Blueberry-Crumble Cake

Streusel Topping:

  • 1/4 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 ounces (1 stick) unsalted butter
  • 1 1/3 cups all-purpose flour, melted


  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange peel
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • Confectioners’ sugar


Prepare Streusel Topping: In medium bowl combine granulated sugar, brown sugar, cinnamon, ginger and cloves. Add melted butter; stir in flour. Set aside. 

Prepare cake: Preheat oven to 350 F. Butter and flour 8-inch springform pan. In large mixing bowl, cream butter and sugar until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, one at a time. Add sour cream, vanilla and orange peel. Combine flour, baking powder, baking soda and salt; add to butter mixture just until combined. Fold in blueberries. Pour mixture into prepared pan. Sprinkle streusel topping evenly over batter. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. To serve, sprinkle top of cake with confectioners’ sugar.

Serves 10

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