why make this recipe
The Ultimate Blueberry Crumb Cake is a delightful dessert perfect for breakfast, brunch, or an afternoon snack. It’s moist, sweet, and packed with fresh blueberries. The crumbly topping adds a lovely texture and flavor that elevates this cake to a whole new level. Whether you’re serving it at a gathering or enjoying a slice at home, this cake is sure to impress.
how to make Ultimate Blueberry Crumb Cake
Ingredients:
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla and sour cream.
- Combine the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture until just blended.
- Fold in the blueberries gently.
- Pour batter into the prepared pan.
- In a separate bowl, mix brown sugar, oats, butter, and cinnamon for the streusel topping and sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with milk until smooth, and drizzle over the cooled cake.
how to serve Ultimate Blueberry Crumb Cake
Serve your Ultimate Blueberry Crumb Cake warm or at room temperature. It’s perfect plain, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra special treat. This cake goes wonderfully with a cup of coffee or tea.
how to store Ultimate Blueberry Crumb Cake
Store any leftovers in an airtight container at room temperature for up to three days. You can also refrigerate it to prolong freshness, where it will last about a week. To reheat, simply pop a slice in the microwave for a few seconds until warm.
tips to make Ultimate Blueberry Crumb Cake
- Use fresh blueberries for the best flavor, but you can substitute with frozen blueberries if needed. Just be sure to thaw and drain them first.
- Don’t overmix the batter once you add the flour. It should be just combined to keep the cake fluffy.
- For a fun twist, consider adding some lemon zest to the batter for a bright, citrusy flavor.
variation
You can make this cake with other fruits like raspberries or strawberries. Use the same amount and adjust the baking time if needed.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just thaw them first and drain any excess moisture before adding them to the batter.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I freeze the blueberry crumb cake?
Absolutely! You can freeze the whole cake or individual slices. Wrap it well in plastic wrap and aluminum foil, and it will last for up to three months in the freezer. Just thaw before serving.
Ultimate Blueberry Crumb Cake
Ingredients
Cake Ingredients
- 2 cups fresh blueberries Use fresh for best flavor.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Streusel Topping
- 1 cup brown sugar
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter Melted, for mixing with streusel.
Glaze
- 1 cup powdered sugar For the glaze.
- 2-3 tablespoons milk Adjust consistency for glazing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla and sour cream.
- Combine the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture until just blended.
- Fold in the blueberries gently.
- Pour batter into the prepared pan.
Preparation of Streusel Topping
- In a separate bowl, mix brown sugar, oats, melted butter, and cinnamon for the streusel topping and sprinkle over the batter.
Baking
- Bake for 45-50 minutes or until a toothpick comes out clean.
Glazing
- For the glaze, mix powdered sugar with milk until smooth, and drizzle over the cooled cake.