Best Blueberry Streusel Cake Recipes

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

BLUEBERRY STREUSEL LOAF CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
• Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
• Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
• Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
• Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
• Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
• Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
• Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
• Mix blueberries, brown sugar, walnuts, and cinnamon.
• Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
• Make streusel topping:
• Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
• Make cake:
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Stir together sour cream and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
• At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
• Gently fold in blueberries.
• Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
• Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

BLUEBERRY CAKE WITH STREUSEL TOPPING

Steps:

• 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.
• Preheat the oven to 375 degrees. Oil an 8-inch square pan.
• 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.
• 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.
• 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.

STREUSEL BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375 degrees. Combine all cake ingredients except blueberries in large mixing bowl.
• Beat until batter is well mixed. Gently stir in blueberries by hand.
• Spread batter into greased 8 inch baking pan.
• Stir together all topping ingredients except butter. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

LEMON BLUEBERRY STREUSEL CAKE

Steps:

• Heat oven to 350.
• Grease and flour a 13"x9" pan.
• For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
• Set aside.
• In another bowl, mix berries and sugar.
• Set aside.
• For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
• Beat at low speed until moistened, beat for 2 minutes more at medium speed.
• Pour the batter into the prepared pan.
• Spread the berries over the batter.
• Sprinkle the streusel over the cake.
• Bake for 50-55 minutes, or until cake tests done.
• Cool for 1 or more hours, or until completely cool.
• In small bowl, whisk all glaze ingredients together.
• Drizzle over cake.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Combine the blueberries and 2 T flour; toss gently and set aside.
• Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
• Beat 2 minutes at medium speed with an electric mixer.
• Add egg; beat one minute.
• Fold in blueberries.
• Spread batter evenly in a greased and floured 9-inch square pan.
• Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
• Spread this mixture over the batter.
• Bake at 350°F for 50-65 minutes (reading the reviews and from my own exprience, I believe this requires an extra 15 minutes).

BLUEBERRY STREUSEL COFFEE CAKE W/ LEMON GLAZE

Steps:

• 1. Preheat oven to 350'. Grease and flour a 9 inch bundt pan or spray with bakers secret.
• 2. In small bowl, stir together brown sugar, cinnamon and pecans. Set aside
• 3. In large bowl, cream together the butter and sugar until light and fluffy.
• 4. Beat in the eggs, one at a time.
• 5. Stir in sour cream and vanilla
• 6. Combine flour, baking powder and salt; stir into batterjust until blended. Don't over mix.
• 7. Fold in blueberries.
• 8. Spoon half of the batter into bundt pan. Sprinkle half of the stresuel over batter. Spoon remaing batter on top . Sprinkle remaining streusel over batter and lighlty pat down.
• 9. Bake for 55 to 60 minutes or until knife inserted comes out clean. Cool pan on wire rack.
• 10. Invert onto a serving dish
• 11. Whisk confectioner sugar, lemon extract and water to glaze consistancy. Drizzle over cake.

WILD BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
• Cake: Sift and combine dry ingredients in mixing bowl.
• Add blueberries.
• In another bowl, beat eggs, milk and melted butter.
• Combine milk mixture with the dry ingredients.
• Stir until blended.
• Put half of the batter in a greased and floured 9" square pan.
• Sprinkle streusel mixture over batter.
• Spread remaining batter over streusel and top with 2 tablespoons sugar.
• Bake at 400 for 35 minutes.
• Test with knife tip in center.
• Cool before cutting.
• Serve w/ a dollop of fresh whipped cream if you like.

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
• Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.

BLUEBERRY-LEMON STREUSEL COFFEE CAKE

Steps:

• Streusel: In bowl, stir together sugar, four and cinnamon; cut in butter until crumbly. Set aside. Cake: In large mixing bowl, cream butter; add sugar and beat until light and fluffy. Beat in eggs, one at a time. Blend in vanilla. Stir together flour, baking powder, baking soda and salt; using wooden spoon, stir into creamed mixture alternately with sour cream. Stir in lemon rind. Spread half of the batter in greased and floured 9-inch springform pan. Sprinkle with half of the streusel and half of the blueberries. Spread remaining batter over top. Sprinkle with remaining blueberries, then remaining streusel. Bake in 350oF (189oC) oven for about 1 hour and 15 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes. Remove side of pan and serve warm.

