Blueberry Crumble Cake + Gluten Free
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5.0
6 reviews
Excellent
Blueberry Crumble Cake + Gluten Free
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This deliciously moist coffee cake is studded with fresh (or formerly frozen) blueberries, topped with a brown sugar crumble, then drizzled with a creamy vanilla glaze that hardens as it cools giving the cake the perfect crunch/crisp to chewy/moist ratio. Dreamy!!
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Ingredients
CRUMB TOPPING
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar I use all natural cane sugar
- 1/3 cup all-purpose flour Plus 3 tablespoons. *See notes for Gluten Free
- 1/3 cup butter Plus 2 tablespoons. No substitutions, room temp
CAKE
- 2 cups all-purpose flour I like unbleached *see notes for Gluten free
- 3/4 cup granulated sugar I use natural, unbleached, cane sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup butter room temp (I use salted. If using unsalted butter, increase salt to 1 teaspoon)
- 3/4 cup milk I use whole milk
- 1 large egg room temp if possible
- 2 cups blueberries fresh or frozen*. Washed and patted dry, any stems removed
GLAZE
- 1 cup powdered sugar
- 1 1/2 - 2 teaspoons vanilla extract
- 2-3 Tablespoons milk or cream
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Instructions
- Preheat oven to 375° and spray 9" springform pan with nonstick spray and if desired, cut out a piece of parchment paper for easier transfer to serving dish.
CRUMB TOPPING
- In medium bowl combine all crumb dry ingredients and stir. Cut butter into smaller chunks and mix with mixer until combined or using fingers or pastry cutter mix until butter is combined and you can squeeze together to form clumps. Place mixture in fridge until ready to use.
CAKE
- In large mixing bowl, combine flour, sugar, baking powder and salt. Stir to combine. Add softened butter, in chunks, milk and egg.
- Using a mixer, mix until mostly smooth and combined. Batter will be thick, if too thick, add additional 1/4 cup milk. Gently fold in washed/dried blueberries into the batter.
- Pour into prepared 9" springform pan (see options in notes). Remove crumble from fridge and crumble on top of coffee cake batter, larger marble sized chunks. Bake 50-65 minutes until top is golden and center is firm, toothpick may or may not come out clean. Remove from oven and cool 10 minutes on a wire rack. Then glaze.
GLAZE
- Prepare glaze while cake is cooling. In a small bowl, mix powdered sugar, vanilla and milk/cream until smooth and pourable consistency.
- Pour over top of warm cake for glaze that hardens and melts into cake, or if preferred, wait until cake is cooled completely then pour glaze over.*Glaze is pretty, but can definitely be left off the cake.
- To serve, using a butter knife, gently run around the edge of the cuff of the springform. Open springform and gently lift off. If you used a piece of parchment, slide a flat spatula or large knife under and carefully slide off springform bottom onto plate or serving dish. Serve cooled or warm, may favorite!
Equipments used:
Notes
- GLUTEN FREE BLUEBERRY CRUMB CAKE
- * If using frozen blueberries: thaw and drain, toss gently in a couple tablespoons of flour to coat, that will help the blueberries to not bleed as much.
- toss gently in a couple tablespoons of flour to coat, that will help the blueberries to not bleed as much.
- For Crumb topping: replace with GF AP Flour (or split with part AP and part oat flour)
- For Cake: Replace flour with Gluten Free Cup for Cup All Purpose Flour or with 1 cup GF AP Flour, 1/2 cup oat flour and 1/2 cup almond flour. Reduce baking powder 2 teaspoons
- Always use real butter for baking, no spreads or blends. I use salted and unsalted butters interchangeably, just decrease salt slightly in your recipe if using salted.
- Substitute any other berries; strawberries (sliced), blackberries, raspberries are all delicious. Substitute equal amounts of fresh or frozen.
- BAKING PAN OPTIONS
- This recipe was adapted from Cookies & Cups Blueberry Muffin Cake
- Substitute a deep 9" square or round pan.
- Or use an 8"springform pan, increasing baking time by 10 minutes or more.
- Or a 10" springform (reduce bake time by 10 minutes or so).
- Split batter between 2 smaller pans, such as 2 - 6" springform pans. Bake 30-40 minutes, putting foil on top if gets too brown. Freeze one for later.
Nutrition Information
Show Details
Serving
1serving
Calories
507kcal
(25%)
Carbohydrates
88g
(29%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
482mg
(20%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Vitamin A
510IU
(10%)
Vitamin C
4mg
(4%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-12 slices
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 482mg | 20% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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