🫐 Blueberry Streusel Crumb Cake

This irresistibly soft and buttery blueberry crumb cake is bursting with juicy berries and crowned with a thick, golden, cinnamon-kissed streusel topping. Perfect for breakfast, brunch, or an indulgent afternoon treat with coffee or tea.

🌿 Ingredients

For the Cake

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup (120 ml) sour cream (or full-fat plain yogurt)
¼ cup (60 ml) milk
2 cups (300 g) fresh blueberries (or frozen, unthawed)
1 tablespoon flour (for coating blueberries)

For the Streusel Topping

½ cup (65 g) all-purpose flour
½ cup (100 g) light brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon (optional but recommended)
¼ cup (60 g) unsalted butter, melted

🧁 Instructions

1️⃣ Prepare the Pan

Preheat oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper for easy release.

2️⃣ Make the Streusel

In a bowl, combine flour, brown sugar, salt, and cinnamon. Stir in melted butter until crumbly clusters form. Set aside.

3️⃣ Mix Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a separate bowl.

4️⃣ Cream Butter & Sugars

Beat butter and both sugars until light, fluffy, and creamy (about 2–3 minutes). This step creates a tender, airy texture.

5️⃣ Add Eggs & Vanilla

Beat in eggs one at a time. Mix in vanilla extract until smooth and velvety.

6️⃣ Add Sour Cream & Milk

Blend in sour cream for richness and moisture, then add milk until just combined.

7️⃣ Combine Wet & Dry

Gradually fold dry ingredients into the wet mixture. Mix gently — do not overmix. The batter will be thick and luscious.

8️⃣ Fold in Blueberries

Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into batter without crushing.

9️⃣ Assemble

Spread batter evenly in prepared pan. Sprinkle streusel generously over the top, lightly pressing some crumbs into the surface.

🔟 Bake

Bake for 45–55 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
If browning too quickly, loosely cover with foil during the last 10–15 minutes.

1️⃣1️⃣ Cool

Let cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.

🍰 Serving Ideas

Serve warm or at room temperature. Dust with powdered sugar for elegance, or pair with whipped cream or vanilla ice cream for a decadent dessert experience.

📦 Storage

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze (well wrapped) for up to 2 months. Thaw overnight and bring to room temperature before serving.

Blueberry Crumb Cake