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Blueberry Crumb Cake

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A moist and tender blueberry crumb cake topped with a sweet cinnamon streusel, perfect for breakfast or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients; mix until just combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan and spread evenly.
  8. For the crumb topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan before slicing and serving.

Notes

For extra flavor, sprinkle some lemon zest into the batter or serve the cake with a dollop of whipped cream.

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