Description
Blueberry Streusel Cake is a delightful dessert that combines the sweet and tangy flavor of fresh blueberries with a crumbly streusel topping, resulting in a moist and flavorful cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113 g)
- 2 large eggs
- 1 cup milk (240 ml)
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (about 300 g)
- 1/2 cup brown sugar (100 g)
- 1 teaspoon ground cinnamon
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the softened unsalted butter until creamy. Add the eggs, milk, and vanilla extract, mixing until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Gently fold in the fresh blueberries.
- In a small bowl, combine the brown sugar, ground cinnamon, and 1/2 cup of all-purpose flour. Add in cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
- Cut into squares and serve warm or at room temperature.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- For a dairy-free option, substitute milk with almond or oat milk and use vegan butter.
- Consider adding a teaspoon of lemon zest for extra flavor.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Blueberry, Streusel, Cake, Dessert, Baking