Why You’ll Love This Blueberry Crumb Cake Recipe
Have you ever tasted a dessert that perfectly balances sweetness and tartness? That’s exactly what you’ll find in this blueberry crumb cake recipe.
Each bite bursts with juicy blueberries, complemented by a crumbly topping that adds a delightful crunch. The moist cake base is so satisfying, and it’s easy to whip up any time you crave something special.
Plus, it’s a fantastic treat for gatherings or a cozy night in. I love how it fills my kitchen with a warm, inviting aroma while it bakes.
Trust me—you won’t be able to resist going back for seconds!
Ingredients of Blueberry Crumb Cake
When you’re ready to commence your blueberry crumb cake adventure, the first step is gathering all your ingredients. It’s like assembling a little team of flavors that will come together to create something truly delightful.
Imagine all those juicy blueberries mingling with the sweet, buttery goodness—sounds amazing, right? So, let’s plunge into what you’ll need for this scrumptious treat.
Ingredients for Blueberry Crumb Cake:
- 3/4 cup sugar
- 1/4 cup soft shortening (you can use butter instead)
- 1 egg
- 1/2 cup milk
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen work well)
- 1/2 cup sugar (for the crumb topping)
- 1/3 cup flour (for the crumb topping)
- 1/4 cup soft butter (for the crumb topping)
- 1/2-1 teaspoon cinnamon (depending on how much you love it)
Now, about those ingredients—don’t stress if you’re missing a couple of things. The beauty of baking is that you can often make substitutions or adjustments.
For instance, if you’re out of shortening, butter is a perfect stand-in, giving the cake a lovely rich flavor. And if you only have frozen blueberries, just toss them in straight from the freezer—no need to thaw, though you might want to reduce the baking time by a minute or two.
You’ll still achieve that deliciously moist texture and burst of berry goodness in every bite. Just remember, baking is all about enjoying the process (even if you accidentally spill flour everywhere—oops).
How to Make Blueberry Crumb Cake
Alright, let’s explore the delightful world of making blueberry crumb cake. First things first, grab that trusty 9×9 or 7×11 pan and give it a good greasing and flouring. This part is essential because nobody wants their cake to stick, right?
Now, in a large mixing bowl, combine 3/4 cup of sugar with 1/4 cup of soft shortening (or butter, if you’re feeling fancy). Use a mixer or a good old-fashioned spatula to mix these ingredients thoroughly until they’re well blended. You want a nice creamy texture here, like the beginning of a sweet friendship.
Once your sugar and shortening are all cozy together, it’s time to add in 1 egg and 1/2 cup of milk. Stir it all together like you’re mixing up a magic potion.
Next, take another bowl and blend together 2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This is your dry mix, and it’s going to give your cake that perfect rise. Gradually fold the dry ingredients into your wet mixture, being careful not to overmix.
Now comes the fun part—gently fold in 1 1/2 cups of blueberries. If they roll away, just give them an encouraging nudge and get them back into the mix.
Spread your batter evenly into the prepared pan, and then let’s make that crumb topping. In a separate bowl, blend 1/2 cup of sugar, 1/3 cup of flour, 1/4 cup of soft butter, and 1/2 to 1 teaspoon of cinnamon. Use a pastry blender or just your fingers to mix it up until it resembles coarse crumbs.
Sprinkle that glorious topping over your batter, and now it’s time to bake. Pop it in the oven at 375°F for about 35 minutes, or until the top is golden brown and a toothpick comes out clean.
The smell wafting through your kitchen will be enough to make you weak in the knees. Just try not to eat it all before it cools; trust me, your patience will be rewarded.
Blueberry Crumb Cake Substitutions & Variations
While blueberry crumb cake is delicious as it is, there are plenty of substitutions and variations you can explore to make it your own.
For a healthier twist, try using whole wheat flour instead of all-purpose flour or substituting Greek yogurt for milk. You can also swap blueberries for other berries like raspberries or blackberries.
If you’re feeling adventurous, add a hint of lemon zest for a revitalizing flavor. For a nutty crunch, toss in some chopped walnuts or almonds in the crumb topping.
These simple adjustments can elevate your cake and make it uniquely yours! Enjoy experimenting!
What to Serve with Blueberry Crumb Cake
Blueberry crumb cake is a delightful treat that pairs beautifully with a variety of accompaniments.
I love serving it warm with a scoop of vanilla ice cream for that perfect contrast of temperatures. A dollop of freshly whipped cream adds a light, airy touch, making each bite even more enjoyable.
For a rejuvenating twist, I often pair it with a side of tart yogurt or cream cheese frosting. A cup of freshly brewed coffee or fragrant tea complements the flavors beautifully, enhancing the cake’s sweetness.
These pairings elevate the experience, turning a simple dessert into a memorable moment. Enjoy!
Additional Tips & Notes
To guarantee your blueberry crumb cake turns out perfectly every time, I suggest measuring your ingredients accurately and using fresh blueberries for the best flavor.
If you can, try to use a kitchen scale for precision. Also, avoid overmixing the batter after adding the blueberries; it keeps the cake light and fluffy.
For a fun twist, consider adding a dash of lemon zest to enhance the blueberries’ taste.
Once baked, let the cake cool before cutting—it makes serving easier.
Finally, store any leftovers in an airtight container for up to three days, but I doubt it’ll last that long!