Blueberry Strusel Cake
.avif)
About this recipe
Who doesn’t love warm blueberry muffins? I decided to just make this into a whole cake so I don’t have to worry about the muffin liners and it turned out great!
Ingredients
Blueberries
300g fresh blueberries
½ fresh lemon juice
1 tbsp flour
Streusel
65g granulated sugar
80g plain flour
45g unsalted butter melted
Cake
180g self raising flour
½ tsp baking powder
½ tsp salt
50g softened unsalted butter
50ml vegetable oil
150g caster sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
120ml whole milk
Blueberries:
- 600g fresh blueberries
- 1 fresh lemon juice
- 2 tbsp flour
Streusel:
- 130g granulated sugar
- 160g plain flour
- 90g unsalted butter, melted
Cake:
- 360g self-raising flour
- 1 tsp baking powder
- 1 tsp salt
- 100g softened unsalted butter
- 100ml vegetable oil
- 300g caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 240ml whole milk
Blueberries:
- 900g fresh blueberries
- 1½ fresh lemon juice
- 3 tbsp flour
Streusel:
- 195g granulated sugar
- 240g plain flour
- 135g unsalted butter, melted
Cake:
- 540g self-raising flour
- 1½ tsp baking powder
- 1½ tsp salt
- 150g softened unsalted butter
- 150ml vegetable oil
- 450g caster sugar
- 6 eggs
- 3 tsp vanilla extract
- 3 tsp lemon extract
- 360ml whole milk
Ingredients
Blueberries:
- 10.6 oz fresh blueberries
- ½ fresh lemon juice
- 0.1 oz flour
Streusel:
- 2.3 oz granulated sugar
- 2.8 oz plain flour
- 1.6 oz unsalted butter, melted
Cake:
- 6.3 oz self-raising flour
- 0.02 oz baking powder
- 0.02 oz salt
- 1.8 oz softened unsalted butter
- 1.8 fl oz vegetable oil
- 5.3 oz caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 4 fl oz whole milk
Blueberries:
- 21.2 oz fresh blueberries
- 1 fresh lemon juice
- 0.2 oz flour
Streusel:
- 4.6 oz granulated sugar
- 5.6 oz plain flour
- 3.2 oz unsalted butter, melted
Cake:
- 12.7 oz self-raising flour
- 0.04 oz baking powder
- 0.04 oz salt
- 3.5 oz softened unsalted butter
- 3.4 fl oz vegetable oil
- 10.6 oz caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 8 fl oz whole milk
Blueberries:
- 31.7 oz fresh blueberries
- 1½ fresh lemon juice
- 0.3 oz flour
Streusel:
- 6.9 oz granulated sugar
- 8.5 oz plain flour
- 4.8 oz unsalted butter, melted
Cake:
- 19 oz self-raising flour
- 0.06 oz baking powder
- 0.06 oz salt
- 5.3 oz softened unsalted butter
- 5.1 fl oz vegetable oil
- 15.9 oz caster sugar
- 6 eggs
- 3 tsp vanilla extract
- 3 tsp lemon extract
- 12.3 fl oz whole milk
Instructions
For the Streusel Topping:
- In a medium bowl, mix together the sugar, flour and melted butter
- Using a fork, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily).
- Set aside.
For the Blueberries:
- In a small bowl add your blueberries, lemon juice and flour then mix together. (flour helps to prevent your fruit from sinking).
- Set aside.
For the Cake:
- Preheat the oven to 170°C.
- Butter and flour in a 9-inch square or circle baking pan.
- In a medium mixing bowl, whisk together the butter, oil and sugar until a smooth paste.
- Add your eggs, lemon extract, vanilla essence and milk and mix together, your mixture will be very liquidy but don't worry this will ensure a fluffy cake!
- Sift in your flour, salt and baking powder then whisk with the wet mixture until combined.
- In your prepared baking pan add your cake mixture and top with your streusel and blueberries.
- Bake your cake your 60-65 minutes or until a skewer come out clean, make sure not to open your oven for the first 40 minutes or your cake might deflate!
- Enjoy :)
Hi, I'm Remi
Follow me on socials to stay connected!
Pin this Recipe
More like this
More recipes like this
Tempted by something else?
Work with me, or ask me a question!
I'm all about teaming up with cool new brands that align with my audience and make cooking awesome meals a breeze. Drop me a line, and let's cook up some exciting plans together!
Want free recipes and insider knowledge in your inbox?
Subscribe Below!