Blueberry Crumb Cake
This easy Blueberry Crumb Cake features fresh blueberries enveloped in a soft cake topped with a delightful crumb mixture and finished with a sweet glaze. Perfect for any occasion!
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!