Classic Blueberry Crumbcake
Indulge in the comforting sweetness of this *Classic Blueberry Crumbcake*, a timeless dessert perfect for any occasion. This homemade crumb cake features a soft, buttery base infused with fresh, juicy blueberries, providing a burst of fruity flavor in every bite. A golden, cinnamon-scented crumb topping made with brown sugar adds a delectably crunchy contrast, while a hint of vanilla rounds out the richness of this crowd-pleaser. With just 20 minutes of prep and a short list of pantry staples, this simple yet elegant cake is ideal for breakfast gatherings, brunch spreads, or as a cozy teatime treat. Serve it warm with a dusting of powdered sugar for a delightful finishing touch that will make this blueberry crumb cake your new go-to recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (cold, cut into cubes)
- 2 pieces Large eggs
- 0.75 cup Whole milk
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Scoop out 3/4 cup of the crumb mixture and set it aside in a small bowl (this will be used for the topping). To this reserved mixture, add the ground cinnamon and light brown sugar. Mix well and set aside.
To the remaining crumb mixture, add the eggs, milk, and vanilla extract, stirring until the batter is smooth and well combined.
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the reserved crumb topping mixture evenly over the batter.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the crumbcake from the oven and allow it to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
If desired, lightly dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
4060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 611.4 g | 222% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 366.1 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 460 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1116 mg | 24% | |
*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.
