Bursting Blueberry Crumb Cake

There’s something magical about a recipe that can bring smiles just from its aroma wafting through the air, and today, I’m beyond thrilled to share one that does exactly that! Before diving into the delightful details, I want to extend a heartfelt thank you to all of you who follow and try the recipes I share. Your enthusiasm and feedback make every post a joy to create!

Introduction

Blueberries are the star in this Bursting Blueberry Crumb Cake—a treat that promises to turn any breakfast or coffee break into a celebration. Imagine the perfect balance of moist, fluffy cake and a crunchy, buttery crumb topping, speckled with fresh, juicy blueberries that burst with flavor in every bite. It’s everything a crumb cake should be and more!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 2 teaspoons vanilla extract
• 1 cup fresh blueberries

For the Crumb Topping:

• 1/2 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, chilled and diced
• 1 teaspoon cinnamon

How to Make Instructions

1. Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch round baking pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, sugar, salt, and baking powder.
3. Combine Wet Ingredients: In another bowl, blend the vegetable oil, egg, milk, and vanilla extract. Add this to the dry ingredients, stirring until just combined.
4. Add Blueberries: Gently fold in the blueberries. Pour the batter into the prepared pan.
5. Make the Crumb Topping: Combine brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the batter.
6. Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Helpful Tips

• Ensuring Moisture: For a moister cake, try substituting the vegetable oil with equal parts melted butter for a richer flavor.
• Uniform Baking: If using frozen blueberries, toss them in a bit of flour to prevent them from sinking to the bottom of the cake.

Substitutions/Variations

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend.
• Veganize: Use almond milk and a flax egg, and substitute the butter in the crumb topping with a vegan alternative.

Frequently Asked Questions

1. Can I use frozen blueberries? Absolutely! Just ensure they are completely thawed and drained to avoid extra moisture in the cake.
2. How do I know when the crumb cake is perfectly baked? The top should be golden brown, and a toothpick should come out clean from the center.

Storage Instructions

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

More Relevant Recipes

If you loved this blueberry crumb cake, you might also enjoy:

• French Éclairs
• No-Bake Peanut Butter Pie

Thank you for stopping by the kitchen today! Whether you’re enjoying a slice as a sweet start to your day or a cozy addition to your afternoon coffee, this Bursting Blueberry Crumb Cake is sure to delight. Can’t wait to hear how it turns out for you—happy baking!

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