Blueberry crumb cake is not just a dessert; it’s a cozy hug in cake form that makes your kitchen smell like a berry-filled paradise. Imagine slicing into a warm piece of this delightful treat, the buttery crumb topping glistening under the kitchen light while the sweet aroma of fresh blueberries dances around you like they’re trying to impress your taste buds.
Years ago, I decided to bake a blueberry crumb cake for my best friend’s birthday. It turned into a sweet disaster when I realized I had no eggs—talk about a rookie mistake! But instead of panicking, I improvised and created something even better than the original plan. Blueberry crumb cake is perfect for lazy Sunday brunches or as an afternoon snack when you need that pick-me-up without the caffeine jitters.
Why You'll Love This Recipe
- This blueberry crumb cake is effortlessly simple to whip up, making it perfect for any baker.
- The combination of tart blueberries and rich buttery crumbs creates an explosion of flavor.
- Its beautiful presentation makes it an instant crowd-pleaser at gatherings.
- Enjoy it warm with coffee or chilled as a refreshing dessert.
I remember watching my family devour this blueberry crumb cake faster than I could say “second slice.” Their smiles were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Blueberries: Use ripe berries for maximum sweetness; frozen berries can work too but drain excess moisture.
- All-Purpose Flour: A must-have for structure; ensure it’s spooned and leveled for accuracy.
- Granulated Sugar: This adds sweetness; feel free to adjust based on your preference for sweetness.
- Baking Powder: This helps the cake rise beautifully; check expiration date for best results.
- Unsalted Butter: Softened butter gives richness; don’t skip this step if you want that dreamy texture.
- Eggs: Vital for binding; opt for room temperature eggs for better incorporation.
- Milk: Whole milk works best; it keeps the cake moist and adds creaminess.
- Cinnamon: Just a pinch elevates flavors and adds warmth; trust me on this one!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan with cooking spray or butter to prevent sticking.
Prepare Your Berries: Rinse your fresh blueberries gently under cool water. Pat them dry with paper towels to ensure they don’t add extra moisture to your batter.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and cinnamon until evenly combined. This will create a flavorful base for your batter.
Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add in granulated sugar until light and fluffy—about 3 minutes should do the trick!
Add Eggs and Milk: Mix in eggs one at a time until fully incorporated. Then pour in milk gradually while mixing; you’ll notice that it becomes smooth and creamy.
Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet mixture. Gently fold using a spatula until just combined—be careful not to overmix or your cake might end up dense!
Add Blueberries and Bake: Fold in those beautiful blueberries carefully so they don’t burst too much! Pour the batter into your prepared pan and bake for 40-45 minutes or until golden brown on top.
When you take that first bite of blue-tinted bliss topped with crunchy crumbs—you’ll know you’ve hit the jackpot!
You Must Know
- To master the Blueberry Crumb Cake, use fresh blueberries for a burst of flavor.
- Don’t forget to let the cake cool completely before slicing for clean cuts.
- The aroma while it bakes?
- Pure bliss, guaranteed to gather everyone around the kitchen.
Perfecting the Cooking Process
Begin by preheating your oven and preparing the crumb topping while mixing the batter. This sequence saves time and ensures everything is fresh out of the oven.
Add Your Touch
Feel free to swap blueberries with other berries like raspberries or blackberries for a different twist. You can also add a hint of lemon zest for a refreshing zing.
Storing & Reheating
Store any leftover Blueberry Crumb Cake in an airtight container at room temperature for up to three days. Reheat in the microwave for 10-15 seconds to enjoy its warmth again.
Chef's Helpful Tips
- Always rinse and dry your blueberries before adding them to the batter; moisture can affect texture.
- Ensure your butter is softened to achieve a light and fluffy cake consistency.
- Use a toothpick to check doneness; it should come out clean when inserted into the center.
The first time I made Blueberry Crumb Cake, my friends devoured it like they hadn’t eaten in days! Their smiles were priceless, and I knew I had discovered something special.
FAQ
Can I use frozen blueberries in my Blueberry Crumb Cake?
Yes, but thaw them and drain excess moisture before adding to prevent sogginess.
How do I know when my Blueberry Crumb Cake is done?
A toothpick inserted into the center should come out clean when it’s fully baked.
What can I substitute for butter in this recipe?
You can use coconut oil or unsweetened applesauce for a healthier alternative.
Irresistible Blueberry Crumb Cake Recipe
Blueberry Crumb Cake is a delightful treat bursting with juicy blueberries and topped with a crunchy crumb layer, making it the perfect addition to any brunch or dessert table.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Rinse the blueberries under cool water and pat them dry.
- In a bowl, whisk together flour, sugar, baking powder, and cinnamon until well combined.
- In another bowl, beat the softened butter until creamy; gradually add sugar until light and fluffy.
- Mix in eggs one at a time, then pour in milk while mixing until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
- Fold in the blueberries and pour the batter into the prepared pan.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.
Notes
- Swap blueberries for raspberries or blackberries for variety.
- Add lemon zest for a refreshing twist.
- Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
