Blueberry Streusel Cake
Find the best blueberry streusel cake recipe to turn your kitchen into a bakery. This cake has a tender crumb, juicy berries, and a buttery streusel topping. Perfect for breakfast, brunch, or dessert.
Equipment
- 9-inch springform pan
- Electric hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper
- Pastry brush
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 stick unsalted butter
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups fresh or frozen blueberries
- 1 teaspoon pure vanilla extract
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
- Gently fold in blueberries.
- Pour batter into the prepared pan and spread evenly.
- To make the streusel, mix flour, sugars, and cinnamon. Cut in butter until crumbly.
- Sprinkle streusel evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing.
Notes
Toss blueberries in a little flour to prevent sinking.
Store leftovers in an airtight container for up to 3 days.
Can substitute fresh blueberries with frozen; do not thaw before using.
Nutrition
Serving: 200gCalories: 350kcalCarbohydrates: 55gProtein: 5gFat: 14gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 30g
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