3rd Generation Blueberry Streusel Cake
Celebrate timeless family traditions with this 3rd Generation Blueberry Streusel Cake, a beloved recipe passed down through generations and perfected over time. Bursting with the sweetness of fresh or frozen blueberries and topped with a buttery cinnamon-sugar streusel, this moist and tender cake strikes the perfect balance between decadent and comforting. The secret lies in its tender crumb, created by carefully alternating dry ingredients with whole milk, and its irresistible topping made with brown sugar, cinnamon, and optional crunchy pecans or walnuts. Ready in under an hour, this cake is a delightful treat for breakfast, brunch, or dessert. Serve it warm with a dollop of whipped cream or a sprinkle of powdered sugar for a truly indulgent experience. Ideal for family gatherings or a quiet weekend treat, this blueberry streusel cake is a classic that’ll soon become a cherished favorite in your home. Perfect keywords: blueberry streusel cake, family recipe, homemade dessert, easy blueberry cake, brunch cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 1.5 cups fresh or frozen blueberries
- 0.75 cup light brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 cup chopped pecans or walnuts (optional)
- 0.25 cup unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and dust it lightly with flour. Alternatively, line the pan with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—do not overmix.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
To prepare the streusel topping, combine the light brown sugar, ground cinnamon, chopped nuts (if using), and melted butter in a small bowl. Mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter in the pan, covering the entire surface.
Bake the cake in the preheated oven for 38-42 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake as is, or with a dollop of whipped cream or a dusting of powdered sugar for an extra treat.
Nutrition Facts
Calories |
4510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 638.1 g | 232% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 384.8 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 547 mg | 42% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
