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Bursting Blueberry Crumb Cake Recipe

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4.3 from 9 reviews

  • Author: Molly
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Description

This Bursting Blueberry Crumb Cake is a luscious dessert featuring nearly double the usual amount of blueberries combined with a soft, lemon-infused vanilla cake base and a crunchy, cinnamon-spiced streusel topping. Perfectly balanced with a hint of lemon zest and vanilla, this cake offers a delightful blueberry crumble experience. Serve warm with melting vanilla ice cream for the ultimate treat or enjoy at room temperature with cream for a comforting dessert.

Ingredients

Crunch crumb (Streusel):

  • 2/3 cups plain/all-purpose flour
  • 1/2 cup caster sugar (superfine sugar)
  • 1/2 tsp cinnamon powder
  • 1/8 tsp kosher salt
  • 60 g (4 tbsp) melted unsalted butter
  • 1/4 tsp vanilla extract

Lemon vanilla cake:

  • 1 1/3 cups plain/all-purpose flour
  • 2 tsp baking powder (ensure it’s fresh and active)
  • 1/4 tsp kosher salt
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (from about 1 lemon)
  • 2 large eggs, at room temperature
  • 90 g (6 tbsp) unsalted butter, melted and slightly cooled
  • 1/3 cup sour cream, at room temperature (can substitute with plain yogurt)
  • 1/3 cup full-fat milk, at room temperature (low fat acceptable)

Blueberries:

  • 500 g (1 lb) fresh blueberries (frozen can be used if thawed and drained)
  • 2 tsp lemon juice
  • 2 tbsp caster sugar (superfine sugar)
  • 3 tbsp plain/all-purpose flour

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C fan-forced. Line a 20cm springform pan with baking paper to prevent sticking.
  2. Prepare Crumb Topping: In a medium bowl, combine flour, caster sugar, cinnamon, and salt using a fork. Add melted butter and vanilla extract, mixing until the flour is just moistened and crumbly with lumps. Stop mixing once the mixture is crumbly to ensure a crunchy topping.
  3. Zest and Juice Lemon: Zest the lemon first and set aside the zest for the batter. Then juice the lemon for use with the blueberries.
  4. Prepare Blueberries: Toss blueberries with lemon juice to moisten. Sprinkle with sugar and flour, then toss gently to coat evenly. Set aside to develop flavor and help thicken juices.
  5. Whisk Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt, ensuring the baking powder is fresh for proper rising.
  6. Whisk Wet Ingredients: In a larger bowl, whisk sugar, vanilla extract, lemon zest, and eggs until slightly foamy (about 15 seconds). Add melted butter and sour cream, whisking until the mixture is smooth and homogenous.
  7. Combine Wet and Dry: Using a rubber spatula, fold the dry flour mixture into the wet ingredients in three batches, folding gently until mostly combined. Add milk last and stir just until combined. Small lumps in the batter are acceptable and will not affect the texture.
  8. Assemble the Cake: Pour the batter into the prepared springform pan. Evenly scatter the coated blueberries over the batter. Sprinkle any leftover flour from the blueberry coating over the fruit. Top with the crumb mixture, aiming to cover about 85% of the surface. Press smaller crumb pieces together gently with your fist into larger clumps for better texture.
  9. Bake: Place the cake in the oven and bake for 65 minutes, rotating the pan halfway through to ensure even baking. The cake is done when a skewer inserted into the center comes out clean or with only blueberry smear—no wet batter.
  10. Cool: Let the cake cool in the pan for 10 minutes. Remove the springform ring and cool the cake for at least an additional 10 minutes before slicing.
  11. Serve: For an indulgent experience, serve the cake warm with a scoop of vanilla ice cream. Alternatively, serve at room temperature with cream or ice cream as desired.

Notes

  • Ensure eggs, sour cream, and milk are at room temperature for better batter incorporation.
  • Frozen blueberries can be substituted but should be fully thawed and drained to prevent excess moisture.
  • Fresh baking powder helps achieve proper rise; check its freshness if stored for a long time.
  • The crumb topping should be lumpy and not fully mixed for a crunchy texture.
  • Serving the cake warm with vanilla ice cream enhances the blueberry crumble experience.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Western

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