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If you love blueberries, you should try this amazing Blueberry Streusel Cake!
"Streusel" is a German crumbly topping that perfectly matches with moist fruits like blueberries and gives an irresistible crispy crust to this soft cake.
Perfect as afternoon tea cake or coffee cake, this Blueberry Streusel Cake is made with a soft sponge layer enriched with yogurt, filled with blueberries and topped with streusel and a delicious sugar glaze that gives a hint of extra sweetness to this cake that is not too sweet.
You can also substitute blueberries with other fruits or berries: it will always be a hit!
Prep Time 35 mins
Cook Time 55 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine European, German
Servings 10 Servings
Calories 290 kcal


Streusel Topping

  • 85 g (2/3 cup) all purpose flour
  • 50 g (1/4 cup) light brown sugar or any brown sugar
  • 1/4 tsp cinnamon powder
  • 55 g (1/4 cup) unsalted butter at room temperature

Blueberry Filling

  • 260 g (2 cups) blueberries fresh or frozen
  • 6 g (1/2 tbsp) vegetable oil
  • 30 g (2 tbsp) sugar
  • 6 g (1/2 tbsp) cornstarch
  • Lemon zest from about 1/2 lemon (optional)

Cake Batter

  • 100 g (1/2 cup) sugar
  • 3 eggs room temperature
  • 2 tsp vanilla extract
  • 60 g (1/3 cup) vegetable oil
  • 45 g (3 tbsp) Greek yogurt or unsweetened plain yogurt
  • 160 g (1+1/3 cup) all purpose flour
  • 1/4 tsp salt
  • 8 g (2 tsp) baking powder
  • 1/4 tsp baking soda

Glaze (optional)

  • 20 g (3 tbsp) powdered sugar
  • Few drops of water


Streusel Topping

  • In a medium size bowl mix together flour, brown sugar and cinnamon powder.
  • Add the room temperature butter and mix with a spatula until almost incorporated.
  • In the end use your fingers to well distribute all the butter throughout the flour mix and you get a crumbly texture.
  • Put in refrigerator meanwhile preparing the rest of the cake.

Blueberry Filling

  • In a medium size bowl place blueberries, oil, sugar, cornstarch, lemon zest and mix well until all the blueberries are coated.

Cake Batter

  • In a large bowl place sugar, eggs, vanilla and mix with a hand mixer until you get a pale, foamy and thick mix.
  • Incorporate oil and yogurt at low speed: mix just until combined and do not overmix.
  • In a medium size bowl sift together flour, baking powder, baking soda, salt and mix until well combined.
  • Incorporate the flour mix in the batter in two-three times mixing at low speed: do NOT overmix flour, mix just until combined!


  • Grease and line a 18cm-7inch springform pan (a 20cm-8inch pan will work great too!) with parchment paper. If you use a 18cm-7inch cake pan, create high sides with the parchment paper: the sides should be about 7cm-3inch.
  • Place the cake batter at the bottom, the blueberry filling on top, then evenly distribute the streusel topping on top.
  • Bake in preheated oven (no fan, upper+lower heat) at 180°C-350°F for about 50-60 minutes or until a tootphick comes out almost clean. Consider that if you use 20cm-8inch cake pan, the cake should bake less minutes. You can cover the cake with an aluminium foil after about 25 minutes baking.
  • Slightly cool down in the pan before unmold it, then cool down completely.


  • Mix the powdered sugar with a few drops of water until you get a thick glaze.
  • Drop the glaze on top of the cooled down cake and serve it!



Store at room temperature for 1 day or in refrigerator for about 5 days.
You can also store the slices in freezer for up to 2 months well covered with plastic wrap and placed in a plastic box.
You can serve it slightly warm with ice cream on top, it's simply delicious!

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

Don’t lose any recipe!



I’ve use a small and high cake pan (18x7cm), but you can use a larger cake pan: a 20cm will work perfect too and the cake will bake in less minutes (about 40 minutes). Remember to make the toochpick test to check when your cake is done.

You can substitute Blueberries with strawberries, other berries or your favourite fruit.


This cake is not too sweet, for this reason I’ve dropped a sugar glaze on top, but you can skip it or substitute it simply sprinkling some powdered sugar on top.