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• For the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, ginger, salt and lemon zest. Using a pastry cutter or two knives, cut in the butter until the mixture is moistened and clumpy.
• Spread the streusel into an even layer on the prepared baking sheet, squeezing it a bit to form large clumps. Bake for 15 minutes, until the clumps are slightly dry and lightly toasted on the outside. Remove from oven and cool completely on the baking sheet. (See Cook's Note)
• For the cake: Bake the cake in two 9-inch cake pans according to package instructions. Cool the layers completely.
• For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a bowl and beat with an electric mixer until light, fluffy and well combined.
• Assemble the cake: Place one cake layer on a cake stand or plate. Top with half of the frosting, then dollop the pie filling around the center and sprinkle blueberries around the edge. Place the second cake layer on top, cover with the remaining frosting and sprinkle with more blueberries. Top with a generous sprinkling of the streusel. Dust with powdered sugar and serve.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly butter and flour a 9-inch spring form pan.
• To make the streusel topping: Combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
• To make the cake : In a large bowl, combine the oil, sugars, eggs and vanilla and beat with a wooden spoon or electric mixer until smooth.
• In a medium bowl, combine the flours, flaxseed, baking powder, baking soda and salt. Stir to blend.
• Add the creamed mixture alternately with the buttermilk or yogurt in 2 increments.
• Beat until smooth. Stir in the berries.
• Turn into the prepared pan and sprinkle evenly with the topping.
• Bake for 40 to 45 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean.
• Let cool in the pan on a wire rack for 10 minutes, then, remove the pan sides and let cool completely.
• Cut into wedges to serve.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!
• In a large bowl cream butter and sugar and vanilla until fluffy.
• add eggs one at a time, beating well after each addition.
• combine flour, baking powder, baking soda, and salt in a seperate bowl.
• add half of the container of sour cream and beat until well combined.
• gradually add half of your dry ingredients and beat until well combined.
• add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.
• gently fold in your blueberries, being careful not to break them.
• spray a 9x13 pan with "pam" on the bottom only.
• add 1/2 of the batter and spread to cover the bottom of the pan.
• sprinkle 1/2 of the struesel topping on top of the batter.
• pour remaining batter on top and spread to cover.
• take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.
• sprinkle remaining struesel on top
• place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.
• let cool
• cover tightly.

BLUEBERRY STREUSEL CAKE

Steps:

• Combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes.
• Combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
• Pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan.
• Combine remaining 1/4 cup sugar, 1 tbls.
• flour, and next 3 ingredients, tossing gently.
• Spoon over batter, leaving a 1/2-inch border.
• Bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack.
• Sprinkle with powdered sugar.
• Yield: 10 servings Enjoy!

BLUEBERRY SNACK CAKE WITH STREUSEL TOPPING

Steps:

• 1. Place the dry streusel ingredients in a food processor bowl.
• 2. Drop in butter and pulse until small crumbs form. Set aside. Note:This can be done in a bowl with a pastry blender too.
• 3. Preheat oven to 375 degrees.
• 4. In a large mixing bowl, cream the butter and the sugar; beat until light and fluffy. Add in the egg, and beat for 1-2 minutes.
• 5. Add the dry ingredients to the butter mixture alternating with the milk and the vanilla. Mix for 1-2 minutes.
• 6. Stir in the blueberries by hand.
• 7. Spread the batter evenly in an oiled 8 or 9 inch square cake pan. (the batter will be slightly thick)
• 8. Sprinkle the streusel topping evenly over the batter.
• 9. Bake for35-40 minutes. Let cake cool for 5-10 minutes and then cut into squares. Serve warm.

BLUEBERRY PEACH STREUSEL CAKE

Steps:

• Preheat oven to 350 degrees.
• grease and flour 2 8x8x15/8 foil pans.
• In a food processor pulse ingredients for topping (use 1/4 c cake mix) pulse quickly till crumbly.
• Remove and set aside.
• In food processor add Batter ingredients and rest of cake mix pulsing till well combined.
• Set aside.
• Mix blueberries, peaches,and flour.
• Set aside.
• Pour batter into prepared pans topping with fruit mixture pressing in gentle.
• Then top with Strusel.
• Splitting everything equaly between each pan.
• Bake for 40-45 minutes.
• Cool and keep one for yourself and bring the other to a picnic.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F Grease a 10" springform pan.
• Cream together butter, sugar, and egg.
• Blend in flour, salt, baking powder, extracts, poppy seeds, and milk.
• Fold in blue berries.
• Combine topping ingredients using a fork or pastry cutter. Sprinkle over batter.
• Bake 40-50 minutes or until a toothpick comes out clean.

VEGAN BLUEBERRY STREUSEL CAKE RECIPE - (4.2/5)

Steps:

• 1.Preheat oven to 375 2.Grease a 9 x 13 cake pan, set aside 3.Make streusel topping, set aside 4.Combine with whisk or beaters: juice, soy milk, oil, and ground flax seed. Set aside 5.Combine flour, baking powder, baking soda, salt, and lemon zest 6.Stir wet ingredients into dry until just mixed 7.Fold blueberries into the batter 8.Scrape the batter into a pan, making sure it is even 9.Sprinkle streusel over top 10.Bake for 45 minutes until topping is golden and a fork inserted in the center comes out clean 11.Let sit for at least 5 minutes before serving TOPPING DIRECTIONS 1.Mix flour and sugar together 2.Cut butter into dry ingredients with a fork or pastry blender until it forms a crumbly mixture 3.You may need to rub the mixture with clean hands to incorporate the butter completely