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5.0 from 27 votes

Blueberry Streusel Cake

This wholesome blueberry cake is topped with a buttery, brown sugar-sweetened streusel topping. I highly doubt you'll have any leftovers, but if you do, it will be a wonderful addition to your morning coffee.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 12 Slices
Calories: 222 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 180°C (350°F) Gas mark 4, with the rack in the middle.
  2. Line the bottom and sides of a 9-inch square baking tin with heavy-duty foil, leaving an overhang on 2 sides.
  3. Butter the bottom and sides of the tin, then dust with flour, knocking out any excess flour.
  4. Stir together the plain flour, sugars, cinnamon, and a pinch of salt in a large bowl.
  5. Blend in the butter with your fingertips or a pastry blender until mixture forms large clumps.
  6. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  7. Stir together sour cream and vanilla in a small bowl.
  8. 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.
  9. At low speed, mix in the flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
  10. Gently fold in the blueberries.
  11. Spoon the batter into the tin, smoothing top.
  12. Crumble half of the topping evenly over batter.
  13. Bake for 20 minutes, then remove from oven and crumble remaining topping evenly over cake.
  14. Bake for a further 20 minutes.
  15. Allow the cake to cool in the tin for about 10 minutes.
  16. Lift out the cake using foil and let it cool down completely on rack.

Notes

  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Trans Fat 0.3g Cholesterol 38mg (13%) Sodium 218mg (9%) Potassium 55mg (2%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 292IU (6%) Vitamin C 2mg (2%) Vitamin D 0.1µg Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Slices

Amount Per Serving

Calories 222

% 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.