Blueberry Streusel Cake
Blueberry Streusel Cake
5 from 1 vote
Prep: 30 minutes
Cook: 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 Slices
This blueberry streusel cake is the ultimate teatime snack. Moist and rich with flavour it pairs perfectly with a steaming cup of coffee. Bake this simple blueberry cake when you are craving a sweet treat.

Nutrition: per serving




  • 120 g Plain Flour
  • 1 tbsp Brown Sugar
  • 1 tbsp Sugar Granulated
  • 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


  • 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.

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