Blueberry Crumb Cake

This blueberry crumb cake is moist, tender, and bursting with blueberries. It’s topped with a generous layer of crunchy, sweet and buttery streusel. This quintessential summer sweet treat is perfect as breakfast, brunch, dessert, or a snack.

    

My husband and love blueberries so much! Our refrigerator is always stocked with cartonfuls during summertime. The hubs eats them like popcorn, and I  like to incorporate them into baked goods.

I love making Muffin Top Blueberry Muffins, and this Banana Blueberry Coconut Bread makes a great gift anyone would appreciate.

This particular blueberry crumb cake is tender, thanks to the addition of sour cream. And of course, all the blueberries amp up the nutritional value…to make it almost healthy (I wish!).  Truth be told, I like my blueberry cakes and muffins to have copious amount of blueberries. Some might say ”too much blueberries”. There is no such thing for me! I add up to 3 full cups to this cake, but you can ease off on the amount if you wish.

What is there to love?

• The cake is a light, fluffy with just the right amount of sweetness.
• This streusel topping adds extra sweetness and contrasting crunch. It’s made with brown sugar, granulated, butter, flour, baking powder, and cinnamon.
• A combination of vanilla and almond extract impart great flavor. The addition of almond extract adds a sweet, fruity, nutty essence.
• Jam packed with copious amount of fresh sweet, and juicy blueberries.

Ingredients needed:

• All-purpose flour—measure correctly to ensure tender and moist cake. To correctly measure flour: fluff with a fork or whisk, spoon the flour into the measuring cup, then level off with a butter knife.
• Butter—room temperature for the cake and melted for the crumb topping.
• Sugar—granulated for the cake. The crumb topping contains both brown and granulated sugar.
• Eggs—use room temperature to ensure that the batter creams smoothly.
• Almond extract—for flavoring.
• Vanilla extract—for flavoring.
• Cinnamon—just a hint for a depth of flavor.
• Baking powder—for leavening.
• Baking soda—for added leavening. It reacts with the acidic sour cream to form carbon dioxide.
• Salt—for a depth of flavor and to balance the sweetness.
• Sour cream—makes the cake tender. The fat in sour cream shortens gluten strands, making the cake more tender. Use full fat sour cream for best results, but light cream can also be used.
• Blueberries—fresh in-season are best. They don’t bleed into the batter like frozen, but frozen is absolutely a good substitute.

Equipment needed:

• 9 inch springform pan—this springform pan is 9.3 x 9.3 x 2.8 inches, deeper than a regular 9-inch cake pan. Springform pans have removeable sides to allow for ease in unmolding. I have this particular Cuisinart pan and love it. It’s a beautiful champagne color and is heavy duty.
• Electric mixer—this 5 speed KitchenAid mixer comes in different colors and is highly rated.
• Silicone spatula—for mixing the batter and scraping the bowl. I have this silicone spatula set and use it all the time. It’s heat safe up to 600° F.

Recipe highlights:

• Combine melted butter, sugars, flour, baking powder, cinnamon, and salt in a bowl. Work until mixture forms coarse crumbs. Set aside.

• Combine flour, baking soda, baking powder, and salt in a bowl. Whisk.
• In a mixing bowl, beat butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and almond extract. Blend.
• Alternate adding flour and sour cream starting with 1/3 of the flour followed by 1/2 of the sour cream.
• Fold in blueberries. Scoop into a buttered and floured 9-inch round springform pan.

• Cover the batter with crumb topping.
• Bake at 350° F for 55-65 minutes.
• Cool completely in pan on a wire rack.
• Refer to recipe card below for detailed instructions.

View the how-to video or save for later with this Pinterest Pin.

How to have the best blueberries year round:

Freezing fresh peak of the season blueberries in the summertime is the best way to have sweet and juicy blueberry baked goods year-round. Every summer, I make a ritual of freezing batches of blueberries to hold me over throughout the year.

It’s very easy to do. Working in batches, wash and rinse blueberries. Line baking sheet(s) with layers of paper towel. Add blueberries, leaving enough space in between for them to  completely air dry properly. Once completely dried, transfer to freezer bag(s). Zip closed, extracting as much air out as you can. Lay bag flat, distributing the blueberries as evenly as you can. Avoid placing anything over blueberries before they are completely frozen to prevent them from bursting. Frozen blueberries keep well for 12 months when stored correctly.

Can you use frozen blueberries?

For the most part, it is safe to use frozen blueberries in lieu of fresh in baking. My one caution is they add a little extra moisture and will bleed into the batter…no matter what you do. Keep frozen until you are ready to add to the cake batter.

