Growing up, my mom always had a knack for turning simple ingredients into magical treats. I vividly recall her wearing a flour-dusted apron, her hands skillfully whisking and folding, while I stood by, eyes wide with anticipation. The kitchen became our haven, where stories were shared and laughter echoed, all centered around the delightful concoctions we created together. The Blueberry Crumb Cake, with its juicy berries and buttery crumb topping, was always a showstopper. It wasn’t just a cake; it was a symbol of love and togetherness.
Fast forward to today, and I’ve carried on this tradition with my own family. Every time I bake this cake, I’m instantly transported back to those warm, sunny afternoons spent with my mom. It’s become a weekend ritual, inviting my kids to join in the fun, much like I did. We gather around the kitchen island, chatting about our week, as we measure, mix, and bake. Each ingredient tells a story, and the finished cake is a testament to the joy of cooking together.
If you’re looking for a recipe that’s wonderfully simple yet irresistibly delicious, this Blueberry Crumb Cake is it. Whether you’re a novice baker or a seasoned pro, its straightforward steps ensure success. The juicy blueberries nestled within the soft cake, topped with a crisp, buttery crumb, make every bite an irresistible delight. So why not whip up this Blueberry Crumb Cake and create your own cherished memories? Trust me, your taste buds and loved ones will thank you!
How to Make Blueberry Crumb Cake
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Ingredients:
- 1 1/2 cups fresh blueberries
- 1/2 cup room temperature butter
- 3/4 cup granulated sugar
- 1 large room temperature egg
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1/2 cup whole milk
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons cold, cubed butter
- 2 tablespoons granulated sugar (for topping)
- 1/2 cup powdered sugar (for glaze)
- 3 teaspoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Directions:
- Set your oven to 350°F. Prepare an 8×8 baking dish by giving it a light spray with baking spray.
- Rinse the blueberries thoroughly and pat them dry. Toss them with 2 tablespoons of self-rising flour to coat evenly.
- In a large bowl, blend the room temperature butter, granulated sugar, vanilla extract, and egg until the mixture is smooth and creamy.
- Slowly add the self-rising flour and milk into the mixture, alternating between each addition, and mix until the batter is light and airy.
- Carefully fold in the floured blueberries, ensuring they are well mixed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it evenly.
- In another bowl, combine the all-purpose flour, granulated sugar, and salt. Incorporate the cold, cubed butter using a fork or pastry cutter until the mixture forms pea-sized crumbs.
- Sprinkle the crumb mixture over the batter in the baking dish, distributing it evenly.
- Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and the cake is firm to the touch.
- After the cake has cooled, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze over the cake.
- Keep any leftovers in an airtight container for up to three days. Enjoy your delightful cake!
Don’t Have Self-Rising Flour? Here’s What to Use Instead
If self-rising flour isn’t handy, create your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This mix will substitute perfectly in the recipe without compromising flavor or texture.
Best Ways to Store Blueberry Crumb Cake Leftover
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. For longer preservation, refrigerate it for up to five days or freeze individual slices by wrapping them tightly in plastic wrap and placing in a freezer-safe bag.
Perfect Pairings for Blueberry Crumb Cake
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A hot cup of tea or a frothy cappuccino makes a delightful pairing, enhancing the cake’s flavors and turning any moment into a special occasion.
Secrets to Perfecting Blueberry Crumb Cake
Ensure your blueberries are well-coated in flour to prevent them from sinking. For a crunchy topping, press the crumb mixture lightly into the batter before baking. Use fresh, ripe blueberries for the best flavor, and don’t skip the glaze—it adds a lovely finishing touch!
Seasonal Twists for Blueberry Crumb Cake
Adapt this cake to the season by swapping blueberries with raspberries in summer or diced apples in fall. In winter, add a pinch of cinnamon to the batter for warmth, or incorporate a bit of lemon zest in spring to brighten the flavors.
FAQs:
Can I use frozen blueberries for this cake?
Yes, you can use frozen blueberries. Be sure to thaw and drain them thoroughly before coating in flour and adding to the batter. This helps avoid excess moisture that might make the cake soggy.
What does self-rising flour do in this recipe?
Self-rising flour contains leavening agents and salt, providing the cake with its rise and soft texture. If you don’t have it, creating a substitute with all-purpose flour, baking powder, and a pinch of salt works just as well.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Simply bake the cake, let it cool, and store it in an airtight container. Add the glaze just before serving to keep the cake fresh and the topping crisp.
Is it possible to make this cake gluten-free?
Yes, you can make this gluten-free by substituting the self-rising flour and all-purpose flour with a gluten-free baking mix. Ensure the mix contains baking powder or add it separately to achieve the proper texture.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist and tender.
What if my crumb topping isn’t crunchy?
If the crumb topping isn’t as crunchy as you’d like, try baking the cake on the middle rack to promote even browning. You can also mix a bit of melted butter into the crumb topping before baking to enhance its texture.
Blueberry Crumb Cake
Equipment
- 8x8 baking pan
Ingredients
For the Cake:
- 1 1/2 cups fresh blueberries
- 1/2 cup room temperature butter
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1/2 cup whole milk
For the Crumb Topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons cold, cubed butter
For the Glaze:
- 2 tablespoons granulated sugar for topping
- 1/2 cup powdered sugar
- 3 teaspoons milk for glaze
- 1/2 teaspoon vanilla extract for glaze
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8x8 baking pan with a non-stick spray.
For the Cake:
- Wash and dry the blueberries, then dust them with 2 tablespoons of self-rising flour to prevent sinking.
- In a bowl, beat the room temperature butter, sugar, vanilla, and egg until smooth and creamy.
- Gradually mix in the self-rising flour and milk, alternating between them until you obtain a light and fluffy batter.
- Delicately fold in the flour-coated blueberries until they are evenly combined in the batter.
- Spread the batter evenly into the prepared baking pan.
For the Crumb Topping:
- In a separate bowl, blend the all-purpose flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb mixture uniformly over the cake batter in the pan.
- Bake for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
For the Glaze:
- After cooling, prepare the glaze by mixing powdered sugar, milk, and vanilla together in a small bowl. Drizzle it over the cooled cake.
- Keep any leftover cake stored in a covered container for up to 3 days. Enjoy your delicious blueberry crumb cake!
