a streusel-topped fast cake with blueberries. It will definitely make your Monday mornings happier!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch square pan |
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 2 ½ teaspoons baking powder
- 1 pinch salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 egg
- 2 cups blueberries
- ⅓ cup all-purpose flour
- ½ cup white sugar
- ¾ teaspoon ground cinnamon
- ¼ cup margarine
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
- In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 194 mg |
| Sugars | 30 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I feel kind of bad I have never reviewed this recipe and have been making it for years. It is absolutely fantastic. Very moist and flavorful. My husband asks for it almost every Sunday morning. Very easy to throw together. Sometimes I add just a splash of vanilla. I just got some blackberries at the Saturday Farmer’s Market so I am going to try those in this recipe.
This was so easy and quick to make. It’s the best blueberry crumb cake I’ve ever made. I baked mine in a pyrex dish and also baked a smaller cake in a small aluminum pan. Very delicious!!!
This is awesome! Made first time with brown sugar but doesn’t work as well as the white. Wait till cooled because it taste so much better.
Very moist and tasty! Thank you for this recipe, easy to make and delicious. I will definitely make it again. However, I would recommend that you better explain how to make the crumble, specifically the butter. It just said cut in the butter. I ended up cutting it like I was making rough puff pastry which seemed to work but I don’t really know if there is a better way.
Since I seem to have an abundance of blueberries in my fridge I’ve been making this star cake several times a week.
This was amazing will make again and again and again
This recipe turned out really well. It was more like a blueberry coffee cake with a streusel topping. I used a 10 inch glass pie plate because I didn’t have 8×8 pan. I reduced oven temp to 325 and baked for 35 minutes. Turned out perfect! I used a little less than 2 cups/pints of fresh blueberries, added 3/4 tsp of vanilla to batter (as other suggested) and substituted butter for margarine in topping. Will definitely make again
I made no changes and won’t, this is perfect as is! I will be making this again. It was eaten so quickly there was no time for a picture. 🙂
Loved it! This is the first blueberry cake I’ve made in a long time. This is as good as the blueberry cakes my mom used to make. She’s german and I don’t know if this is a german recipe but it’s a lot like the german style of cake. For lack of a better term I’ll say it’s a heavier more robust cake than the crumbly all flower american cakes with frosting which I really don’t care for. This has some substance, it’s moist and delicious. I just made a couple minimal changes. I added 1-tsp vanilla and used butter vs margarine for the streusel. I made a 9×13 pan by increasing ingredients to 1_tablespoon baking powder was plenty, 2 medium eggs, increase everything else by 50%. Bake 45-55 minutes
I’ve been looking for a simple recipe like this, and it was excellent. I didn’t change a thing except automatically put in vanilla. Loved it thank you.
Family favorite and so easy! I always have to add a little extra milk to get the correct consistency.
I made it exactly as the recipe said, but I think the streusel was a bit too much… It clumped together and made craters, so the cake didn’t look so pretty. Love the taste, though!
Needs more sugar as a dessert but perfect for breakfast!
If you can, make it the day before you need it. What a difference a day makes! Very moist so don’t cover tightly. I also added a teaspoon of vanilla. I accidentally melted the butter for the topping so I added some quick oats to make it crumbly. I may even try a different fruit next time. Very good basic recipe for coffee cake.
This cake was delicious. I followed another reviewers advice‘ and added vanilla to the batter. I also added pecan to the crumb topping. The cake was very moist.
This was the perfect blueberry coffee cake. Not too sweet. I did use butter for the crumb topping.
This cake is so easy to make. It came out very moist. I love the amount of blueberries in this cake, bursting with flavor. The only thing I changed was substituting brown sugar for white, in the streusel topping.
I made this with frozen blackberries and added a teaspoon of vanilla to the batter. Otherwise followed the recipe. I only had an 8×8 pan dark metal pan so I baked at 325. Took 50 minutes. Great recipe. Easy and delicious. I can wait to try other fruits in the batter. I just happen to be over run with blackberries right now!
This was so good and very easy, perfect for a morning breakfast! It also still tastes delicious made a day ahead, just don’t store it in a sealed container or it will be soggy. Thanks for the recipe!
All good just as is…everyone loved this!
This was so good! Quick and easy. The only thing I did different was add a tsp of lemon extract. My house smelled heavenly. So good with a cup of coffee on a cold day.