Easy Blueberry Streusel Cake – Small Batch Baking

 

 

This Blueberry Streusel Cake is a small‑batch delight that’s perfect for anyone craving a tender, buttery crumb studded with juicy blueberries and finished with a sweet, cinnamon‑kissed streusel. It’s an easy, everyday cake that comes together quickly with simple pantry ingredients, yet tastes like something you’d serve for a special afternoon treat. 

Whether you enjoy it warm from the oven or cooled with a cup of tea, this little cake delivers big comfort in every bite. Ideal for smaller households, effortless to make, and wonderfully versatile — it’s the kind of bake you’ll want to return to again and again.

 

August used to be blueberry picking month when I was a child. Having grown up in Nova Scotia we were surrounded by an abundance of wild blueberries. During the month of August rural fields and woodlands are loaded with fresh blueberries. Mom and dad always put us to work picking ice cream buckets full so that Mom could make pies and cakes with them, sometimes jam.   It was hard work, but the fruits of our labors were always more than worth it.

When I first moved over to the U.K. it was not so easy to find blueberries.  They had become much more common by the time I left to come back to Canada. They were not the tiny, sweet wild ones that I was used to from home, but they were still tasty. My last few years there we had cultivated ones that we grew in our own garden.

I love blueberry bakes. Cakes, muffins, pies. Dad always calls it bear pie because the bears love the berries as much, if not more, than we do!  It's not always practical for me to bake a full sized one these days. With basically just me in the house it's a waste. Today I baked a small batch blueberry Streusel Cake for Eileen and myself, adapted from a recipe which I found here.  

The original cake did not have a streusel topping, but was dusted with icing sugar, which made for a pretty presentation.  I like a streusel topping on a blueberry cake however so I added that. I also cut the sugar in the cake itself down by about half and added some lemon extract.

The end result was a beautiful cake that we both really enjoyed! Moist, fluffy and loaded with berries. The Streusel topping was the perfect finishing touch!  I highly recommend!

(Note: It did take my cake longer to bake. About 50-55 minutes altogether.)

 

💙INGREDIENTS NEEDED

TO MAKE

BLUEBERRY STREUSEL CAKE💙

Simple, ordinary baking cupboard ingredients. There is nothing out of the ordinary here.

For the cake:

• 1/4 cup (4 TBS/56g) butter, at room temperature,
• 1/2 cup (100g) sugar
• 1 large egg
• 1/4 tsp lemon extract
• 1/4 tsp vanilla extract
• 3/4 cup (100g) all-purpose, plain flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1/4 cup (60ml) whole milk
• 1 cup (153g) fresh blueberries

For the streusel topping:

• 2 TBS plain all-purpose flour
• 2 TBS soft light brown sugar
• 1/2 TBS granulated sugar
• 1/4 tsp ground cinnamon
• 1 TBS cold butter

 

💙NOTES ON INGREDIENTS💙

Butter Use softened, room‑temperature butter so it creams smoothly with the sugar. This creates a tender, fine‑textured crumb. Salted or unsalted both work — just keep the added salt as written.

Sugar Granulated sugar sweetens the cake and helps create that lovely golden top. Creaming it with the butter adds lightness.

Egg One large egg provides structure and richness. Make sure it’s at room temperature so it blends evenly into the batter.

Lemon Extract A tiny bit goes a long way. It brightens the cake and enhances the blueberries without overpowering them. If you don’t have lemon extract, a little fresh lemon zest works beautifully.

Vanilla Extract Adds warmth and rounds out the flavour. Even in fruit cakes, vanilla makes everything taste more “bakery‑perfect.”

All‑Purpose Flour Provides structure. Spoon-and-level the flour to avoid packing in too much — this keeps the cake soft and moist.

Baking Powder Just a touch is needed because this is a small cake. It gives gentle lift without making the crumb coarse.

Salt Balances sweetness and enhances flavour. Don’t skip it — even a tiny amount makes a difference.

Whole Milk Adds moisture and tenderness. Whole milk works best, but 2% will do in a pinch.

