Blueberry Butter Cake with Almond Streusel
Blueberry Butter Cake with Almond Streusel is made with homemade buttery cake batter, loads of fresh berries and a hearty almond crumb topping.
Servings 9 servings
Calories 576kcal
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
Calories: 576kcal | Carbohydrates: 78g | Protein: 10g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 296mg | Potassium: 305mg | Fiber: 4g | Sugar: 44g | Vitamin A: 635IU | Vitamin C: 5.1mg | Calcium: 129mg | Iron: 2.9mg
