Blueberry Crumble Cake
Indulge in the perfect balance of fruity sweetness and buttery, crumbly goodness with this irresistible Blueberry Crumble Cake! Featuring a moist, tender vanilla cake base studded with fresh blueberries, this recipe is topped with a golden, cinnamon-spiced crumble made from brown sugar, rolled oats, and cold butter. With minimal prep time and a bake-time under an hour, this easy-to-make dessert is ideal for brunches, tea parties, or a comforting weeknight treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch. A crowd-pleaser full of texture and natural fruit flavor, this blueberry crumble cake will have your kitchen smelling heavenly and your guests asking for seconds! Perfect as a go-to dessert recipe or to showcase seasonal blueberries, it's as delicious as it is versatile.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 120 ml whole milk
- 200 grams fresh blueberries
- 100 grams brown sugar
- 60 grams rolled oats
- 50 grams all-purpose flour (for crumble)
- 0.5 teaspoon ground cinnamon
- 75 grams unsalted butter (cold, for crumble)
Instructions
Preheat your oven to 180°C (350°F) and grease or line an 8-inch (20 cm) square baking pan with parchment paper.
In a mixing bowl, cream together 120 grams of unsalted butter and 150 grams of granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together 250 grams of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries, ensuring they are evenly distributed.
Pour the batter into the prepared pan and spread it evenly.
To make the crumble topping, mix 100 grams of brown sugar, 60 grams of rolled oats, 50 grams of all-purpose flour, and 0.5 teaspoon of ground cinnamon in a bowl.
Cut the 75 grams of cold unsalted butter into small cubes and work it into the crumble mixture with your fingertips until it resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the cake batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve the blueberry crumble cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 557.4 g | 203% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 274.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 433 mg | 33% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
