Irresistible Bursting Blueberry Crumb Cake Recipe

Craving a delightful blueberry crumb cake that combines sweet, tangy flavors with a buttery, crumbly topping?

Seasonal berries burst with vibrant color and intense taste in this irresistible dessert.

Soft, moist cake layers hide juicy blueberries that promise pure satisfaction.

Home bakers adore how simple ingredients create such a spectacular treat.

Minimal effort yields maximum deliciousness with this foolproof recipe.

Comfort and nostalgia mingle in every single bite you take.

Let’s uncover the magic of this mouthwatering blueberry masterpiece that will have everyone asking for seconds.

Blueberry Crumb Cake Flavor Twists

• Gluten-Free Blueberry Delight: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture. Use certified gluten-free baking powder to ensure complete allergen-free preparation.
• Vegan Berry Crumble: Swap egg with flax egg (ground flaxseed mixed with water), use almond milk instead of regular milk, and replace butter with coconut oil in the crumb topping. Choose plant-based vegetable oil for mixing.
• Low-Sugar Blueberry Option: Substitute sugar with monk fruit sweetener or stevia. Reduce overall sugar content and use fresh blueberries for natural sweetness. Add chopped almonds to the crumb topping for extra crunch and nutrition.
• Dairy-Free Berry Cake: Use coconut milk instead of regular milk, swap butter with dairy-free margarine or coconut oil. Select plant-based milk alternatives to maintain moisture and tender cake texture.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries without thawing them. Just toss them in a bit of flour before adding to the batter to prevent sinking and bleeding.

• How do I know if my crumb topping is the right consistency?

The crumb topping should look like coarse, sandy crumbs that easily fall apart when you touch them. When mixing butter with dry ingredients, use your fingers to create small, uneven pieces.

• What makes the cake's texture so moist?

The combination of vegetable oil and milk helps create a tender, soft crumb. Unlike butter-based cakes, oil-based recipes tend to stay moister for longer and have a more delicate texture.

• Can I make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the cake’s structure and prevent it from becoming crumbly.

Bursting Flavor in Blueberry Crumb Cake

• Quick and Simple Baking: Whip up this delightful blueberry crumb cake with minimal effort, perfect for novice bakers seeking an easy dessert adventure.
• Bursting with Fresh Flavor: Packed with juicy blueberries and a crumbly cinnamon topping, this cake delivers a mouthwatering combination of textures and sweet, tangy goodness.
• Versatile Crowd-Pleaser: Ideal for breakfast, afternoon tea, potlucks, or family gatherings, this cake suits multiple occasions and pleases all ages with its comforting, homemade charm.
• Minimal Cleanup Delight: Using just a few bowls and simple ingredients, this recipe ensures a stress-free baking experience with maximum deliciousness and minimal kitchen mess.

Blueberry Crumb Cake Ingredient Essentials

• All-Purpose Flour: Provides the primary structure for the cake.
• Granulated Sugar: Adds sweetness and helps with browning.
• Salt: Enhances overall flavor profile.
• Baking Powder: Helps the cake rise and become fluffy.

• Vegetable Oil: Keeps the cake moist and tender.
• Egg: Binds ingredients and adds richness.
• Milk: Contributes to the cake's smooth texture.
• Vanilla Extract: Provides a warm, sweet flavor accent.

• Fresh Blueberries, Frozen Blueberries: Adds bursts of fruity flavor and moisture.
• Brown Sugar, Flour, Cinnamon: Creates a crumbly, sweet topping.
• Unsalted Butter: Helps bind the crumb topping together.

Blueberry Crumb Cake Baking Process

Step 1: Wake Up the Oven

Fire up your oven to a toasty 375°F. Massage your baking pan with butter or cooking spray, then blanket it with parchment paper for easy cake removal.

Step 2: Create Dry Base

• All-purpose flour
• Granulated sugar
• Salt
• Baking powder

Blend these ingredients until they become best friends.

Step 3: Marry Wet Ingredients

• Vegetable oil
• Egg
• Milk
• Vanilla extract

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix – you want a tender cake.

Step 4: Blueberry Magic

Softly fold fresh blueberries into the batter. Transfer the mixture into your prepared pan, spreading it evenly.

Step 5: Craft Crumbly Topping

• Brown sugar
• Flour
• Ground cinnamon

Cut in cold butter until the mixture looks like sandy crumbs. Sprinkle this golden treasure all over the cake batter.

Step 6: Bake to Perfection

Slide the pan into the oven and bake for 35-40 minutes. The cake is ready when a toothpick comes out clean and the top is golden brown.

Step 7: Cool and Celebrate

Let the cake rest in the pan for 10 minutes. Transfer to a wire rack and allow it to cool completely. Slice, serve, and enjoy your delightful creation!

