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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!
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Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Cake
Cuisine
American
Servings
9
servings
...
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!