Blueberry Crumb Cake

Blueberry Crumb Cake

This cake is tender, buttery, and packed with juicy blueberries, finished with a thick, crumbly streusel topping. It’s perfect for breakfast, brunch, or dessert with coffee or tea.

Ingredients

For the cake:

• 2 cups (250 g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115 g) unsalted butter, softened to room temperature

• 3/4 cup (150 g) granulated sugar

• 1/4 cup (50 g) light brown sugar, packed

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1/2 cup (120 ml) sour cream (or plain full-fat yogurt)

• 1/4 cup (60 ml) milk

• 2 cups (300 g) fresh blueberries (or frozen, unthawed)

• 1 tablespoon all-purpose flour (for tossing with blueberries)

For the streusel topping:

• 1/2 cup (65 g) all-purpose flour

• 1/2 cup (100 g) light brown sugar, packed

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional but recommended)

• 1/4 cup (60 g) unsalted butter, melted and slightly cooled

Equipment

• 8- or 9-inch round cake pan

• Parchment paper

• Mixing bowls

• Electric mixer (hand or stand)

• Cooling rack

Instructions

1. Prepare the Pan and Oven
   Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan with butter or nonstick spray. Line the bottom with a round of parchment paper for easy removal, then lightly grease the parchment as well.

2. Make the Streusel Topping
   In a medium bowl, whisk together the flour, brown sugar, salt, and cinnamon. Pour in the melted butter and stir with a fork until clumps form. The mixture should look crumbly and slightly moist, forming small and medium clusters. If it seems too dry, add a teaspoon of melted butter; if too wet, sprinkle in a little more flour. Set aside while you prepare the batter.

3. Mix the Dry Ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the cake.

4. Cream Butter and Sugars
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy. This usually takes about 2–3 minutes. Proper creaming incorporates air, which helps the cake rise and creates a tender crumb.

5. Add Eggs and Vanilla
   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The batter should look smooth and slightly creamy.

6. Add Sour Cream and Milk
   Beat in the sour cream until fully incorporated. The sour cream adds moisture and a slight tang that complements the sweetness of the cake and blueberries. Then mix in the milk just until combined.

7. Combine Wet and Dry Ingredients
   Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed or by hand until just combined. Avoid overmixing, as this can make the cake dense or tough. The batter will be fairly thick.

8. Prepare and Fold in Blueberries
   In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter using a spatula. Be careful not to crush them, especially if using fresh berries.

9. Assemble the Cake
   Spoon the batter into the prepared cake pan and spread it evenly with a spatula. The batter will be thick, so take your time smoothing it out.

Sprinkle the streusel topping evenly over the surface of the batter. Use your fingers to gently press some of the larger crumbs into the batter so they adhere while baking.

10. Bake
    Place the cake in the preheated oven and bake for 45–55 minutes, depending on your oven and the size of your pan. The top should be golden brown and the center should spring back lightly when touched. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter.

If the streusel begins to brown too quickly, loosely tent the cake with aluminum foil during the last 10–15 minutes of baking.

11. Cool
    Remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for 15–20 minutes. Then run a knife around the edge and carefully remove the cake from the pan. Peel off the parchment paper and let the cake cool completely on the rack.

Serving Suggestions

This blueberry crumb cake can be served warm, at room temperature, or slightly chilled. It pairs beautifully with coffee, tea, or a glass of cold milk. For dessert, you can dust it lightly with powdered sugar or serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage

Store the cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow slices to come to room temperature before serving for the best texture. You can also freeze the cake (wrapped well in plastic wrap and foil) for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Tips for Success

• Use room temperature ingredients to ensure a smooth batter and even baking.

• Do not overmix the batter once the flour is added.

• If using frozen blueberries, do not thaw them before adding to the batter, as this can cause streaking and excess moisture.

• For extra flavor, add a teaspoon of lemon zest to the batter. Blueberries and lemon are a classic pairing.