Blueberry Streusel Tea Cake
A buttery sour cream blueberry cake layered with cinnamon streusel and baked in a fluted tube pan for a beautiful presentation worthy of tea time or brunch.
Servings: 12 servings
Equipment
- 9 1/2 - 10-inch fluted tube or Bundt pan
- mixer
Ingredients
Cake
- 1 cup butter softened
- 2 cups sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup fresh blueberries or frozen unsweetened blueberries
- Streusel Filling
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans optional
- 1 teaspoon ground cinnamon
For Serving
- 1 - 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350 degrees. Grease and flour a fluted tube or Bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy, 5–7 minutes.
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Add dry ingredients to creamed mixture alternately with sour cream, beating well after each addition.
- Fold blueberries gently into batter.
- In a small bowl, combine brown sugar, pecans if using, and cinnamon.
- Spoon half the batter into prepared pan. Sprinkle with half the brown sugar mixture.
- Top with remaining batter and remaining brown sugar mixture.
- Cut through batter gently with a knife to create a swirl effect.
- Bake 55–60 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- Dust with confectioners’ sugar just before serving.
Notes
- If using frozen blueberries, do not thaw before adding to batter to prevent color bleeding.
- Delicious served slightly warm with tea or coffee.
- Store covered at room temperature for 2–3 days.
To Freeze the Whole Cake
- Allow cake to cool completely.
- Wrap tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Freeze for up to 3 months.
To Freeze Individual Slices
- Slice cake and place pieces on a baking sheet to freeze until firm.
- Wrap individual slices in plastic wrap and place in a freezer-safe container or zip-top freezer bag.
- Great for thawing one slice at a time for tea or breakfast.
To Thaw
- Thaw whole cake overnight in the refrigerator or several hours at room temperature.
- Individual slices can thaw at room temperature in about 30–60 minutes.