How to store:

Store the cake right in the cake pan, with sides on and tightly covered for up to 3 days at room temperature. It can also be stored, unmolded, in an airtight container.

I prefer to store my cake refrigerated for a longer shelf life (up to 6-7 days), especially when it’s really humid. The cake firms up when chilled. To restore the fluffiness, allow to come to room temperature before eating. Alternatively, microwave slices for 15-25 seconds, depending on the size of the cake and microwave strength. But it’s also delicious cold (my husband prefers it chilled)!

Can the cake be frozen?

Yes! This blueberry cake freezes nicely. Wrap tightly in foil or plastic wrap, then place in a freezer bag, an airtight container, or aluminum foil. Freeze for up to 3 months.

Helpful tips:

• It’s been recommended to coat the blueberries in flour prior to adding to the batter to keep them suspended throughout the cake. To be honest, I don’t think that’s completely true. I don’t notice much difference using flour as opposed to without—a good portion still gravitate towards the bottom. My blueberries tend to gravitate towards the bottom. Regardless, that extra step doesn’t hurt. Use about 2 tablespoon of the flour measured out for the cake. Be sure to return the excess flour to the cake when adding blueberries to the batter.
• Use room temperature eggs, butter, and sour cream for the cake for a smooth batter. Don’t leave the sour cream at room temp for more than one hour. If room temp is above 90°F, it’s safer to reduce the time.
• If using a regular round 9-inch style cake pan, make sure to use one with deep sides. One with at least 2.75-inch deep or greater is best.

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Blueberry Crumb Cake

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: C Carbohydrate

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Total time:1 hour 20 minutesServings:8 Servings

Description

This blueberry crumb cake is moist, tender, and bursting with blueberries. It’s topped with a generous layer of crunchy, sweet and buttery streusel. This quintessential summer sweet treat is perfect as breakfast, brunch, dessert, or a snack.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup minus 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup butter, room temperature
• 1 cup sour cream, room temperature
• 2 large eggs, room temperature
• 2 1/2 – 3 cups blueberries

Crumb topping:

• 3/4 cup + 1 tablespoon cup all-purpose flour
• 6 tablespoons packed dark brown sugar
• 2 tablespoons granulated brown sugar
• 4 tablespoons butter, melted & cooled to room temp
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350° F.

For the crumb topping:

2. Combine all the ingredients in a bowl. Use a fork or whisk to blend the mixture until it comes together. Switch to your hands, work the mixture until you obtain an assortment of fine and pea-sized clumps. Set aside.

For the cake:

3. Add flour, baking powder, baking soda, and salt in small bowl. Whisk to blend.
4. Beat butter and sugar in a large mixing bowl on medium high until fluffy, about 2 minutes. Add eggs, one at a time, beating on medium. Allow eggs to incorporate after each addition. Add vanilla and almond extracts. Blend well.
5. On low to medium low speed, alternate the addition of flour and sour cream, starting with 1/3 of the flour and half of the sour cream (add the sour cream when most of the flour has blended in). End the sequence with the last 1/3 of flour, stopping when it’s mostly incorporated.
6. Gently fold in blueberries using a rubber spatula.
7. Coat the bottom and sides of a 9 x 2.75-inch springform pan. Add enough flour to coat the pan. Tap out all the excess flour.
8. Scoop the batter into the pan. Use a spatula to level batter. Spread the crumb topping over top.
9. Bake on the middle rack for 55 to 65 minutes or until a toothpick comes out with a few crumbs attached.
10. Place on a wire cooling rack to cool. Run a knife around the pan after 30 minutes. Remove sides and allow cake to cool to room temperature.
11. Makes 8-10 servings.

Notes

• To prevent crumb topping from becoming too brown, cover the springform pan loosely with aluminum foil, without disturbing the cake, after 45 minutes of baking (be quick to prevent heat loss). Opening the door too early may cause the cake to deflate.
• I don’t personally think this trick makes much of a difference, but you can try coating the blueberries in flour prior to adding to the cake batter. It is supposed to prevent the blueberries from sinking to the bottom of the cake. To do, scoop a heaping 2 tablespoons of the flour from your 2 cups of flour (before combining it with the leaveners and salt). Sprinkle over blueberries and gently mix to coat. Be sure to add all of the excess flour into the cake batter when adding the blueberries.
  

Keywords:Blueberry Crumb Cake, Crumb Cake, Blueberry, Crumb Topping, Summer Treat

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