• angelina

Blueberry Streusel Cake

Updated: Aug 30, 2019

Cake for breakfast anyone? Well, I've got the perfect one and honestly it has oats in the streusel and blueberries galore so it's basically healthy. Don't let anyone tell you different. :p

OK, ready for this? Let's break down the components of this mouthwatering beauty. First we have my white cake recipe and I just tossed in handfuls of blueberries at the end. And want to know a secret? My white cake recipe is just a really good doctored box cake mix. Whaaaa?! I know. But let me tell you, I've tried a TON of cake recipes and some are totally worth it to make completely from scratch but when it comes to a good vanilla white cake and chocolate cake, box mixes are where it's at. I'm here to deliver the truth, y'all.

Now, I don't really follow the directions on the box. I do add different ingredients such as sour cream, milk, cream of tartar, and vanilla paste/extract. But I promise it's still super easy and this white cake recipe yields the best tender crumb and super moist. It also keeps well which is important.

Next we have a the blueberry compote. I made this all with fresh blueberries but you can use frozen too. Toss about 2 cups of blueberries in a saucepan with 1/4 cup white sugar and squeeze a half of lemon in there. Gently mix to coat and then cook on low for 30-40 minutes. The key to a good blueberry filling is low and slow. Stir them occasionally but try not to pop them all as you go. You can reduce your syrup filling down as much as you want here. For this particular use as a cake filling I wanted it a little thicker, like jam consistency to not soak the whole cake.

And now we have the oat streusel which is basically a yummy granola type topping you can eat completely by itself...which I did while I was assembling this cake without shame. I use a twist in my streusel which is some fresh lemon zest and it paired beautifully with the blueberry. You have to remember that it will still be a little soft once it's done coming out of the oven and will harden as it cools, kind of like baking cookies. You want a soft golden color but if you go to far it will start to burn rather quickly so just keep an eye on it.

Last but not least, I used my vanilla bean buttercream to frost which worked really well as nothing else in the cake was overly sweet. You can find the recipe here.

In order to stack and frost your cake, follow the directions in my guide here. Once you have your blank canvas I used a watercolor effect with blue and purple for this cake. In order to accomplish this, use blue and purple (or whatever colors you like) gel colors to put small dots of color around your freshly frosted cake very randomly. If your buttercream has already formed a crust then this affect will not work very well as you can mess up the rest of your frosting.

Next you will just take your clean cake scraper and start to drag it around your cake again spreading out all your colors until you reach a pattern you like, You don't need to press hard, just lightly drag it around to combine the colors. Remember, it's art. There is no wrong here. Just have fun with it. Once you're done, use your hand to press some crushed prepared streusel topping onto the bottom of your cake all the way around. You can put as much as you'd like here.

Fill a piping bag fitted with your favorite tip (I used a large star Wilton tip) with some more frosting, any color you'd like. Pipe out your border on top. With the star tip it's a very simple dollop around the cake and then topped it with a blueberry. Fill your center with more streusel and wallah! Simple and so pretty!

You can store this in the fridge for up to a week easily, just keep it wrapped up best you can to help preserve the freshness. You can also freeze cake up to a month. I know it sounds crazy but it's true. You really just have to have it wrapped very very well to prevent freezer burn and then let it thaw completely on your counter before serving. Of course, I don't think it will last that long for you but it's all good info to know. ;)

Now, go get your bake on you badass betty crocker!


PREP TIME: 45 minutes

BAKE TIME: 25-30 minutes

MAKES: 1 6inch cake (3 layers tall)



3/4 cup sour cream

3/4 cup milk

1/4 teaspoon cream of tartar

1 tablespoon vanilla

3 egg whites and 1 whole egg

1/3 vegetable oil

1 box vanilla cake mix

2 cups fresh blueberries


2 cups blueberries (fresh or frozen)

1/4 cup white sugar

1/2 lemon- juiced


1 cup oats

3/4 cup flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

1 lemon zested

1/2 cup (1 stick) butter


find recipe here



1. Preheat oven to 325 degrees. Prep 3 6in cake pans with baking spray or butter and flour.

2. Add sour cream, milk, egg whites, whole egg, vegetable oil, and vanilla to a bowl and mix until combined. You can hand whisk or use a mixer.

3. Add your box of cake mix and cream or tartar. Mix until combined. Do not over mix.

4. Remove whisk or attachment from mixer, gently stir in 2 cups of fresh blueberries with a spoon or spatula.

5. Pour batter evenly into your 3 prepared cake pans. Bake in oven for 25 to 30 minutes until done.

6. Remove from pans and cool cakes on a cooling rack until ready for use. If you are baking a day ahead, you can wrap cakes in plastic wrap and put in fridge until you're ready to use. Just make sure they are 100% cool before wrapping up or the condensation will make your cakes too moist and they can fall apart.


1. Add blueberries, sugar, and lemon juice to a small saucepan. Stir and heat over low heat.

2. Cook low and slow for 30-40 minutes stirring throughout until desired consistency is achieved. You are looking for a jam like consistency but remember as it cools it will continue to thicken a little bit. You probably want to remove from heat when it's still a tad looser than you want.

3. Set aside to cool until you're ready to stack your cake or put in Tupperware and store in fridge if you're baking ahead of time.


1. Preheat oven to 325 degrees. Prepare a baking sheet by lining it with parchment paper or foil.

2. Add oats, flour, brown sugar, cinnamon, and lemon zest to a bowl. stir together.

3. Add room temperature stick of butter and stir until mixture comes together.

4. Crumble mixture evenly onto your prepared baking sheet. Bake in preheated oven 15 minutes and then remove to stir. Bake another 10 minutes. It should be done now. It will still be a little soft and have turned a slight golden color but it will harden as it cools, like a cookie does.

5. Allow to cool completely and set aside until you're ready to build your cake. You can store in air tight container on your counter too if you are making ahead of time.


* Find the full guide here for pictures and details on how to stack and frost your cake. *

1. Build you cake on your stand or cake plate starting with a cake layer, blueberry filling, and a layer of streusel and repeat until you're done.

2. Put in freezer to set for about 45 minutes to make it easier to frost.

4. Remove from freezer and frost cake with your vanilla bean buttercream.

5. Decorate with any colors you wish, adding your streusel and more blueberries around and on top. See blog article above for details and pics on how I made this one.

5. You are officially ready to serve and enjoy!!


You can store cake wrapped up for a week in the fridge to preserve freshness. You can also freeze cake up to a 1 month when properly wrapped. Allow to come to room temperature prior to serving again if frozen.

Let me know how much you and your family enjoyed this breakfast! ;)



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