Why Make This Recipe
Blueberry Crumb Cake is a delightful treat that combines the sweetness of fresh blueberries with a buttery, crumbly topping. It’s perfect for breakfast, brunch, or as a snack any time of day. The cake is easy to make and will fill your kitchen with a warm, inviting aroma. Plus, it’s a great way to use those fresh blueberries during the season!
How to Make Blueberry Crumb Cake
Ingredients:
- 1/2 cup (120g) of butter
- 3/4 cup (150g) sugar
- 2 eggs
- 1 tsp (5 ml) vanilla
- 2 cups (240g) of flour
- 2 tsp (10 ml) baking powder
- 1/2 tsp (2.5ml) salt
- 1/2 cup (120 ml) milk
- 2 cups (300g) fresh blueberries
- 1 cup (200g) sugar for topping
- 1/2 cup (60g) flour for topping
- 1 tsp (5 ml) cinnamon for topping
- 1/2 cup (120g) butter for topping
Directions:
- Preheat your oven to 350°F (175°C). Spray a square 10” x 10” (25cm x 25cm) pan with baking spray.
- In the bowl of an electric mixer, beat together the butter and sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition to make it light and fluffy. Then, add the vanilla.
- In a small bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together, then add this mixture in thirds, alternating with the milk until a batter forms.
- Gently fold in the fresh blueberries.
- Transfer the batter to the prepared pan.
- For the topping, whisk together the sugar, flour, and cinnamon in a small bowl. Cut in the butter with your hands until small crumbs form.
- Sprinkle the topping evenly over the batter.
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
- Allow to cool completely. Run a sharp knife along the edges of the cake to loosen, then cut into 9 squares and serve!
How to Serve Blueberry Crumb Cake
Blueberry Crumb Cake is delicious served warm or at room temperature. You can enjoy it plain, or for a special touch, add a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with coffee or tea, making it a perfect companion for a cozy afternoon.
How to Store Blueberry Crumb Cake
To store your Blueberry Crumb Cake, let it cool completely, then cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, consider refrigerating it for up to a week or freezing it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Tips to Make Blueberry Crumb Cake
- Use fresh blueberries for the best flavor, but if they’re out of season, frozen blueberries will work too. Just make sure to thaw and drain them before adding to the batter.
- For added flavor, you can mix in a little lemon zest or juice to the batter.
- If you want a sweeter topping, adjust the sugar in the crumb mix to your liking.
Variation
You can easily mix up this recipe by swapping out blueberries for other fruits like raspberries, blackberries, or chopped strawberries. You can also add nuts for extra crunch or use whole wheat flour for a healthier option.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the cake and store it covered at room temperature for up to 3 days. You can also freeze it for longer storage.
2. What if I don’t have an electric mixer?
You can mix the ingredients by hand using a whisk or a wooden spoon. It will take a bit more effort but will work just fine!
3. Is it okay to skip the topping?
Absolutely! If you prefer a simpler cake, you can skip the crumb topping and bake just the blueberry cake for a lighter dessert.
Blueberry Crumb Cake
Ingredients
For the cake
- 1/2 cup 1/2 cup (120g) of butter
- 3/4 cup 3/4 cup (150g) sugar
- 2 2 eggs
- 1 tsp 1 tsp (5 ml) vanilla
- 2 cups 2 cups (240g) of flour
- 2 tsp 2 tsp (10 ml) baking powder
- 1/2 tsp 1/2 tsp (2.5ml) salt
- 1/2 cup 1/2 cup (120 ml) milk
- 2 cups 2 cups (300g) fresh blueberries Use fresh for best flavor.
For the topping
- 1 cup 1 cup (200g) sugar for topping
- 1/2 cup 1/2 cup (60g) flour for topping
- 1 tsp 1 tsp (5 ml) cinnamon for topping
- 1/2 cup 1/2 cup (120g) butter for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a square 10” x 10” (25cm x 25cm) pan with baking spray.
- In the bowl of an electric mixer, beat together the butter and sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla.
- In a small bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together, then add this mixture in thirds, alternating with the milk until a batter forms.
- Gently fold in the fresh blueberries.
- Transfer the batter to the prepared pan.
Topping
- In a small bowl, whisk together the sugar, flour, and cinnamon for the topping.
- Cut in the butter with your hands until small crumbs form.
- Sprinkle the topping evenly over the batter.
Baking
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
- Allow to cool completely. Run a sharp knife along the edges of the cake to loosen, then cut into 9 squares and serve!