Blueberry Orange Streusel Cake

Blueberry Orange Streusel Cake


  • Oil or melted butter, for greasing
  • 1 ½ cups of all-purpose flour
  • 2 tsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • Finely grated rind of ½ orange
  • ½ cup ground almonds
  • Generous 1 cup fresh blueberries


  • ½ cup all-purpose flour
  • 2 tbsp. unsalted butter, softened
  • 2 tbsp. superfine sugar
  • Finely grated rind of ½ orange


Preheat the oven to 325 degree F. Grease and line the bottom of 9-inch round springform cake pan. For the topping, put all the ingredients into a bowl and mix with a fork to make a crumbly mixture. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, vanilla extract. Beat well until the mixture is smooth, then add the orange rind, ground almonds, and half the blueberries. Spoon the mixture into the prepared pan, smooth level with spatula, and sprinkle with the remaining blueberries. Spread the crumble topping evenly over the top, covering completely. Bake in the preheated oven for 1-1 ¼ hours, or until risen, firm and golden brown. Let cool in the pan for 10 minutes, then remove the sides of the pan and finish cooling on a wire rack.

Serves 8-10

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.