This sweet Blueberry Butter Cake with Almond Streusel is reminiscent of the delicious cinnamony-streusel topped coffee cake that mom used to make. Only my version is made with homemade buttery cake batter, loads of fresh berries and a hearty almond crumb topping.
Although there’s some debate on the difference between struesels, crumb cakes and coffee cakes, one thing’s for certain; a square of this cake is just as delicious with ice cream in the evening as it is with coffee in the morning! Read on to learn more and get the recipe for this delightful, easy-to-grab sweet snack.
What is the difference between Coffee Cake, Crumb Cake, Butter Cake and Boy Bait?
They are all very similar. But apparently the general consensus is that coffee cake is any cake that goes well with coffee. But, that definition doesn’t really fly with me because I believe every cake does go well with coffee but should not go by the name of coffee cake.
To me, coffee cake is a neutral yellow or vanilla cake with a dense, large crumb somewhat like a biscuit but sweeter and lighter. With a nice crunchy cinnamon, brown sugar streusel topping.
While crumb cake seems to be similar in flavor it appears to have a much thicker and more uniform cinnamon-crumb topping.
Boy bait is very much like the two only with a thinner cake layer and also a much thinner cinnamon topping.
They’re all delicious if you ask me.
So, call it what you will. And I’ll just call this crumbly, brown sugar-cinnamon topped cake with rich butter flavor and bursts of blueberries IRRESISTIBLE.
My Take on Mom’s Bisquick Coffee Cake
Buttery cinnamon-streusel chunks crumbled into a dense, biscuit-like cake. My childhood favorite bisquick coffee cake still has a special place in my heart. And it lends a heavy inspiration to this rich blueberry snack cake recipe.
My cake is almost as easy to mix up as mom’s boxed version. And this updated version requires no special ingredients; simply pantry and refrigerator staples like butter, flour, milk, and sugar. Plus lots of fresh blueberries.
It’s got the crumby cake base of coffee cake with less streusel than crumb cake but more than boy bait.
And it’s totally dunkable in your morning ‘jo.
How to Make Blueberry Butter Cake
With a thick layered batter and blueberries scattered in by hand the blueberries stay evenly dispersed and don’t all fall to the bottom or get smashed by stirring. And although it’s very thick the homemade butter cake bakes up light and moist.
It calls for fresh berries, but you can use frozen. Just coat frozen berries with flour before using so that they don’t water down the batter. Along the same lines, make sure your fresh berries are thoroughly dry before using. And if not also give ’em a good coating of flour.
An easy Make Ahead Recipe
Since it’s delicious served warm or at room temperature this is a perfect time-saving make ahead snack!
Make it a day ahead and even served cold the next day it will get rave reviews!
To make it one day and serve it hot the next simple prepare as directed to the point of spooning the batter in the pan. Spoon and layer blueberries then cover the pan and refrigerate. When ready to bake, add the streusel topping and pop it in the oven. Hot and fresh without the mess!
Or, store individual servings in the freezer. Bake, cool and package individual squares with a vacuum sealer or wrap tightly with plastic wrap and store in freezer bags. Then, defrost at room temperature and enjoy whenever the craving hits!
Customize this recipe for Blueberry Butter Cake
Replace the blueberries with fresh peach chunks, raspberries, blackberries or even apples!
Switch out the almonds for another chopped nut. Macadamia nuts, walnuts and pecans are all delicious.
Zest it up with citrus and spice! Add some cardamom or ginger to your streusel for a bit more flavor. Or, add a tablespoon of fresh lime, lemon, orange or grapefruit zest to the topping and a squeeze of the juice to the milk before mixing into the batter.
Looking for a naturally gluten-free option? Check out this recipe for Blueberry Lemon Crisp with Almond Crumb Topping
- ½ cup unsalted butter room temperature, 1 stick
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk whole milk preferred
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 pint blueberries 2 cups or 16 ounces
Almond Streusel Topping
- 4 tablespoons unsalted butter room temperature
- ⅓ cup all purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 tablespoon cinnamon powder
- 1 cup almonds chopped
- Preheat oven to 350 degrees Fahrenheit. Grease an 8" square baking pan and line it with a strip of parchment paper. Lightly grease the parchment.
- Cream butter and sugar in a stand mixer or with a hand mixer until light and fluffy. Then, add eggs one at a time, fully incorporating after each addition. Then add vanilla and mix until combined.
- Whisk dry ingredients in a medium bowl. Then, slowly add the flour mixture and milk to creamed butter, alternating between the two.
- Pour half the batter into prepared pan. Top with half the berries, then remaining batter and the last of the berries.
- Using your fingertips, combine Almond Streusel ingredients until fully incorporated and stay together when squeezed. Generously scatter streusel over the entire top of the cake.
- Bake 40 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to wire rack and cool at least 20 minutes. Remove cake from pan by pulling up on the parchment. Slice into 9 squares and serve.
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