Are you craving a delightful dessert that captures the essence of summer? Look no further! This Blueberry Streusel Cake, also known as Platz, is a dreamy combination of tender cake, juicy blueberries, and a buttery, crumbly topping.
Blueberry season is almost over in my area. The berries haven’t been as plentiful as other years, but I did find enough to make this delicious blueberry streusel cake. I live beside a forest that is usually covered in berries and I enjoy walking and finding the best berry picking spots. There’s nothing quite like savoring blueberries right off the plant, soaking up the sun, and dreaming about the delightful desserts I will make.
This delightful blueberry crumb cake is incredibly simple and quick to prepare. The beauty of this recipe lies in its efficiency, as both the base and the crumb topping are made from the same mixture.
I have tried many different versions of this cake. It’s a popular cake often made by the Mennonite people in my community. It can be made with a variety of different fruits that are in season. Plums or apples are very good.
Blueberry streusel cake is not too sweet and is nice and light. It’s a great dessert to serve in the summer. When you don’t want rich or heavy desserts.
This cake is perfect for sharing at family gatherings, picnics, or just as a sweet treat to enjoy with your morning coffee. Let’s dive into the recipe!
What you will need
Ingredients:
- 2 cups flour
- 1 cup sugar
- 3/4 cup butter (room temperature)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 egg (beaten with a fork in a measuring cup, then filled to 1 cup with buttermilk)
- 2 cups blueberries
How to make blueberry streusel cake
Method:
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Make sure to place the oven rack in the upper part of the oven – this is key for a perfectly baked cake!
- Prepare the Crumb Mixture: In a large mixing bowl, combine the flour and sugar. Add the room-temperature butter and use a pastry blender (or your fingertips) to mix until the mixture is well-blended and crumbly. Set aside 1 1/4 cups of this mixture for the topping.
Mix the Batter: To the remaining crumb mixture, add the baking powder and baking soda. Stir well to combine. Next, add the beaten egg and buttermilk mixture, stirring until just combined. Be careful not to overmix – we want our cake to be light and tender!
Prepare the Pan: Spread the batter evenly into a greased or parchment paper-lined 9 x 13-inch baking pan. Smooth the top with a spatula.
Add the Blueberries and Crumb Topping: Sprinkle the 2 cups of fresh blueberries evenly over the batter. Then, take the reserved crumb mixture and squeeze it into clusters as you drop it by handfuls over the blueberries. This will create those delicious, crunchy streusel bites!
Bake to Perfection: Place the pan in the preheated oven and bake for 35 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan. You can serve it warm or at room temperature. For an extra indulgent treat, top each slice with a scoop of vanilla ice cream.
Tips and Variations:
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes until it curdles.
- Berry Mix: Feel free to mix in other berries like raspberries or blackberries for a fun twist on this classic recipe. You can also slice apples or plums for the fruit instead of berries. Anyway, you make it, it will be delicious!
Storing Your Blueberry Streusel Cake
To keep your Blueberry Streusel Cake (Platz) fresh and delicious, proper storage is key. Once the cake has cooled completely, cover it tightly with plastic wrap or aluminum foil. You can store it at room temperature for up to 2 days. If you want to keep it fresh for longer, place the wrapped cake in the refrigerator, where it will stay good for up to a week.
For extended storage, you can freeze the cake by wrapping it in plastic wrap and then placing it in a freezer-safe bag or container. It will last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw the cake at room temperature or warm individual slices in the microwave for a few seconds.
And there you have it – a simple yet scrumptious Blueberry Streusel Cake that’s sure to impress! Whether you’re enjoying it as a dessert or a sweet breakfast treat, this cake is a guaranteed hit.
If you make this cake let me know how it turned out in the comments below, I would love to hear from you!
Happy baking, and don’t forget to share this recipe with your friends. It would really help me out!
This Blueberry Streusel Cake, or Platz, is the perfect way to celebrate the flavors of summer. Enjoy every bite, and happy baking! 🌞
Quick Blueberry Streusel (Platz)
Ingredients
- 2 cups flour
- 1 cup sugar
- 3/4 cup butter room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 egg beaten with fork in meas. cup then filled to 1 cup with buttermilk
- 2 cups blueberries
Instructions
- Mix butter into flour and sugar with pastry blender until well blended and crumbly.
- Set 1 1/4 cups aside for topping.
- To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk
- Spread into greased or parchment paper lined 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
- Bake in upper part of oven (important) at 375F for 35 – 45 min. Cool or serve warm with ice cream.
Other recipes you will like:
The Best Cherry Pie Recipe: How to Make Cherry Pie with Frozen Cherries
Easy Blueberry Muffin Recipe Starbucks Copycat (so good)
The Best Cowboy Bread Recipe (it’s so easy to make)
This recipe is a traditional Mennonite recipe and can be found at Mennonite Girls Can Cook.
