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Quick Blueberry Streusel (Platz) - Flashback Friday

This Friday I want to take you back to one of the earliest posts, a Quick Blueberry Streusel that you can't go wrong with. If you need some reviews, check out the comments there. I'm assuming someone will ask about other fruit and I don't see why not, but I have to be honest and say this one always wins big time with blueberries.


  • 2 cups flour
  • 1 cup sugar
  • 3/4 cup butter (room temp)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
  • 2 cups blueberries

  1. Pre-heat oven to 375 F. 
  2. Mix butter into flour and sugar with pastry blender until well blended and crumbly. 
  3. Set 1 1/4 cups aside for topping. 
  4. To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk 
  5. Spread into greased 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
  6. Bake on rack in upper third part of oven (important) for 35 - 45 min. Cool or serve warm with ice cream.
Light colored (aluminum) pans/sheets are prefereable for when you want to keep the pastry (or cookies) from getting too dark on the bottom. If you have to use a glass pyrex pan, lower the oven temperature by 25 degrees and/or if you see the bottom getting too dark. place aluminum foil on rack under the pan.
Dark pans/sheets are good for when you want to get a nice dark/crisp bottom. They are good for roasting.


  1. This looks amazing! Have you ever made this with frozen blueberries? Maybe they would be too watery? I ask because sometimes frozen are much cheaper than the fresh.

    1. Frozen berries work very well! Do not thaw - spread on while frozen, sprinkle with crumbs and pop the cake into preheated oven. I have used frozen more often than fresh.

  2. I was wondering the exact same thing

  3. That looks wonderful, a great recipe.

  4. Won't blueberries stain an aluminum pan? I know that happens with cranberries.

    1. If the blueberries were ar the bottom ( like in a crisp) then it would be best to use a glass pan but in this case the blueberries do not really touch the pan, so it's totally fine. I've used it for many years with no stains.

    2. You can also line the pan with parchment paper. I use it if I want to be able to lift the whole cake out - like in the photo.

    3. Great! Thanks.

  5. I just made this. I added 1/4 tsp. salt, since I used unsalted butter (recipe said butter, so I assumed it meant salted butter). Also I didn't have any buttermilk so I added 1 tbsp. vinegar before I measured the milk, to make a replacement buttermilk. Baked 35 min. Flavor is lovely, but it's a bit soggy, and I'm wondering if that's typical?

    1. It's not typically soggy and your changes should not have affected that. I'm wondering if the extra 5 - 10 minutes would have been good. Was it a juicier fruit you may have used? I use a different batter for juicier fruit. Hope this works out on another try.

  6. I made this today and it is so amazing! This is a keeper for sure. The only thing I will do differently next time is make more topping. I really love lots of crumb. Thank you so much for this recipe!