Streusel blueberry cake

streusel cake with blueberries

blueberry streusel cake

I always say that autumn is the most fascinating season on this side of the world, because the fabulous colors of the nature and of the leaves that are about “to blush” are simply magnificent. However, this year, despite the awareness of all this beauty, I do not want to let summer go. I believe that nature still has something to give us, and we deserve a little bit of summer sweetness, for our skin and our brain. Well, here I am with this “streusel” blueberry cake, aka a coffee cake topped with a crumb mix. The Streusel blueberry cake is moist, the topping is perfectly crumbly and the filling is a perfect swirl inside. The “streusel” blueberry cake is easy to make and perfect for any occasion and if your “autumn mood” is already on, you can easily replace blueberries with pears or apples.


For the base:
110 gr. of butter at room temperature + for the mold
170 gr. of sugar
2 eggs
200 gr. of sour cream (or Greek yoghurt)
2 eggs
260 gr. of flour
1 tsp. of baking powder
¼ tsp. of bicarbonate
¼ tsp. of vanilla essence
The zest of half a lemon
A pinch of salt
About 300 gr. of blueberries

For the streusel:
130 gr. of flour
90 gr. of cane sugar
The zest of the other half a lemon
110 gr. of butter at room temperature


Preheat oven to 180 °, butter a springform pan, dust with a little bit of flour and set aside;
In a bowl, combine flour and baking powder;
In a large bowl, combine sugar, butter, eggs, sour cream, lemon zest and vanilla using an electric mixer;
Add the dry ingredients and then a pinch of salt and mix again;
Pour the cake batter into the reserved pan;
Spread the blueberries, leaving some space on the edges;
Prepare the “streusel” topping by mixing all the ingredients with your fingers;
Sprinkle the streusel garnish evenly over the top of the cake and squeeze it gently to make it adhere to the dough;
Bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out dry;
Let the cake cool down completely before unmolding, then sprinkle with icing sugar and serve along a scoop of vanilla ice cream.

Gâteau « streusel » aux bleuets

torta streusel

Je dis toujours que l’automne c’est la saison la plus belle de ce côté du monde, car les couleurs flamboyantes de la nature et les feuilles des arbres qui commencent à rougir sont simplement magnifiques. Cependant, cette année toute cette beauté ne m’empêche pas de sentir que je n’ai pas envie de laisser partir l’été, car les mois de mai et juin étaient horribles, alors je crois que la nature est bien endettée avec nous, et il nous faudrait un petit supplément de douceur estivale. Et bien, voilà mon gâteau « streusel » aux bleuets, c’est-à-dire un gâteau  moelleux recouvert d’une garniture “streusel” légèrement sucrée et croustillante. Le gâteau « streusel » aux bleuets est facile à réaliser et parfait en toute occasion. Et quand la saison des bleuets sera finie, vous pourrez les remplacer par des poires ou des pommes.


Pour la base:
110 gr. de beurre à température ambiante + pour le moule
170 gr. de sucre
2 œufs
200 gr. de crème sure (ou yaourt grec)
2 œufs
260 gr. de farine
1 c. à thé de levure
¼ c. à thé de bicarbonate
¼ c. à thé d’essence de vanille
Le zeste d’un demi-citron
Une pincée de sel
Environ 300 gr. de bleuets

Pour le « streusel »:
130 gr. de farine
90 gr. de sucre
Le zeste de l’autre demi-citron
110 gr. de beurre à température pièce

Préchauffez le four à 180°, beurrez un moule à charnière et saupoudrez-le de farine et réservez;
Dans un bol, mélangez la farine et la levure;
Dans un grand bol, à l’aide d’un batteur électrique, mélangez le sucre, l’huile, les œufs, la crème sure, le zeste de citron et la vanille;
Ajoutez-y les ingrédients secs, le sel et mélangez;
Versez la pâte à gâteau dans le moule réservé;
Étendez les bleuets en prenant soin de laisser un peu d espace près des bords du moule
Préparez la couverture “streusel” en mélangeant tous les ingrédients avec vos doigts;
Parsemez uniformément la garniture streusel sur le dessus du gâteau et pressez délicatement pour la faire adhérer à la pâte;
Laissez cuire au centre du four pendant 45 minutes ou jusqu’à ce qu’un cure-dents inséré au centre du gâteau en ressorte sec;
Laissez refroidir complètement avant de démouler le gâteau;
Servez-le tout seul ou avec une boule de crème glacée.

Torta “streusel” ai mirtilli

streusel cake with blueberries

Per la base
110 gr. di burro a temperatura ambiente + per lo stampo
170 gr. di zucchero
2 uova
200 gr. panna acida (o yogurt greco)
2 uova
260 gr. di farina 00
1 cucchiaino di lievito
¼ cucchiaino di bicarbonato
¼ cucchiaino di essenza di vaniglia
La buccia di mezzo limone
Un pizzico di sale
Circa 300 gr. di mirtilli

Per la copertura “streusel”:
130 gr. di farina
90 gr. di zucchero
La buccia dell’altra metà di limone
110 gr. di burro a temperatura ambiente


Preriscaldare il forno a 180 °, imburrate uno stampo e cospargetelo con un po’ di farina, tenete da parte;
In una ciotola setacciate farina e lievito;
In una ciotola a parte (o quella del mixer) mescolate bene lo zucchero, il burro, le uova, la panna acida, la scorza di limone e la vaniglia;
Aggiungete gli ingredienti secchi, il sale e mescolate;
Versare l’impasto nella stampo messo da parte;
Coprite uniformemente la superficie dell’impasto con i mirtilli lasciando un po’ spazio libero ai bordi dello stampo;
Preparare la copertura “streusel” mescolando tutti gli ingredienti con le dita;
Guarnite uniformemente i mirtilli con l’impasto streusel, fare un po’ di pressione per far aderire la copertura al resto del dolce crudo;
Cuocete al centro del forno per 45 minuti o fino a quando uno stuzzicadenti inserito al centro della torta non uscirà asciutto;
Lasciate raffreddare completamente prima di sformare la torta;
Servire la torta “streusel” ai mirtilli da sola o con una pallina di gelato alla vaniglia.

gateau streusel aux bleuets

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