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.
Ingredients
Scale
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
Instructions
- 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.
- In a medium mixing bowl, orchestrate a harmonious blend of flour, sugar, salt, and baking powder, whisking them into a unified dry foundation.
- 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.
- 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.
- 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.
- 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.
- 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