Delicious Blueberry Crumb Cake You’ll Love
A moist and tender blueberry crumb cake topped with a sweet, cinnamon-spiced streusel. This easy-to-make cake is perfect for breakfast, brunch, or dessert, and is sure to become a family favorite.
Equipment
- 9x13-inch baking dish
- large bowl
- separate bowl
- spatula
- toothpick
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups fresh blueberries
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup chopped nuts (optional)
Crumb Topping
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing and flouring it.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
- Gently fold the fresh blueberries into the batter using a spatula.
- Pour the batter evenly into the prepared baking dish.
- Prepare the crumb topping by mixing the brown sugar, cinnamon, and optional nuts. Sprinkle this mixture evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before slicing and serving.
Notes
- For the best flavor, use fresh blueberries. If using frozen, do not thaw them before adding to the batter. Ensure butter is softened to room temperature for optimal texture and avoid overmixing the batter to prevent a dense cake.
- The crumb topping can be made ahead and stored in the refrigerator. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
- Consider adding lemon zest to the batter or a simple glaze or chocolate drizzle after baking for extra flavor.
Notes
Use fresh blueberries for optimal flavor; if using frozen, do not thaw. Butter must be softened to room temperature for proper texture. Do not overmix the batter to avoid a dense cake. Crumb topping can be prepared ahead and stored in the fridge. For storage, keep in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Optional additions include lemon zest, a simple glaze, or chocolate drizzle.