Blueberry Streusel Cake
Blueberry Streusel Cake
5 from 6 votes
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.
Blueberry Streusel Cake

This tender and moist blueberry streusel cake recipe will quickly become your family’s new favourite, as it has with mine! When you’re craving something sweet, make this simple blueberry cake.

Now, many people have never heard of streusel. Streusel is a very simple addition to baked goods that help elevate the flavour.

The word, ‘streusel’, originates from Germany, and it translates as ‘sprinkles’. It is essentially a crumbly topping used in baking.

This crumbly topping is typically made of flour, butter, and sugar. Some recipes may include spices and nuts on occasion.

Blueberries are a popular flavouring in baked goods. This super berry is plentiful in the summer and can be easily incorporated into summer recipes.

They are nutrient-dense berries with numerous health benefits. They can lower the risk of developing heart disease and promote skin health.

The butter in this cake recipe is essential. It is preferable to use unsalted butter rather than salted butter.

As different brands of butter contain varying amounts of salt, using unsalted butter allows you to control the salt content. Salt is an important ingredient because it adds flavour and lifts the taste.

When it comes to flour, plain flour, also known as all-purpose flour in the United States, is always preferable to self-rising flour.

This is due to the fact that plain flour has a longer shelf life than self-rising flour. Plain flour can be used to make self-rising flour as needed. All you need is baking powder.

If there are any leftover cake slices, just make sure that you store them properly in a sealed airtight container in a cool, dry place to prevent the cake from drying out.

It is best to eat the cake within a few days, as any longer will end up with the cake drying out. Who wants to eat dry cake? No one!

This blueberry streusel cake recipe is ideal for a breakfast with tea or for a wonderful snack. Every bite of this delectable cake will be divine.

What Ingredients to Use & Why

Oh boy, let me tell you about this Blueberry Streusel Cake I’ve been baking! It’s a gift from the dessert heavens! Are you ready to dive into these scrumptious ingredients and find out what makes them the A-team of cakes? Buckle up, my friend, here we go!

Streusel Ingredients:

Plain Flour: Yours truly uses this buddy as the foundation of the streusel topping. It helps the streusel hold its crumbly shape, while also giving it a satisfyingly tender bite. I could use gluten-free all-purpose flour instead if I wanted to cater to my gluten-sensitive friends.

Brown Sugar & Granulated Sugar: Meet the sweet dynamic duo! These sugars add a touch of sweetness to the streusel, while also helping create that oh-so-crave-able texture. Plus, brown sugar brings a subtle hint of molasses flavour. Delicious!

Cinnamon: Ah, the spice of my life, or at least the spice of my streusel. Cinnamon warms my heart and adds depth to this cake, making it taste like a cosy hug.

Butter (Chilled, unsalted): This right here is my streusel’s secret weapon for that melt-in-your-mouth experience. Chilled butter creates those delicious, crumbly clumps I can’t resist. And unsalted is the way to go because, well, who needs extra sodium? Not me!

Cake Ingredients:

Plain Flour: It’s back for my cake base! It provides structure and helps hold everything together. Gluten-free all-purpose flour could also be my partner in crime here.

Baking Powder & Baking Soda: These are the leavening agents that make my cake rise and become fluffy. They work together to create the perfect cake texture I dream about.

Salt: The unsung hero of my ingredient world. Just a little pinch enhances all the flavours in my cake, making everything taste even better.

Sour Cream: Creamy, tangy, and delightful – I use sour cream to add moisture and richness to my cake. Don’t have any on hand? No worries! I could use Greek yoghurt or buttermilk as alternatives.

Vanilla Extract: This flavour enhancer adds a hint of sweet, warm, aromatic vanilla to my cake. It’s subtle but essential.

Butter: The key to a tender, moist cake. I use softened butter to create a light, fluffy texture and add a rich, buttery flavour that I absolutely adore.

Sugar: The sweet stuff that makes my cake so delightful. It’s not just about the sweetness, though; sugar also plays a crucial role in the cake’s texture and browning.

Egg: The secret binding agent of my cake. It holds everything together, provides structure, and adds a touch of moisture. I’m egg-static about it!

Blueberries: The star of the show! These little gems add bursts of fruity, juicy flavour to my cake, making every bite an explosion of blueberry goodness.

Now that you’ve met my amazing ingredients, it’s time for me to bake this incredible Blueberry Streusel Cake and let my taste buds celebrate! Bon appétit!

Using Frozen Blueberries in Blueberry Streusel Cake

I must admit, there are times when I crave a delicious Blueberry Streusel Cake, but fresh blueberries are just not in season. Fear not, my fellow bakers! Frozen blueberries can save the day. The key to using frozen blueberries in this recipe is to follow a few simple tips to ensure you get the best results.

