Bursting Blueberry Crumb Cake
User Reviews
4.9
Bursting Blueberry Crumb Cake
Description
Bursting Blueberry Crumb Cake blends a lemon-scented vanilla cake with fresh blueberries thickened in a light sugar-flour coating to prevent sinking. The cake batter is enriched with sour cream and melted butter, producing a soft and moist texture. On top, a crumbly streusel mixture of flour, sugar, cinnamon, and butter balances the tender crumb with a crisp, lumpy topping to add texture. Baking in a springform pan helps retain the streusel when unmolding.
The blueberries burst during baking, releasing juice that keeps the cake moist and adds fruity pockets within the lemon-flavored batter. The substantial crumble provides a contrast to the soft interior. The lemon zest and juice lend fresh citrus notes, enhancing the berry flavor. The surface browns nicely but can be shielded with foil if it darkens too quickly.
Serve the cake slightly warm or at room temperature to enjoy the contrasting textures of the tender crumb and crisp topping. It can be stored refrigerated for several days and brought back to room temperature before serving for best texture, or kept covered at cool room temperature if conditions allow. The cake pan and flouring of berries are key to presenting the cake with intact topping and goodness inside.
Ingredients
Crunch crumb (Streusel):
- 2/3 cups flour , plain/all-purpose
- ½ cup caster sugar (superfine sugar)
- 1/2 tsp cinnamon powder
- 1/8 tsp kosher salt cooking salt
- 60g / 4 tbsp butter melted
- 1/4 tsp vanilla extract
Lemon vanilla cake:
- 1 1/3 cups flour , plain/all-purpose
- 2 tsp baking powder (if old, check it’s still active)
- 1/4 tsp kosher salt cooking salt
- 3/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 egg at room temperature (what this means, large
- 90 g / 6 tbsp butter melted then cooled slightly (don’t use piping hot, unsalted
- 1/3 cup sour cream , at room temperature (sub plain yogurt)
- 1/3 cup milk , at room temperature (full fat best, low fat ok)
Blueberries:
- 500 g / 1 lb blueberries Note 1 for frozen, fresh
- 2 tsp lemon juice
- 2 tbsp caster sugar (superfine sugar)
- 3 tbsp flour , plain/all-purpose
Instructions
- Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper (here's how I do it).
- Crumb – Put the flour, sugar, cinnamon and salt in a medium bowl and mix together with a fork. Then add the butter and vanilla, and use the fork to mix until all the flour is wet, then stop mixing. We want it lumpy and crumbly!
- Zest the lemon first and put it aside for the batter before measuring out juice for the blueberry tossing.
- Blueberries - Toss the blueberries with lemon juice to wet the surface. Sprinkle with sugar and flour, toss to coat. Set aside.
Lemon vanilla cake:
- Whisk dry - Whisk the flour, baking powder and salt in a small bowl.
- Whisk wet - In a larger bowl, whisk the sugar, vanilla, zest and eggs until the surface is a bit foamy (~ 15 sec by hand). Add the butter and sour cream, whisk until smooth.
- Combine wet and dry - Switch to a rubber spatula. Add the flour in 3 batches, folding in between until the flour is mostly incorporated. Then add the milk and stir until combined. Some small lumps is ok!
- Assembling – Pour the batter into the pan. Scatter blueberries on top. Sprinkle any leftover flour at the bottom of the blueberry bowl on top of the blueberries. Cover with chunks of crumb, aiming for ~85% coverage. If necessary, enclose powdery bits in your fist to press them into clumps!
- Bake for 65 minutes, rotating the pan halfway, until a skewer inserted into the centre comes out clean (blueberry smear is ok!).
- Cool 10 minutes in the pan. Remove the cake from the springform pan then cool for at least another 10 minutes before cutting to serve.
- Serving - For the best blueberry crumble-cake experience, serve warm with a scoop of vanilla ice cream! Otherwise, be normal and serve it at room temperature. Ice cream or cream also welcome here.
Notes
- Use frozen blueberries directly without thawing for best results; toss them with the sugar and flour just before mixing into the batter to avoid premature melting.
- A springform pan helps keep the crumb topping intact when removing the cake after baking.
- If the cake surface browns too quickly, loosely cover it with foil partway through baking.
- Store leftovers in the fridge for up to 5 days, then bring the cake to room temperature or serve slightly warmed for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 12
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324cal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 122mg | 5% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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