This Blueberry Crumb Cake combines a moist vanilla cake layer with a vibrant blueberry middle and a buttery crumb topping. The cake’s rich vanilla flavor provides a perfect base for the tartness of the wild blueberries, and the crumbly topping adds a delightful texture contrast. This dessert is not just a treat for the palate but also a visually appealing addition to any table.
Why You’ll My loving This: The balance of sweet and tart flavors makes this cake exceptionally mouth-watering. The wild blueberries burst with flavor, complementing the soft, fluffy texture of the vanilla cake. The crumb topping, with its slight crunch and buttery sweetness, rounds out the dish perfectly. Each component works in harmony to create a dessert that’s both comforting and indulgent.
Perfect Occasion: This cake is ideal for brunches, afternoon teas, or as a special dessert after a family meal. It’s also a wonderful choice for potlucks, picnics, or any gathering where a homemade cake can shine. Its rustic charm and delicious layers make it suitable for both casual and formal settings.
Decoration Tips: For a simple yet elegant finish, dust the top of the cake with powdered sugar before serving. You can also garnish with fresh blueberries and lemon zest to enhance the cake’s visual appeal and add a fresh burst of flavor. A dollop of whipped cream on the side of each slice would not only add to its beauty but also complement the cake’s rich flavors.
Ingredients:
- Crumb Topping:
- ¾ cup + 1 tbsp all-purpose flour
- ½ cup granulated sugar
- 2 tbsp light brown sugar, packed
- 6 tbsp unsalted butter, melted
- Blueberry Layer:
- 2 ½ cups frozen wild blueberries
- 3 tbsp all-purpose flour
- 1 tbsp granulated sugar
- ½ lemon, juiced
- Vanilla Cake:
- 1 ½ cups + 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature, whisked together
- 1 tsp vanilla extract
- ¼ cup buttermilk, room temperature
- Prepare the Baking Pan:
- Lightly butter an 8×8 inch square baking pan and line with parchment paper, extending over the sides for easy removal.
- Make the Crumb Topping:
- Combine flour, both sugars, and melted butter in a bowl. Mix until crumbly and refrigerate.
- Prepare the Blueberry Layer:
- Toss blueberries with flour, sugar, and lemon juice until well coated. Set aside.
- Make the Vanilla Cake:
- Whisk flour, baking powder, and salt in a small bowl.
- Cream butter and sugar until fluffy. Gradually add eggs and vanilla, mixing well after each addition.
- Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
- Assemble and Bake:
- Spread the cake batter evenly in the prepared pan. Layer with prepared blueberries, then sprinkle with the crumb topping.
- Bake at 350°F for 65-75 minutes. Check for doneness with a toothpick.
- Cool in the pan on a wire rack for 20 minutes, then remove and let cool completely.
Enjoy this delectable Blueberry Crumb Cake, where each bite offers a delightful mix of textures and flavors, making it a perfect treat for any occasion!
