4 tablespoons butter, chilled, cut into rough pieces
½ cup fresh blueberries
Takes ,
serves 12.
Instructions
Grease and flour a 9 x 9-inch square metal baking dish.
Preheat oven to 375°F with the rack in the middle position.
Prepare the crumb topping: Place sugar, flour, cinnamon and salt in to a medium bowl and stir together, breaking up any lumps of sugar as you do. Add the butter by rubbing it into the dry mixture by hand, creating crumbs. Refrigerate.
Prepare the batter: In a large bowl, sift the flour together with baking powder and salt. Place the butter and sugar together in another large bowl and use a hand mixer to cream together until light and fluffy. Beat in the egg, followed by the vanilla extract and the milk. Add the dry mixture little by little until just combined. Sprinkle the batter with the lemon zest and gently fold it in. Add the blueberries, gently folding them in as well.
Assemble the crumb cake: Spread batter out evenly in the prepared pan. Sprinkle evenly with crumb topping, dotting with the reserved blueberries.
Transfer to oven and bake for 45 minutes or until top is golden and cake tester comes away clean.
Fresh Blueberry Crumb Cake
Ingredients
For the cake batter:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
4 tablespoons butter, room temperature
¾ cup granulated sugar
1 egg, room temperature
1 teaspoon pure vanilla extract
½ cup whole milk
lemon zest
2 cups fresh blueberries (about 1 pint)
For the crumb topping:
¼ cup unbleached all-purpose flour
½ cup golden yellow sugar
1 teaspoon cinnamon
¼ teaspoon kosher salt
4 tablespoons butter, chilled, cut into rough pieces
½ cup fresh blueberries
Directions
Grease and flour a 9 x 9-inch square metal baking dish.
Preheat oven to 375°F with the rack in the middle position.
Prepare the crumb topping: Place sugar, flour, cinnamon and salt in to a medium bowl and stir together, breaking up any lumps of sugar as you do. Add the butter by rubbing it into the dry mixture by hand, creating crumbs. Refrigerate.
Prepare the batter: In a large bowl, sift the flour together with baking powder and salt. Place the butter and sugar together in another large bowl and use a hand mixer to cream together until light and fluffy. Beat in the egg, followed by the vanilla extract and the milk. Add the dry mixture little by little until just combined. Sprinkle the batter with the lemon zest and gently fold it in. Add the blueberries, gently folding them in as well.
Assemble the crumb cake: Spread batter out evenly in the prepared pan. Sprinkle evenly with crumb topping, dotting with the reserved blueberries.
Transfer to oven and bake for 45 minutes or until top is golden and cake tester comes away clean.
Fresh Blueberry Crumb Cake
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A dense, lemon-scented yellow cake ribboned with blueberries, baked under a golden streusel crumb…
This BLUEBERRY CRUMB CAKE is really crumbly, just the way we like it!
This is one of those easy baked goods that walks that fine line between sweet snacks and desserts, the good news being you can enjoy it either way. If serving this FRESH BLUEBERRY CRUMB CAKE as a snack, simply leave it out on the counter and tell family and friends to help themselves (trust us, they will). If you’d like to serve it for dessert, try à la mode with our homemade BLUEBERRY or VANILLA ICE CREAM as the perfect something extra.
This recipe isn’t just a must-make, it’s also a must-PIN, must-SHARE and must-SAVE. You’ll make it again and again, so best to keep it at the ready. Don’t forget to post pics of your creations on your favourite socials, using #weekendatthecottage when you do.
We know some of you creative types are already thinking “I wanna try this with raspberries or blackberries, and what about adding some walnuts and pecans? Happy to report, that this recipe loves experimentation. Try it out and tell us everything!
Here are a few things to consider when you go to make this scrumptious FRESH BLUEBERRY CRUMB CAKE recipe:
Readily available ingredients make this recipe easy to make.
INGREDIENTS
Preparing to photograph and take videos of our recipe posts always begins with me capturing an image of the ingredients. The pics of sweet treats and desserts always make my heart sing. I mean, come on. Sugar, butter, a flour mixture, a hint of spice plus lemon and then blueberries. Who knew such simple ingredients would create something so fabulous? Well, now we all do!
The lemon zest adds refreshing citrus notes to this homemade crumb cake.
CAKE BATTER
Preparing a rich cake batter without adding sour cream keeps the cake light and also helps make the recipe quite effortless. As mentioned in this VIDEO, you can make this homemade cake recipe using a stand or hand mixer. We felt the hand mixer was easier, but we’ll leave the choice to you. Before starting, whisk or stir the dry ingredients together – you’ll be adding them later in the recipe. Make sure to have a spatula handy as well to fold some freshly grated lemon zest and blueberries into the batter. The zest gives this cake some refreshing citrus notes that everyone loves.
