Description of this recipe
This Bursting Blueberry Crumb Cake is a symphony of flavors and textures, perfect for breakfast, brunch, or dessert. Imagine sinking your teeth into a moist, tender cake bursting with juicy blueberries, all crowned with a buttery, crumbly topping. It’s a comforting classic that’s both easy to make and incredibly satisfying.
Why you will love this recipe
You’ll adore this recipe for its simplicity and the sheer joy it brings. The combination of sweet blueberries, a tender cake base, and a rich, buttery crumb topping is irresistible. This cake is versatile enough to be enjoyed any time of day, and it’s guaranteed to be a crowd-pleaser. The aroma alone, as it bakes, is enough to make your kitchen feel warm and inviting. Plus, it’s a fantastic way to use fresh or frozen blueberries, making it a year-round treat.
Ingredients:
For the Cake:
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon (optional)
Preparation:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) square baking pan with parchment paper. Ensure the parchment paper overhangs the sides; this will make it easy to lift the cake out after baking. Properly preparing the pan ensures that the cake doesn’t stick and allows for clean, effortless serving. This step is crucial for achieving a perfect presentation.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, and salt. Whisking is essential to evenly distribute the leavening agents (baking powder and baking soda) and prevent pockets of concentrated ingredients. This ensures that the cake rises uniformly, resulting in a light and airy texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted and cooled butter, egg, vanilla extract, and sour cream or Greek yogurt until the mixture is smooth. Ensure the butter is cooled slightly to prevent it from cooking the egg when mixed. The combination of these ingredients provides moisture and richness to the cake, creating a tender and flavorful base.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake. Fold the ingredients together just until the flour disappears, leaving a few streaks if necessary. This gentle approach is key to achieving a delicate and tender crumb.
Step 5: Add Blueberries
Carefully fold in the fresh or frozen blueberries, reserving a handful for topping if desired. Gently fold in the blueberries to prevent them from bursting and bleeding into the batter. Reserving a few berries for the top adds visual appeal and concentrates the blueberry flavor on the surface. If using frozen blueberries, do not thaw them, as this can cause them to release excess moisture and affect the cake’s texture.
Step 6: Prepare the Crumb Topping
In a small bowl, combine the all-purpose flour, packed brown sugar, and ground cinnamon (if using). Add the cold, cubed butter and rub it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Work quickly to keep the butter cold, as this will create the desired crumbly texture. The cinnamon adds warmth and depth to the topping, complementing the sweetness of the blueberries.
Step 7: Assemble and Bake
Pour the batter into the prepared baking pan and smooth the surface with a spatula. Sprinkle the crumb topping evenly over the batter, ensuring that it covers the entire surface. Scatter any reserved blueberries on top. This even distribution of the crumb topping and blueberries ensures that every bite is filled with flavor and texture.
Step 8: Bake
Bake in the preheated oven for 40-45 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center of the cake (not the crumb) comes out clean. Start checking for doneness around 40 minutes. If the crumb topping is browning too quickly, you can loosely tent the cake with aluminum foil to prevent it from burning. The toothpick test is the best way to ensure that the cake is fully baked.
Step 9: Cool and Serve
Allow the cake to cool completely in the pan before slicing and serving. Cooling the cake allows it to set properly, making it easier to slice and serve. Lifting the cake out using the parchment paper overhang ensures a clean removal from the pan. Serve the cake warm or at room temperature for the best flavor and texture.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a cup of hot coffee or tea for a delightful breakfast or brunch.
- Dust with powdered sugar for an elegant presentation.
- Pair with a fruit salad for a refreshing and balanced dessert.
Tips:
- Use room temperature ingredients for a smoother batter and better incorporation.
- Don’t overmix the batter to avoid a tough cake.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
40-45 minutes
Total Time:
60-65 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 350 per serving
Protein: 4g
Sodium: 200mg
Conclusion
This Bursting Blueberry Crumb Cake is more than just a recipe; it’s an experience. The combination of flavors, textures, and aromas creates a truly comforting and satisfying treat. Whether you’re baking for a special occasion or simply want to brighten up a weekday morning, this cake is sure to bring joy to everyone who tastes it. So gather your ingredients, preheat your oven, and prepare to indulge in a slice of blueberry heaven.
Questions and Answers:
Q1: Can I use a different type of berry in this recipe?
A1: Absolutely! While this recipe is specifically for blueberry crumb cake, you can easily substitute other berries like raspberries, blackberries, or a mix of your favorites. Just be mindful of the moisture content of the berries; if using very juicy berries, you may want to reduce the amount slightly to prevent the cake from becoming too soggy.
Q2: Can I make this cake gluten-free?
A2: Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately, as it helps to bind the ingredients and create a structure similar to gluten-containing flour. The texture might be slightly different, but it will still be delicious.
Q3: Can I freeze this cake?
A3: Yes, this cake freezes well. Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. You can also freeze individual slices. To thaw, place the cake in the refrigerator overnight or at room temperature for a few hours.
Q4: Can I reduce the amount of sugar in this recipe?
A4: Yes, you can reduce the amount of sugar, but keep in mind that it will affect the cake’s sweetness and texture. You can reduce both the granulated and brown sugar by about 1/4 cup each. However, reducing it too much may result in a less tender cake.
Q5: What can I use if I don’t have sour cream or Greek yogurt?
A5: If you don’t have sour cream or Greek yogurt, you can use plain yogurt, crème fraîche, or even buttermilk as a substitute. These alternatives will provide a similar tang and moisture to the cake. You can also use a combination of milk and a tablespoon of lemon juice or vinegar to mimic buttermilk.
