This Blueberry Streusel Bundt Cake recipe is a delightful combination of moist, tender cake, juicy blueberries, and a crunchy streusel topping. It’s perfect for breakfast, brunch, or dessert, and it’s sure to impress your family and friends. Below, I’ve expanded the recipe into a detailed, long-form article with tips, variations, and answers to common questions to help you master this delicious treat.
Blueberry Streusel Bundt Cake: A Perfect Balance of Sweet and Tart
There’s something magical about the combination of blueberries and streusel. The tartness of the berries pairs beautifully with the sweet, buttery crumble, creating a dessert that’s both comforting and elegant. This Blueberry Streusel Bundt Cake takes that classic pairing to the next level, with a moist, tender crumb and a stunning presentation that’s perfect for any occasion. Whether you’re hosting a brunch, celebrating a special event, or simply craving a slice of something sweet, this cake is sure to hit the spot.
Why You’ll Love This Recipe
- Moist and Tender Cake: The combination of sour cream (or Greek yogurt) and butter ensures a rich, moist crumb that stays fresh for days.
- Bursting with Blueberries: Fresh or frozen blueberries add juicy bursts of flavor in every bite.
- Crunchy Streusel Topping: The buttery, cinnamon-spiced streusel adds a delightful texture contrast.
- Beautiful Presentation: The Bundt pan gives the cake an elegant shape, making it perfect for special occasions.
- Versatile: Serve it for breakfast, brunch, or dessert—it’s always a hit!
Step-by-Step Instructions
Ingredients
For the Cake:
- All-Purpose Flour: 2 1/2 cups (315 g)
- Baking Powder: 2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup (115 g), softened
- Granulated Sugar: 1 cup (200 g)
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Sour Cream or Greek Yogurt: 1 cup (240 g)
- Blueberries: 1 1/2 cups (fresh or frozen; if using frozen, do not thaw)
For the Streusel Topping:
- All-Purpose Flour: 1/3 cup (40 g)
- Light Brown Sugar: 1/3 cup (65 g), packed
- Ground Cinnamon: 1/2 teaspoon
- Unsalted Butter: 3 tablespoons (45 g), cold and cubed
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, making sure to cover all the nooks and crannies to prevent sticking.
2. Prepare the Streusel Topping:
- In a small bowl, combine the flour, brown sugar, and ground cinnamon.
- Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or Greek yogurt), beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the blueberries, being careful not to overmix.
4. Assemble the Cake:
- Spoon half of the cake batter into the prepared Bundt pan, spreading it evenly.
- Sprinkle half of the streusel topping over the batter.
- Spoon the remaining batter over the streusel layer and spread it evenly.
- Sprinkle the remaining streusel topping over the top.
5. Bake the Cake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
6. Serve:
- Once cooled, slice and serve the cake as is, or dust with powdered sugar for an extra touch.
Tips for Success
- Prevent Blueberries from Sinking: Toss the blueberries in a little flour before folding them into the batter. This helps them stay suspended in the cake.
- Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined for a tender crumb.
- Use Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for even mixing and a smoother batter.
- Cooling the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack. This helps it set and prevents it from breaking.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Variations to Try
- Lemon Blueberry Cake: Add the zest of one lemon to the batter for a bright, citrusy twist.
- Mixed Berry Cake: Replace the blueberries with a mix of raspberries, blackberries, and strawberries.
- Nutty Streusel: Add chopped nuts like pecans or almonds to the streusel topping for extra crunch.
- Glazed Cake: Drizzle a simple glaze made of powdered sugar and milk over the cooled cake for added sweetness.
- Spiced Cake: Add a pinch of nutmeg or cardamom to the batter for a warm, spiced flavor.
Serving Suggestions
- With Coffee or Tea: This cake pairs beautifully with a cup of coffee or tea for a cozy afternoon treat.
- Whipped Cream or Ice Cream: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Fresh Berries: Garnish with fresh blueberries or other berries for a pop of color and freshness.
Frequently Asked Questions
- Can I use frozen blueberries?
- Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.
- Can I make this cake in a different pan?
- Yes, you can use a 9×13-inch baking dish or two 9-inch round cake pans. Adjust the baking time as needed.
- Can I make this cake ahead of time?
- Absolutely! This cake stays moist and delicious for several days. Store it in an airtight container at room temperature or in the refrigerator.
- Can I freeze this cake?
- Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Conclusion
This Blueberry Streusel Bundt Cake is a true crowd-pleaser, combining the sweetness of cake, the tartness of blueberries, and the crunch of streusel in every bite. Whether you’re baking it for a special occasion or just because, this cake is sure to become a favorite in your recipe collection. Enjoy it with your morning coffee, as an afternoon snack, or as a decadent dessert. Happy baking!
Let me know if you’d like further assistance or additional recipe ideas!