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 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120 g Plain Flour
- 1 tbsp Brown Sugar
- 1 tbsp Sugar
- 1 tsp Cinnamon
- 50 g Butter (Chilled, unsalted)
- 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
- 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.