Blueberry Snack Cake with Streusel Topping

Crystal ~


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.

☆☆☆☆☆ 0 votes
15 Min
40 Min


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
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


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

About Blueberry Snack Cake with Streusel Topping

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