnamon enhances the overall taste of the streusel topping, making it irresistibly fragrant.

Butter: Chilled for the streusel and softened for the cake, butter contributes richness and moisture to both components, ensuring a decadent treat.

Baking Powder and Baking Soda: These leavening agents help the cake rise, resulting in a light and fluffy texture.

Salt: A pinch of salt enhances the flavors of the cake and balances the sweetness.

Sour Cream: Providing tanginess and moisture, sour cream adds a luscious texture to the cake batter.

Vanilla Extract: Infusing the cake with its signature aroma, vanilla extract lends a hint of sweetness and depth of flavor.

Egg: Binding the ingredients together, the egg adds richness and structure to the cake.

Blueberries: Bursting with freshness and natural sweetness, blueberries are the star of this recipe, creating pockets of fruity goodness throughout the cake.

Expert Tip: When making the streusel topping, use chilled butter and work it into the dry ingredients until large clumps form. This creates a crumbly texture that adds crunch and flavor to the cake.

Serving Suggestions

• Enjoy a slice of Blueberry Streusel Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Pair this cake with a cup of hot coffee or tea for a delightful afternoon treat.
• Serve slices of Blueberry Streusel Cake alongside brunch favorites like scrambled eggs for a sweet and savory contrast.

Expert Tip: Be sure to properly prepare your baking tin by lining it with foil and greasing it with butter and flour. This ensures easy removal of the cake after baking.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used in this recipe. However, be sure to thaw them completely and pat them dry before folding them into the batter to prevent excess moisture.

Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it at room temperature for up to two days. Simply reheat slices in the microwave or oven before serving for a warm and fresh taste.

Can I freeze leftovers?

Absolutely! Wrap individual slices of the cake tightly in plastic wrap and aluminum foil before placing them in an airtight container or freezer bag. Frozen cake can be reheated in the microwave or oven straight from the freezer.

Can I substitute sour cream with yogurt?

Yes, you can substitute sour cream with an equal amount of plain Greek yogurt for a similar texture and flavor.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Additionally, the top should be golden brown and slightly firm to the touch.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Blueberry Milkshake
• Blueberry Cheesecake Egg Rolls
• Strawberry Crunch Poke Cake
• Blueberry Cheesecake
• Blueberry Smoothie

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Blueberry Streusel Cake

by Nabeela Kauser

This wholesome blueberry cake is topped with a buttery, brown sugar-sweetened streusel topping. I highly doubt you'll have any leftovers, but if you do, it will be a wonderful addition to your morning coffee.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 222 kcal

Cook ModePrevent your screen from going dark

Ingredients

Streusel

• ▢ 120 g Plain Flour
• ▢ 1 tbsp Brown Sugar
• ▢ 1 tbsp Granulated Sugar
• ▢ 1 tsp Cinnamon
• ▢ 50 g Butter Chilled, unsalted

Cake

• ▢ 120 g Plain Flour
• ▢ 1 tsp Baking Powder
• ▢ ¼ tsp Baking Soda
• ▢ ½ tsp Salt
• ▢ 100 g Sour Cream
• ▢ 1 tsp Vanilla Extract
• ▢ 50 g Butter Softened, unsalted
• ▢ 150 g Sugar
• ▢ 1 large Egg
• ▢ 200 g Blueberries

Instructions

• Preheat oven to 180°C (350°F) Gas mark 4, with the rack in the middle.
• Line the bottom and sides of a 9-inch square baking tin with heavy-duty foil, leaving an overhang on 2 sides.
• Butter the bottom and sides of the tin, then dust with flour, knocking out any excess flour.
• Stir together the plain flour, sugars, cinnamon, and a pinch of salt in a large bowl.
• Blend in the butter with your fingertips or a pastry blender until mixture forms large clumps.
• Whisk together the flour, baking powder, baking soda, and salt in a bowl.
• Stir together sour cream and vanilla in a small bowl.
• Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until well blended.
• At low speed, mix in the flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
• Gently fold in the blueberries.
• Spoon the batter into the tin, smoothing top.
• Crumble half of the topping evenly over batter.
• Bake for 20 minutes, then remove from oven and crumble remaining topping evenly over cake.
• Bake for a further 20 minutes.
• Allow the cake to cool in the tin for about 10 minutes.
• Lift out the cake using foil and let it cool down completely on rack.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 222kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 0.3gCholesterol: 38mgSodium: 218mgPotassium: 55mgFibre: 1gSugar: 17gVitamin A: 292IUVitamin C: 2mgVitamin D: 0.1µgCalcium: 39mgIron: 1mg

Keyword Baking, Blueberry, Cakes, Food, Streusel

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