Blueberry Cake with Streusel Topping

Try out this fresh blueberry cake with streusel topping.

Ingredients

Blueberry Cake 

• 2 large eggs, beaten
• ¾ cup granulated sugar
• ½ cup olive oil
• ½ cup Greek yogurt
• 2 tsp vanilla extract
• 1 tbsp citrus zest (lemon or orange, optional)
• 1½ cups all-purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 1½ cups fresh blueberries

Streusel Topping Ingredients:

• 3 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• ½ cup all-purpose flour
• 1 tsp citrus zest (optional)

Instructions

To make the cake:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan and set aside.
2. In a medium bowl, whisk together the eggs, sugar, olive oil, Greek yogurt, vanilla extract, and citrus zest (if using).
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—do not over mix.
5. Fold in the blueberries.
6. Pour the batter into the prepared pan and smooth the top with a spatula.

To make the streusel topping:

1. In a small bowl, mix the sugar and citrus zest (if using).
2. Add the flour and stir to combine.
3. Pour in the melted butter and mix gently with a fork until a crumbly texture forms—avoid over mixing.
4. Evenly sprinkle the streusel over the cake batter.

To bake:

1. Bake for 55–60 minutes, or until the top is golden and a toothpick inserted in the centre comes out clean.
2. Allow the cake to cool slightly before serving.