If you are searching for a show-stopping dessert that feels like a warm hug in every bite, look no further than this Bursting Blueberry Crumb Cake Recipe. It’s a gorgeous symphony of juicy blueberries hidden beneath a buttery crumb topping, all resting on a moist, tender cake base. This cake captures the essence of summer with zesty lemon and fresh berries, yet has the comforting soul of a classic crumb cake. Whether it’s for a weekend brunch, a lively potluck, or a quiet night with a cup of tea, this recipe will quickly become a beloved favorite.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Bursting Blueberry Crumb Cake Recipe. Each component plays a vital role, from the rich butter that gives depth to the batter to the fresh blueberries that provide natural sweetness and bursts of flavor. The flour and sugar balance texture and sweetness, while notes of cinnamon and lemon bring that unforgettable aroma and freshness.
- 2/3 cups flour (all-purpose): Forms the base of the crumb topping, giving it structure and that perfect crumbly texture.
- ½ cup caster sugar (superfine sugar): Ensures the crumb topping melts in your mouth with just the right sweetness.
- 1/2 tsp cinnamon powder: Adds a warm, spicy undertone that complements the blueberries beautifully.
- 1/8 tsp kosher salt: Enhances overall flavors without being overpowering.
- 60g / 4 tbsp melted butter: Binds the crumb topping ingredients and makes it irresistibly rich.
- 1/4 tsp vanilla extract: Infuses a subtle, comforting aroma in the crumb.
- 1 1/3 cups flour (all-purpose): The main structural component of the cake, ensuring it’s tender but sturdy.
- 2 tsp baking powder: Gives the cake a light and airy texture.
- 1/4 tsp kosher salt: Balances the sweetness and brightens the flavors.
- 3/4 cup caster sugar (superfine sugar): Sweetens the cake batter to perfection without overpowering the fruit.
- 1 tsp vanilla extract: Adds warmth and depth to the cake’s flavor.
- 1 tbsp lemon zest: Brings a fresh citrus note that complements and lifts the blueberries.
- 2 large eggs: Provide structure and richness, binding the ingredients together.
- 90g / 6 tbsp unsalted butter (melted, slightly cooled): Key for moistness and richness in the cake.
- 1/3 cup sour cream (room temperature, or plain yogurt): Adds moisture and a slight tang that balances the sweetness.
- 1/3 cup milk (room temperature, full fat preferred): Helps create a smooth batter for a tender crumb.
- 500g / 1 lb fresh blueberries: The star ingredient, bursting with juicy flavor and natural sweetness.
- 2 tsp lemon juice: Keeps blueberries fresh and brightens their flavor without overwhelming.
- 2 tbsp caster sugar (superfine sugar): Coats the blueberries for added sweetness inside the cake.
- 3 tbsp flour (all-purpose): Tossed with blueberries to prevent sinking and moisture leakage.
How to Make Bursting Blueberry Crumb Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 200°C (400°F), ideally with a fan setting at 180°C if you have one. Get a 20cm springform pan ready by lining it with parchment paper—this prevents sticking and helps you remove the cake cleanly. A well-prepped pan is the secret to perfect cake edges!
Step 2: Make the Crumb Topping
In a medium bowl, combine the flour, caster sugar, cinnamon, and salt. Use a fork to mix these dry ingredients evenly before adding the melted butter and vanilla extract. Stir gently until all the flour is moistened but still lumpy—the crumb topping should be shaggy and tender, not smooth. This texture is what gives that delightful crunch and buttery crumb once baked.
Step 3: Zest and Juice the Lemon
Use a fine grater to zest the lemon first and set this aside for the batter. After zesting, squeeze out some lemon juice to use with the blueberries in the next step. This dual use of lemon juice and zest adds a vibrant citrus note, lifting the overall flavor without overpowering the sweet blueberries.
Step 4: Prepare the Blueberries
Toss the fresh blueberries gently with the lemon juice to coat them evenly. Then sprinkle the caster sugar and flour over the berries and toss again. The flour helps keep the berries suspended evenly throughout the cake, preventing them from sinking to the bottom, while the sugar amps up their natural sweetness as they bake.
Step 5: Mix the Cake Batter
In a large bowl, whisk together the flour, baking powder, salt, caster sugar, vanilla extract, and lemon zest. In a separate bowl, beat the eggs then mix in the melted butter, sour cream, and milk. Combine the wet and dry ingredients gently until smooth, being careful not to overmix to keep the cake tender. Lastly, fold in the blueberry mixture so that every bite promises a juicy pop of berry goodness.
Step 6: Assemble and Bake
Pour the batter into your prepared springform pan and sprinkle the crumb topping evenly over the surface. Resist the urge to pack it down; it should sit loosely on top to create that perfect cracked, crunchy topping. Bake for about 65 minutes or until the top is golden brown and a skewer inserted in the middle comes out clean, aside from a few blueberry streaks. Allow to cool for at least 30 minutes before releasing the springform and slicing.
