This Blueberry Crumb Cake is a soft vanilla cake bursting with juicy blueberries and sprinkled with a buttery crumb topping. It’s a moist, tender cake perfect for springtime.
The sun is out and spring is springing. To celebrate I am sharing a cake that bursts with blueberries in each bite, a perfect tender crumb and buttery crumble. This cake can be served either warm or cold with ice cream, cream or custard.
Why you will love this Blueberry Crumb Cake
Easy to make– While there are three components to this cake, they are so easy to put together and the cake comes together in no time.
Rich tender cake -has a rich vanilla flavour with soft tender crumb that melts in your mouth.
Juicy blueberries– when baked the pile of blueberries result in jammy
Ingredients for this recipe
The vanilla cake
Blueberries– I used fresh blueberries, however, you can use frozen blueberries. If you are using frozen, do not thaw them, as the blueberries bleed out a lot when thawed.
Unsalted Butter– This enhances the flavour of the cake by adding a depth of flavour.
Sugar– Caster or granulated sugar sweetens the cake while also retaining moisture in the cake.
Oil– Helps keep the cake moist for longer. For the best results, use a neutral-tasting oil such as vegetable or sunflower oil, which won’t interfere with the cake’s flavour.
Sour cream– The high fat content in sour cream contributes to a moist rich cake. The fat also coats gluten strands, resulting in a more tender crumb.
Flour-Plain flour or all purpose flour provide structure and stability to the cake.
Baking powder– This is known as a leavening agent produces gas that expands when heated and helps the cake rise, creating a light and fluffy texture.
Salt-Balances the sweetness of the cake and enhances the flavour of the cake.
Eggs-They add moisture and binds the ingredients together.
Milk-Use full fat milk for the best results. Ensure it comes to room temperature before using.
Streusel Topping
Plain or all-purpose flour– It gives the streusel its body.
Light brown sugar and granulated sugar– The combination of both sugars gives the streusel a nice flavour
Cinnamon-This aromatic spice adds a delectable warmth to the topping.
Salt-It enhances the flavour of the streusel.
Butter– I use unsalted butter, but you can use salted butter and omit the additional salt in the recipe.
How to make Blueberry Crumb Cake
Crumb Topping
- In a small bowl, combine the plain flour, brown sugar, granulated sugar, cinnamon and melted butter.
- Pour in the melted butter and stir with a fork until large clumps form.
- Cover with cling film and chill in the fridge while you make the cake batter.
Vanilla Cake
- Grease and line the base and sides of an 8-inch springform cake pan with parchment paper.
- In a separate bowl, sift together the flour, salt, and baking powder. Set aside.
- Using a hand mixer or in the bowl of a stand mixer, beat the butter, sugar, oil, and vanilla extract on medium speed until the mixture is light and fluffy—this should take about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream.
- Gently fold in the flour mixture until just combined.
- Pour in the milk and stir until the batter is smooth and everything is fully incorporated—don’t overmix.
The Blueberries
The blueberries are tossed in lemon juice, flour and sugar. This prevents the berries from sinking to the bottom of the muffins.
Assemble the cake
Evenly top the cake batter with blueberries on top of the cake batter.
Then cover the top with the crumble topping ,
Bake for 55-60 minutes rotating halfway to ensure the streusel browns evenly.
Tips for the best blueberry crumb cake
- Use a kitchen scale for accuracy. This ensures you measure ingredients precisely.
- Use room temperature ingredients. Bring your butter, sour cream, milk and eggs, to room temperature before baking. This ensures the batter mixes evenly and the cake bakes perfectly.
- Do not over-mix the cake batter as this can develop gluten, resulting in a dense tough cake.
- Cream your sugar and butter until light and fluffy in texture. This incorporates air into the mixture giving it a soft texture and evenly disperses the sugar throughout the batter.
- Preheat your oven at least 20 minutes before baking. This allows it time to reach the correct temperature.
For more blueberry recipes check these out
Ingredients
Method
- Streusel- Mix flour, sugars, salt and cinnamon in a small bowl. Pour in melted butter and mix with a fork until crumbs form. Chill in the fridge.
- Blueberries -In a bowl, toss the blueberries with lemon juice to lightly coat them. Sprinkle in the sugar and flour, then gently mix until the berries are coated. Set aside.
- Vanilla Cake- Preheat oven to 170°C Fan/190°C/375°F. Grease and line the sides and bottom of an 8-inch cake tin with greaseproof or parchment paper.
- Position the rack on the third shelf or in the centre of the oven.
- Sift flour, baking powder, and salt in a medium bowl. Set aside
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat butter, oil, sugar, and vanilla bean paste until light and creamy for 10 minutes, scraping the bowl down occasionally.
- Add eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl.
- Mix in sour cream.
- Switch to a rubber spatula. Gently fold in the flour mixture until it's mostly incorporated. Then, add the milk and continue mixing until everything is combined- don’t overmix!
- Assemble- Pour batter into the pan and scatter blueberries on top. Cover with chunks of crumb.
- Bake for 55-60 minutes, rotating the pan halfway, until a toothpick or skewer inserted into the centre comes out clean.
- Let the cake cool in the pan for 10 minutes and then remove it and place it on a cooling rack to cool completely.
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