A while back I posted a picture of this cake on facebook. The demand was so high from the TKW Facebook Family members for this recipe I had to share it. However, time went by and I actually forgot about this cake. It wasn’t until I got an email saying “Please I have blueberries out the ying yang, can I please have your recipe for that amazing blueberry cake?” So I had to dig through facebook to find out which cake she meant (and the thousands of others that asked for it). Once I came upon it, my tummy started to grumble. I’m heading out later to get blueberries just so I can make this 🙂
This cake reminds me of Sunday mornings after church, tea with your girlfriends or sitting on the front porch sipping lemonade with your grandma…
It’s the perfect cake that isn’t too sweet but it’s just sweet enough. Now I know what you’re thinking… “but it says Streusel. Where’s the streusel lady???” It’s actually in the center of the cake. It’s like a hidden gem in the middle. It just makes the cake with those luscious sweet blueberries!
Don’t care for blueberries? Go with raspberries or blackberries! Want to be a rebel? Use a mixture of all 3!
- 1 1/2 sticks unsalted butter, softened (I prefer grated)
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon Vanilla Bean Paste
- 3 cups flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup regular sour cream or vanilla greek yogurt
- 1/4 cup brown sugar, packed
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 2 cups fresh blueberries
- 1 cup confectioners’ sugar
- 2–3 tablespoon milk
- Preheat oven at 350 putting the rack in the middle.
- Grease and flour a 10” tube pan.
- Cream the butter and sugar until well combined.
- Add in the eggs, one at a time beating roughly 1 minute per egg.
- Add in the vanilla and mix.
- In a separate bowl, sift together the 3 cups flour, baking soda and powder and salt.
- Add this to the creamed mixture alternating with some of this and some of the sour cream.
- Blend just until combined. You do not want to whip air into this.
- In a separate bowl, make the streusel topping by mixing together the brown sugar, 1 tablespoon flour and cinnamon. Set aside.
- Spoon about a 1/3rd of the batter into the pan.
- Add ½ of the streusel topping.
- Add in 1/2 of the fresh blueberries sprinkling them all around the pan.
- Add another 1/3rd of the batter, the rest of the streusel topping and the rest of the blueberries
- Top with the remaining batter.
- Bake at 350 for 55 minutes or until a wooden skewer comes out clean.
- Set on a cooling rack and let rest for 10 minutes.
- Turn the cake out of the pan and allow to cool completely.
- Once cooled, make the drizzle by mixing the milk and confectioners’ sugar.
- Drizzle over top.