Blueberry Cake With Streusel Topping
Updated Oct. 12, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 25 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- ¼cup granulated sugar
- ¼cup brown sugar
- ⅓cup all-purpose flour
- ½teaspoon ground cinnamon
- ¼teaspoon ground mace
- ¼cup (½ stick) butter, cold
- Vegetable oil for greasing pan
- 6tablespoons (¾ stick) butter, softened
- ¾cup granulated sugar
- 1large egg
- 2cups all-purpose flour
- 3tablespoons cornstarch
- 2teaspoons baking powder
- ¼teaspoon salt
- 1teaspoon vanilla extract
- ½cup milk
- 2cups blueberries
For the Streusel
For the Cake
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
297 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 4 grams protein; 123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
- Step 2
Preheat the oven to 375 degrees. Oil an 8-inch square pan.
- Step 3
To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
- Step 4
Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
- Step 5
Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.
Private Notes
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Cooking Notes
tbucks
I’m not a baker but tried this recipe, followed it exactly, and it was wonderful. I didn’t think it was a big enough pan but it’s more than enough. I got 16 servings from it. Kept 4 slices for myself and bought the rest to a brunch.
Amy
the crumb came out very firm and a bit tough. not light enough in my opinion. my hunch is there is too much 'beating of the batter'. Much better served warm, so heat up leftovers in the microwave
Dave
This was a winner! The batter ended up being a bit “gloopier” than I was expecting, but it came out of the oven perfect after 40 minutes, and the streusel really enhanced it. Will make again!
FLAP
I can find my way around a kitchen. In spite of MS and I do all I can to streamline my efforts. I'm about 4 of 12. This parody was a miserable mess. * If something could go wrong, it did, and then some. Batter the texture of wallpaper paste. Blueberries left out of first pan spread. *Really, don't ask. In the chaos, the topping butter melted. I floured up to absorb and get a crumb. I think I might be afraid to eat it. "Hey,Coyotes-free chow! If they eat and live it's probably ok.
lea
I so admire your moxie!
Irwin
With an oil coated pyrex dish, the cake stuck a bit more than I like. Will try King Arthur's baking spray next.
CJ
This recipe has too much flour and/or not enough wet ingredients. All the effort to make the batter light and fluffy was wasted by having to double the milk after I had already created a cake batter the density of bread dough. By adding an additional 1/2 cup of milk at the end I was able to get the right consistency, but by then the gluten had been pretty well worked. NY Times, I think you need to double check this recipe.
me
Second time I used blackberries because that’s what I had. It was fine. Maybe better.
tbucks
I’m not a baker but tried this recipe, followed it exactly, and it was wonderful. I didn’t think it was a big enough pan but it’s more than enough. I got 16 servings from it. Kept 4 slices for myself and bought the rest to a brunch.
Amy
the crumb came out very firm and a bit tough. not light enough in my opinion. my hunch is there is too much 'beating of the batter'. Much better served warm, so heat up leftovers in the microwave
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