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Bursting Blueberry Crumb Cake Recipe

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3.9 from 5 reviews

This Bursting Blueberry Crumb Cake is a moist and flavorful lemon vanilla cake topped with juicy blueberries and a buttery cinnamon crumb topping. Perfectly balanced with a hint of lemon zest and a tender crumb, it’s baked to golden perfection and ideal for serving warm with ice cream or at room temperature for a delightful dessert or breakfast treat.

Ingredients

Crumb Topping

  • 2/3 cups plain/all-purpose flour
  • 1/2 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

Batter

  • 1 1/3 cups plain/all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp cooking/kosher salt
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 large eggs
  • 90 g / 6 tbsp unsalted butter, melted then cooled slightly
  • 1/3 cup sour cream, at room temperature (substitute: plain yogurt)
  • 1/3 cup milk, at room temperature (full fat preferred, low fat ok)

Blueberry Topping

  • 500 g / 1 lb fresh blueberries (can use frozen, thawed and drained)
  • 2 tsp lemon juice
  • 2 tbsp caster sugar (superfine sugar)
  • 3 tbsp plain/all-purpose flour

Instructions

  1. Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with parchment paper to prevent sticking.
  2. Prepare Crumb Topping: In a medium bowl, combine flour, sugar, cinnamon, and salt. Add melted butter and vanilla extract, mixing gently with a fork until the mixture looks lumpy and crumbly. Avoid overmixing to keep texture clumpy.
  3. Prepare Lemon Zest and Juice: Zest one lemon and set aside for the batter. Then measure lemon juice separately for tossing the blueberries.
  4. Prepare Blueberry Topping: Toss the blueberries with lemon juice to moisten. Sprinkle sugar and flour over blueberries, then toss gently to coat evenly. Set aside.
  5. Mix Dry Ingredients for Batter: Whisk together flour, baking powder, and salt in a small bowl.
  6. Mix Wet Ingredients for Batter: In a large bowl, whisk sugar, vanilla extract, lemon zest, and eggs for about 15 seconds until lightly foamy. Add melted butter and sour cream, whisking until smooth.
  7. Combine Wet and Dry Ingredients: Using a rubber spatula, fold the dry flour mixture into the wet ingredients in three batches until mostly incorporated. Then stir in the milk. Some small lumps are okay; do not overmix.
  8. Assemble Cake: Pour the batter into the prepared pan. Scatter the coated blueberries evenly over the batter. Sprinkle any leftover flour from the blueberry bowl over the berries. Then cover blueberries with chunks of the crumb topping, aiming to cover about 85% of the surface. Press powdery bits together into clumps.
  9. Bake: Bake in the preheated oven for 65 minutes, rotating the pan halfway through cooking. Test doneness by inserting a skewer into the center; it should come out clean or with a slight blueberry smear.
  10. Cool the Cake: Allow the cake to cool for 10 minutes in the pan. Then remove the springform ring and cool for at least another 10 minutes on a wire rack before slicing.
  11. Serve: For the best experience, serve warm with a scoop of vanilla ice cream. Alternatively, serve at room temperature with cream or ice cream as desired.

Notes

  • If using frozen blueberries, thaw and drain excess liquid before tossing with lemon juice, sugar, and flour.
  • Full-fat milk and sour cream provide better texture but low-fat options can be used.
  • Do not overmix crumb topping to maintain a chunky texture.
  • Rotating the pan halfway through baking ensures even cooking and browning.
  • This cake is best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
  • Serving warm enhances the burst of blueberry flavor and melts the crumb topping slightly.

Find it online: https://simpleplatter.com/bursting-blueberry-crumb-cake-recipe/