This blueberry streusel crumb is so moist and delicious and perfect with the glaze!
I had a recipe for a a cake like this years ago and lost it. I’ve thought about how I can recreate it and this blueberry streusel crumb cake is like a blueberry boy bait cake, blueberry streusel cake and a blueberry coffee cake all in one. It’s a must have in your recipe box and it will be hard to keep it around once you bake it!
Use a pastry blender or a fork to blend the butter into the flour and sugar. I used my fingers to get it well incorporated too.
Blend in the rest of the recipe while you are beating the 2 egg whites to peaks.
This is a combination of blueberry boy bait cake, blueberry streusel cake and blueberry coffee cake. It's so moist and delicious!
- 2 cups all- purpose flour
- 1 1/2 cup sugar
- 2/3 cup butter, cold cut into chunks
- 2 tsp baking powder
- 1 tsp salt (if butter unsalted)
- 1 cup milk
- 2 eggs, separated
- 2 tsp pure vanilla extract
- 4 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, lightly packed
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1/4 cup butter, cold cut into chunks
- 1/2 cup icing (powdered) sugar
- 2-3 tsp milk
- 1/4 tsp pure vanilla extract
Preheat oven to 350 deg F and grease and flour 9x13 pan.
Mix together flour, sugar and butter with a pastry blender and/or hands.
Blend in baking powder, salt, milk, eggs and vanilla.
Beat egg whites until they form firm peaks.
Gently fold in egg whites into batter and pour into prepared pan.
Add blueberries over the batter.
Mix together the ingredients with a pastry blender and/or hands.
Add over top of blueberries.
Mix together and drizzle over warm cake.