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.

Check out these recipes

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

• Blueberry Cheesecake
• Chocolate Cake
• Banana Chocolate Chip Cake
• Chocolate Dipped Doughnuts
• Chocolate Mocha Brownies

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 5 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 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: 55mgFiber: 1gSugar: 17gVitamin A: 292IUVitamin C: 2mgVitamin D: 0.1µgCalcium: 39mgIron: 1mg

Keyword Baking, Blueberry, Cakes, Food, Streusel

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