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Blueberry Crumb Cake Recipe

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3.9 from 41 reviews

This Blueberry Crumb Cake is a delightful moist cake bursting with fresh blueberries and topped with a buttery crumb topping and a sweet vanilla glaze. Perfect for breakfast, brunch, or a comforting dessert, this recipe combines the light fluffiness of a classic cake with a crunchy, sweet crumb layer and a smooth glaze drizzle.

Ingredients

Cake:

  • 1/2 cup butter (room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour (reserve 2 tablespoons for coating blueberries)
  • 1/2 cup whole milk
  • 1 1/2 cups fresh blueberries

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter (cubed)

Glaze:

  • 1/2 cup powdered sugar
  • 3 teaspoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by spraying it with a non-stick baking spray or greasing it thoroughly. Rinse and drain the blueberries, then take 2 tablespoons of self-rising flour from the measured amount and toss the blueberries in it to coat. This helps prevent them from sinking in the batter.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the room temperature butter, 3/4 cup granulated sugar, vanilla extract, and egg until the mixture is light and fluffy. This forms the base of your cake batter.
  3. Add Flour Gradually: Begin adding the self-rising flour a little at a time to the creamed mixture, mixing gently to incorporate.
  4. Alternate Milk Addition: Alternately add the flour and milk in increments, starting and ending with the flour. Mix until the batter is smooth and fluffy, being careful not to overmix.
  5. Fold in Blueberries: Gently fold in the flour-coated fresh blueberries, distributing them evenly without breaking them up.
  6. Pour Batter into Pan: Spread the batter evenly into the prepared 8×8 inch baking pan, smoothing the top for an even layer.
  7. Prepare Crumb Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles small pea-sized crumbs.
  8. Top the Batter: Evenly sprinkle the crumb topping mixture over the batter in the pan, covering it completely.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
  10. Prepare Glaze: Once the cake is completely cooled, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth to create the glaze.
  11. Drizzle Glaze: Drizzle the glaze evenly over the cooled cake, allowing it to soak in slightly for added sweetness and moisture.
  12. Storage: Store the Blueberry Crumb Cake in a covered dish or airtight container for up to 3 days to keep it fresh.

Notes

  • Using fresh blueberries ensures the best texture; if using frozen, do not thaw before adding and increase baking time slightly.
  • Coating blueberries with flour prevents them sinking to the bottom.
  • Ensure butter and eggs are at room temperature for easier mixing and better texture.
  • The crumb topping can be made ahead and refrigerated until ready to use.
  • Store leftovers in an airtight container at room temperature or refrigerate for longer freshness.
  • For a lighter version, you can substitute whole milk with low-fat milk.

Find it online: https://justsosavory.com/blueberry-crumb-cake-recipe/