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Blueberry Streusel Cake

Course Dessert

Ingredients
  

Cake:

  • 1 1/2 cup brown sugar
  • 1/2 cup softened butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoon baking soda
  • 1 cup sour milk or buttermilk
  • 3 cups of fresh blueberries or rhubarb

Streusel topping:

  • 1/2 cup brown sugar
  • 2/3 cup all purpose flour
  • 5 tablespoon softened butter
  • 1 teaspoon cinnamon

Instructions
 

  • In a small mixing bowl, combine ingredients for the streusel topping and set aside.
  • In a large mixing bowl, cream together sugar and butter. Beat in eggs and vanilla.
  • In another mixing bowl, sift flour, salt, and baking soda.
  • Add dry ingredients to the sugar mixture in thirds, alternating with the buttermilk (add 1/2 cup buttermilk in between dry ingredients).
  • Fold in blueberries (or your choice of seasonal fruit). Pour blueberry/batter mixture into a greased 9 x 13” baking dish.
  • Sprinkle streusel topping evenly over top.
  • Bake at 350 for 45-50 minutes or until puffy and very golden brown and a toothpick inserted in the centre comes out clean. Let cool slightly before serving. Enjoy.

Notes

* If you don’t have buttermilk on hand (and who does), you can use sour milk instead. Simply combine 1 cup of milk and 1 tsp of white vinegar. Let sit for 15-20 minutes and voila, it’s ready to use.