First, you don’t need to thaw the frozen blueberries before using them. In fact, keeping them frozen helps to maintain their structure and prevents them from turning your batter into a blueish mess.

Just give the blueberries a quick rinse under cold water to remove any ice crystals, and then gently pat them dry with a paper towel.

Second, toss the blueberries in a tablespoon of flour before folding them into the batter. This helps to prevent them from sinking to the bottom of the cake while baking.

Don’t worry about the extra flour affecting your cake texture; it’s a negligible amount that won’t make a noticeable difference.

Lastly, keep in mind that using frozen blueberries might increase the overall baking time of your Blueberry Streusel Cake. To avoid overbaking, start checking for doneness after the recommended baking time and be prepared to give it a few extra minutes if needed.

So, the next time you’re craving this delightful treat and fresh blueberries are not available, don’t hesitate to use frozen blueberries. Just remember these handy tips, and you’ll be enjoying a mouth watering Blueberry Streusel Cake in no time.

Substitutes for Sour Cream in Blueberry Streusel Cake

Sour cream is a key ingredient in this Blueberry Streusel Cake recipe, providing a tangy flavour and moist texture. However, if you find yourself short on sour cream or are looking for a substitute due to dietary restrictions, worry not!

There are several alternatives that can be used without compromising the deliciousness of your cake.

One popular substitute is plain yoghurt. Both regular and Greek yoghurt can be used in place of sour cream on a 1:1 basis. If using Greek yoghurt, you might want to add a little milk to thin it out to the consistency of sour cream.

This option works well for those who want a similar tangy flavour and a slightly lighter texture.

Another option is buttermilk. Replace the sour cream with an equal amount of buttermilk, and you’ll still enjoy a moist and tender cake with a pleasant tang.

Keep in mind that buttermilk is thinner than sour cream, so you might need to reduce the amount of liquid in the recipe slightly to maintain the proper batter consistency.

For a dairy-free alternative, try using unsweetened applesauce or dairy-free yoghurt, like almond or coconut yoghurt. These options will provide moisture to the cake, but they may not have the same tangy flavour as sour cream.

If you’re looking for that tang, consider adding a teaspoon of lemon juice or vinegar to your dairy-free substitute.

So, whether you’re out of sour cream or looking for a dairy-free alternative, there are plenty of options that will still yield a scrumptious Blueberry Streusel Cake.

Making a Gluten-Free Blueberry Streusel Cake

Living a gluten-free lifestyle doesn’t mean you have to miss out on the joys of a delicious Blueberry Streusel Cake. With a few simple tweaks, you can easily transform this recipe into a gluten-free delight.

The most obvious change to make is swapping out the regular plain flour for a gluten-free flour blend. There are several high-quality, store-bought gluten-free flour blends that work well in most recipes, like Bob’s Red Mill 1-to-1 Baking Flour or Cup4Cup Multipurpose Flour.

These blends are designed to mimic the properties of regular flour, making them an easy substitution on a 1:1 basis.

When using a gluten-free flour blend, it’s important to note that the texture of your cake might be slightly different from the original recipe.

To ensure a tender and moist crumb, consider adding a teaspoon of xanthan gum to your dry ingredients. Xanthan gum helps to bind the gluten-free flour and provides structure to your cake.

In addition to swapping out the flour, be sure to check all your other ingredients for any hidden gluten. Baking powder and baking soda are usually gluten-free, but it’s always a good idea to double-check the labels to be certain.

If you’re unsure, there are gluten-free versions of these leavening agents available at most health food stores.

Lastly, don’t forget to properly prepare your baking tin. Cross-contamination can be an issue for those with gluten sensitivities, so make sure your tin is thoroughly cleaned and free from any traces of gluten.

Line it with foil or parchment paper to create a barrier between your gluten-free batter and the tin.

By making these adjustments, you can easily create a delicious gluten-free Blueberry Streusel Cake that everyone can enjoy. Just remember to keep an eye on the baking time, as gluten-free cakes can sometimes require a few extra minutes in the oven.

Storing Leftover Blueberry Streusel Cake and Keeping It Fresh

After enjoying a scrumptious slice (or two) of Blueberry Streusel Cake, you might find yourself with leftovers that you want to save for later. Properly storing your cake is essential to keeping it fresh and delicious for as long as possible.

To store your leftover Blueberry Streusel Cake, allow it to cool completely on a wire rack. Once it’s fully cooled, wrap the cake in plastic wrap or aluminium foil to protect it from drying out. For added freshness, you can also place the wrapped cake in an airtight container.

