Strawberry and blueberry streusel cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Author Connie Veneracion


  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 10 tablespoons butter at room temperature
  • 1/2 cup + 2 tablespoons white sugar
  • 1 whole egg + 1 egg yolk
  • 1/6 cup buttermilk
  • 2 to 3 cups strawberries and blueberries (if frozen, no need to thaw)


  • Preheat the oven to 350F.
  • Line the bottom of an 8-inch pan with removable bottom with baking paper.
  • Sift the flour, baking powder and salt into a bowl.
  • In a large mixing bowl, beat the butter and sugar until light and fluffy. I used a hand mixer but a wire whisk will do. DO NOT overmix: you will know you have overmixed if the butter solids separate from the fat.
  • Add the egg and yolk and mix until fully incorporated.
  • Add the flour and milk in batches. Add a third of the flour first, mix; add half of the milk, mix; add the next third of the flour, mix; then the remaining milk and, finally, the rest of the flour.
  • Pour the batter into the prepared pan.
  • Make the streusel mixture.
  • Using your fingertips, rub together 1/3 c. of all purpose flour, 1/3 c. of white sugar, 1/2 tsp. of powdered cinnamon and 1/4 c. of cold unsalted butter cut into very small cubes until the mixture resembles coarse crumbs.
  • Scatter the strawberries and blueberries on top of the cake batter. Fill the gaps with the streusel mixture.
  • Bake at 350F for 50 to 55 minutes.
  • Cool the cake in the pan for about half an hour. You may have to use a knife or spatula to loosen the cake from the pan in case pieces of strawberries and blueberries touch the side of the pan. The caramelization would make them stick to the metal. So, loosen the cake in places where it sticks to the pan before releasing the cake.
  • This strawberry and blueberry streusel cake is best served warm.
  • To store, place in a tightly-covered container and keep in the fridge.