Cinnamon Streusel Blueberry Cake


Last year my local grocery store had blueberries, blackberries, and raspberries on sale for 88 cents a pint.  So I did what any rational person would do and bought 11 pints of each.  Needless to say I have a freezer full of berries.  And with spring having almost sprung, I thought it was time I started weeding out some of my frozen bounty from last years sales to make room for new ones! I’m a sucker for a sale of any kind.  I really wanted to try something new or at least new to me. And, lately I have been working on a new banana bread recipe that has a streusel topping baked in (don’t worry the recipe is coming very soon) and because I love all things cinnamon, streusel and blueberry, I decided to combine them all in this cake, how could this NOT be good, right? My thoughts exsactly! ( unless, you thought that sounds disgusting, then we are obviously not on the same page) I was very pleased with the way this cake turned out. It’s so moist with just the right amount of cinnamon and sugar throughout,  which was truly and accomplishment for myself because I have a tendency to go WAY over board when I really like something. For instance,  the recipe calls for 1/2 of a cup of streusel and I love streusel. So, I say “well if a 1/2 of a cup is good why not make that 1 1/2 cups” or, If it calls for 1/4 cup of Ganache i’m all “that’s not enough lets triple that” then I end up with a cake that is a crusty streusel mess or a sloppy, dripping from all sides chocolate mess. These are just two examples! Hey, I’m a work in progress! But seriously, this is one cake that my additions actually all came together and worked out to be the perfect balance! The one thing you need to know is that you should use room temp. eggs, butter, and buttermilk it makes a noticeable difference. I tried it both ways cause lets face it, sometimes we decide to bake a cake after we have binge watched desperate housewives all day and Bree pulls a cake from the oven and the notion that you can bake, and you want some cake, pops into your head and won’t leave. So you’re in you’re kitchen at 11 o’clock at night baking a cake from scratch, and you ain’t using room temp. eggs. Most of the time I would say, no big deal, just make sure they’re combined well and call it a day, or night which ever the case may be, but for this particular cake it matters. Don’t take my word for it though, try it for yourself and let me know what you think.

Cinnamon streusel blueberry cake

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

 Cinnamon streusel blueberry cake


  • cake
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs room temp.
  • 2 tsp vanilla extract
  • 2 1/2 sticks of unsalted butter room temp.
  • 1 cup buttermilk room temp.
  • 2 cups of fresh or frozen blueberries + 1 tbs flour
  • Streusel
  • 1/2 cup light brown sugar
  • 3 tsp cinnamon
  • 1 cup all purpose flour
  • 1 stick unsalted butter room temp.
  • Glaze
  • 1 1/2 cups powdered sugar
  • 2-4 tbs milk
  • 2 tsp vanilla extract


  • Preheat oven 350 degrees, grease and flour 10 inch tube pan and set aside
  • Cake
  • In a stand mixer fitted with the paddle attachment cream together butter and sugar until light and fluffy, add in the vanilla and the eggs one at a time beating after each addition.
  • In another medium size bowl, sift together the flour, baking soda, baking powder, and the salt. Add in half of the flour to the butter/egg mixture, mix to incorporate, then add in the butter milk and rest of the flour, mix just to combine. Batter will be thick. Divide batter evenly between two bowls and add one cup of blueberries ( toss berries in the 1 tbs of flour before you add them to the batter) to each bowl and fold in. Sprinkle half of your streusel mixture evenly in the bottom of your prepared pan, spoon one bowl of the cake batter on top of the streusel mixture and smooth out with the back of a spoon. Sprinkle the remaining streusel over this and top with the second bowl of batter spooning it over the streusel and smoothing it out as before. Place cake in preheated oven and bake for 1 hour and 30 minutes. You can check cake after 1 hour and 10 minutes but continue to let cake cook until knife inserted in the center comes out clean. Let cake cool for 20 minutes in the pan then, turn cake out onto a plate and drizzle with glaze if desired.
  • In a medium size bowl combine the brown sugar, butter, flour and cinnamon. Work with your finger tips until all is combined and the mixture is the texture of wet sand. Use in cake as instructed.
  • Glaze
  • In a bowl mix the powdered sugar, milk and vanilla until all are combined and drizzle over cake.

Meyer lemon blueberry pound cake

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February 2016
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