Blueberry Crumb Cake
A delightful treat that combines the sweetness of fresh blueberries with a buttery, crumbly topping, perfect for breakfast, brunch, or as a snack.
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!
Notes
Blueberry Crumb Cake can be served warm or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream for a special touch.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 18g
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