Fresh Blueberries Fresh berries give the best texture and colour. Pat them dry if they’re very juicy. Frozen berries can be used if thawed and dried well.

💙STREUSEL TOPPING NOTES💙

Flour Helps bind the topping so it bakes into soft, buttery crumbs.

Soft Light Brown Sugar Adds caramel warmth and a little chewiness to the streusel.

Granulated Sugar Creates crispness and helps the topping brown beautifully.

Cinnamon Just enough to add cozy flavour without overwhelming the blueberries.

Cold Butter The key to a good streusel. Cold butter rubbed into the dry ingredients creates those perfect little crumbs that melt and crisp in the oven.

 

💙HOW TO MAKE BLUEBERRY STREUSEL CAKE💙

This is not a difficult cake to make. Measure accurately and follow the directions succinctly and your cake should come out beautifully.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5-inch square baking dish really well. Set the dish on a baking sheet and set aside. (The cake shouldn't overflow the dish if it is deep enough. Mine is a good 3-inches deep. Baking it on a baking sheet helps to catch any overflow if there is any. This is the dish I use here.)
2. To make the streusel topping, combine the flour, both sugars, and the cinnamon in a small bowl. Add the butter, cut into bits. Quickly rub the butter into the dry ingredients until you get a crumbly mixture. Set aside. (It should be nice and crumbly. Not like a paste.)
3. Cream the butter and sugar for the cake batter together in a medium bowl until pale and creamy.
4. Beat in the egg and both extracts until smooth. (If the mixture starts to curdle, you can stir in a bit of the flour mixture and it will bring the batter back together.)
5. Whisk together the flour, baking powder and salt. Add to the creamed mixture and mix on low, just to combine. (Don't overbeat.)
6. Stir in the milk to give you a smooth batter. Fold in the blueberries gently with a rubber spatula. (This is a thick batter.)
7. Spread the batter into the prepared baking dish, smooth it out. Sprinkle the streusel topping over top.(Sprinkle the topping evenly over top.)
8. Bake in the preheated oven for 40 to 50 minutes. The streusel will be golden brown and a toothpick inserted in the center should come out clean. (Start checking the cake at 40 minutes, just in case. Some ovens may run hotter.)
9. Cool and cut into squares to serve. (This is awfully nice with a scoop of vanilla ice cream.)

 

💙HINTS AND TIPS FOR SUCCESS

WHEN BAKING💙

• Try to have all of your ingredients at the same temperature, which usually means room temperature.
• Measure accurately. Baking is an exact science and guess work doesn't work here.
• When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
• Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
• Preheat the oven.
• Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
• Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
• If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients. 

 

💙FREQUENTLY ASKED QUESTIONS💙

CAN I USE FROZEN BLUEBERRIES?

Yes, but thaw them out first. Pat them dry so that they don't bleed into the batter or add excess moisture.

DO I NEED TO TOSS THE BERRIES WITH SOME FLOUR SO THEY DON'T SINK?

Not at all. This is a thick cake batter and this helps to keep the berries suspended throughout the cake naturally without adding flour to them.

MUST I USE A 5-INCH SQUARE PAN?

This recipe works beautifully in the five-inch square pan, which gives the perfect height and bake time. A larger dish will bake quicker and yield a thinner cake. A smaller, deeper dish will take longer to bake.  You can use a 5-inch round cake if it is at least 2 inches deep. Fill no more than 2/3 full.

WHY DID MY CAKE COME OUT DRY?

This usually happens when you bake the cake either too long, or you use too much flour. To prevent this, spoon/level your flour when measuring to prevent packing in extra and start checking the cake at 40 minutes.

WHY IS THE CENTER STILL WET?

If you check it at the assigned time and it is still wet in the center, this is an indication that you need more time for baking. If you are afraid that the top will brown too much, loosely tent with foil and continue to bake until a toothpick inserted in the center comes out clean.

WHAT CAUSED MY CAKE TO SINK IN THE MIDDLE?

