Blueberry Butter Cake with Pecan Streusel Topping
Prep time
Cook time
Total time
The moist crumb in this Blueberry Butter Cake is as addictive as the buttery Pecan Streusel Topping. Blueberries are high in antioxidants, are known to improve memory function, and can reduce the effects of aging. What are you waiting for?!?
Recipe type: Sweet Treat
Serves: 8
  • Pecan Streusel Topping
  • ⅓ cup light brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, melted
  • ½ cup pecans, coarsely chopped
  • Blueberry Butter Cake
  • 6 tablespoons unsalted butter, softened, plus additional for pan
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • ½ cup buttermilk
  • 1 tablespoon grated lemon zest
  • 1½ cups fresh blueberries
  1. Heat oven to 350 degrees. Mix together the topping ingredients until the mixture resembles wet sand; set aside. Butter a 10-inch fluted tart pan with removable bottom or a 10-inch cake pan; set aside.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Mix together the butter and sugars in the bowl of an electric mixer on high speed until light and fluffy, about 3 minutes. Reduce speed to medium and add the egg, buttermilk, and lemon zest. Slowly add the flour mixture and until just combined.
  4. Stir in 1 cup blueberries and spread batter into prepared pan. Arrange remaining ½ cup blueberries on top and sprinkle with streusel mixture.
  5. Bake 10 minutes. Reduce oven temperature to 325 degrees and bake until cake is golden brown and firm to the touch, about 50-60 minutes.
  6. Let cake cool in pan on a wire rack before serving.
I reserve a tablespoon of flour to toss with the blueberries before adding to the batter. This helps the blueberries stay afloat in the batter by absorbing some of the juices released by the berries and keeps them in place as the cake bakes instead of sinking to the bottom.

You can substitute the pecans with almonds or walnuts or leave them out completely.

Regular milk can be substituted for the buttermilk.
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