Blueberry Snack Cake with Streusel Topping

Crystal ~

By
@crystal7

I make this blueberry cake every year when fresh blueberries are in season. Not only is it a tasty snack cake, it makes a fabulous breakfast or brunch cake too. It can also be made into muffins, but you might have to adjust the baking time. I got this recipe from a PBS cooking show in the 80’s.


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

streusel topping: streusel:
¼ cup granulated sugar
¼ cup brown sugar
1/3 cup all-purpose flour
½ teaspoon cinnamon
¼ cup (4 tablespoons) butter, cold
cake:
6 tablespoons butter, softened
¾ cup granulated sugar
1 large egg
2 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla
2/3 cup whole milk
2 cups fresh blueberries

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American