Blueberry Crumb Cake
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5.0
3 reviews
Excellent
Blueberry Crumb Cake
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Blueberry Crumb Cake - an easy anytime cake bursting with fresh blueberries and topped with a crunchy brown sugar crumb topping. This is a great cake to make for breakfast or brunch or serve it for dessert with ice cream on the side.
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Ingredients
FOR THE TOPPING
- ½ cup butter (melted and cooled)**
- ½ cup brown sugar (lightly packed)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 1 pinch salt**
- 1⅓ cup all purpose flour
- ⅓ cup ground nuts (walnuts, cashews or almonds)
FOR THE CAKE
- 1⅓ cup +2 tablespoons pastry flour* (divided) (181 grams total, if you double the recipe double this amount)
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt**
- ½ cup butter softened**
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup milk (2% or whole milk - room temperature)
- 1 teaspoon lemon zest
- 1½ cups blueberries (fresh or unthawed frozen)
*You can also use all purpose flour, although pastry flour makes a more tender cake, to make homemade pastry flour for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of corn starch, sift together to remove any lumps.
**If you use unsalted butter then replace a pinch of salt with ¼ teaspoon.
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Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch round or square cake pan.
FOR THE TOPPING
- In a medium bowl mix together the butter, sugars, cinnamon and salt. Add the flour and nuts, combine for form a crumbly dough. Set aside.
- In a large bowl whisk together 1 ⅓ cups of flour, sugar, baking powder, baking soda and salt. Beat in the butter until a very fine crumb forms, add the egg, egg yolk, milk and zest and beat until smooth.
- Toss the blueberries with 2 tablespoons of flour, then fold into the batter.
- Transfer the batter to the prepared cake pan and spread evenly, then add the topping over the top of the batter. Bake for approximately 35-45 minutes or until a toothpick comes out with a few crumbs attached. Let cool in the pan 15 minutes, then remove to a wire rack to cool completely. Serve with a scoop of vanilla ice cream if desired. Enjoy!
Notes
- For room temperature ingredients remove from the fridge approximately 60 minutes before using, earlier if your house is cool.
- Once it's cooled to room temperature, cover the cake with plastic wrap and store it in the refrigerator. It can keep for up to a week. The cake can also be stored in an airtight container at room temperature for a couple of days.
- You can also freeze it for up to three months. Wrap well in plastic wrap or foil and place in a freezer safe bag or container.
Nutrition Information
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Calories
554kcal
(28%)
Carbohydrates
70g
(23%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
286mg
(12%)
Potassium
299mg
(9%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Vitamin A
829IU
(17%)
Vitamin C
3mg
(3%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 286mg | 12% |
| Potassium | 299mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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