Blueberry Crumb Cake

Grab a cup of coffee and sit down with a piece of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that gives this cake delicious texture!

You know how bakery muffins have that crumbly sugar topping? Well, so does this cake. It’s like a blueberry muffin in cake form and I’m so in love with it.

A simple cake batter studded with blueberries is topped with a crumbly topping and baked to perfection. Immediately after being baked, I sprinkle the entire cake with sugar for even more crunchy texture and some spark.e

Blueberries in desserts is my favorite. Blueberries in cake with a crunchy crumb topping is my weakness.

To make this Blueberry Crumb Cake you will need:

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• a 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 tablespoons unsalted butter
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• fresh blueberries

Start by adding the flour, baking soda, baking powder, kosher salt, ground cinnamon and nutmeg into a mixing bowl. Whisk until combined and then set it off to the side.

In a larger mixing bowl, add the butter and sugar and using a hand mixer, mix until combined. It should look a little crumbly at first, but that’s okay.

Then add in the large egg and vanilla extract and mix until combined.

Next add in 1/3 of the flour mixture and mix until just incorporated. Then add in 1/3 of the buttermilk and mix until just combined. Alternate adding these two ingredients until both are incorporated.

Do not over mix.

Cake batter perfection.

To the batter, add the blueberries, and use a spatula to gently fold them into the batter. You DO NOT want to use your mixer because your blueberries will explode and your cake batter will be a purple-blue color. Stop as soon as all the blueberries are incorporated.

Now, preheat your oven to 350° and grease a 9×13 baking pan.

After that, pour the cake batter into a lightly greased 9×13 baking dish.

Set this aside and let’s get started on the crumble topping!

TO make the crumb topping you will need:

• 6 tablespoons unsalted butter
• 1/2 cup both sugar and flour
• 1/4 teaspoon ground cinnamon
• pinches of kosher salt

After that, use a pastry blender, to cut the butter into the flour and sugar mixture until blended and resemble a fine crumb.

Sprinkle an even layer of the crumb topping over the blueberry cake batter and place the baking dish on the middle rack of your preheated 350° oven. Bake for 40 to 45 minutes.

Lastly, pull the blueberry crumb cake out of the oven and immediately sprinkle with 1 tablespoon granulated sugar. The sugar will give the top some extra crunchy texture but it also makes it sparkle.

Finally, serve with coffee or tea and maybe a scoop of vanilla ice cream or whipped cream. Because there are no rules here.

It smells like baked blueberry heaven in my house and I can’t wait to dive into it and eat my way out. This blueberry crumb cake is moist and bursting with blueberries. However the crumble topping gives the cake some crunch which is a nice contrasting texture.

Got blueberries? Make this crumb cake! I have no doubt that you will love this one as much as we do!

Enjoy! And if you give this Blueberry Crumb Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Blueberry Crumb Cake

Grab a cup of coffee and sit down with a slice of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that melts into the moist and delicious cake!

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Ingredients

FOR THE CAKE:

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 tablespoons softened unsalted butter
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoons vanilla extract
• 1 cup low-fat buttermilk
• 1 pint fresh blueberries

FOR THE CRUMB TOPPING:

• 6 tablespoons unsalted butter
• 1/2 cups granulated sugar
• 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 pinch kosher salt
• 1 tablespoon granulated sugar, for sprinkling

Instructions 

MAKE THE CAKE:

• Preheat your oven to 350° and grease a 9x13 baking dish.
• In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Next, in a larger mixing bowl, add the butter and sugar and mix until combined.
• Add the egg and vanilla and mix until completely combined.
• Next, alternate adding a third of the flour mixture and then 1/3 of the buttermilk. Mixing until just combined. Repeat until both are gone. Don't over mix.
• Use a spatual and fold in the blueberries gently until incorporated. Pour the batter into the prepared pan and set aside.

MAKE THE CRUMBLE:

• In a mixing bowl, add the butter, sugar, flour, cinnamon and salt. Using a pastry cutter, blend until combined.
• Sprinkle an even layer on top of the cake and place on the middle rack of your preheated oven. Bake for 45-50 minutes or until a tester comes out mostly clean with a few crumbs attached.
• Once baked, remove from the oven and immediately sprinkle with 1 tablespoon of sugar.

Serving: 1piece, Calories: 463kcal, Carbohydrates: 73g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 358mg, Potassium: 148mg, Fiber: 3g, Sugar: 40g, Vitamin A: 562IU, Vitamin C: 6mg, Calcium: 70mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American