Blueberry Cake with Streusel Topping

    55 minutes

    This blueberry cake with streusel topping is both tasty and pleasing to the eye. You can use either fresh or frozen blueberries.

    52 people made this

    Serves: 8 

    • Cake
    • 1 1/2 cups plain flour
    • 1/2 cup white sugar
    • 2 1/2 teaspoons baking powder
    • 1 pinch salt
    • 1/2 cup (125ml) milk
    • 1/4 cup (60ml) vegetable oil
    • 1 egg
    • 2 cups blueberries
    • Topping
    • 1/3 cup plain flour
    • 1/2 cup white sugar
    • 3/4 teaspoon ground cinnamon
    • 1/4 cup margarine

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20cm square pan.
    2. Cake: In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the centre and pour in the milk, oil and egg. Mix well. Stir in the blueberries. Pour into prepared pan.
    3. Topping: In a small bowl, combine flour, sugar and cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
    4. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews and Ratings
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    Reviews in English (68)


    As I write this review, this recipe has only a few people who have reviewed it and an average rating of just four stars--what a shame. I hope more bakers give this recipe a chance and bring that rating up to five stars where it belongs! I added 1/2 tsp. of vanilla to the batter and substituted butter for the margarine called for in the streusel, keeping all else the same. I kind of had the feeling when I saw the ingredients called for vegetable oil (rather than butter or even shortening) that this would be moist and that's exactly what this is--moist, flavorful, and bursting with blueberry flavor. The topping amount is just right, with a pleasing buttery crunch. I have made several of these coffeecakes or "buckles," over the years, one in particular that has been my favorite for over 40 years. But as good as that recipe is, THIS recipe beats it hands down for moistness. In fact, I think this is the finest recipe of its kind I've ever had!  -  12 Jan 2009  (Review from Allrecipes USA and Canada)


    This is a great brunch cake for any day of the week. It's moist, delicious, bursting with blueberries and topped with a crisp buttery streusel. I followed the recipe exactly and added 1/2 tsp. of vanilla to the batter. I baked it in an 8x8 pan and was very pleasantly suprised with the results.  -  19 Mar 2009  (Review from Allrecipes USA and Canada)


    How can you not love the name of this cake? With a newly purchased 4 pound bag of blueberries tucked in my freezer and my 2 grandkids scheduled for an overnight with us, I was searching for a special breakfast treat. I made this, pretty much according to directions, and half a cake later we all declared it a winner. It was moist, flavorful, and had just the right amount of blueberries. I added vanilla to the batter and substituted butter for margarine in the crumb topping as suggested by Naples. I also used brown sugar instead of white in the topping. It was delicious; however, next time I'll probably stick with the granulated sugar and try a little nutmeg instead of cinnamon. I have a favorite blueberry muffin recipe that calls for a dusting of sugar and nutmeg and we really love that flavor combination. For those who had issues with this being too dry or needing extra baking time, some things to check are pan size, oven thermostat, and your pan material. Some pan coatings require lowering your oven temperature by 25 degrees.  -  25 Sep 2010  (Review from Allrecipes USA and Canada)