Your Blueberry Streusel Cake will stay fresh at room temperature for up to three days. If you need to store it for a longer period, consider refrigerating it. In the refrigerator, your cake will last for up to one week.

Just make sure to bring it to room temperature before serving, as the flavours and texture will be at their best.

If you have a significant amount of cake left over and want to store it for an extended time, you can freeze it. To do this, wrap the cake tightly in plastic wrap and then in aluminium foil.

Label and date the package, and place it in the freezer. Your cake will stay fresh for up to three months when properly stored in the freezer. When you’re ready to enjoy it, allow the cake to thaw in the refrigerator or at room temperature.

By following these storage tips, you can ensure that your Blueberry Streusel Cake remains fresh and tasty for days, or even months, after baking.

Using Different Fruits in Blueberry Streusel Cake

Variety is the spice of life, and the same can be said for our favourite baked goods. If you’re craving something different or simply don’t have blueberries on hand, you can easily swap them out for other fruits in this Blueberry Streusel Cake recipe.

The possibilities are endless, but here are a few of my favourite alternatives.

Raspberries are a natural choice for a fruity substitution. Their tartness beautifully complements the sweetness of the cake and the streusel topping.

Follow the same steps as you would with blueberries, and be gentle when folding them into the batter to avoid crushing them.

Blackberries make for a luscious and juicy variation. Their larger size and unique flavour profile add a touch of sophistication to the cake. Keep in mind that blackberries can be more delicate than blueberries, so handle them with care.

Chopped strawberries bring a burst of colour and a hint of summertime to your cake. Dice them into small pieces and toss them in a bit of flour before adding them to the batter. This will help prevent them from sinking to the bottom and becoming mushy.

For a more autumnal twist, try using diced apples or pears. Choose a firm variety, like Granny Smith apples or Bosc pears, and toss them in cinnamon and flour before folding them into the batter.

The result will be a delightful, seasonally inspired cake that’s perfect for cosy gatherings.

When experimenting with different fruits, be mindful of their moisture content and adjust your baking time accordingly. Some fruits may require a longer baking time, while others may bake more quickly. Keep an eye on your cake and use the toothpick test to ensure doneness.

Baking Blueberry Streusel Cake in Different Tin Sizes and Shapes

Sometimes, we want to switch things up and bake our favourite treats in different shapes or sizes. With a few adjustments, you can easily adapt this Blueberry Streusel Cake recipe to suit your desired tin size or shape.

For a round cake, choose a 9-inch round cake tin. The overall baking time might be slightly different due to the altered surface area, so start checking for doneness a few minutes earlier than the original recipe suggests.

Keep in mind that a round cake will have a different visual appeal, as the streusel topping will be more concentrated in the centre.

If you’d like to make individual servings, consider using a muffin tin or mini loaf pans. This option is perfect for portion control and makes for adorable, single-serving treats.

Adjust the baking time accordingly, as smaller cakes will bake more quickly than a larger cake. Start checking for doneness after about 15-20 minutes, depending on the size of your individual tins.

When using a different tin size or shape, always remember to adjust the baking time and keep an eye on your cake to ensure it bakes evenly and doesn’t overcook.

With a little creativity and attention, you can create a Blueberry Streusel Cake that’s uniquely suited to your taste and presentation preferences.

The Best Way to Serve Blueberry Streusel Cake

Presentation is key when it comes to serving any delicious baked good, and the Blueberry Streusel Cake is no exception. There are several ways to elevate your cake presentation, making it a showstopper at any gathering or simply a delightful treat to enjoy at home.

First and foremost, allow your cake to cool completely before attempting to serve it. This ensures that the flavours have melded together and the cake has set, making it easier to cut and serve.

Once the cake is fully cooled, use a sharp knife to slice it into squares or wedges, depending on your chosen tin shape. For an extra touch of elegance, you can use a cake server or a spatula to carefully transfer the slices onto individual plates.

A dollop of whipped cream or a scoop of vanilla ice cream makes for a classic and delicious accompaniment to your Blueberry Streusel Cake. The cool creaminess contrasts beautifully with the warm, tender crumb and the crunchy streusel topping.

If you’re looking for a lighter option, consider serving your cake with a drizzle of lemon glaze or a dusting of powdered sugar. These additions provide a subtle sweetness that complements the tangy blueberries and adds a touch of visual interest.

Finally, garnish your Blueberry Streusel Cake with fresh blueberries or mint leaves for a burst of colour and a nod to the star ingredient. This simple touch can elevate your presentation and make your cake look as amazing as it tastes.

By following these serving suggestions, you can create a memorable and visually stunning Blueberry Streusel Cake that’s sure to impress your guests and satisfy your taste buds.

