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Nothing quite captures the comforting sweetness of summer like a Blueberry Crumble Cake Recipe that brings together juicy, fresh blueberries with a perfectly tender cake base topped with a buttery, cinnamon-kissed crumble. This delightful dessert feels like a warm hug on a plate, blending soft textures and vibrant flavors that make every bite irresistible. Whether you’re sharing it with family or enjoying a quiet moment with a cup of tea, this Blueberry Crumble Cake Recipe is guaranteed to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The ingredients for this Blueberry Crumble Cake Recipe are wonderfully simple yet thoughtfully selected to create the ultimate flavor and texture contrast. Each plays an important role, from the fresh blueberries that burst with tartness, to the buttery crumb topping that adds just the right crunch and sweetness.
- ½ cup unsalted butter, cold and cubed: Essential for the crumble topping, cold butter helps create that perfect crumbly texture.
- 1 cup flour: Combined with sugars and cinnamon for the crumble, providing structure and subtle flavor.
- â…“ cup light brown sugar, packed: Adds a caramel depth to the crumble topping.
- â…“ cup sugar: Sweetens the crumble and balances the tartness of the berries.
- 2 teaspoons ground cinnamon: Gives the crumble a warm, cozy spice that pairs beautifully with blueberries.
- 3 cups flour: The base for the cake batter, ensuring a tender crumb.
- 4 teaspoons baking powder: The leavening agent that makes the cake rise light and fluffy.
- ½ teaspoon kosher salt: Enhances all the flavors throughout the cake and crumble.
- 1 cup unsalted butter, softened: Provides moisture and richness to the cake batter.
- 1½ cups sugar: Sweetens the cake while helping it brown beautifully during baking.
- 4 eggs: Bind the ingredients together and add structure to the cake.
- 4 teaspoons pure vanilla extract: Adds a fragrant, sweet note that complements blueberries perfectly.
- ½ cup sour cream: Keeps the cake moist while lending a subtle tang that balances the sweetness.
- 1 cup buttermilk: Enhances tenderness and adds a slight zing for extra depth.
- 4 cups fresh blueberries: The star ingredient, bursting with juice and flavor in every bite.
How to Make Blueberry Crumble Cake Recipe
Step 1: Prepare the Crumble Topping
Start by mixing 1 cup of flour, the brown sugar, sugar, and cinnamon in a large bowl. These dry ingredients set the foundation for the crumbly, cinnamon-sweet topping that will crown your cake. Once combined, add the cold butter cubes and use a fork or your fingers to work the butter into the mixture until it resembles coarse crumbs. The cold butter pieces create pockets of buttery goodness and a satisfying crunch once baked—don’t rush this part because the crumble texture is key to the cake’s charm. Set this mixture aside while you move on to the batter.
Step 2: Mix Dry Ingredients for the Cake
In a separate bowl, sift together the 3 cups of flour, baking powder, and kosher salt. Sifting helps to ensure your cake batter is light and free of lumps, so take a moment to do this carefully. This dry blend will give your cake structure and help it rise to the perfect height.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, cream the softened butter and sugar until light and fluffy. This step is important because it incorporates air into the batter, helping the cake achieve a soft, tender crumb. It’s also where the batter begins to develop its rich, buttery base flavor, so don’t rush it—creaming for about 3 to 5 minutes is ideal.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Then, mix in the vanilla extract for that lovely aromatic note. Adding eggs slowly prevents the batter from curdling and keeps the texture silky smooth.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and the buttermilk along with the sour cream to the butter mixture, beginning and ending with the dry ingredients. This technique helps maintain the delicate balance of liquids and solids, creating a perfectly moist but structured cake batter. Mix gently—over-mixing can lead to a denser cake than desired.
Step 6: Fold in Blueberries
Gently fold in the fresh blueberries, making sure not to crush them, as you want bursts of juicy fruit in every bite. The blueberries bring natural sweetness and a beautiful pop of color to the batter, making this cake both delicious and visually appealing.
Step 7: Assemble and Bake
Pour the cake batter into a greased baking pan and evenly sprinkle the prepared crumble topping all over. The topping will bake into a golden, crisp layer offering the perfect contrast to the tender cake below. Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. The smell of cinnamon, vanilla, and baked blueberries filling your kitchen is pure magic!
How to Serve Blueberry Crumble Cake Recipe
Garnishes
To elevate the Blueberry Crumble Cake Recipe, consider adding a light dusting of powdered sugar on top once it has cooled. Fresh mint leaves or a few extra fresh blueberries on the side can add a pop of color and freshness that’s inviting and elegant. For a truly indulgent touch, add a scoop of vanilla bean ice cream or a dollop of whipped cream to each slice just before serving.
