Blueberry Streusel Cake
Topped with a cornmeal and brown sugar streusel, this Blueberry Streusel Cake is a delicious recipe for breakfast, brunch or dessert!
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And now you know the rest of the story. Wait, what story are we talking about today? Well, brunch, of course. That wondrous meal that falls somewhere between mid-morning and early afternoon. When else can you have cinnamon rolls next to BBQ shrimp and grits? And plus you get to wash it all down with a delicious mimosa or bloody mary! Like most things, the origin of this foodie concept is a bit murky.
By many accounts, brunch originated in England in the late 1800’s as a “hunter’s meal.” Multi-course buffets would be set up at country estates before the men would go out hunting. The term “brunch” itself was first coined in 1895 as a combination of “breakfast” and “lunch.” However, there’s more to this story. According to New Orleans legend, brunch actually originated years earlier in a small restaurant near the French Market.
In 1854, Elizabeth Kettenring and her brother Philip moved from Germany to New Orleans. Philip found work as a butcher in the French Quarter, and Elizabeth started a small restaurant nearby. Over time, Elizabeth noticed that her brother and his fellow butchers were always incredibly hungry by mid-morning thanks to the early hours they worked. She saw an opportunity, and the restaurant began serving a hearty meal for butchers at 11:00am every day. The meal featured both breakfast and lunch foods. Thus, brunch had it’s origins as a “butcher’s breakfast.” On a side note, that restaurant (Tujaque’s) is the 2nd-oldest restaurant in New Orleans, and they serve and incredible brunch on the weekends. Oh, and Tujaque’s is known for more than just brunch. The grasshopper drink was invented there as well…but more on that in another post!
Blueberry Streusel Cake
Blueberry Streusel CakeThis Blueberry Streusel Cake is perfect for breakfast…or brunch! We initially served this one for dessert, but Laura pointed out that it’s more reminiscent of a blueberry muffin. (Hey, I have no shame in eating blueberry muffins for dessert!) But Laura’s right. This cake would be best suited for a morning meal. Featuring a skillet full of blueberries with just enough batter to hold ’em all together, a slice of this Blueberry Streusel Cake is a great way to start your day…whether it’s at 7am or 11am!
One of the unique things about this Blueberry Streusel Cake is the bit of cornmeal in the streusel topping. Cornmeal? In a cake? Hear me out! Like any good streusel, this one is still primarily flour, butter and sugar. However, a bit of the flour is left out in favor of cornmeal. Cornmeal streusels are common in the South, and I’m a big fan! The cornmeal adds a slightly earth layer of flavor to this cake, and it balances well with the brown sugar. It also balances well with a mimosa. Cheers!
Did you bake this Blueberry Streusel Cake at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty blueberry recipes? Check out these other favorites:
Blueberry Streusel Muffins
Blueberry Citrus Tart
Glazed Blueberry Crullers
Overnight Blueberry French Toast Bake
Fresh Blueberry Cheesecake
Blueberry Streusel Cake
Ingredients
For the Streusel
- ¼ cup all-purpose flour
- 2 Tbsp yellow cornmeal
- ¼ cup brown sugar
- 3 Tbsp unsalted butter cold
For the Cake
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- 1 Tbsp lemon juice
- 1½ Tbsp cornstarch
- 4 cups blueberries fresh or frozen
For the Glaze
- 1¼ cups powdered sugar
- 2 Tbsp milk
Instructions
For the Streusel
- Using a medium bowl, add flour, cornmeal and brown sugar; stir until well combined.
- Using a pastry blender (or two table knives), cut the butter into the flour mixture until it’s the size of small peas; set mixture aside.
For the Cake
- Preheat oven to 350°F.
- Spray a 9” or 10” cast iron skillet with nonstick baking spray; set skillet aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium speed).
- Add eggs and vanilla extract; mix on low speed until well combined. (Tip: Make sure to scrape sides of bowl.)
- In a separate bowl, sift together flour, baking powder and salt. Add half of the flour mixture to the bowl; mix on low speed until well combined.
- Add buttermilk; mix on low speed until well combined.
- Finally, add remaining flour mixture and mix on low speed until well combined.
- Using a small bowl, stir together lemon juice and cornstarch. Add blueberries and stir until well combined.
- Spread ¾ of the batter into the prepared skillet. Spread blueberry mixture on top and then spread remaining batter on top of blueberries.
- Sprinkle streusel mixture on top of batter.
- Bake at 350°F for 65-70 minutes or until top of cake is light golden brown in color.
- Let cake cool for 20 minutes before slicing.
For the Glaze
- Using a small bowl, whisk together powdered sugar and milk. Drizzle cake with glaze before serving.
Brunch is such a thing now, isn’t it? I do love brunch and going out is fun on occasion, but there’s nothing like staying home in comfy clothes, with lots of coffee and chowing down on something delish, like this cake! And I do love the cornmeal in there! Bet it adds a lovely flavour and texture. P.S. love the suggestion of having with mimosa 😉 Sunday brunch, here I come!
Oh I’m totally with ya on the comfy clothes and chowing down at home. Going out is fun for sure, but I’ll almost always opt for brunch at home! This blueberry streusel cake is so tasty, Dawn! The bit of cornmeal in there really adds a fun layer of flavor for sure. 🙂
I’m all about eating cake for breakfast! I just don’t tell my kids about it! 🙂 Although now that they are teenagers, I can’t really hide it from them anymore. This blueberry cake looks amazing – especially all those yummy blueberries in there!
