Blueberry Streusel Cake Recipe
This blueberry streusel cake is bursting with juicy blueberries and a buttery crumb topping that melts in your mouth. With its simple preparation, this recipe uses just a handful of ingredients to create a stunning dessert perfect for any occasion. You'll love how the sweet-tart blueberries contrast with the rich, golden streusel.
Servings: 8
Calories: 340kcal
Equipment
- 9-inch round baking pan
- Mixing bowls
- Spoons
Ingredients
- 1 egg
- 1/2 cup sugar
- 1 stick butter 1/2 cup, melted
- 2 cups flour
- 1/2 tsp baking powder
- 2 cups blueberries fresh or frozen
- 1/2 cup walnuts optional
Instructions
- Preheat your oven to 350°F.
- Spray a 9-inch round baking pan with non-stick cooking spray.
- In a mixing bowl, combine the egg, sugar, melted butter, flour, and baking powder until a dough forms.
- Separate 1/3 of the dough and roll it into two balls. Place these in the freezer.
- Press the remaining dough evenly into the bottom of the prepared baking pan to form a crust. Freeze the crust for 10 minutes.
- Remove the pan from the freezer and spread the blueberries evenly over the crust. If using walnuts, sprinkle them on top of the blueberries.
- Grate the frozen dough balls over the blueberry layer to create the streusel topping.
- Bake for 40 minutes or until the streusel is golden brown.
- Cool before serving and enjoy this delightful blueberry streusel cake!
Notes
- For best results, ensure the dough balls are thoroughly chilled before grating to create a light and crumbly streusel topping.
- Fresh or frozen blueberries work equally well in this recipe; no need to thaw frozen berries before baking.
Nutrition
Calories: 340kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 100mg | Potassium: 131mg | Fiber: 2g | Sugar: 16g | Vitamin A: 404IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg