Blueberry crumble cake
Indulge in the delightful flavors of our Blueberry Crumble Cake—a moist and tangy treat made with fresh blueberries, a hint of lemon, and topped with a crunchy quinoa-cinnamon crumble. Perfect for any occasion, this easy-to-follow recipe combines the richness of buttermilk and the zestiness of lemon for a harmonious blend of sweet and tart. Bake your way to bliss with this irresistible cake that's sure to impress family and friends alike!
- 21 Apr 2024
- Cook time 70 min
- Prep time 20 min
- 8 Servings
- 14 Ingredients
Blueberry crumble cake is a delightful dessert that combines the sweet and tangy flavor of blueberries with a buttery, crumbly topping. It's perfect for any occasion, whether you're serving it at a family gathering or enjoying a slice with a cup of coffee. This recipe is simple to follow and promises a moist, flavorful cake with a perfect crumble topping.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, or line it with parchment paper.
- In a medium bowl, combine the brown sugar, all-purpose flour, quinoa, cinnamon, and ground nutmeg.
- Add the cold, cubed butter to the mixture. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the self-raising flour to the batter, alternating with the buttermilk. Begin and end with the flour, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the cake batter into the prepared baking dish, spreading it out evenly.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the crumble topping is golden brown.
- If the topping begins to brown too quickly, cover the cake loosely with aluminum foil.
- Allow the cake to cool in the baking dish on a wire rack.
- Once cooled, cut into squares and serve. This cake pairs beautifully with a cup of coffee or tea.
Tips:
- Ensure your butter is at room temperature before starting to make it easier to cream with sugar.
- Gently fold in the blueberries to prevent them from breaking and turning the batter purple.
- Use fresh lemon zest and juice for the best flavor.
- If you don't have self-raising flour, you can make your own by combining plain flour with baking powder and salt.
- For a crunchier topping, you can add chopped nuts such as almonds or walnuts to the crumble mixture.
- Let the cake cool completely before cutting to ensure it holds together well.
Your blueberry crumble cake is now ready to be enjoyed! The combination of a moist, tangy cake with the sweet crumble topping is simply irresistible. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. This cake is sure to become a favorite in your dessert repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 2.99g | 8% |
| Sugar 44g | 43% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.82g | 16% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 55mg | 10% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.97mg | 6% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 3.91mg | 4% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.23mg | 11% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 160mg | 5% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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