How to Serve Bursting Blueberry Crumb Cake Recipe
Garnishes
Keep it simple and elegant by dusting the cake with a light sprinkle of powdered sugar before serving. Fresh blueberries scattered on top add color and freshness. For a slightly indulgent touch, a dollop of whipped cream or a scoop of vanilla ice cream turns this crumb cake into a dessert that feels truly special.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or a fragrant tea such as Earl Grey or chamomile. If you’re serving brunch, pair it with a fresh fruit salad or a smoothie for an extra burst of freshness. The subtle tartness of the berries and citrus means it complements light, fruity sides beautifully without clashing.
Creative Ways to Present
Try serving slices of this Bursting Blueberry Crumb Cake Recipe on rustic wooden boards or pretty pastel plates for an inviting presentation. Layer it on dessert stands alongside fresh flowers for special occasions. You could even cut smaller squares and serve them as bite-sized treats at parties, letting guests grab a burst of blueberry joy anytime.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover cake in an airtight container at room temperature for up to two days or in the fridge for up to five days. The crumb topping stays pleasantly crisp for the first day but softens a bit after refrigeration—still delicious and full of flavor.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months. Thaw overnight in the fridge or at room temperature before enjoying for best texture and flavor.
Reheating
To refresh the crumb topping before serving, warm the cake slices in a 175°C (350°F) oven for about 10 minutes. This revives that crunchy, buttery topping and enhances the cake’s aroma. Avoid microwaving as it tends to make the crumb soggy.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Use frozen blueberries straight from the freezer tossed with lemon juice, sugar, and flour to keep them from bleeding too much color. Just remember you might need a couple extra minutes in the oven to compensate for the extra moisture.
Why do I need to toss the blueberries in flour and sugar?
Tossing the blueberries in flour prevents them from sinking to the bottom of the batter and creating wet patches, while the sugar helps them caramelize and intensifies their natural sweetness during baking.
Is there a substitute for sour cream?
If you don’t have sour cream, plain full-fat yogurt works wonderfully. It provides the same moisture and slight tang without changing the cake’s texture.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a cup-for-cup gluten-free flour blend that includes xanthan gum. This ensures the crumb structure stays intact and the cake remains just as tender.
How do I know when the cake is done?
Look for a golden-brown crumb topping and a toothpick inserted into the center coming out mostly clean, with perhaps some blueberry streaks. The cake should spring back lightly when touched.
Final Thoughts
There’s nothing quite like the joy of biting into a slice of this Bursting Blueberry Crumb Cake Recipe. With its incredible balance of sweet, tangy, buttery, and crumbly textures, it promises to be an unforgettable treat for you and everyone you share it with. I can’t wait for you to try it and bring a little blueberry magic into your kitchen!
Print
Bursting Blueberry Crumb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Bursting Blueberry Crumb Cake is a delightful dessert featuring a moist, tender crumb base packed with fresh blueberries, topped with a crunchy cinnamon-sugar crumb layer. The combination of lemon zest and juice adds a fresh bright note, balancing the sweetness perfectly. Ideal for a special breakfast, brunch, or a sweet treat any time of the day.
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
- 60 g / 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 (can substitute plain yogurt)
- 1/3 cup milk, at room temperature (full fat preferred, low fat acceptable)
Blueberry Layer
- 500 g / 1 lb fresh blueberries (frozen can be used, see Notes)
- 2 tsp lemon juice
- 2 tbsp caster sugar (superfine sugar)
- 3 tbsp plain/all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with parchment paper to ensure easy cake release.
- Make the Crumb Topping: In a medium bowl, combine 2/3 cups flour, 1/2 cup caster sugar, cinnamon powder, and salt. Add melted butter and vanilla extract, and mix with a fork just until all the flour is moistened. The mixture should be crumbly and lumpy; do not overmix.
- Prepare Lemon Zest and Juice: Zest one lemon and set aside the zest for the cake batter. Then measure 2 teaspoons of lemon juice for coating the blueberries.
- Coat the Blueberries: In a bowl, gently toss the blueberries with lemon juice to coat. Sprinkle with sugar and flour, then toss again to evenly coat. Set the blueberry mixture aside.
- Mix Dry Ingredients for Batter: In a large bowl, sift together 1 1/3 cups flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together caster sugar, vanilla extract, lemon zest, and eggs until well combined. Add the melted butter, sour cream, and milk, mixing until smooth.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the batter tender.
- Assemble the Cake: Pour half of the batter into the prepared pan and smooth the surface. Spread the blueberry mixture evenly over the batter. Pour the remaining batter over the blueberries, spreading carefully to cover them without mixing.
- Add Crumb Topping: Sprinkle the prepared crumb topping evenly over the top of the batter.
- Bake: Bake in the preheated oven for about 60-65 minutes, or until the top is golden brown and a skewer inserted into the cake (avoiding blueberries) comes out clean. If the top browns too quickly, loosely cover with foil halfway through baking.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 15 minutes before removing the springform ring. Serve warm or at room temperature.
Notes
- Frozen blueberries can be used; do not thaw before mixing to prevent excess moisture. Increase baking time slightly if using frozen berries.
- Using full-fat milk and sour cream helps keep the cake rich and moist.
- Ensure melted butter is cooled before mixing to avoid cooking the eggs prematurely.
- If you prefer a tangier crumb topping, add a bit more cinnamon or a pinch of nutmeg.
- For a gluten-free variation, substitute plain flour with a gluten-free all-purpose blend.
