Blueberry Walnut-Streusel Cake

by Kirsten on August 30, 2011 · 14 comments

in Breakfast, Cakes, Desserts

First, I wanted to thank Roxana, one of my blog readers, for baking some of my cakes to bring them to her work for Friday treats. Thank you Roxana! I am honored that you like the recipes on my little food blog so much.

While communicating with Roxana and suggesting to her which cakes keep well and what would be great to bake the day ahead I recommended today’s featured Blueberry Walnut-Streusel Cake. I had baked it a few weeks ago and thought that I had already shared my pictures and the recipe with you. While laying in bed last night I realized that this was not the case. The pictures still had no copyright on them, the recipe wasn’t finished and the post title was still lingering in my files to be edited. I am telling you, Alzheimer is hunting me down.

Roxana, here is the recipe of the mentioned Blueberry Walnut-Streusel Cake that would be a great addition to bring to work, especially since the cake keeps very well and can be easily baked the day ahead without compromising on the flavor or texture.

This Blueberry Walnut-Streusel cake recipe uses Greek yogurt in the batter which keeps it very moist and it has a crunchy addition through the walnuts in the streusel. Cinnamon and nutmeg spices compliment the fresh blueberries perfectly.

I have to admit that I am not a big blueberry fan at, but in this cake they really shine. Make sure to use fresh fruit, since it makes a tremendous difference in the taste.

This Blueberry Walnut-Streusel Cake got big thumbs up from my family. Give it a try and surprise your loved ones or coworkers with this outstanding treat.


for the streusel:

*  1/4 cup ( 50 g) granulated sugar
*  1/3 cup ( 60 g) light brown sugar
*  1/8 teaspoon ground nutmeg
*  1 teaspoon ground cinnamon
*  1/4 pound (1 stick or 114 g) unsalted butter, melted
*  1 1/3 cups ( 160 g) all-purpose flour
*  2.5 oz. ( 70 g) chopped walnuts

for the dough:

*  6 Tablespoons ( 80 g) unsalted butter, at room temperature
*  3/4 cup ( 155 g) sugar
*  2 large eggs, at room temperature
*  1 teaspoon vanilla extract
*  1 teaspoon lemon zest, grated
*  2/3 cup ( 160 g) Greek yogurt
*  1 1/4 cup ( 150 g) flour
*  1 teaspoon baking powder
*  1/4 teaspoon baking soda
*  1/2 teaspoon salt
*  2 cups ( 300 g) fresh blueberries


Preheat the oven to 350 degrees F ( 175 degrees C). Grease a 9 inch( 22 cm) round spring pan.

for the streusel:

In a bowl mix sugar, brown sugar, cinnamon, nutmeg, walnuts and flour. Add the butter and stir. Set aside.

for the dough:

In a bowl mix together the flour, baking powder, baking soda and alt. Set aside.
In a kitchen machine beat the butter and sugar for about 4 minutes on medium- high speed. Add the eggs one at a time. Mix well after each addition. Add the vanilla extract, lemon zest and yogurt until well combined. Set the mixer on low speed and add the flour mixture until just combined. Don’t over mix!

Fold in the blueberries with a spatula and pour the dough evenly into the prepared baking pan. Crumble the streusel mixture with your fingers evenly over the dough.

Bake in preheated oven for 40 to 50 minutes. Cool completely before serving.


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Beate March 28, 2012 at 7:04 am

Hab ich auch schon mal gemacht, meine Familie war echt begeistert!! Wers mag, kann ich nur empfehlen :))

Mary September 12, 2011 at 11:50 am

This cake looks very delicious. I can imagine how it would taste. I think i will try this cake. With a good cup of coffee it will be as good as it looks.

Guvi September 4, 2011 at 5:40 pm

Great idea, thank you, Kirsten! We have another happy hour at work on Friday, so this is on the menu now 😀

From Beyond My Kitchen Window September 3, 2011 at 12:20 pm

Well, I'm a big enough blueberry fan for the both of us. I eat them year round. This cake is a must bake for sure. I love streusel on top of cakes like this one.

Ocean Breezes and Country Sneezes September 3, 2011 at 4:52 am

How can you go wrong with Greek yogurt and blueberries! This looks delicious!

The Café Sucré Farine September 2, 2011 at 11:02 am

This looks simply delish! It is a bit like the Plum and Raspberry Kuchen I blogged about several weeks ago. I think you would get a kick out of this post as I too have German heritage! Thanks for a wonderful sounding and looking recipe!

die Hülkies September 1, 2011 at 6:55 pm

Wow, das hört sich aber mal wieder superlecker an. Sobald die Walnüsse hier reif sind, werde ich es ausprobieren. Danke für das tolle Rezept.

Ganz liebe Grüße


Susan September 1, 2011 at 5:55 pm

Blueberries are so abundant right now and this looks like a wonderful way to use some up! I've also got figs and raspberries to do to…so many fruits and not enough time to bake (or people to eat it)! XOXO

highplainsdrifters September 1, 2011 at 3:43 pm

Streusel is one of the four basic food groups, yeah?

Candy August 31, 2011 at 4:09 pm

This cake looks divine! Since blueberries are only of the healthiest foods out there (along with Greek yogurt) can we call this healthy?

kitchen flavours August 31, 2011 at 2:47 pm

Wish someone could bake this for me! Looks delicious and blueberries sounds good!

Zoe August 31, 2011 at 5:58 am

I love all little fresh blueberries inside and on the cake. They make the cake look very yummy.

scrambledhenfruit August 30, 2011 at 11:04 pm

It would make a lot of people happy if I were to bring this lovely blueberry cake in to work with me on Friday. It looks scrumptious! 🙂

Chele August 30, 2011 at 5:55 pm

Mmmmmmmm, can't beat a good streusel cake, I have rather a large soft spot for them (it can be located on my right hip … and my left one too!!!)

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