Hot, fresh, and light. You’ve got enough energy to whip up this summery and fluffy Blueberry Cake.
I think it’s about time we owed you all another 9×13 cake recipe, no? It’s almost a year since we gave you this 9×13 Chocolate Bar Ice Cream and it’s two years since this 9×13 S’Mores Frozen Dessert. Both are great summer picks. But we were thinking, for this summer, to go with something that would be warm and welcome for breaking the fast…something light and fluffy.
And blueberry.
With lots of streusel (sorry that we’re making you take out the extra bowl).
It’s a problem, these 9×13 cakes. They’re so good and so easy, we’ve forgotten about all our long lost favorite cakes.
There used to be cakes that entailed creaming margarine or melting chocolate…cakes that needed ingredients to be blended or whipped first.
You know the drill. This one gets the dry ingredients, followed by the wet ingredients.
In a 9×13, combine dry ingredients.
In a separate bowl, whisk together oil and eggs, and add to dry mixture.
Add milk,
and mix
to combine.
Then comes our blueberries. Can you sub blueberries? I’m not sure. They add moistness which I find is lacking when the mix-in is not a fruit. Blueberries are not your family’s thing? Maybe try this 9×13 Cinnamon Swirl Crumb Bake.
Gently fold in blueberries.
We used frozen blueberries. This is both for convenience and because you can buy frozen blueberries with your desired hechsher. Saves a step. If you noticed that our batter isn’t turning blue, then you must have missed this key blueberry hack yesterday.
This is a great streusel match for this cake (thank you Esti for perfecting this one). Because the sugar/flour ratio is not equal, but rather there’s more sugar, it’s a little crispier, making it a great contrast to a very fluffy cake.
Enjoy!
Blueberry Cake with Crispy Sugary Streusel
Ingredients
- 3 cups flour
- 2 tsp baking powder
- pinch salt
- ¾ cup sugar
- ¾ cup brown sugar
- 2 tsp cinnamon
- ⅔ cup oil
- 2 eggs
- ⅔ cup milk or soy milk
- 2 tsp vanilla extract
- 1½ cups frozen blueberries
Crumbs
- ⅔ cup sugar
- ¼ cup flour
- 1 tbsp vanilla sugar
- 3 tbsp butter or margarine, at room temperature
Instructions
- Preheat oven to 350°F.
- In a 9×13, combine dry ingredients. In a separate bowl, whisk together oil, eggs, milk, and vanilla extract. Add to dry mixture, and mix to combine. Gently fold in blueberries.
- Meanwhile, knead crumb ingredients together in a bowl until crumbs form. Sprinkle on top of batter.
- Bake for 35-40 minutes.
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Shani says
looks delicious! Do you think the cake will still be tasty without the crumbs?
Leah says
Where did you find frozen blueberries? There haven’t been blueberries in the stores for months. excluding dole. (Lakewood)
cr says
they are a problem now they have to be blended to eat them.
Leah says
Yes, I’ve heard there’s an infestation problem with blueberries now, which is why there are no frozen blueberries with a heimishe hechsher to be found.
RL says
Can’t Wait to try this!
I absolutely love blueberries In everything, but it’s just me. My husband and most kids won’t touch it.
Does the cake freeze well?
Devorah says
Can I make this with whole wheat flour?
D says
This is absolutely delicious. The crumb mixture is so good. I would not make it without it. I made it in two 9 inch rounds and it came out perfect.
Anonymous says
This cake is so my style so i trued it today The batter was very heavy .. and so the cake didn’t come out light and fluffy. I feel like i may have done something wrong. Any ideas ?
Msl says
Mine was also heavy I don’t know but still delicious! I used oil in the crumbs was still good
Rachelli says
How does the cake not stick to the pan if no baking parchment/ spray oil first?
Msl says
All bcp 9×13 recipes I spray the pan well with Pam first before adding ing
Rachelli 86 says
Thanks!
Dasi says
The crumb mixture didn’t make crumbs, I got more like a creamed margarine and sugar mixture. Not sure what I did wrong there…
Miriam says
I bought blueberries to make this recipe and only noticed today that it has a note that it can only be used when blended. Which blueberries are you all using? With a hechsher and no infestation?
Shoshana says
I made this and subbed gluten free flour blend. Came out delicious!!! Thank you
Rachelli 86 says
I made this yesterday for motzei taanis. Added a bit more milk, about a full cup instead of 2/3 bc it was very thick. It was insanely delicous!! Tysm bcp for this recipe! So easy and tastes gourmet.this is definitely becoming a shabbos staple for us
Rachel Rosin says
Am going to try this tomorrow.
I bought dried blue berries and will try and report back.
KR says
I make this cake but much simpler.
Prepared duncan hinez yellow cake plus a can of blueberry pie filling. Its amazing and so moist. Add the streusel topping halfway through baking(takes longer than box time).Equal parts flour and sugar plus a drizzle of oil till crumbly.
Rachel Rosin says
I used dried blueberries(Trader Joe’s) the same concept as raisins..
They worked perfectly and was just as delicious!!!
Ya I felt the batter was more on the stif side but still great and delicious.
Gitty says
Can you make this pareve?
Victoria Dwek says
It is pareve.
Sarah says
Hi,
Can someone on bcp answer about the blueberries please?
Victoria Dwek says
What is the question?
Use the blueberries with the hechsher that is to your personal standards.
Whether you use Dole, wash and check fresh ones, or will wait until the heimishe hechsher blueberries are available again, or one of the sub suggested above, you can do what works for you.
I don’t think anyone realized the frozen blueberries (other than Dole) are not currently on the market.
Tehilla says
This recipe is a winner and tastes delicious with a cup of coffee! The first time i made it, the batter was more like a dough and was very thick and unmanageable but i added some more almond milk to loosen it up and it was fine. BUT the second time I made it in a mixing bowl, the batter was looser! Not sure if that made a difference or what I did wrong the first time. Both times the cake was great! Thank you for another great recipe!
Leah says
I made it by hand and added a bit more water and the batter was thick and heavy did not come out good.
Tamara says
I used whole wheat flour for the crumbs and subbed cinnamon and nutmeg for the vanilla sugar. Loved it.
Victoria Dwek says
Thanks for sharing!
TR says
Will any pareve milk work with this?
Victoria Dwek says
I imagine so. I’ve only tried soy, maybe oat.
Cayla says
How can i make this recipe into muffins? would it all be the same except to adjust baking time?
Anonymous says
Our favorite blueberry muffin recipe (from this site) in cake form! Smart!