Blueberry Steusel Cake


Streusel Topping:

* 1/3 cup AP Flour

* 1/3 cup sugar

* 1/2 tsp cinnamon

* 1/4 cup COLD butter (or 1/2 stick)

Whisk together dry ingredients. Add the cold butter, making sure you cut it into little cubes and cut butter into flour mixture using a pastry cutter or using 2 butter knives.

Set topping aside.

Blueberry Strussel Cake 1



* 1/4 cup butter

*1/2 cup sugar

* 1 large egg

* 1/2 tsp vanilla

* 1/3 cup milk

* 1 cup AP flour

* 1 tsp baking powder

* 1/4 tsp salt

Use paddle attachment on stand mixer.

Beat butter until fluffy.

Add sugar and beat again until butter and sugar mixtur become light and fluffy. This may take a few minutes.

Add your egg and vanilla. Beat.


In a separate bowl, add your dry ingredients…. flour, baking powder and salt. Mix together well using whisk.


Alternating milk and dry mix….. add to the bowl on your stand mixture with your butter/sugar mixture. I add dry, milk, dry, milk, dry…. in that order and then beat until all of it is well blended and fluffy.


Add to an 8×8 greased dish or pan.

Top cake mixture with 2 cups of fresh blueberries.

Blueberry Strussel Cake 2

Then, top blueberries with streusel topping.

Blueberry Strussel Cake 3

Bake in a 350 degree oven for 50-60 min.

Remove from oven and allow to cool. This can be served warm, room temp or cold out of the fridge. ENJOY! 😀

blueberry streusel cake



4 thoughts on “Blueberry Steusel Cake

  1. I’m taking my Mom blueberry picking this week, so will be sure to try out this recipe as well as your blueberry jam recipe. I’ll let you know how they turned out. I’ll also be sure to share your recipes with my Mom too. Fabulous website!

    Alison (from Canada)

    • THANKS Alison!!!!! How exciting! What a perfect weekend. Let me know how it goes for you…… everyone here has been tearing up this jam. I’m going to need to make more! haha

  2. Hello Heather – Congratulations on the new blog – it looks GREAT! I saw this recipe on YouTube and Matt taste testing and couldn’t wait for you to post the recipe. I will definitely be making this one – hopefully this weekend. Keep up all the good work – you are fantastic!

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