Don’t forget to save half a cup of blueberries for the crumb topping.
BLUEBERRIES
BLUEBERRIES hold a pretty special place in the hearts and minds of cottage-goers. For some, it’s fond and lasting memories of afternoons spent dodging mosquitos as we picked them in the wild. For others, it’s just the favourite recipes we make with them. If blueberries are one of your favourites, make sure to try our BLUEBERRY MUFFINS, this BUNDT CAKE, our tangy BLUEBERRY SYRUP (great in this COCKTAIL) and our WILD BLUEBERRY PIE.
Reminder; fold the blueberries into the cake batter, gently.
There are only three little things to keep in mind about the blueberries used in this recipe. When first adding them to the cake batter, fold them in gently. The second thing is in our CRUMB TOPPING section below. If you agree with our “dot the top with berries” suggestion, make sure to reserve some. Last thing: only use fresh blueberries.
The blueberries add a nice look and flavour to the streusel topping.
INTO THE PAN
You’re going to need a 9 x 9-inch metal pan for this recipe, no parchment paper is required. Told you this was easy! If you don’t have one, you’ll be able to pick one up at your local grocer. I’ve also listed a few options to purchase down below.
Once you’ve transferred the dense cake batter into the pan, use the same spatula you had in hand for the addition of the lemon zest and blueberries to coax the batter into an even layer, making sure to even out those corners (my favourite part because of their crispy sides!).
The ingredients for the streusel crumb topping are easy to grab too.
CRUMB TOPPING
The ingredients for the crumb topping mirror those used in the batter, the one exception being the golden yellow sugar we swapped in for the granulated. It gives the crumb top a bit of crunch and flakiness. Option: brown sugar works too! Another thing worth mentioning is the inclusion of cinnamon, giving the entire cake the tiniest hint of spice. Finally, we made a conscious decision to add those reserved blueberries to the crumb top. Although not the traditional way of adding a streusel topping, we do think it gives the cake an extra pop of blueberry flavour while also increasing the “I-wanna-piece-of-that-cake-right-now!” vibe.
Trust us, this cake smells as good as it looks.
BAKE
The bake time for this crumb cake is a solid 45 minutes, as directed. Make sure to rotate the pan halfway through to ensure the cake bakes in an even fashion. Testing with a cake tester is also suggested just to be sure. Give the cake maybe 30 minutes of cool time before cutting it into 12 squares.
Savour each bite of this scrumptious treat.
SERVE
As mentioned off the top, serve this crumb cake as a sweet snack or add a scoop of ice cream on the side if it’s going to be enjoyed as dessert. It’s sometimes referred to as a blueberry coffee cake too, and yes, it goes really well with a cup of java. One final thing to mention is that crumb cakes get bonus points for being easy to enjoy. Have spoons handy if served with ice cream, but otherwise, simply transfer squares onto napkins and tell everyone to simply enjoy!
Nothing crummy about our crumbly FRESH BLUEBERRY CRUMB CAKE!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cake batter:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
4 tablespoons butter, room temperature
¾ cup granulated sugar
1 egg, room temperature
1 teaspoon pure vanilla extract
½ cup whole milk
lemon zest
2 cups fresh blueberries (about 1 pint)
For the crumb topping:
¼ cup unbleached all-purpose flour
½ cup golden yellow sugar
1 teaspoon cinnamon
¼ teaspoon kosher salt
4 tablespoons butter, chilled, cut into rough pieces
½ cup fresh blueberries
Directions
Grease and flour a 9 x 9-inch square metal baking dish.
Preheat oven to 375°F with the rack in the middle position.
Prepare the crumb topping: Place sugar, flour, cinnamon and salt in to a medium bowl and stir together, breaking up any lumps of sugar as you do. Add the butter by rubbing it into the dry mixture by hand, creating crumbs. Refrigerate.
Prepare the batter: In a large bowl, sift the flour together with baking powder and salt. Place the butter and sugar together in another large bowl and use a hand mixer to cream together until light and fluffy. Beat in the egg, followed by the vanilla extract and the milk. Add the dry mixture little by little until just combined. Sprinkle the batter with the lemon zest and gently fold it in. Add the blueberries, gently folding them in as well.
Assemble the crumb cake: Spread batter out evenly in the prepared pan. Sprinkle evenly with crumb topping, dotting with the reserved blueberries.
Transfer to oven and bake for 45 minutes or until top is golden and cake tester comes away clean.
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