Bursting Blueberry Crumb Cake is a delightful treat that combines the sweetness of fresh blueberries with a buttery crumb topping. Perfect for breakfast, dessert, or as an afternoon snack, this cake is sure to please everyone. Its soft, tender texture and uplifting flavors create a comforting experience that makes you feel right at home.
Why Make This Recipe
This recipe is a must-try for a few reasons. First, it showcases fresh blueberries, which add a burst of flavor and are packed with nutrients. Second, the crumb topping gives the cake a delightful crunch that contrasts wonderfully with the soft cake. Lastly, it is quite simple to make, making it accessible for both novice and experienced bakers alike. Treat yourself and your loved ones to this delicious cake!
How to Make Bursting Blueberry Crumb Cake
Making Bursting Blueberry Crumb Cake is easy and straightforward. Follow these simple steps to create a delicious dessert that your family and friends will adore.
Ingredients
- 2/3 cups flour (plain/all-purpose)
- 1/2 cup caster sugar (superfine sugar)
- 1/2 tsp cinnamon powder
- 1/8 tsp cooking/kosher salt
- 60g / 4 tbsp melted butter
- 1/4 tsp vanilla extract
- 1 1/3 cups flour (plain/all-purpose)
- 2 tsp baking powder
- 1/4 tsp cooking/kosher salt
- 3/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 large eggs
- 90 g / 6 tbsp unsalted butter (melted then cooled slightly)
- 1/3 cup sour cream (at room temperature, or plain yogurt)
- 1/3 cup milk (at room temperature, full fat best, low fat okay)
- 500 g / 1 lb fresh blueberries (see Note 1 for frozen)
- 2 tsp lemon juice
- 2 tbsp caster sugar (superfine sugar)
- 3 tbsp flour (plain/all-purpose)
Directions
- Preheat your oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper.
- Crumb: In a medium bowl, combine 2/3 cups flour, 1/2 cup caster sugar, cinnamon, and salt. Use a fork to mix. Add melted butter and vanilla. Mix until the flour is wet but remains lumpy.
- Zest the lemon first, then set it aside. Next, squeeze the lemon for juice that will be used with the blueberries.
- Blueberries: Toss the blueberries with lemon juice to coat them. Sprinkle them with 2 tablespoons caster sugar and 3 tablespoons flour, then toss to coat again. Set aside.
- Lemon Vanilla Cake: In a large bowl, mix 1 1/3 cups flour, baking powder, 1/4 tsp salt, and 3/4 cup caster sugar. Stir in the lemon zest. Add the eggs, melted butter, sour cream, milk, and vanilla extract. Mix until smooth.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the crumb mixture over the top.
- Bake in the oven for about 35-40 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.
How to Serve Bursting Blueberry Crumb Cake
Serve this cake warm or at room temperature. It’s delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it with a cup of tea or coffee for a delightful treat!
How to Store Bursting Blueberry Crumb Cake
You can store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil.
Tips to Make Bursting Blueberry Crumb Cake
- Make sure the butter is melted and slightly cooled to avoid cooking the eggs when mixed.
- If you have frozen blueberries, they can be used directly but may tint the batter blue.
- For added flavor, consider mixing in a hint of almond extract.
Variation
You can easily change things up by adding nuts, such as chopped walnuts or almonds, to the crumb topping or substituting other berries like raspberries or strawberries.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work well, but they may release more juice during baking.
2. How do I make this cake ahead of time?
You can bake the cake in advance and store it in the fridge. Reheat before serving for the best taste.
3. Can I use a different type of flour?
Yes, you can try using whole wheat flour or a gluten-free flour blend, although the texture may vary slightly.
Enjoy baking and indulging in this delightful Bursting Blueberry Crumb Cake!
Bursting Blueberry Crumb Cake
Ingredients
Crumb Topping
- ⅔ cups flour (plain/all-purpose)
- ½ cup caster sugar (superfine sugar)
- ½ tsp cinnamon powder
- ⅛ tsp cooking/kosher salt
- 60 g melted butter 4 tbsp
- ¼ tsp vanilla extract
Lemon Vanilla Cake
- 1 ⅓ cups flour (plain/all-purpose)
- 2 tsp baking powder
- ¼ tsp cooking/kosher salt
- ¾ cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 large eggs
- 90 g unsalted butter (melted then cooled slightly) 6 tbsp
- ⅓ cup sour cream (at room temperature, or plain yogurt)
- ⅓ cup milk (at room temperature, full fat best, low fat okay)
- 500 g fresh blueberries 1 lb (see Note 1 for frozen)
- 2 tsp lemon juice
- 2 tbsp caster sugar (superfine sugar)
- 3 tbsp flour (plain/all-purpose)
Instructions
Preparation
- Preheat your oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper.
- In a medium bowl, combine 2/3 cups flour, 1/2 cup caster sugar, cinnamon, and salt. Use a fork to mix.
- Add melted butter and vanilla. Mix until the flour is wet but remains lumpy.
- Zest the lemon first, then set it aside. Squeeze the lemon for juice that will be used with the blueberries.
- Toss the blueberries with lemon juice to coat them. Sprinkle with 2 tablespoons caster sugar and 3 tablespoons flour, then toss to coat again. Set aside.
Cake Mixing
- In a large bowl, mix 1 1/3 cups flour, baking powder, 1/4 tsp salt, and 3/4 cup caster sugar. Stir in the lemon zest.
- Add the eggs, melted butter, sour cream, milk, and vanilla extract. Mix until smooth.
- Fold in the blueberries gently.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the crumb mixture over the top.
- Bake in the oven for about 35-40 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.
