why make this recipe
Ultimate Blueberry Crumb Cake is the perfect treat for any occasion. It’s moist, flavorful, and has a wonderful crumb topping that makes it extra delicious. Whether you want a tasty breakfast, a snack with coffee, or a dessert after dinner, this cake fits the bill. The sweet bursts of blueberries combined with the buttery crumb topping make it irresistible. Plus, it’s easy to prepare, so you can enjoy homemade goodness without too much fuss.
how to make Ultimate Blueberry Crumb Cake
Ingredients :
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs, sour cream, and vanilla extract; mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, combine brown sugar, oats, flour, and cinnamon. Cut in butter until crumbly; sprinkle over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, mix powdered sugar and milk until smooth; drizzle over the cooled cake.
- Serve and enjoy!
how to serve Ultimate Blueberry Crumb Cake
Ultimate Blueberry Crumb Cake is best served warm or at room temperature. You can enjoy it plain or add a dollop of whipped cream for extra sweetness. Pair it with coffee or tea for a delightful treat. It’s also great for sharing at gatherings or potlucks!
how to store Ultimate Blueberry Crumb Cake
To store your cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, wrap it tightly in plastic wrap and freeze for up to three months. Just remember to thaw it in the fridge before serving.
tips to make Ultimate Blueberry Crumb Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Be gentle when folding in the blueberries to prevent them from getting squished.
- If you don’t have fresh blueberries, you can use frozen ones. Just do not thaw them before adding.
- Check the cake a few minutes before the suggested baking time to avoid over-baking it.
variation
You can add a hint of lemon zest to the batter for a refreshing twist. Other fruits, like raspberries or peaches, can be used in place of blueberries for different flavors.
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can replace fresh blueberries with frozen blueberries. Just don’t thaw them before adding to the batter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it in an airtight container. Drizzle the glaze just before serving for the best taste.
Ultimate Blueberry Crumb Cake
Ingredients
Main Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze) Adjust for desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs, sour cream, and vanilla extract; mix well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
Topping and Baking
- In a small bowl, combine brown sugar, oats, flour, and cinnamon.
- Cut in butter until crumbly; sprinkle over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- For the glaze, mix powdered sugar and milk until smooth; drizzle over the cooled cake.