Blueberry crumble cake
This blueberry crumble cake features a moist, fluffy base enhanced by tangy blueberries and topped with a crunchy crumble. It's an easy bake perfect for any occasion, offering a delightful balance of sweet and tart flavors.
Cook time 70 min
Prep time 20 min
Ingredients:
1/3 cup butter1 cup sugar
2 eggs
1 tsp vanilla extract
2 tbsp lemon zest
1 tbsp lemon juice
2 cups self-raising flour
1 cup buttermilk
2 cups blueberries
1/2 cup brown sugar
1/2 cup all-purpose white wheat flour
1/2 cup quinoa
1 tsp cinnamon
1 tsp ground nutmeg
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.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 9-inch round cake pan.
- 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 slices and serve. This cake pairs beautifully with a cup of coffee or tea.
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.
Blueberry crumble cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 45 to 55 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean.
A 9-inch round cake pan is recommended for this recipe. Grease and flour the pan before adding the batter to ensure easy removal.
Yes, you can use frozen blueberries; however, do not thaw them before use to avoid excess moisture in the batter. Toss them in a little flour before adding to help prevent them from sinking.
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months.
If the crumble topping begins to brown too quickly, tent the cake loosely with aluminum foil to prevent burning while allowing the cake to finish baking.
Cooking 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.
Nutrition Facts
8 ServingsCalories 450kcal
Protein 8g
Carbohydrates 80g
Fiber 2.99g
Sugar 44g
Fat 10g
More recipes
Smoky bbq volcano potatoes with cheddar cheese and sour cream
Twice-baked potatoes topped with cheese, bacon, and BBQ sauce.
21 Apr 2026Classic blueberry muffins
Moist and fluffy classic blueberry muffins perfect for breakfast or snacks.
21 Apr 2026Celery logs with peanut butter and raisins
A simple, nutritious snack of celery, peanut butter, and raisins.
21 Apr 2026Banana peanut butter chia pudding
Easy and nutritious banana peanut butter chia pudding.
21 Apr 2026Powerful blueberry almond milk granola
Make nutritious blueberry almond milk granola for breakfast.
21 Apr 2026Paleo stuffed pineapple with bananas, coconut milk and cinnamon
Paleo stuffed pineapple with bananas and coconut milk.
21 Apr 2026