This Blueberry Streusel Cake is a small‑batch delight that’s perfect for anyone craving a tender, buttery crumb studded with juicy blueberries and finished with a sweet, cinnamon‑kissed streusel. It’s an easy, everyday cake that comes together quickly with simple pantry ingredients, yet tastes like something you’d serve for a special afternoon treat.
Whether you enjoy it warm from the oven or cooled with a cup of tea, this little cake delivers big comfort in every bite. Ideal for smaller households, effortless to make, and wonderfully versatile — it’s the kind of bake you’ll want to return to again and again.
Simple, ordinary baking cupboard ingredients. There is nothing out of the ordinary here.
- 1/4 cup (4 TBS/56g) butter, at room temperature,
- 1/2 cup (100g) sugar
- 1 large egg
- 1/4 tsp lemon extract
- 1/4 tsp vanilla extract
- 3/4 cup (100g) all-purpose, plain flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
- 1 cup (153g) fresh blueberries
- 2 TBS plain all-purpose flour
- 2 TBS soft light brown sugar
- 1/2 TBS granulated sugar
- 1/4 tsp ground cinnamon
- 1 TBS cold butter
Butter Use softened, room‑temperature butter so it creams smoothly with the sugar. This creates a tender, fine‑textured crumb. Salted or unsalted both work — just keep the added salt as written.
Sugar Granulated sugar sweetens the cake and helps create that lovely golden top. Creaming it with the butter adds lightness.
Egg One large egg provides structure and richness. Make sure it’s at room temperature so it blends evenly into the batter.
Lemon Extract A tiny bit goes a long way. It brightens the cake and enhances the blueberries without overpowering them. If you don’t have lemon extract, a little fresh lemon zest works beautifully.
Vanilla Extract Adds warmth and rounds out the flavour. Even in fruit cakes, vanilla makes everything taste more “bakery‑perfect.”
All‑Purpose Flour Provides structure. Spoon-and-level the flour to avoid packing in too much — this keeps the cake soft and moist.
Baking Powder Just a touch is needed because this is a small cake. It gives gentle lift without making the crumb coarse.
Salt Balances sweetness and enhances flavour. Don’t skip it — even a tiny amount makes a difference.
Whole Milk Adds moisture and tenderness. Whole milk works best, but 2% will do in a pinch.
Fresh Blueberries Fresh berries give the best texture and colour. Pat them dry if they’re very juicy. Frozen berries can be used if thawed and dried well.
💙STREUSEL TOPPING NOTES💙
Flour Helps bind the topping so it bakes into soft, buttery crumbs.
Soft Light Brown Sugar Adds caramel warmth and a little chewiness to the streusel.
Granulated Sugar Creates crispness and helps the topping brown beautifully.
Cinnamon Just enough to add cozy flavour without overwhelming the blueberries.
Cold Butter The key to a good streusel. Cold butter rubbed into the dry ingredients creates those perfect little crumbs that melt and crisp in the oven.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5-inch square baking dish really well. Set the dish on a baking sheet and set aside. (The cake shouldn't overflow the dish if it is deep enough. Mine is a good 3-inches deep. Baking it on a baking sheet helps to catch any overflow if there is any. This is the dish I use here.)
- To make the streusel topping, combine the flour, both sugars, and the cinnamon in a small bowl. Add the butter, cut into bits. Quickly rub the butter into the dry ingredients until you get a crumbly mixture. Set aside. (It should be nice and crumbly. Not like a paste.)
- Cream the butter and sugar for the cake batter together in a medium bowl until pale and creamy.
- Beat in the egg and both extracts until smooth. (If the mixture starts to curdle, you can stir in a bit of the flour mixture and it will bring the batter back together.)
- Whisk together the flour, baking powder and salt. Add to the creamed mixture and mix on low, just to combine. (Don't overbeat.)
- Stir in the milk to give you a smooth batter. Fold in the blueberries gently with a rubber spatula. (This is a thick batter.)
- Spread the batter into the prepared baking dish, smooth it out. Sprinkle the streusel topping over top.(Sprinkle the topping evenly over top.)
- Bake in the preheated oven for 40 to 50 minutes. The streusel will be golden brown and a toothpick inserted in the center should come out clean. (Start checking the cake at 40 minutes, just in case. Some ovens may run hotter.)
- Cool and cut into squares to serve. (This is awfully nice with a scoop of vanilla ice cream.)
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
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Blueberry Streusel Cake (small batch)
A delicious and moist cake, generously studded with blueberries and topped with a crunchy cinnamon brown sugar streusel topping. Fabulous!
Ingredients
- 1/4 cup (4 TBS/56g) butter, at room temperature,
- 1/2 cup (100g) sugar
- 1 large egg
- 1/4 tsp lemon extract
- 1/4 tsp vanilla extract
- 3/4 cup (100g) all-purpose, plain flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
- 1 cup (153g) fresh blueberries
- 2 TBS plain all-purpose flour
- 2 TBS soft light brown sugar
- 1/2 TBS granulated sugar
- 1/4 tsp ground cinnamon
- 1 TBS cold butter
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5-inch square baking dish really well. Set the dish on a baking sheet and set aside.
- To make the streusel topping, combine the flour, both sugars, and the cinnamon in a small bowl. Add the butter, cut into bits. Quickly rub the butter into the dry ingredients until you get a crumbly mixture. Set aside.
- Cream the butter and sugar for the cake batter together in a medium bowl until pale and creamy.
- Beat in the egg and both extracts until smooth.
- Whisk together the flour, baking powder and salt. Add to the creamed mixture and mix on low, just to combine.
