If you are searching for a delightful treat that balances sweet, tangy, and crumbly textures in every bite, look no further than this Bursting Blueberry Crumb Cake Recipe. This cake bursts with juicy blueberries enveloped in a tender, moist crumb base, topped with a buttery, cinnamon-spiced crumb layer that adds the perfect satisfying crunch. It is an absolute crowd-pleaser whether for breakfast, dessert, or an afternoon snack with tea. Every forkful gives you that delightful contrast of flavors and textures that just keeps you coming back for more.
Ingredients You’ll Need
This Bursting Blueberry Crumb Cake Recipe relies on simple but essential ingredients that work beautifully together to create an unforgettable flavor and texture combination. Each element plays a vital role, from the fresh blueberries bringing juiciness and color, to the buttery crumb topping adding that crave-worthy crunch, and the hint of lemon zest tying it all together with bright freshness.
- 2/3 cup plain/all-purpose flour: The base for the crumb mixture that provides structure and slight chewiness.
- ½ cup caster sugar (superfine sugar): Adds sweetness and helps create a tender crumb.
- ½ teaspoon cinnamon powder: Imparts a warm, comforting spice that complements the blueberries perfectly.
- 1/8 teaspoon kosher salt: Balances sweetness and enhances flavor depth.
- 4 tablespoons melted butter: Invokes richness and binds the crumb topping together.
- ¼ teaspoon vanilla extract: Adds a sweet, aromatic note to both crumb and batter.
- 1 1/3 cups plain/all-purpose flour: The main flour quantity for the cake batter itself.
- 2 teaspoons baking powder: Leavens the cake to fluffy perfection.
- ¼ teaspoon kosher salt: Continues to enhance and balance flavors in the cake.
- ¾ cup caster sugar (superfine sugar): Sweetens the cake batter beautifully without overpowering.
- 1 teaspoon vanilla extract: Enriches the cake’s subtle flavor profile.
- 1 tablespoon lemon zest: Provides bright citrusy notes that lift the entire dessert.
- 2 large eggs: Give structure and richness to the cake.
- 6 tablespoons unsalted butter (melted and slightly cooled): Ensures a moist, tender crumb texture.
- â…“ cup sour cream (room temperature; can substitute with plain yogurt): Adds moisture and a slight tang to balance sweetness.
- â…“ cup milk (room temperature, full fat preferred): Helps create a smooth batter and moist cake.
- 1 pound (approximately 500 grams) fresh blueberries: The star ingredient, bursting with flavor and juicy sweetness.
- 2 teaspoons lemon juice: Tossed with blueberries to enhance brightness and prevent browning.
- 2 tablespoons caster sugar (superfine sugar): Lightly sweetens the blueberries.
- 3 tablespoons plain/all-purpose flour: Helps coat the blueberries to prevent sinking and keep them evenly dispersed.
How to Make Bursting Blueberry Crumb Cake Recipe
Step 1: Prepare the Oven and Pan
First things first, preheat your oven to 200°C (400°F) or 180°C if it’s fan-forced, ensuring the perfect baking environment. Line a 20cm springform pan with parchment paper to prevent sticking and make removal a breeze. Proper preparation sets the stage for your cake’s success.
Step 2: Make the Crumb Topping
In a medium bowl, mix the flour, sugar, cinnamon, and salt together with a fork. Pour in the melted butter and vanilla extract, then gently combine until the mixture looks wet but still lumpy. The key here is to keep it crumbly rather than a smooth dough, creating that signature crumbly topping you’ll love.
Step 3: Prepare the Lemon Zest and Juice
Zest a fresh lemon and set the zest aside for the batter. Then squeeze out the juice to be used later to coat the blueberries. This simple step adds wonderful citrus brightness that perfectly balances the sweetness of the berries and sugar.
Step 4: Toss Blueberries in Lemon, Sugar, and Flour
Gently toss your fresh blueberries with the lemon juice, then sprinkle on the sugar and flour, coating the berries evenly. This step helps maintain the blueberries’ juiciness while keeping them suspended throughout the cake rather than settling at the bottom.
Step 5: Make the Cake Batter
In a large bowl, whisk together the flour, baking powder, salt, and sugar before adding in the lemon zest. In a separate bowl, beat the eggs with the vanilla, then mix in the melted butter, sour cream, and milk. Gradually fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix; you want a light and tender crumb.
Step 6: Assemble and Bake
Pour half the batter into your prepared pan, spreading it evenly, then sprinkle half of the blueberry mixture over the batter. Layer the remaining batter on top, followed by the rest of the blueberries. Finally, generously scatter the crumb topping over everything. Place the pan in the oven and bake for about 65 minutes until the crumb is golden and the cake springs back when pressed.
How to Serve Bursting Blueberry Crumb Cake Recipe
Garnishes
For an extra special touch, dust the top of your cake with powdered sugar just before serving. A dollop of whipped cream or a drizzle of vanilla glaze works wonders to elevate the Bursting Blueberry Crumb Cake Recipe into something truly irresistible.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or tea. For a brunch spread, serve alongside creamy yogurt or fresh fruit salad to keep things light and refreshing. The cake also holds its own as a dessert with a scoop of vanilla ice cream on the side.
