Blueberry Streusel Cake Recipe

Instructions How To Make Blueberry Streusel Cake

• Preheat the oven to 350F.
• Spray a non-stick 9-inch round baking pan with a non-stick cooking spray.
• In a bowl, mix the egg, sugar, butter, flour and baking powder.
• Separate 1/3 of the dough mixture and roll it into 2 balls. Put those small dough balls in the freezer.
• Take the remaining dough and put it in the baking pan. Press the dough into the bottom of the pan to form a crust. Put in a freezer for 10 minutes.
• Take the pan out of the freezer and put the blueberries on top of the dough crust. If using the walnuts, sprinkle them on top of the blueberries.
• Take the dough balls out of the freezer. Use the box grater to grate the dough over the blueberries, creating streusel crumbs.
• Put the blueberry streusel cake in the oven and bake for 40 minutes or until the streusel is golden brown.

Serving Suggestions

• Serve the blueberry streusel cake warm with a scoop of chocolate ice cream or a dollop of vanilla whipped cream for a decadent dessert.
• Pair with a hot cup of coffee or tea for a cozy afternoon treat.
• Garnish with a sprinkle of powdered sugar or fresh mint leaves for an elegant presentation.
• Slice into small squares to serve as finger food for brunch or tea parties.
• Enjoy it plain as a delightful breakfast treat alongside fresh fruit.

Tips For Success

• Chill the dough thoroughly: Freezing the dough balls before grating is crucial for achieving a crumbly and light streusel topping. If the dough isn’t firm enough, it won’t grate properly, and the texture will be less crisp.
• Use fresh or frozen blueberries wisely: If using frozen blueberries, there’s no need to thaw them beforehand. Thawed blueberries can release extra moisture, which might make the crust soggy.
• Press the crust evenly: Ensure the dough for the base is pressed firmly and evenly across the pan to prevent uneven baking. If the edges are too thick, they might bake faster than the center.
• Customize the streusel topping: Feel free to add a sprinkle of cinnamon or nutmeg to the grated dough for extra flavor. A hint of spice pairs wonderfully with the sweetness of the blueberries.
• Keep an eye on the baking time: Ovens can vary, so check the cake around the 35-minute mark. The streusel should be golden brown but not overly dark to maintain the perfect balance of crispness and flavor.

Variations and Substitutions

• Fruit substitutions: Swap the blueberries for other fresh or frozen fruits like raspberries, blackberries, or chopped peaches for a new flavor twist. Each fruit brings its unique sweetness and tartness to the cake.
• Nut-free option: If you or your guests have nut allergies, simply omit the walnuts. The cake will still have a delightful texture and flavor without them.
• Gluten-free adaptation: Replace the all-purpose flour with a 1:1 gluten-free baking flour. Ensure your baking powder is also gluten-free for a completely safe treat.
• Dairy-free version: Substitute the butter with a plant-based alternative or coconut oil for a dairy-free variation. Make sure the replacement butter has similar fat content for the best texture.
• Add a hint of zest: Mix in the zest of a lemon or orange into the dough for a burst of citrusy freshness that pairs beautifully with the blueberries.
• Spiced streusel: Add a teaspoon of cinnamon or a pinch of nutmeg to the dough before freezing to infuse the topping with warm, cozy flavors.

Storage and Reheating

• Storage: Allow the blueberry streusel cake to cool completely before storing. Cover the cake tightly with plastic wrap or transfer it to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the cooled cake in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: To enjoy the cake warm, reheat individual slices in the microwave for about 15–20 seconds. Alternatively, reheat the entire cake in the oven at 300°F for 10–15 minutes to revive its freshly baked texture.

Frequently Asked Questions

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work just as well as fresh ones. There’s no need to thaw them before use, as they bake perfectly from frozen. However, thawing them may release extra moisture, which can affect the crust’s texture.

What should I do if my streusel topping isn’t crumbly?

If the streusel topping isn’t forming crumbs, it’s possible the dough wasn’t chilled enough. Make sure the dough balls are well-frozen before grating. This step is essential to create the desired crumbly texture.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day or two in advance. Store it in an airtight container at room temperature or in the refrigerator, depending on your preference.

What can I use if I don’t have a box grater?

If you don’t have a box grater, you can crumble the frozen dough by hand. Break it into small pieces and scatter them over the blueberries for a similar effect.

How do I know when the cake is done baking?

The cake is ready when the streusel topping turns a beautiful golden brown and the blueberries are bubbly. Check around the 35-minute mark, but it typically takes 40 minutes to bake fully.

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