Get ready to experience a blueberry crumb cake so good, it practically bursts with flavor! This recipe unlocks the secrets to a perfectly balanced treat, from the irresistible crumb topping to the juicy, blueberry-studded batter. Prepare for baking bliss!
What You'll Need
Alright, let's explore into what you'll need to whip up this awesome blueberry crumb cake! For the crumb topping, you're gonna need 2/3 cup of flour, ½ cup of caster sugar, ½ tsp of cinnamon powder, and 1/8 tsp of salt. Oh, and don't forget 60g of melted butter and ¼ tsp of vanilla extract!
Now, for the cake batter, grab 1 1/3 cups of flour, 2 tsp of baking powder, ¼ tsp of salt, ¾ cup of caster sugar, 1 tsp of vanilla extract, and 1 tbsp of lemon zest – it adds a zing! You'll also need 2 room-temperature eggs, plus 90g of melted-then-cooled butter, 1/3 cup each of sour cream and milk. Just like in apple muffins, the use of brown sugar can influence baking results.
And, of course, 500g of fresh blueberries! Toss 'em with 2 tsp of lemon juice, 2 tbsp of caster sugar, and 3 tbsp of flour.
Getting Started
I'll get the ball rolling by preheating your oven to 400°F (200°C)—or 350°F (180°C) if you're using a fan-forced oven: This is where the magic happens!
Next, I'd suggest lining a 20cm springform pan with baking paper. It might sound a bit fussy, but trust me, your cake'll slide out like a dream – plus, cleanup is a breeze, and who doesn't want that?
Now, get your ingredients ready. It's like prepping for a marathon—but way more delicious! Measure out your flour, sugars, butter and blueberries, and make certain those eggs, sour cream, and milk aren't fridge-cold. We want them at room temperature, remember?, so they mix beautifully. Consider investing in high-quality ingredients for the best possible taste.
Zest a lemon and set it aside, then juice it – we're using both for maximum flavor! I think we're about there, so let's start making our crumbly work of art!
Baking Instructions
Now, let's begin our baking adventure by pouring the batter into the prepared pan, distributing it evenly for a perfect base! Gently scatter those juicy blueberries all over, and then generously sprinkle the crumb topping – don't be shy! I aim for about 85% coverage because who doesn't love a good crumb topping?
Pop that beauty into a preheated oven at 200°C (400°F)—or 180°C if you're using a fan-forced oven. Bake for around 65 minutes, but I rotate the pan halfway to guarantee an even golden brown. A skewer inserted should come out clean(ish)—a little blueberry smear is totally fine, trust me!
- Handle the cake gently; it's delicate!
- Rotate the pan and don't skip this step; warranting even baking.
- Consider baking in a springform unless you want to lose streusel.
- Do a toothpick test, if it comes out clean-ish, pull the cake out!
Tips for Storage and Serving
Okay, so you've baked this gorgeous Blueberry Crumb Cake – now what? Well, storing it properly is key. I've found it keeps for about 5 days in the fridge. Don't forget to bring it to room temperature before you think about serving!
Now, serving! If you want the ultimateexperience, go warm with a scoop of vanilla ice cream. Seriously—it's like a blueberry crumble dream! But, hey, room temperature's totally fine too. A little ice cream or whipped cream never hurt.
If it's quite cool where you live, a pantry's okay – keep in an airtight container! I hope you enjoy that delicious cake!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 45 minutes
Serving Size: 12
Ingredients:
Crumb Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cubed
Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare crumb topping: Combine flour, sugars, and cinnamon. Cut in butter until crumbly.
- Prepare cake: Whisk together flour, baking powder, baking soda, and salt.
- Cream together sugar and butter until light and fluffy. Beat in eggs and vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with sour cream, beginning and ending with dry ingredients.
- Gently fold in blueberries.
- Spread batter into a greased and floured 9-inch square baking pan.
- Sprinkle crumb topping evenly over the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Nutrition Information (per serving, estimated):
Calories: 350
Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 45g
Sugar: 25g
Protein: 4g