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
Scale
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.
