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blueberry cake

A delicious blueberry cake with streusel topping, perfect for breakfast or dessert!
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Prep Time 35 minutes
Cook Time 34 minutes
Total Time 1 hour 9 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup all-purpose flour
  • 0.112 kg brown sugar
  • 0.75 teaspoon ground cinnamon
  • 0.25 cup unsalted butter (melted)
  • pinch salt
  • 1 cup all-purpose flour
  • 1.25 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup sugar
  • 0.084 kg unsalted butter (room temperature)
  • 0.058 kg sour cream
  • 0.06 liters milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.25 cups blueberries
  • 0.086 kg powdered sugar
  • 0.03 liters milk
  • 0.25 teaspoon vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Prepare a 9-inch cake pan with parchment paper and grease the sides.
  2. Prepare streusel by mixing flour, brown sugar, cinnamon, melted butter, and a pinch of salt until crumbly. Set aside.
  3. In a bowl, combine flour, baking powder, and salt; set aside.
  4. Beat sugar and butter in a mixer until light and fluffy, about 3-4 minutes.
  5. Mix in sour cream until just combined.
  6. Add milk gradually and mix until smooth.
  7. Add egg and vanilla, mixing until well incorporated.
  8. Gradually add dry ingredients to wet mixture and beat until combined.
  9. Pour half of the batter into the prepared pan.
  10. Sprinkle half of the streusel and blueberries over the batter.
  11. Add remaining batter on top and smooth out. Overlay remaining streusel and blueberries.
  12. Bake for 34-38 minutes until a toothpick comes out clean.
  13. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  14. Optional: Mix powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled cake before serving.

Notes

This cake is best enjoyed fresh but can be stored refrigerated for up to 2 days.