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blueberry cake

A delightful blueberry cake featuring moist layers and a sweet streusel topping, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup all purpose flour
  • 0.5 cup 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
  • 6 tablespoons unsalted butter room temperature
  • 0.25 cup sour cream
  • 0.25 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.25 cups blueberries
  • 0.75 cup powdered sugar
  • 1.2 tablespoons milk
  • 0.25 teaspoon vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 350 degrees. 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 salt until crumbly. Set aside.
  3. In a bowl, combine flour, baking powder, and salt for the cake batter.
  4. Cream together sugar and butter until light and fluffy, about 3-4 minutes.
  5. Mix in sour cream until just combined.
  6. Add milk and blend until smooth.
  7. Beat in egg and vanilla extract.
  8. Gradually add dry ingredients to wet mixture and mix 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 and spread evenly.
  12. Top with remaining streusel and blueberries.
  13. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  14. Cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
  15. Mix powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled cake.
  16. Serve and enjoy!

Notes

Can be stored in an airtight container for up to 2 days at room temperature.