Creative Ways to Present
Serve the cake in casual wedges on rustic wooden boards for a cozy vibe or cut into petite squares for a party platter. If inspired, layer slices with whipped mascarpone and extra blueberries for an elegant trifle twist. Whatever the setting, the Bursting Blueberry Crumb Cake Recipe shines effortlessly.
Make Ahead and Storage
Storing Leftovers
Your Bursting Blueberry Crumb Cake Recipe keeps well when stored in an airtight container at room temperature for up to two days. Beyond that, refrigerate to maintain freshness, but bring back to room temperature before serving to recapture that tender crumb texture.
Freezing
You can freeze leftover cake slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Frozen, they keep best for up to two months without losing flavor or texture. Thaw overnight in the fridge before enjoying.
Reheating
Warm the cake gently in the oven at 150°C (300°F) for 10 to 15 minutes to revive that freshly baked feel. Avoid microwaving if possible, as it can soften the crumb topping too much. A lightly warmed slice tastes almost as good as the first day.
FAQs
Can I use frozen blueberries for this Bursting Blueberry Crumb Cake Recipe?
Absolutely! Frozen blueberries can be used if fresh are unavailable. Just be sure to thaw and drain them well to prevent excess moisture from making the cake soggy. You can also toss them with a bit more flour before folding into the batter.
Is there a way to make this cake dairy-free?
Yes! Substitute the butter with a plant-based margarine and use dairy-free yogurt in place of sour cream. For the milk, almond or oat milk work well. The cake will still maintain great texture and flavor with these swaps.
Can this recipe be made gluten-free?
You can try replacing the all-purpose flour with a 1-to-1 gluten-free baking blend. Make sure it contains xanthan gum for structure. Keep in mind the crumb topping may be a little more delicate, but the blueberry flavor will still shine.
Why is the crumb topping lumpy instead of smooth?
Keeping the crumb topping lumpy is intentional to create that wonderful textured crunch that contrasts with the soft cake beneath. Overmixing leads to a denser, dough-like topping, which is not what makes this Bursting Blueberry Crumb Cake Recipe so special.
How can I tell when the cake is fully baked?
The cake is done when the crumb topping turns golden brown and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The cake should spring back lightly when gently pressed in the center.
Final Thoughts
This Bursting Blueberry Crumb Cake Recipe is a true gem that brings joy in every bite. Its harmonious blend of juicy blueberries, zesty lemon, tender cake, and satisfying crumb topping makes it a recipe you will keep reaching for over and over. So grab your mixing bowls and fresh berries and treat yourself and your loved ones to something truly special — happiness is just a slice away!
Print
Bursting Blueberry Crumb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Bursting Blueberry Crumb Cake is a delightful blend of moist, tangy cake filled with fresh blueberries and topped with a sweet, cinnamon-spiced crumb topping. Perfect for breakfast or dessert, this recipe combines a tender crumb with juicy berries for a comforting treat.
Ingredients
Crumb Topping
- 2/3 cup plain/all-purpose flour
- 1/2 cup caster (superfine) sugar
- 1/2 tsp cinnamon powder
- 1/8 tsp kosher salt
- 60g (4 tbsp) melted butter
- 1/4 tsp vanilla extract
Cake Batter
- 1 1/3 cups plain/all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup caster (superfine) sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 large eggs
- 90g (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)
Blueberries
- 500g (1 lb) fresh blueberries (note: frozen blueberries can be used, see note)
- 2 tsp lemon juice
- 2 tbsp caster (superfine) sugar
- 3 tbsp plain/all-purpose flour
Instructions
- Preheat the oven and prepare the pan. Set the oven to 200°C (400°F) or 180°C fan-forced. Line a 20cm springform pan with baking paper, ensuring the base and sides are well covered to prevent sticking.
- Make the crumb topping. In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add melted butter and vanilla extract, mixing gently with a fork until the mixture is lumpy and crumbly, ensuring all flour is moistened but not overmixed.
- Prepare lemon zest and juice. Zest the lemon and set aside for use in the batter. Then measure the lemon juice separately to toss with the blueberries.
- Coat the blueberries. Toss the blueberries with lemon juice to coat their surface. Sprinkle them with sugar and flour, then gently toss again to evenly coat. Set aside to prevent them from sinking during baking.
- Mix the cake batter. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, combine the melted butter, eggs, sour cream, milk, vanilla extract, and reserved lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to keep the batter light and tender.
- Assemble the cake. Pour half the batter into the prepared pan and spread evenly. Scatter the coated blueberries over the batter. Pour the remaining batter on top, spreading carefully to cover the berries. Finally, sprinkle the prepared crumb topping evenly over the surface.
- Bake the cake. Place the pan in the preheated oven and bake for 60-65 minutes, or until a skewer inserted into the center comes out clean. If the topping browns too quickly, cover loosely with foil to prevent burning.
- Cool and serve. Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 30 minutes before removing the springform ring. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can use frozen blueberries if fresh are unavailable; do not thaw them before tossing with lemon juice, sugar, and flour to prevent too much leakage during baking.
- Using full-fat milk and sour cream helps yield a moist and tender crumb, but low-fat versions can be substituted if preferred.
- Make sure the melted butter used in both the crumb topping and batter is cooled slightly to avoid cooking the eggs or curdling the batter.
- Line the springform pan thoroughly with baking paper to ease removal and keep the cake intact.
- If the crumb topping browns faster than the cake bakes, loosely cover with foil to protect it from burning.