Haha! Your secret is safe with me, Kathy. I don’t need Robbie eating cake for breakfast either. 🙂 Also, this blueberry cake definitely needs to make an appearance in your house. I seem to recall you guys having a ton of berries each year, right? I bet all sorts of berries would be good in this recipe!
Hi David! Another recipe I’ll send to my son, but only after I’ve tested it a few times! 🙂 I do love blueberries and I agree that the small amount of cornmeal is a great idea. I think it is permissible to eat cake any time of day, don’t you?
Haha…I like the “tested it a few times” part there, Dorothy! This really is a fun recipe with the cornmeal, and I’ve gotta say that it made for an amazing brunch…and dessert! 🙂 Thanks so much, my friend!
Brunch has always been my favorite meal. I think because it happens all too rarely. Thanks for the history about it. So interesting. And this recipe is over-the-top. And even better that it’s made in a cast iron skillet. DELICIOUS! ~Valentina
You make an excellent point, Valentina. We don’t do brunch all that often, so it does indeed hold special value when we actually do it. Also, this streusel cake is delicious! And I bet it would be great with other summer berries, too!
Ironic that brunch started as a hunter’s meal, and now I spend most weekend mornings hunting for a good place for brunch that doesn’t have a 45-minute wait! Local blueberry season has just begun, and I’ve got a bowlful of them that I’ve been grazing on. I’m going to wait until they start to get soft, and then I’m going to whip out that cast-iron pan…
Hah! So it’s not really ironic at all then. You’re just channeling the true origins of brunch. 🙂 You totally should try and save some of those local berries for baking. The cornmeal in this streusel cake is quite a fun twist!
Interesting. I didn’t know there was a story behind “inventing” the brunch idea. Personally, I’m not a huge fan of sweet breakfasts (Occasionally I may have pancakes or French toasts on weekends. Or a cake. Or just dulce de leche / jam over a toast. Well, I guess I don’t mind a sweet breakfast after all haha). The bottom line: this beautiful cake is appropriate any time of the day. Love the addition of cornmeal, too. Have a good weekend, guys!
Haha! And to think you don’t like sweet breakfasts…I bet dulce de leche pancakes wouldn’t last long in your house! 🙂 This blueberry cake was quite tasty, and I thought the cornmeal was a fun little twist here. Thanks so much, Ben!
My new favourite sweet treat 🙂 Divine! I love any dessert with blueberry 🙂 And streusel is such a delicious addition 🙂
Thanks so much, Alexandra! I’m right there with ya on the streusel. The cornmeal in this one added a fun new layer of flavor, too!
Growing up we always had blueberry bushes nearby, and I love them so this recipe is right up my alley! Must say, loving this recipe. Now, just to have the time for brunch when you have young kids……
Hey Matt! Oh man, I’m so jealous that you had blueberry bushes near your house as a kid. There was a huge blackberry thicket on an alley near my grandparents place out in the country, and blackberries still hold special meaning to me for that reason! Also, I totally understand the brunch with kids thing…truth be told, this blueberry cake ended up being dessert rather than brunch for us. (But it would be a great brunch once the kids are older!) 🙂
I’m a big fan of Brunch, David. As an early riser I always find I’m hungry by mid-morning like the butchers you mentioned in your post story. Maybe now though brunch should be a staple for all us bloggers who rise early to do our work? And I think this blueberry streusel cake should be compulsory as our daily lunch? Served by yourself of course! 🙂
Yes! I’m an early riser, too, Neil. I like to get my workout in at the start of the day, and then I do my best work early in the morning, too. By afternoon, I’m just shot. This blueberry cake should most definitely make a regular appearance I think…great idea, my friend! 🙂
I am definitely taking your advice and enjoy it for breakfast, brunch AND dessert 😋
So glad to have stumbled across your blog space 😉
Haha! When you have a cake like this one, you just have to look for as many opportunities to serve it as you can! 🙂 Thanks so much, and I really appreciate you stopping by to comment!
How have I never considered cornmeal in streusel? Genius! And blueberries are just coming into season here in Oregon. This treat is a must try!
I remember you talking about Oregon blueberries in previous years, Marissa! I think this cake would be an excellent way to use a handful or two of those berries! The cornmeal is really a fun twist. 🙂
I love brunch! I really only make a big deal out of brunch when I’m either traveling or have company in town, but I love the flexibility in brunch to serve whatever sounds good. A quiche, salad and blueberry streusel cake? That’d work perfectly for brunch!
Same here, Nicole! Brunch is such an underappreciated meal…well, unless you’re in a big city somewhere where it’s impossible to get brunch reservations. 🙂 Now you’re talking with that quiche + salad + blueberry cake! I know who I’m inviting to our next brunch!
this looks so gorgeously delicious david. i love blueberries- so pretty and so tasty. i’d say you can eat this any time of the day or night:) cheers sherry
Thank you so much, Sherry! This is a great dessert and/or breakfast recipe. I have no idea why, but I didn’t get a notice that you had commented. My apologies for the delayed response here! 🙂
hI IT IS ME AGAIN. I don’t have a cast iron pan. Also I don’t have corn meal. Is there anything I can use in their place?
Hey Cecelia! So you could absolutely bake this in a standard cake or baking pan. The cast iron skillet is fun, but certainly not a requirement. As far as the cornmeal, it really does add a unique layer of flavor. However, with that said, you could totally use flour in its place. I hope this helps, and happy baking, my friend!