Blueberry Streusel Cake
Indulge in the irresistible charm of this Blueberry Streusel Cake, a classic dessert that perfectly balances sweetness and texture. Featuring a moist, buttery cake base studded with juicy, fresh blueberries, this recipe is elevated by a golden cinnamon-streusel topping that adds a delightful crunch to every bite. Perfect for brunch, tea parties, or as a simple dessert, this easy-to-make cake combines everyday ingredients like flour, sugar, and butter for a homemade treat that feels special. With its quick 20-minute prep time and comforting blend of flavors, this blueberry cake is a surefire way to impress family and friends. Serve it warm or at room temperature, and enjoy the perfect harmony of fruity sweetness and spiced crumble in every forkful.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1.5 cups fresh blueberries
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, cold and cubed
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and 0.5 cup of room temperature unsalted butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry flour mixture and the milk to the wet ingredients, starting and ending with the dry mix. Stir until just combined.
Gently fold in the blueberries using a spatula, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it into an even layer.
To make the streusel topping, combine the remaining 0.5 cup of flour, brown sugar, and ground cinnamon in a small bowl. Add the cold cubed butter and use your fingers or a pastry cutter to crumble the mixture until it resembles coarse crumbs.
Sprinkle the streusel evenly over the top of the batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Serve the Blueberry Streusel Cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 41.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 110 mg | 2% | |
*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.
