Blueberry Butter Cake with Almond Streusel is made with homemade buttery cake batter, loads of fresh berries and a hearty almond crumb topping.
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Blueberry butter cake recipe
This blueberry butter cake recipe is my updated take on my mom’s bisquick coffee cake recipe. It still has a nice crunchy cinnamon, brown sugar streusel topping but with a rice butter flavor and bursts of fresh blueberries.
My cake is almost as easy to mix up as mom’s boxed version requiring no special ingredients. It’s made simply with pantry and refrigerator staples like butter, flour, milk, sugar and fresh or frozen blueberries.
The batter is thickly layered on the bottom and topped with a scattering of blueberries. This way 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.
Ingredients
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Milk
- Butter
- Blueberries – fresh blueberries or you can use frozen blueberries instead. If substituting frozen berries for fresh simply 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. Or you can replace the blueberries with fresh peaches, raspberries, blackberries or even apples.
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon powder
- Almonds – or switch out the almonds for another chopped nut. Macadamia nuts, walnuts and pecans are all delicious.
Step by step instructions
- Prepare by preheating oven and greasing baking pan.
- Cream butter and sugar until light and fluffy. Then, add eggs one at a time, fully incorporating after each addition. Add vanilla and mix until combined.
- Whisk dry ingredients in a medium bowl. Then, slowly add to the creamed mixture. and milk to creamed butter, alternating between the two.
- Pour half the batter into prepared pan. Top with half the berries, then pour remaining batter and top with remaining berries.
- Combine streusel ingredients until fully incorporated and stay together when squeezed. Generously scatter streusel over the entire top of the cake.
- Bake until the top is golden and the cake is cooked through.
- Cool then slice and serve.
- Enjoy!
How to make ahead
Since this blueberry cake recipe is 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!
How to serve
A square of this cake is just as delicious with ice cream in the evening as it is with coffee in the morning. Whether you serve it with coffee or topped with whipped cream or ice cream you’re going to love this blueberry cake recipe!
📖 Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Neha
Love the texture of this cake and the pop of the color from blueberries. It’s my all time favorite combo, trying this one out on weekend!
Sara Welch
Wow! What a scrumptious looking treat! I will definitely be making this over the weekend! Yum!
Elaine
That almond crumb topping is so good. And I love how you used fresh berries here – definitely the cake I would love to try this weekend!
Mary Bostow
This looks beautiful, thanks for sharing this delicious recipe.
Kate
What a stunning cake! I love the sound of the cinnamon in the topping pairing with zesty blueberries. Can’t wait to try it.