Meet the Cherry Blueberry Streusel Cake. This delightful dessert is a special treat. Why? Because the streusel is both the crust and the topping. Yes, you read that right. Double your streusel pleasure and save time by skipping the need for a separate crust.
Let’s break it down. First, the streusel crust is blind-baked. Fancy term, right? It just means baking the crust without the filling. Easy peasy. Then, while it’s baking, pit those fresh cherries. We know, pitting cherries sounds like a hassle, but trust us, it’s worth it.
Next, toss those pitted cherries and blueberries with some sugar and vanilla. It’s like giving them a little spa treatment. Once they’re well-coated and happy, pour them into the pre-baked streusel crust. Top it all off with more streusel. Yes, more. Because we promise you cannot have too much streusel.
Bake until golden and bubbly. Then the result? A cake that’s not too sweet but just right. The tartness of the cherries and blueberries balances perfectly with the sugary, buttery streusel.
A Summer Party Stunner
Now, let’s talk about the look. This cake is a showstopper. The vibrant red cherries and deep blue blueberries make it perfect for Memorial Day or July 4th celebrations. Frankly, it’s like the fireworks of desserts.
Imagine serving this cake at your next summer party. Guests will ooh and ahh over the colors. Then they’ll take a bite and boom, you’ve got fans for life.
This Cherry Blueberry Streusel Cake is a dessert that makes you look like a baking wizard. But shh, no one needs to know how simple it is. Just enjoy the compliments and maybe a second slice. So, what are you waiting for? Now get baking and join the Streusel fan club. Because your taste buds will thank you. And so will your friends.
Cherry Blueberry Streusel Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar divided
- 1 egg
- 1 egg yolk
- 1/2 cup cold unsalted butter cut into pieces
- cups cherries, de-pitted
- cups blueberries
- 1 tablespoon pure vanilla extract
Instructions
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Place the flour, baking powder, salt, 1/2 cup sugar, egg, egg yolk, and butter, in a mixing bowl. Use the dough hook of your mixer or your hands to knead the mixture into streusel.
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Preheat the oven to 350F.
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Line a 10-inch spring form pan with parchment paper.
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Grease the paper and the sides of the pan.
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Toss the fruit in a bowl with the remaining 2 tablespoons of sugar and vanilla.
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Separate 2/3 of the streusel mix and press it into the prepared baking pan, forming an edge 1/2 inch up the side of the pan.
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Puncture the dough on the bottom of the pan several times with a fork.
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Cover with a layer of baking paper and distribute pie weights on top.*
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Place in the oven and bake for 10 minutes.
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Remove the pie weights from the pan.
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Spread the cherries and blueberries out on the pre-baked dough base.
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Spread the remaining streusel evenly over the top
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Bake for 30 minutes.
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Let sit 10 minutes, then remove from the pan.
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Transfer to wire rack. Let cool completely before transferring to a serving plate.
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Slice and serve.
Recipe Notes
*If you do not have pie weights, place an 8-inch springform pan inside the 10-inch springform pan on top of the streusel crust.
Homemade Marzipan
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- Brown and pink food coloring
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming paste.
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Add the powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor and knead in the food color. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
So, do you like this Cherry Blueberry Streusel Cake? Then also check out some of these other delicious recipes:
BLUEBERRY PISTACHIO STREUSEL TART
RHUBARB PISTACHIO CREAM STRUDEL
BLUEBERRY RASPBERRY MARZIPAN TARTLETS
