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Bursting Blueberry Crumb Cake
Recipe video above. With almost double the blueberries of normal recipes and extra crunchy streusel topping, this Blueberry Crumb Cake is like a blueberry crumble on a soft, warm lemon cake. Melty scoop of vanilla ice cream on top is perfection!Please ensure your eggs, sour cream and milk are not fridge cold as they will not incorporate into the batter properly.
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 15 min🔥 Cook: 1h 5m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper (here's how I do it).
2
Crumb – Put the flour, sugar, cinnamon and salt in a medium bowl and mix together with a fork. Then add the butter and vanilla, and use the fork to mix until all the flour is wet, then stop mixing. We want it lumpy and crumbly!
cups flour (, plain/all-purpose)1 1/3flour (, plain/all-purpose)3 tbsp
3
Zest the lemon first and put it aside for the batter before measuring out juice for the blueberry tossing.
4
Blueberries - Toss the blueberries with lemon juice to wet the surface. Sprinkle with sugar and flour, toss to coat. Set aside.
lemon juice2 tspcups flour (, plain/all-purpose)1 1/3flour (, plain/all-purpose)3 tbsp
5
Lemon vanilla cake:
6
Whisk dry - Whisk the flour, baking powder and salt in a small bowl.
cups flour (, plain/all-purpose)1 1/3flour (, plain/all-purpose)3 tbspbaking powder2 tsp
7
Whisk wet - In a larger bowl, whisk the sugar, vanilla, zest and eggs until the surface is a bit foamy (~ ⏱️ 15 sec by hand). Add the butter and sour cream, whisk until smooth.
large eggs2
8
Combine wet and dry - Switch to a rubber spatula. Add the flour in 3 batches, folding in between until the flour is mostly incorporated. Then add the milk and stir until combined. Some small lumps is ok!
cups flour (, plain/all-purpose)1 1/3flour (, plain/all-purpose)3 tbsp
9
Assembling – Pour the batter into the pan. Scatter blueberries on top. Sprinkle any leftover flour at the bottom of the blueberry bowl on top of the blueberries. Cover with chunks of crumb, aiming for ~85% coverage. If necessary, enclose powdery bits in your fist to press them into clumps!
cups flour (, plain/all-purpose)1 1/3flour (, plain/all-purpose)3 tbsp
10
Bake for ⏱️ 65 minutes, rotating the pan halfway, until a skewer inserted into the centre comes out clean (blueberry smear is ok!).
11
Cool ⏱️ 10 minutes in the pan. Remove the cake from the springform pan then cool for at least another ⏱️ 10 minutes before cutting to serve.
12
Serving - For the best blueberry crumble-cake experience, serve warm with a scoop of vanilla ice cream! Otherwise, be normal and serve it at room temperature. Ice cream or cream also welcome here.
Nutrition Facts
calories
324 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
2 g
sugar Content
28 g
sodium Content
122 mg
protein Content
4 g
trans Fat Content
0.4 g
cholesterol Content
59 mg
carbohydrate Content
47 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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