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.
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 per serving
8 ServingsCalories 450kcal
Protein 8g
Carbohydrates 80g
Fiber 2.99g
Sugar 44g
Fat 10g
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