Easy Blueberry Crumb Cake

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Learn how to make the best simple blueberry crumb cake with this easy recipe. This moist blueberry cake is easily mixed with just an electric hand mixer and loaded with blueberries and topped with a layer of cinnamon crumble topping, transforming this old-fashioned cake cake into a moist and delicious blueberry crumble cake.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 379kcal

Author: Janice Lawandi

Equipment

Ingredients

Cinnamon crumble topping

65 grams bleached all-purpose flour
70 grams light brown sugar
2.5 mL ground cinnamon more or less depending on how cinnamony you want the topping to be
1.25 mL Diamond Crystal fine kosher salt
58 grams unsalted butter softened slightly

Blueberry cake

188 grams bleached all-purpose flour
7.5 mL baking powder
2.5 mL Diamond Crystal fine kosher salt
80 grams unsalted butter very soft
100 grams granulated sugar
50 grams light brown sugar sugar
10 mL pure vanilla extract
2 large egg(s)
125 mL whole milk (3.25 % fat)
290 grams fresh blueberries divided

Metric - US

Instructions

Preheat the oven to 350 ºF (175 °C). Butter and flour an 8-inch springform pan, lining the bottom with a circle of parchment. Set aside. Attach the beater attachments to the Braun MultiMix Hand Mixer to get it ready to use.

Cinnamon crumb topping

Use a fork to combine the flour, sugar, cinnamon, and salt.
Pour the melted butter over top and stir it until evenly mix. It will form a crumbly, sandy mixture. Set aside.

Blueberry cake

In a bowl, with the hand mixer, stir together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the butter and the sugar until it is well mixed, light and fluffy. Mix in the vanilla, and then the eggs, one at a time. Be sure to move the mixer around the edges of the bowl to make sure the ingredients are well mixed.
Alternate adding the flour mixture and the milk, beginning and ending with the flour. Stir just to combine on a lower speed.
Toss three-quarters of the blueberries with 1 teaspoon (5 mL) of flour to coat them then gently fold into the vanilla cake batter by hand with a wooden spoon or spatula.
Transfer the cake batter to the prepared pan and smooth it out.
Sprinkle the topping over the batter, scattering and tucking a few extra blueberries in places to decorate it.
Bake the cake until a cake tester inserted into the middle comes out clean. This takes about 1 hour to 1 hour 10 minutes.
Let the cake cool on a wire rack for 20 to 30 minutes before removing the springform ring. The cake should unmold quite cleanly. You may need to release the sides with the help of a thin knife.

Notes

Subsitutions and variations:
- Berries - you can use fresh or frozen blueberries, preferably wild blueberries which have more flavour and a better taste. If baking with frozen, stir the frozen blueberries directly into the cake batter without defrosting.
- Sugar - you can make this cake with granulated sugar or brown sugar (light or dark). The colour of the cake and the taste will be different with brown sugar which contains molasses, especially if you use dark brown sugar with a higher molasses content.
- Salt - add half the amount of salt if you are using regular table salt in place of Diamond Crystal kosher salt
- Nuts - you can add nuts to the topping if you'd like. For example, chopped pecans would be really nice!
- Oats - you can incorporate oats in the streusel, replacing a portion of flour with oats in the topping
Always run a spatula around the sides of your mixer bowl between steps to ensure all the ingredients are properly mixed.
Ripe berries are very delicate and will break down easily. Use a large spatula or wooden spoon to fold the berries into the cake batter gently. Do not use a mixer for this step.
Toss blueberries in a small amount of flour (1 teaspoon) to coat them in flour, removing the excess. The flour will help anchor the berries in the cake batter and prevent them from sinking to the bottom of the cake.
Remember to butter and flour your springform pan. You can also line the bottom of the pan with a round of parchment paper to ensure it's easy to unmould.
Serve this blueberry cake for dessert with a scoop of ice cream. This cardamom ice cream or this lemon custard ice cream will pair especially well with this old-fashioned blueberry cake.

Nutrition