Blueberry Snack Cake With Streusel Topping

Blueberry Snack Cake With Streusel Topping
Blueberry Snack Cake. BRETT STEVENS/Cultura/Getty Images
Ratings (12)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
488 Calories
21g Fat
67g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This blueberry snack cake recipe is made using fresh or frozen blueberries. The cinnamon-spiced streusel topping adds some crunch and flavor to the cake. This is an excellent cake to serve for a snack or dessert. It's a great coffee or brunch cake as well.

Ingredients

  • 1/4 cup butter (room temperature)
  • 3/4 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour (sifted; 9 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups blueberries (fresh or frozen; rinsed)
  • For the Topping:
  • 1/4 cup butter (room temperature)
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon

Steps to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Grease and flour a 9-inch square baking pan.

  2. Cream 1/4 cup of butter with 3/4 cup of sugar; add the egg and beat well.

  3. Into a medium bowl sift together 2 cups flour, baking powder, and salt; blend thoroughly.

  4. Add the sifted dry ingredients to butter mixture alternately with 1/2 cup milk, beating until smooth. Fold in blueberries.

  5. Spoon the batter into the prepared baking pan.

  6. In a small bowl, combine 1/4 cup of butter with 1/2 cup of sugar,  1/3 cup of flour, and the cinnamon. Mix with a fork until crumbs are formed. Sprinkle over the cake batter in the pan.

  7. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

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