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Blueberry Streusel Cake


Prep Time:

10 minutes

Cooking Time:

40 minutes



A favorite recipe from my childhood. Easy to make and always a crowd-pleaser. Great with fresh blueberries, but frozen can be substituted easily.


  • 3 TBS. shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1 3/4 cup flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/1/2 cups fresh blueberries


Preheat oven to 375 degrees F. Cream shortening with sugar; beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening and sugar mixture alternately with milk. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into the batter. Pour batter into greased and lightly floured pan, 11 x 7 inches in size. Mix together ingredients for crumb topping until crumbly. Sprinkle batter with crumb topping. Bake in 350 F degree oven until cake tests done, about 40 minutes.


Crumb Topping:
½ cup flour
½ cup sugar
2 tablespoons soft margarine
1 teaspoon cinnamon