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!
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!
Assembly
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.
Glaze
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!
Video
Notes
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!