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💙 Blueberry Crumble Cake Recipe
Introduction
The Blueberry Crumble Cake is a dreamy dessert that brings together a soft and moist vanilla-lemon cake, fresh and juicy blueberries, and a buttery cinnamon-sugar crumble topping. This cake is a perfect balance of sweetness, tang, and texture. Loved by generations, it has been a staple in summer picnics, holiday gatherings, and cozy weekend baking sessions.
Blueberries, often called “nature’s candy,” give the cake a refreshing pop, while the nutty crumble topping adds crunch and warmth. A drizzle of glaze or white chocolate takes it to the next level. Whether you’re a casual baker or a passionate dessert lover, this cake will always win hearts.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup sour cream or plain yogurt
- 2 tablespoons milk
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup light brown sugar (packed)
- 1 teaspoon cinnamon
- ¼ cup chopped nuts (walnuts or pecans – optional)
- 5 tablespoons unsalted butter (cold, cut into cubes)
Optional Glaze:
- ½ cup powdered sugar
- 2–3 teaspoons milk or lemon juice
Instructions & Method
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan.
- Prepare the crumble topping: In a bowl, mix flour, brown sugar, cinnamon, and nuts. Cut in the cold butter with a fork or pastry cutter until it resembles coarse crumbs. Refrigerate while you make the cake.
- Make the cake batter: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add vanilla and lemon zest.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with sour cream and milk. Do not overmix.
- Add the blueberries: Gently fold in the floured blueberries with a spatula.
- Assemble the cake: Spread the batter evenly into the prepared pan. Sprinkle the crumble topping generously over the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack. Once slightly cooled, drizzle with glaze if desired.
History & Formation
Crumble cakes have their origins in European baking traditions, especially German “Streuselkuchen,” which combined sweet yeast doughs with a buttery crumb topping. Over time, the recipe evolved in America into a simpler, tender cake with fruit fillings and easy-to-make crumble toppings. Blueberries, native to North America, became a natural pairing, resulting in the beloved Blueberry Crumble Cake we enjoy today.
Conclusion
The Blueberry Crumble Cake is more than just dessert—it’s comfort in every bite. With its moist cake base, fresh bursts of blueberries, and crunchy topping, it’s ideal for breakfast, brunch, or after-dinner indulgence. Add a glaze drizzle or even a scoop of vanilla ice cream for extra delight.
Lovers of This Cake ❤️
- Fruit Lovers – for the fresh, juicy blueberry explosion.
- Crunch Lovers – for that buttery cinnamon crumble topping.
- Classic Dessert Lovers – for its timeless vanilla-lemon base.
- Family Gatherings & Friends – because this cake never fails to impress.
Would you like me to also make you a no-bake version of Blueberry Crumble Cake (good for quick prep), or keep it only as a baked one?