Blueberry Streusel Cake
Why is blueberry streusel cake one of the seven wonders of the world? Because it’s so easy to make–you don’t even need to soften the butter for this comfort classic. Made rich and tangy with TONS of sour cream, you just throw in frozen blueberries and an hour later, you can act like it was hard when you put it on the table. Throw some flour on your face and practice your best struggling baker act.
I mean. Look at that. Doesn’t this just say tender, moist, awesome blueberriness? (Yes I made that word up) and YOU CAN DO IT. I took this picture when the blueberry streusel cake was ripping hot and I had to hurry up and get it in the freezer before Logan inhaled it all. But I took it to Sunday dinner with the family a few days later and it got inhaled anyway. Gone. Yours will disappear too. Beware.
A few crunchy nuts all toasty from the oven, brown sugar, and oats make the topping ri-dic-u-lous. It’s the perfect blend. Whip it up in just a few minutes– you don’t even need to plan ahead by softening butter (you melt it for this one) or defrosting berries (you throw them in frozen) then just put in the oven and forget about it for an hour. Get that load of laundry out of the dryer you’ve re-dried 4 times and actually put it away while it bakes. This is an adapted version of my blueberry muffins–if you would like to make these in a smaller version you can do that, too.
Blueberry Streusel Cake
Ingredients
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons butter melted and cooled slightly
- 1 1/4 cups light sour cream
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups frozen blueberries I used Wild Oats Organic and they were great!
- 1/4 cup chopped pecans
- 1/2 cup old fashioned oats
- 1/4 cup packed light brown sugar
- 1 tablespoon all purpose flour
- 2 tablespoons cold butter
Instructions
- Preheat the oven to 350.
- Grease and flour a 9x5 inch loaf pan and set aside.
- In a bowl, mix the egg and sugar with a spoon or whisk until lighter in color and combined--just a minute or so.
- Add the butter, sour cream and vanilla and mix well.
- In another bowl, mix the 2 cups of flour, baking powder and salt and toss the berries in the flour to coat them well.
- Add the sour cream mixture to the flour and mix until just combined and no pockets of flour remain. Your batter will be very thick!
- Transfer the batter to your loaf pan and then make the crumble topping:
- Mix the remaining 1 tablespoon flour, pecans and brown sugar together in a bowl. Add the cold butter and crumble it with your fingers or with two knives until it's the size of small peas. Sprinkle all of the crumble over the bread.
- Bake in the center of your oven for about one hour or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan 5-7 minutes then use a knife to loosen the edges; turn out onto a cooling rack to cool completely. Great served at room temperature, or you can freeze it and rewarm to serve later.
Nutrition
I neeeed this for breakfast tomorrow!