- Stir in the milk to give you a smooth batter. Fold in the blueberries gently with a rubber spatula.
- Spread the batter into the prepared baking dish, smooth it out. Sprinkle the streusel topping over top.
- Bake in the preheated oven for 40 to 50 minutes. The streusel will be golden brown and a toothpick inserted in the center should come out clean. (Start checking the cake at 40 minutes, just in case. Some ovens may run hotter.)
- Cool and cut into squares to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
These Roasted Honey BBQ Chicken Thighs are the perfect blend of sweet, smoky, and savoury — a simple, family‑friendly dish that turns everyday ingredients into something truly irresistible. Bone‑in, skin‑on thighs roast up beautifully juicy, while a rub of BBQ seasoning, garlic, onion powder, and black pepper builds deep flavour right from the start. A drizzle of olive oil helps everything crisp, and the finishing touch — a glossy coat of warm liquid honey — caramelizes in the oven to create that signature sticky‑sweet BBQ glaze everyone loves.
Quick to prepare, budget‑friendly, and absolutely packed with flavour, this recipe is ideal for busy weeknights, easy entertaining, or anytime you’re craving comfort with a little smoky sweetness. If you love effortless meals that deliver big results, these honey‑kissed BBQ chicken thighs will become a fast favourite. Food doesn't have to be complicated to taste delicious!
- 2 1/2 pounds (about 1 kg) of bone in, skin on chicken thighs
- 1 TBS BBQ Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground black pepper
- salt to taste (optional, depends on the saltiness of your BBQ seasoning)
- 1 TBS olive oil
- 2 TBS liquid honey
Bone‑In, Skin‑On Chicken Thighs (2½ lbs / 1 kg)
Chicken thighs are naturally juicy and full of flavour, and keeping both the bone and skin on gives you the best possible result. The bone helps retain moisture, while the skin crisps beautifully in the oven and becomes a golden, sticky canvas for that honey‑BBQ glaze.
BBQ Seasoning (1 tbsp)
This is your flavour booster. BBQ seasoning adds smoky depth, savoury warmth, and a touch of sweetness. Every blend is a little different, so choose one you love — and remember, its saltiness will determine whether you need extra salt later.
Garlic Powder (1 tsp)
Garlic powder melts seamlessly into the rub, giving the chicken a mellow, savoury backbone without the sharp bite of fresh garlic. It helps round out the BBQ flavours and adds richness.
Onion Powder (1 tsp)
Onion powder adds gentle sweetness and depth. It’s one of those quiet ingredients that makes everything taste better without calling attention to itself.
Ground Black Pepper (¼ tsp)
A little pepper brightens the seasoning and balances the sweetness of the honey. Freshly ground pepper gives the best flavour, but any kind works beautifully.
Salt (to taste)
Optional — and smartly so. Since BBQ seasoning blends vary in saltiness, adding salt at the end ensures your chicken is perfectly seasoned without going overboard.
Olive Oil (1 tbsp)
Olive oil helps the seasoning cling to the chicken and encourages browning. It also adds a subtle fruitiness that complements the honey and spices.
Liquid Honey (2 tbsp)
Honey is the star of the glaze. As it roasts, it caramelizes into a glossy, sticky coating that clings to every nook and cranny of the chicken. It adds sweetness, shine, and that irresistible “lick-your-fingers” finish.
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow baking dish, large enough to hold your chicken all in one layer. (The size of the dish depends on how many pieces of chicken you have. You want them in a single layer. It is okay if they are touching.)
- Trim any excess fat and skin from the chicken. Place into a bowl. (The chicken not the excess fat and skin. You can discard that.)
- Sprinkle with all of the spices and add the olive oil. Rub the spices and olive oil in all over the chicken. Make sure they are well coated. Place into the baking dish in a single layer. (Massage it right in so that it covers the chicken everywhere. I use my hands, but you can wear disposable gloves or do it in a zip lock baggie if you are more comfortable that way.)
- Cover tightly with aluminum foil and roast for about 40 minutes. (I place it on a baking tray for ease of putting it in and taking it out of the oven.)
- Uncover and drizzle the honey over the top. Roast for a further 10 to 15 minutes, or until the juices run clear and the internal temperature reads 165*F/74*C. (It should be a nice golden brown, but will not necessarily be sticky depending on how much honey you used.)
- Serve hot or at room temperature. (Refrigerate any leftovers promptly.)
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
Roasted Honey BBQ Chicken Thighs
These are the most delicious chicken thighs. Tender, juicy, and beautifully flavored. Simple ingredients put together in the most delicious way possible. Easy peasy.
Ingredients
- 2 1/2 pounds (about 1 kg) of bone in, skin on chicken thighs
- 1 TBS BBQ Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground black pepper
- salt to taste (optional, depends on the saltiness of your BBQ seasoning)
- 1 TBS olive oil
- 2 TBS liquid honey
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow baking dish, large enough to hold your chicken all in one layer.
- Trim any excess fat and skin from the chicken. Place into a bowl.
- Sprinkle with all of the spices and add the olive oil. Rub the spices and olive oil in all over the chicken. Make sure they are well coated. Place into the baking dish in a single layer.
- Cover tightly with aluminum foil and roast for about 40 minutes.
- Uncover and drizzle the honey over the top. Roast for a further 10 to 15 minutes, or until the juices run clear and the internal temperature reads 165*F/74*C.
- Serve hot or at room temperature.
Notes
Make Your Own BBQ Seasoning: Mix together 2 TBS sweet paprika, 1 TBS salt, 1 TBS ground black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1/2 tsp smoked paprika and 3 TBS soft light brown sugar (firmly packed). Thoroughly combine and then store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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