Blueberry Snack Cake with Streusel Topping
Indulge in the irresistible charm of this Blueberry Snack Cake with Streusel Topping—an effortlessly delicious treat perfect for any occasion! Bursting with juicy blueberries in every bite, this moist and tender cake is elevated by a buttery, cinnamon-infused streusel that adds a delightful crunch and just the right amount of sweetness. Made with simple pantry staples and ready in about an hour, this snack cake is the ultimate crowd-pleaser for breakfast, dessert, or an afternoon pick-me-up. Enjoy it warm from the oven or at room temperature, and pair it with a steaming cup of coffee or tea for a truly comforting experience. Ideal for showcasing fresh or frozen berries, this recipe is a must-have for blueberry lovers!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup milk
- 1.5 cups blueberries, fresh or frozen
- 0.75 cup all-purpose flour (for streusel)
- 0.5 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or line it with parchment paper.
In a medium bowl, mix together the flour, sugar, baking powder, and salt for the cake base.
In a large bowl, beat the softened butter until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared pan, spreading it evenly.
For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until the mixture forms coarse crumbs.
Sprinkle the streusel topping evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 577.3 g | 210% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 303.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 483 mg | 37% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1121 mg | 24% | |
*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.
