Blueberry Streusel Cake

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 9.4g
  • Saturated fat: 5.3g
  • Protein: 3.9g
  • Carbohydrate: 43.3g
  • Fiber: 1.4g
  • Cholesterol: 50mg
  • Iron: 1.4mg
  • Sodium: 211mg
  • Calcium: 73mg


  • 1/4 cup butter or stick margarine
  • 2/3 cup sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1 1/2 cups fresh blueberries
  • Streusel Topping


  1. In a large bowl, beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating well.
  2. Combine flour, baking powder, and salt in a small bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla. Pour batter into a 9-inch round cake pan coated with cooking spray. Sprinkle blueberries over top of batter. Sprinkle Streusel Topping over blueberries.
  3. Bake at 350° for 45 to 47 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into wedges to serve.
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