Making a Dairy-Free or Vegan Blueberry Streusel Cake

Adapting the Blueberry Streusel Cake recipe for a dairy-free or vegan diet might seem challenging at first, but with a few clever substitutions, you can create a delectable treat that suits your dietary needs.

For a dairy-free version, swap out the butter for a plant-based butter alternative or coconut oil. Choose a product that’s specifically designed for baking to ensure the best results.

Replace the sour cream with dairy-free yoghurt, such as almond or coconut yoghurt, and use dairy-free milk, like almond or oat milk, to thin it out if necessary.

To make your Blueberry Streusel Cake vegan, you’ll also need to replace the egg. One of the most popular egg substitutes in vegan baking is a “flax egg”.

To make a flax egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 10 minutes to thicken. This mixture can then be added to your batter in place of the egg.

Another option is to use a store-bought egg replacement product, like Bob’s Red Mill Egg Replacer or Ener-G Egg Replacer, following the package instructions for the equivalent of one egg.

By making these adjustments and carefully selecting your ingredients, you can create a delicious dairy-free or vegan Blueberry Streusel Cake that everyone can enjoy, regardless of their dietary preferences or restrictions.

Preparing Blueberry Streusel Cake Components in Advance

Life can get busy, and sometimes we need to find ways to save time in the kitchen. Luckily, the Blueberry Streusel Cake recipe lends itself well to being prepared in stages, allowing you to break down the process into manageable tasks.

To start, you can prepare the streusel topping up to a week in advance. Simply mix the ingredients together, following the recipe instructions, and store the mixture in an airtight container in the refrigerator until you’re ready to use it.

This will help the butter stay chilled and maintain the streusel’s crumbly texture.

Next, you can measure out and mix your dry ingredients for the cake batter. Combine the flour, baking powder, baking soda, and salt in a bowl, and store the mixture in an airtight container at room temperature for up to a week.

Having your dry ingredients pre-measured and mixed will save you time when you’re ready to assemble the cake.

You can also wash and dry your blueberries ahead of time. Store them in a single layer on a paper towel-lined plate or tray, loosely covered with plastic wrap, in the refrigerator for up to three days.

This will ensure your blueberries are fresh and ready to be folded into the batter when it’s time to bake the cake.

When you’re ready to bake your Blueberry Streusel Cake, you’ll just need to complete the remaining steps, such as creaming the butter and sugar, adding the wet ingredients, and assembling the cake.

By preparing some components in advance, you can streamline the baking process and make it easier to whip up a delicious Blueberry Streusel Cake even on your busiest days.

Incorporating Nuts into the Blueberry Streusel Cake Recipe

Adding nuts to your Blueberry Streusel Cake can provide an extra layer of flavour and texture, enhancing the overall experience of this delightful treat. Nuts can be incorporated into the cake itself, the streusel topping, or both, depending on your preference.

If you’d like to add nuts to the streusel topping, simply mix in your choice of chopped nuts along with the flour, sugars, cinnamon, and butter. Some great options include pecans, walnuts, or almonds.

The nuts will add a pleasant crunch and a rich, nutty flavour that pairs well with the blueberries and cinnamon.

To incorporate nuts into the cake batter, gently fold in a handful of chopped nuts along with the blueberries. Be careful not to overmix the batter, as this can result in a tough cake. The nuts will provide a subtle texture and an additional layer of flavour to the tender cake crumb.

When using nuts in your Blueberry Streusel Cake, be sure to toast them lightly before adding them to the recipe. Toasting nuts helps to bring out their natural oils and intensifies their flavour, ensuring they make a noticeable and delicious contribution to your cake.

Experimenting with different types of nuts and incorporating them into various elements of the Blueberry Streusel Cake recipe can create exciting flavour combinations and add a delightful crunch that will leave you and your guests craving more.

Conclusion: My Favourite Way to Serve and Enjoy

As I take a bite of my delicious Blueberry Streusel Cake, I can’t help but think about all the other food options out there. Would I prefer Masala Fries or Sweetcorn Chaat to go with this cake?

Or maybe a Masala Omelette and some Indian Tea to balance out the sweetness? As much as I love exploring new flavours and trying new recipes, there’s something comforting about a classic like this cake.

It’s like the Shamrock Shake of springtime, a reliable go-to that never disappoints. And with a recipe this easy and tasty, why bother with anything else? Move over Pizza Bread and Tortilla Pizza, I’ll take a slice of this Blueberry Streusel Cake any day!

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Blueberry Streusel Cake

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 6 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 222 kcal



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


  • 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


  • 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.


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


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
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Alice Webb
Alice Webb
1 year ago

5 stars
What does the “g” stand for?


Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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