Blueberry Streusel Cake

Blueberry streusel cake is as beautiful as it is delicious. This rich tender cake is bursting with delicious blueberry and cinnamon flavor and topped with a wonderful crispy top layer that adds an extra layer of flavor and crunch to what is already a decadent coffee cake. Served up with a cup of coffee or glass of milk, this is one cake that everyone will absolutely love.

If you’re like most people, when you hear the word “cake” you might immediately think of frosted layered or sheet cakes loaded up with frosting and/or filling. That’s what most of us think of, really. However, there’s an entire group of cakes out there that don’t get the love they really deserve, in my opinion. The simple loaf cake.

These cakes are made in loaf pans, and they tend to almost look like bread, but they aren’t. They’re cakes, albeit more crumbly cakes. They also aren’t frosted. They’re either served plain or with a simple glaze drizzled over the top. In the case of streusel cakes, they’ll be topped with a delicious crumble – usually involving cinnamon. They’re absolutely delicious. They’re so good, in fact, that I would never even consider adding frosting to them. They simply don’t need it with all the delicious flavor they’re filled to capacity with.

Blueberry Streusel Cake

This blueberry streusel cake is one of the most classic loaf cakes around. Blueberries are one of the “big” fruit additions you’ll find in cakes like this. They really hold up well during the baking process, and they add a nice pop of flavor when you bite into the cake.

The trick with this cake is the sour cream. The sour cream adds an extra layer of moistness, tenderness, and flavor to the cake, causing it to have a texture that’s a bit less crumbly and denser while still remaining classically “coffee cake” in its bite. With the blueberries sprinkles in the center and then finally dressed with a layer of streusel crumble, this blueberry streusel cake is absolutely one of the best coffee cakes you’ll ever make. I love to serve it as a dessert, for breakfast or brunch, or just an afternoon snack.

And I do serve it for all of those occasions because it takes very little effort to make. Just about 20 minutes of work and around 45 minutes of baking in the oven is all it takes to create this delicious cake that’s perfect for snacking from morning to night.

Tips

This blueberry coffee cake recipe is just about the easiest from scratch cake you’ll ever make. As such, it’s a fairly straight-ahead affair. The most complicated part of the entire recipe is simply layering the batter and blueberry mixture, which is basically nothing.

Because this recipe is so simple, these tips are geared toward ensuring that your cake comes out with the best texture possible, as that is one of the major stars of the show with coffee cakes like this. So let’s take a quick look.

Room Temperature Butter AND Eggs

We all know that room temperature butter is used in baking because it’s the only way to combine it effectively with other ingredients. Did you know that the same holds true for eggs? Oh, it’s true. While eggs are quite runny, they actually work better in baked goods when used at room temperature. Room temperature eggs are more easily and completely incorporated into batters.

Add Eggs Individually

Any time a recipe calls for adding more than one egg, add each egg one at a time, mixing thoroughly between each egg..

Let the Cake Cool Before Glazing

It’s important to let the blueberry streusel cake cool completely before glazing. If you don’t let the cake cool, the glaze won’t be able to harden as rapidly as it should. When the cake is cool, the glaze will be able to harden quickly and remain on the cake where it belongs.

Variations

The only variation I recommend making with this recipe is the fruit that you add to the batter. Everything else in this batter is absolutely necessary to achieve the perfect flavor and texture of this cake. Variations with fruit can change the flavor quite a bit!

The berries in this recipe sort of “float” in the center of the bread, rising and falling as it bakes. That means that you shouldn’t use wet fruits. Dried fruits or fresh fruits are your friends. Canned fruits will be dicey at best because of the extra moisture content.

I recommend fruit variations such as fresh berries or almost any dried fruit.

Storing the Blueberry Streusel Cake

This cake will last for one to two days when left at room temperature, but for longer storage, you can refrigerate it for about a week in an air-tight container or wrapped tightly in plastic wrap.

Speaking of longer storage, this blueberry streusel cake will freeze wonderfully for about three months. Simply chill the cake completely in the refrigerator, wrap it tightly in plastic wrap, and then freeze it in an air-tight, freezer-safe container or heavy-duty freezer bag for up to three months.

You Need This Blueberry Streusel Cake in Your Life

You just don’t know it yet. Or, maybe you do after reading all about it. With the crumbly, cinnamon streusel topping and tender delicious cake filled with blueberry goodness, this cake is always a winner. That’s especially true when you consider how easy it is to make. In just a little over an hour (including bake time) you’ll have an incredibly delicious blueberry and cinnamon dream that the entire family will love. Give it a try!

Ingredients to Make Blueberry Streusel Cake

For the Streusel Topping

• Flour
• Brown sugar
• Cinnamon
• Butter

For the Blueberry Center

• Brown sugar
• Cinnamon
• Blueberries, rinsed and dried

For the Cake

• Flour
• Baking soda
• Baking powder
• Salt
• Sour cream
• Butter, room temperature
• Sugar
• Eggs
• Vanilla

How to Make Blueberry Streusel Cake

Step-by-Step Instructions

Step 1 – Prep

Prepare the oven to 350° and prepare a loaf pan by spraying with non-stick cooking spray. Set aside.

Step 2 – Making the Streusel Topping

• In a medium-sized mixing bowl, combine flour, brown sugar, cinnamon, and butter. Cut the butter with a fork, into the mixture until mixture is crumbly. Set aside.

Step 3 – Making the Center

In a small bowl, whisk together the cinnamon and brown sugar and set aside.

Step 4 – Making the Cake

In a small bowl, sift flour, baking soda, and salt. In a separate large bowl, beat together butter and sugar until fully incorporated and light and fluffy. Add eggs one at a time, and beat mixture between each egg. Add half of the flour mixture and mix well. Next, add the sour cream, and the remaining flour mixture.

Step 5 – For the Glaze

In a small bowl, mix powdered sugar, vanilla, and milk. Drizzle over the top of the cake.

Step 6 – Baking the Cake

Pour half of your batter into your prepared pan. Sprinkle fresh blueberries and the cinnamon sugar mixture over cake batter and top with the remaining cake batter. Sprinkle top of cake with the streusel topping. Bake in oven for 45-50 minutes or until cake is golden brown and an inserted toothpick comes out clean. Remove from oven and let cool. Top with glaze and enjoy.

Try This Delicious Blueberry Streusel Cake Today

Here are a few more delicious dessert recipes you might enjoy that can be found on the blog:

• Pineapple Upside Down Cake
• Carrot Cake
• Mini Red Velvet Cakes

And here is a delicious Orange Pound Cake from Great Grub, Delicious Treats you might enjoy as well.