Blueberry Crumb Cake

Blueberry crumb cake recipe

The Spruce / Diana Rattray

Prep: 11 mins
Cook: 35 mins
Total: 46 mins
Servings: 8 servings
Yield: 1 cake
Nutrition Facts (per serving)
390 Calories
13g Fat
64g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 390
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 55mg 18%
Sodium 276mg 12%
Total Carbohydrate 64g 23%
Dietary Fiber 2g 7%
Total Sugars 34g
Protein 5g
Vitamin C 4mg 18%
Calcium 112mg 9%
Iron 2mg 12%
Potassium 118mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crumb cakes are very popular in central Europe, especially Poland and Germany, where there are plentiful versions of this decadent and delicious treat. Many other cuisines have adopted it and mixed in local ingredients, like the blueberry version that has been an American favorite for decades, with its chewy base and deliciously crumbly streusel. Served as a dessert with whipped cream, vanilla ice cream, or on its own, this scrumptious cake doesn't require a lot of work and can be out of the oven in less than one hour.

This is a great recipe for using excess blueberries from your backyard garden or extra fruit that you might have at hand. Use fresh or frozen blueberries. For the latter, place the fruit in a colander and rinse it several times with cold water. When the water runs somewhat clear, or pinkish, pour the berries out onto paper towels and pat them dry. This method will keep the batter from turning blue all over, instead of spotted with pretty blue areas.

Despite its look, this blueberry crumble cake is not difficult to master and requires just a little attention to our easy method instructions. Before your start, have all ingredients ready and measured for easier preparation.

Ingredients

  • 2 ounces (4 tablespoons) unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 large egg

  • 1/2 teaspoon pure vanilla extract

  • 2 cups (9 ounces) all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 2 cups fresh or frozen blueberries

For the Streusel:

  • 2 ounces (4 tablespoons) unsalted butter, at room temperature

  • 1/2 cup brown sugar, packed

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon ground cinnamon

Steps to Make It

Make the Cake Batter

  1. Gather the ingredients.

  2. Grease and flour a 9-inch square baking pan. Heat oven to 375 F/190 C/Gas 5. In a mixing bowl with an electric mixer, beat the butter and granulated sugar until creamy.

  3. Add the egg and vanilla and continue beating until a smooth and well-blended batter forms.

  4. In a separate bowl, combine the flour, baking powder, and salt.

  5. Slowly, add the flour mixture to the butter mixture, pouring the milk between additions and beating until smooth each time you add part of the dry ingredients.

  6. Gently fold the blueberries into the batter.

  7. Spread the batter in the prepared baking pan.

Make the Streusel

  1. In a medium bowl, combine the butter, brown sugar, flour, and cinnamon. Form crumbs with a pastry blender, fork, or your fingers.

Assemble and Bake the Crumb Cake

  1. Sprinkle the streusel topping over the bleuberry batter. Bake the cake in the preheated oven for 35 minutes.

  2. Remove the cake from the oven and allow it to cool at room temperature before eating. Slice it into squares and serve.

  3. Enjoy!

How to Appropriately Measure Dry Ingredients

If you don't have a food scale to weigh ingredients, use the spoon and sweep method to measure the flour:

  • Stir the container of flour
  • Spoon it into the measuring cup to overflowing
  • Sweep the straight side of a knife over the measuring cup to level it

How to Store

  • Keep the blueberry crumb cake at room temperature for three days, covered with plastic or foil to stop it from drying out.
  • Make-ahead by a day or two, but if you need to keep it longer it's best to refrigerate it—up to four days.
  • Leftover cake freezes well. Wrap the individual portions tightly in foil. Place them in a freezer bag and keep them for up to 3 months. Thaw at room temperature before eating.

Recipe Variations

  • Add about 1/4 to 1/2 cup of pecans or walnuts to the crumb mixture.
  • Use 1/2 cup of raspberries for a red, white, and blue crumb cake. Or replace the blueberries with huckleberries.

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