Side Dishes
This cake pairs beautifully with silky vanilla custard or a drizzle of homemade lemon glaze to enhance the fruity brightness. For brunch or an afternoon treat, serve alongside a cup of hot tea or freshly brewed coffee—the comforting warmth of these beverages perfectly complements the sweet and tart flavors in the cake.
Creative Ways to Present
Consider serving individual portions in clear glass jars or small ramekins topped with crumble, fresh blueberries, and a little cream for a charming, rustic presentation. You can also cut the cake into square bars for easy party servings. Another fun idea is to layer pieces of the cake with blueberry compote and whipped cream in parfait glasses for a beautiful layered dessert sensation.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Blueberry Crumble Cake Recipe in an airtight container at room temperature for up to two days. For longer storage, place it in the refrigerator where it will keep moist and fresh for about 4 to 5 days. Just be sure to bring slices back to room temperature before serving for the best texture and flavor.
Freezing
This cake freezes wonderfully, making it a perfect make-ahead dessert. Wrap the cooled cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you want a sweet treat, simply thaw it overnight in the refrigerator and warm slices gently in the oven.
Reheating
To reheat, place slices in a preheated oven at 325°F (160°C) for about 10 to 15 minutes until warmed through. This helps refresh the crumble topping and keeps the cake moist. Avoid microwaving if possible, as it tends to make the crumble soggy and the texture less enjoyable.
FAQs
Can I use frozen blueberries for this cake?
Yes, you can substitute frozen blueberries if fresh ones are not available. Just be sure to thaw and drain them well to avoid excess moisture, which can make the cake soggy.
Is it necessary to use both sour cream and buttermilk?
Using both adds richness and a subtle tang that balances the sweetness beautifully. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to add a bit of xanthan gum if your blend doesn’t contain it to help with texture.
How do I prevent the crumble topping from sinking?
Keep the butter cold when mixing the topping and sprinkle it evenly and gently on top of the batter just before baking. Avoid mixing the crumble into the batter to maintain a distinct and crunchy topping.
What is the best pan to bake this cake in?
A 9×13-inch baking pan works perfectly for the Blueberry Crumble Cake Recipe, giving the cake enough room to spread and bake evenly. You can also use a similar-sized round or square pan depending on your preference.
Final Thoughts
This Blueberry Crumble Cake Recipe is a true crowd-pleaser that combines the best of a tender cake, juicy blueberries, and a crunchy cinnamon topping, creating a dessert you’ll want to make again and again. It’s straightforward to prepare yet feels like a special treat, perfect for any occasion. Trust me when I say, once you try it, this recipe will have a permanent spot in your baking favorites. Happy baking and enjoy every delightful bite!
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Blueberry Crumble Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Crumble Cake is a delightful dessert combining a tender, fluffy cake base with a sweet and crunchy cinnamon crumble topping. Bursting with fresh blueberries, this cake is perfect for breakfast, brunch, or dessert, offering a balance of rich buttery flavor and fruity sweetness in every bite.
Ingredients
Crumble Topping
- ½ cup unsalted butter, cold and cut into cubes
- 1 cup all-purpose flour
- â…“ cup light brown sugar, packed
- â…“ cup granulated sugar
- 2 teaspoons ground cinnamon
Cake Batter
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 4 teaspoons pure vanilla extract
- ½ cup sour cream
- ½ cup buttermilk
- 4 cups fresh blueberries
Instructions
- Prepare the Crumble Topping: In a large bowl, combine 1 cup flour, â…“ cup light brown sugar, â…“ cup granulated sugar, and 2 teaspoons ground cinnamon. Using a fork or your fingers, work in the cold, cubed butter until the mixture becomes crumbly. Set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper for easier cleanup.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups of flour, 4 teaspoons baking powder, and ½ teaspoon kosher salt.
- Cream Butter and Sugar: In a large mixing bowl, beat together 1 cup softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated. Then mix in 4 teaspoons pure vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with ½ cup sour cream and ½ cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Blueberries: Gently fold in 4 cups fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Assemble Cake: Pour the batter into the prepared baking pan and spread evenly. Sprinkle the prepared crumble topping evenly over the batter.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature. Enjoy!
Notes
- Make sure your butter for the crumble topping is cold to achieve the best crumbly texture.
- Fresh blueberries work best, but frozen blueberries can be used if thawed and drained.
- To prevent soggy cake, toss blueberries in a little flour before folding into the batter.
- If you prefer less sweetness, reduce the sugar amounts slightly in either the cake or topping.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- This cake can be served with whipped cream or vanilla ice cream for an extra special treat.