Opening the oven door too early, or removing the cake before the center has fully set can cause a cake to sink. Keep the door to the oven closed until the last few minutes of bake time to help prevent this from happening.

CAN I USE ANOTHER TYPE OF BERRY?

Yes, you can use the same amount of raspberries or blackberries or even a mix of berries.

CAN THIS BE MADE GLUTEN FREE?

Yes, simply use a one for one gluten free flour blend to make the cake in the place of the all-purpose flour.

HOW CAN I STORE ANY LEFTOVERS?

Once cooled, cover and store at room temperature for up to two days, or refrigerate for up to 4 days.

CAN THIS CAKE BE FROZEN?

Yes, wrap slices of it tightly, label and date and then freeze for up to 2 month. Thaw at room temperature before eating.

CAN THIS RECIPE BE DOUBLED?

Yes, you can double it and bake it in two 5-inch square dishes or in one 6 by 8-inch dish.  

 

💙A FEW OTHER SMALL BATCH CAKES TO ENJOY💙

These days I am more likely to bake a small batch cake than a large one. That is what is most practical for me. Here are a few other delicious ones that you might also enjoy! 

ANGEL FOOD CAKE FOR TWO - Everything you love about the classic — light, airy, delicately sweet, and beautifully spongy — but perfectly sized for two. Made with nothing more than whipped egg whites, sugar, and a touch of flour, it bakes up gorgeously in a simple metal loaf tin (no special pan needed!) thanks to its cloud‑like batter that clings to the ungreased sides as it rises. The result is a snow‑white, feather‑soft cake with even holes and a melt‑in‑the‑mouth texture. Serve it in thick slices with berries and cream for a heavenly treat that feels indulgent, yet is wonderfully light!

SMALL BATCH 7-UP SHEET CAKE - A bright, buttery Southern classic with a wonderfully dense, pound‑cake‑like crumb and an intense lemon‑lime flavour. The carbonation from the 7Up gives the cake its tender texture and gentle lift, while plenty of fresh lemon and lime zest make every bite pop with citrus. Finished with a glossy, zesty 7Up glaze, it’s a sweet, moist, utterly delightful cake that pairs beautifully with fresh berries — simple to make, big on flavour, and perfect for smaller households.

 

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Yield: 4 pieces

Author: Marie Rayner

Blueberry Streusel Cake (small batch)

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

A delicious and moist cake, generously studded with blueberries and topped with a crunchy cinnamon brown sugar streusel topping. Fabulous!

Ingredients

For the cake:

• 1/4 cup (4 TBS/56g) butter, at room temperature,
• 1/2 cup (100g) sugar
• 1 large egg
• 1/4 tsp lemon extract
• 1/4 tsp vanilla extract
• 3/4 cup (100g) all-purpose, plain flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1/4 cup (60ml) whole milk
• 1 cup (153g) fresh blueberries

For the streusel topping:

• 2 TBS plain all-purpose flour
• 2 TBS soft light brown sugar
• 1/2 TBS granulated sugar
• 1/4 tsp ground cinnamon
• 1 TBS cold butter

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5-inch square baking dish really well. Set the dish on a baking sheet and set aside.
2. To make the streusel topping, combine the flour, both sugars, and the cinnamon in a small bowl. Add the butter, cut into bits. Quickly rub the butter into the dry ingredients until you get a crumbly mixture. Set aside.
3. Cream the butter and sugar for the cake batter together in a medium bowl until pale and creamy.
4. Beat in the egg and both extracts until smooth.
5. Whisk together the flour, baking powder and salt. Add to the creamed mixture and mix on low, just to combine.
6. Stir in the milk to give you a smooth batter. Fold in the blueberries gently with a rubber spatula.
7. Spread the batter into the prepared baking dish, smooth it out. Sprinkle the streusel topping over top.
8. Bake in the preheated oven for 40 to 50 minutes. The streusel will be golden brown and a toothpick inserted in the center should come out clean. (Start checking the cake at 40 minutes, just in case. Some ovens may run hotter.)
9. Cool and cut into squares to serve.

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