Blueberry Streusel Cake

by: Steve Dunn


for the cake:

  • 1 cup all-purpose flour (plus more for the pan)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 stick unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups fresh (or frozen and thawed) blueberries
  • 1 teaspoon freshly squeezed lemon juice

for the streusel topping:

  • 1 cup white whole wheat flour
  • 1 stick unsalted butter at room temperature
  • 1/3 cup light brown sugar, lightly packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • zest of 1 lemon, finely grated


  1. Heat oven to 350℉ and set a rack in the middle setting.  
  2. Butter and flour a 9" spring form pan taking care to knock out any excess flour.  Set aside.
  3. Sift the A/P flour, salt and baking powder together in a medium bowl and set aside.
  4. In a standing mixer beat the butter and sugar on high for 2-3 minutes until light and fluffy.  Turn the speed to medium and add the vanilla and the lemon juice, then the eggs one at a time allowing each to be fully incorporated in the batter before proceeding.  Turn the speed down to low and add the flour mixture and mix until the batter is smooth and the flour fully incorporated.
  5. Place the berries in a bowl and sprinkle with a pinch of flour, toss to coat.  Remove the mixing bowl from the machine and fold the berries into the batter gently by hand until nicely dispersed.  Spoon and press the batter in the buttered pan, evening the top with a large spatula.
  6. For the streusel, dump all the ingredients into a medium sized bowl, and working with your hands, mix until the the topping resembles wet sand.  Evenly sprinkle all the streusel onto the cake in an even layer.
  7. Pop the pan into the oven and bake for 40-50 minutes (ours was done at 45), or until a tester in the center comes out clean.  Let the pan cool on a rack for 20 minutes or so before running a knife between the cake and the pan and releasing the springform side.  Serve slightly warm or at room temperature.

Serves 10-12