Easy Baking Advice for Blueberry Crumb Cake

• Boost Blueberry Freshness: Toss blueberries in a light coating of flour before folding into batter to prevent sinking and distribute evenly throughout the cake.
• Prevent Overmixing: Stir batter just until ingredients combine to maintain a tender, soft cake texture without developing tough gluten strands.
• Crumb Topping Perfection: Use cold butter and work quickly with fingertips to create a crumbly, sandy texture that ensures a delightful crispy top layer.
• Moisture Maintenance: Store cake covered at room temperature for 2-3 days to keep it fresh and prevent drying out, ensuring maximum flavor and softness.
• Gluten-Free Adaptation: Swap all-purpose flour with a gluten-free blend and add xanthan gum to maintain the cake's structure and fluffy consistency.

Blueberry Crumb Cake: Keep It Fresh And Moist

• Store cake in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap to prevent drying out and maintain moisture.
• Wrap individual slices or entire cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Place in freezer-safe container to prevent freezer burn.
• Keep cake at room temperature for 1-2 days if covered with a clean kitchen towel or stored in a cake carrier. Best consumed within 24 hours for optimal freshness.
• Warm refrigerated or thawed cake slices in microwave for 15-20 seconds. Alternatively, reheat in preheated oven at 300°F for 5-7 minutes to restore crumb texture and warmth.

Blueberry Crumb Cake Pairing Ideas

• Elevate Morning Brew Pairing: Freshly brewed medium-roast coffee complements the blueberry cake's sweet and tangy profile, cutting through the richness with its robust flavor.
• Dessert Wine Match: Late harvest Riesling offers a delightful contrast, its subtle sweetness and bright acidity enhancing the cake's fruity undertones while providing a luxurious finish.
• Creamy Accompaniment: Vanilla bean whipped cream adds a silky texture and mild sweetness that balances the cake's crumbly topping and intense blueberry burst.
• Refreshing Counterpoint: Chilled blueberry mint tea creates a harmonious flavor connection, echoing the cake's primary fruit while offering a cool, light contrast to the dense dessert.

Bursting Blueberry Crumb Cake Recipe

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• Total Time: 1 hour
• Yield: 8 1x

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Description

Homemade Blueberry Crumb Cake delivers sweet comfort with layers of juicy berries nestled in buttery, tender crumb. Crumbly streusel topping and fresh blueberries create a delightful morning treat you cannot resist.

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Ingredients

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Main Ingredients:

• 1 cup fresh blueberries
• 1 1/2 cups (188 grams) all-purpose flour
• 1/3 cup (80 milliliters) vegetable oil
• 1 large egg

Wet Ingredients:

• 1/3 cup (80 milliliters) milk
• 2 teaspoons vanilla extract
• 1/4 cup (57 grams) unsalted butter, chilled and diced

Dry Ingredients and Sweeteners:

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) light brown sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon

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Instructions

1. Ignite the oven to a toasty 375°F (190°C), crafting a hospitable environment for your delectable creation. Lovingly coat an 8×8 inch baking vessel with a thin layer of grease and embrace it with parchment paper’s protective touch.
2. In a medium mixing bowl, orchestrate a harmonious blend of flour, sugar, salt, and baking powder, whisking them into a unified dry foundation.
3. Transition to another vessel and artfully combine vegetable oil, a single egg, milk, and vanilla extract. Merge this liquid symphony with the dry ingredients, stirring until just incorporated – avoiding overmixing which can compromise the cake’s tender texture.
4. Tenderly fold fresh blueberries into the batter, ensuring their delicate nature remains unbruised. Gently cascade the batter into the prepared pan, creating an even landscape.
5. Craft the crumbly crown by mixing brown sugar, flour, and cinnamon in a separate bowl. Introduce cold butter, working it through with fingertips until the mixture transforms into rustic, irregular crumbs. Generously scatter this aromatic topping across the batter’s surface.
6. Slide the pan into the preheated oven, allowing the cake to bake for 35-40 minutes. The cake is ready when a slender toothpick emerges clean after piercing its center.
7. Permit the cake to rest and settle within its pan for approximately 10 minutes, then carefully transition to a wire rack, allowing complete cooling before slicing and serving.

Notes

• Swap frozen blueberries by coating them lightly in flour to prevent sinking and bleeding color into the batter.
• Reduce sugar content by using half regular sugar and half alternative sweeteners like stevia for a healthier version.
• Ensure even baking by rotating the pan halfway through cooking to prevent uneven browning or hot spots in the oven.
• Create gluten-free option by substituting all-purpose flour with a one-to-one gluten-free flour blend, maintaining similar texture and consistency.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg