Blueberry Streusel Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp cinnamon

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

---

Instructions

1. Preheat Oven & Prep Pan
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Streusel Topping
   • In a small bowl, mix the flour, brown sugar, and cinnamon.
   • Stir in the melted butter until crumbly. Set aside.
3. Make the Cake Batter
   • In a mixing bowl, cream the butter and sugar together until light and fluffy.
   • Add eggs, one at a time, mixing well after each addition.
   • Stir in the vanilla extract and sour cream.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Gently fold in the blueberries.
4. Assemble the Cake
   • Pour the batter into the prepared cake pan and spread evenly.
   • Sprinkle the streusel topping evenly over the batter.
5. Bake the Cake
   • Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Glaze (Optional)
   • In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
   • Drizzle over the cooled cake.
7. Serve & Enjoy!
   • Slice and enjoy this moist, buttery blueberry cake with a crunchy streusel topping! Perfect with a cup of coffee or tea.