This moist and flavorful cake is bursting with fresh blueberries and topped with a buttery, crumbly streusel. It’s perfect for a special occasion or a weekend treat.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions:
- Make the Streusel Topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared Bundt pan.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, dust with powdered sugar before serving, if desired.
Enjoy!