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Bursting Blueberry Crumb Cake

Recipe video above. With almost double the blueberries of normal recipes and extra crunchy streusel topping, this Blueberry Crumb Cake is like a blueberry crumble on a soft, warm lemon cake. Melty scoop of vanilla ice cream on top is perfection!Please ensure your eggs, sour cream and milk are not fridge cold as they will not incorporate into the batter properly.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 12 - 12
Calories: 324 kcal
Course: Cake
Cuisine: American

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 cooking/kosher salt
  • 60g / 4 tbsp melted butter
  • 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 cooking/kosher salt
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 large eggs , at room temperature (what this means)
  • 90 g / 6 tbsp unsalted butter , melted then cooled slightly (don’t use piping hot)
  • 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 fresh blueberries (Note 1 for frozen)
  • 2 tsp lemon juice
  • 2 tbsp caster sugar (superfine sugar)
  • 3 tbsp flour , plain/all-purpose

Instructions

    Cup of Yum
  1. Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper (here's how I do it).
  2. 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!
  3. Zest the lemon first and put it aside for the batter before measuring out juice for the blueberry tossing.
  4. Blueberries - Toss the blueberries with lemon juice to wet the surface. Sprinkle with sugar and flour, toss to coat. Set aside.
Lemon vanilla cake:
    Cup of Yum
  1. Whisk dry - Whisk the flour, baking powder and salt in a small bowl.
  2. 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.
  3. 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!
  4. 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!
  5. Bake for 65 minutes, rotating the pan halfway, until a skewer inserted into the centre comes out clean (blueberry smear is ok!).
  6. 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.
  7. 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

  • Frozen blueberries can be used too. Don't thaw! Toss with the flour & sugar just before using (if you do it before making the batter it will start to melt). It will take an extra 10 minutes to bake. If the top starts to get overly brown, just cover with foil.
  •  Pan - Best to use a springform pan else you will lose streusel topping when inverting out of a standard cake pan.
  • Storage - Cake will keep for 5 days in the fridge. But always bring to room temp before serving, though best to serve slightly warm! If it's quite cool where you are it will keep in the pantry too, in an airtight container.

Nutrition Information

Calories 324cal (16%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 59mg (20%) Sodium 122mg (5%) Potassium 157mg (4%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 426IU (9%) Vitamin C 4mg (4%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12- 12

Amount Per Serving

Calories 324

% 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.