Bursting Blueberry Crumb Cake Recipe

Get ready to indulge in a slice of heaven with my Bursting Blueberry Crumb Cake! This delightful dessert combines a soft lemon cake base with loads of juicy blueberries and a perfectly crunchy streusel topping. Whether you like it warm with ice cream or at room temperature with whipped cream, this cake is sure to brighten your day and impress your friends! Let’s dive into this scrumptious recipe together! 🍰✨

Ingredients for Bursting Blueberry Crumb Cake

Let’s talk about the stars of the show—the ingredients! To whip up this delightful Bursting Blueberry Crumb Cake, you’ll need some simple yet delicious components. Here’s the list to get you started:

For the Crunchy Streusel Topping:

• 2/3 cup plain flour (all-purpose)
• 1/2 cup caster sugar (superfine sugar works best!)
• 1/2 teaspoon cinnamon powder
• 1/8 teaspoon kosher salt
• 4 tablespoons melted butter
• 1/4 teaspoon vanilla extract

For the Lemon Vanilla Cake:

• 1 1/3 cups plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 large eggs (bring them to room temperature!)
• 6 tablespoons melted unsalted butter (let it cool a bit)
• 1/3 cup sour cream (don’t forget to let it warm up)
• 1/3 cup milk (full fat is creamy goodness!)

And, of course, the Blueberries:

• 500g or 1 lb fresh blueberries (frozen is okay too, just don’t thaw!)
• 2 teaspoons lemon juice
• 2 tablespoons caster sugar
• 3 tablespoons plain flour

Gather these ingredients, and let’s get cooking! Can you smell the sweetness already? I can’t wait to see how your cake turns out! Let’s make some magic happen in the kitchen! 🍰✨

How to Prepare the Crunchy Streusel Topping

Alright, let’s make that deliciously crunchy streusel topping that will take our Bursting Blueberry Crumb Cake to the next level! This part is super easy and oh-so-satisfying! Trust me, you’re going to want to sprinkle this on everything!

Here’s what you need to do:

1. Mix the Dry Ingredients: In a medium bowl, combine:

– 2/3 cup plain flour
– 1/2 cup caster sugar
– 1/2 teaspoon cinnamon powder
– 1/8 teaspoon kosher salt
Give it a quick whisk to blend everything together.

1. Add the Wet Ingredients: Next, pour in:

– 4 tablespoons melted butter
– 1/4 teaspoon vanilla extract
Use a fork to mix these in. Be careful not to overmix! We want lumps and bumps, not a smooth texture. Those lumps will become crispy little morsels of goodness!

1. Check the Texture: Your mixture should look lumpy and crumbly. It’s like magic watching the butter and sugar combine into crunchy goodness!

1. Chill (Optional): If you have time, let this sit in the fridge for a bit! Chilling helps it get even crunchier when baked. But if you’re in a hurry, go ahead and use it right away!

And there you have it! You’re ready to sprinkle this fantastic topping over your dough. Doesn’t that sound fun? I can already picture how scrumptious it will be once baked! Let’s get baking! 🍰✨

Creating the Lemon Cake Batter: Step-by-Step

Now that we have our crunchy streusel topping ready, it’s time to whip up the lemon cake batter! This is where the magic happens. The batter is fluffy, light, and packed with flavor. Ready? Let’s dive right in!

Here’s what you’ll need:

• 1 1/3 cups plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 large eggs (at room temperature)
• 6 tablespoons unsalted butter (melted and cooled slightly)
• 1/3 cup sour cream (room temperature)
• 1/3 cup milk (room temperature)

Follow these easy steps:

1. Whisk the Dry Ingredients: In a small bowl, combine the flour, baking powder, and salt. Make sure to mix them well so there are no lumps!

1. Mix the Wet Ingredients: In a larger bowl, add the sugar, vanilla extract, lemon zest, and eggs. Whisk like you mean it for about 15 seconds until it’s bubbly and foamy. Then, gently fold in the melted butter and sour cream until smooth!

1. Combine Wet and Dry: Gradually add the dry mixture to the wet mixture in three batches. Fold it carefully—it’s like you’re cradling a little cake baby! After the flour is mostly mixed in, add the milk and stir gently until everything is combined.

1. Check the Consistency: Your batter should be pourable but not too runny. If it looks just right, you’re all set!

And there you have it! The perfect lemon cake batter ready to support all those juicy blueberries. Doesn’t that sound delicious? Now, let’s assemble everything for baking! 🍋🎂

Assembling and Baking the Blueberry Crumb Cake

Now comes the fun part—assembling and baking our lovely Bursting Blueberry Crumb Cake! This is where all the hard work pays off, and your kitchen starts to smell like a bakery. Are you ready? Let’s do this!

Here’s how to bring it all together:

1. Prepare the Pan: First, grab your 20cm (8-inch) springform pan. Line it with baking paper so the cake releases easily later on. Trust me; you don’t want to lose any of that delicious topping!

1. Pour in the Batter: Gently pour the lemon cake batter into the prepared pan. Use a spatula to smooth out the top—no pressure, just get it as even as you can!

1. Add the Blueberries: Now, it’s time for the blueberries! Scatter them carefully on top of the batter. I like to start from the edges and work my way to the center. This helps the blueberries distribute nicely without sinking too much.

1. Sprinkle with Streusel: Here comes the best part! Generously dollop the crunchy streusel topping over the blueberries. Aim for about 85% coverage so that some juicy blueberries can peek through!

1. Bake Away: Pop your cake into a preheated oven at 200°C (400°F)! Bake for about 65 minutes, rotating halfway for even browning. Just keep an eye on it—when a skewer inserted into the center comes out clean (or with a little blueberry smear), it’s done!

Let your cake cool for 10 minutes in the pan before carefully removing it. Can you feel the excitement building? I sure can! Get ready for a slice of heaven! 🍇🍰✨

Serving Suggestions: Warm vs Room Temperature

Now that our Bursting Blueberry Crumb Cake is baked to golden perfection, let’s talk about how to serve it! This cake is a star, whether it’s warm or at room temperature—you really can’t go wrong!

Warm and Melty Delight

I have to say, serving this cake warm is truly something special! Imagine it fresh out of the oven, with those juicy blueberries still bursting and the streusel topping crisp and crunchy. When you add a scoop of vanilla ice cream on top, it’s simply heavenly! The ice cream melts just a bit, creating a delightful, creamy contrast against the warm cake. Now, that’s comfort food at its finest!

Room Temperature Charm

But if you’re more of a “let it cool” kind of person, no worries at all! Let the cake sit for a bit until it reaches room temperature. This option brings out the bright lemony flavor and makes the blueberries taste even sweeter. You can serve it with a dollop of whipped cream or even a light dusting of powdered sugar for a lovely touch.

Quick Tip!

No matter how you serve it, always slice the cake carefully. A springform pan makes it so easy to remove the cake without making a mess!

So, whether you choose to enjoy it warm and gooey or cool and sweet, this cake is sure to impress everyone at your gathering. I can’t wait for you to try it! What’s your favorite way to serve cake? 🍰✨