Blueberry Streusel Cake
User Reviews
5
Blueberry Streusel Cake
Description
The Blueberry Streusel Cake features a batter made from sour cream, softened butter, sugar, egg, vanilla, and blueberries, balanced with flour, baking powder, baking soda, and salt. The topping is a streusel made from chilled butter blended with flour, brown and granulated sugars, cinnamon, and salt, creating a crumbly texture once baked. The cake bakes at 180°C in a foil-lined 9-inch square pan, which helps with even cooking and easy removal. The moist crumb contrasts pleasantly with the crunch of the cinnamon-scented streusel and the juicy bursts from blueberries throughout.
The sour cream base lends a tender and moist structure with subtle tanginess that enhances the blueberries' fruity sweetness. The cinnamon in the streusel adds a warm aroma and a subtle spice note to the topping. This cake is suitable for serving as a dessert or a sweet snack with coffee or tea. Its balance of creamy, fruity, and crumbly elements makes it a comforting choice.
The foil lining prevents sticking and helps transfer the cake from the pan after baking. Using chilled butter in the streusel topping is key to achieving the desired crumbly chunks. While nutritional information is provided, it should be treated as a general guide rather than precise guarantee.
Ingredients
Streusel
- 120 g plain flour
- 1 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 50 g butter Chilled, unsalted
Cake
- 120 g plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 100 g sour cream
- 1 tsp vanilla extract
- 50 g butter Softened, unsalted
- 150 g sugar
- 1 large egg
- 200 g blueberries
Instructions
- Preheat oven to 180°C (350°F) Gas mark 4, with the rack in the middle.
- Line the bottom and sides of a 9-inch square baking tin with heavy-duty foil, leaving an overhang on 2 sides.
- Butter the bottom and sides of the tin, then dust with flour, knocking out any excess flour.
- Stir together the plain flour, sugars, cinnamon, and a pinch of salt in a large bowl.
- Blend in the butter with your fingertips or a pastry blender until mixture forms large clumps.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Stir together sour cream and vanilla in a small bowl.
- Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until well blended.
- At low speed, mix in the flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the tin, smoothing top.
- Crumble half of the topping evenly over batter.
- Bake for 20 minutes, then remove from oven and crumble remaining topping evenly over cake.
- Bake for a further 20 minutes.
- Allow the cake to cool in the tin for about 10 minutes.
- Lift out the cake using foil and let it cool down completely on rack.
Notes
- Press the streusel topping gently onto the batter to ensure it stays intact during baking.
- Use chilled butter in the streusel to create a crumbly texture with sizable chunks.
- Lining the baking tin with foil overhang makes it easier to lift the cake out after baking.
- Sour cream adds moisture and a slight tang to the cake, creating a tender crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 218mg | 9% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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