Blueberry Streusel Cake
A moist blueberry streusel cake featuring a tender crumb, sweet blueberries, and a cinnamon-spiced streusel topping, perfect for brunch or dessert gatherings with family and friends.
Ingredients
Instructions
- Combine 1/2 cup sugar, margarine, lemon rind, and egg; beat at medium speed for 5 minutes.
- Combine 1 1/2 cups flour and baking soda; add to egg mixture at low speed.
- Pour batter into a 9-inch round pan.
- Combine remaining 1/4 cup sugar, 1 tablespoon flour, blueberries, ground cinnamon, and allspice; toss gently.
- Spoon blueberry mixture over batter, leaving a 1/2-inch border.
- Bake at 350°F for 45 minutes, or until lightly browned.
- Cool for 20 minutes.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
To enhance the flavor, consider substituting half of the sugar with brown sugar for a richer taste. If you don't have margarine, unsalted butter works well too. For a tangier twist, try adding a splash of vanilla extract. Ensure to mix the batter only until combined to keep the cake light and fluffy. If you prefer, you can swap out blueberries for raspberries or blackberries for a different fruit experience.
Serving Suggestions
Serve this delicious cake warm or at room temperature, dusted with powdered sugar for a lovely finish. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider enjoying it alongside a cup of tea or coffee for a delightful afternoon treat. For more delightful desserts, explore other American recipes like Peanutty Brownies or Peanut Double Chip Cookies.
Storage & Reheating
Store any leftover Blueberry Streusel Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or warm in an oven at 350°F for 5-10 minutes until warmed through to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Streusel Cake contains roughly 510 calories, with 3g protein, 37g carbohydrates, and 40g fat. Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the batter to prevent excess moisture. Toss them in a little flour to help them hold their shape during baking.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum to help maintain the cake's structure. The results will be just as delicious!
What can I use instead of yogurt?
If you don’t have plain yogurt on hand, sour cream is a great substitute that will maintain moisture and richness. Alternatively, you can use buttermilk or a dairy-free yogurt for a lighter version without sacrificing taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).