This Blueberry Crumble Cake is a delightful twist on a classic American dessert known as the Blueberry Buckle. With its soft, moist cake base, juicy blueberries, and a crumbly topping, this treat is a true explosion of flavors and textures. Perfect for any occasion, it can be made with blueberries or other seasonal fruits for a versatile dessert that never disappoints.
Why You’ll Love This Recipe
You’ll fall in love with this cake because of its unique combination of textures: a tender, buttery cake with the tang of blueberries and the crunch of the cinnamon-scented crumble. The sweetness of the cake, paired with the tartness of the berries, makes for a balanced and satisfying bite. Plus, the crumbly topping adds that extra touch of indulgence that elevates the whole experience. It’s simple to make yet impressively delicious, perfect for both casual family gatherings and special occasions.
Perfect Occasion
This blueberry crumble cake is the ideal treat for brunches, afternoon tea, or even as a dessert after a family dinner. It’s also a fantastic addition to a holiday spread or potluck, as it can be easily sliced and shared. The cake’s homey, rustic appearance makes it feel comforting and welcoming, while the flavors are sure to impress. Serve it warm for the best experience, and watch it disappear in no time!
Decoration Tips
For an extra touch of beauty, dust the top of the cake with powdered sugar once it cools. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. If you’re using other fruits like raspberries or peaches, consider sprinkling a little extra cinnamon or adding a few fresh fruit pieces on top after baking for a fresh pop of color.
Ingredients for the Cake:
- 140g granulated sugar
- 60g unsalted butter, room temperature
- 1 large egg
- Zest of 1 lemon
- 190g all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 120ml milk
- 1½ cups blueberries (frozen or fresh)
For the Crumble Topping:
- 70g cold butter
- 50g brown sugar
- 50g granulated sugar
- 50g all-purpose flour
- Pinch of salt
- ½ teaspoon ground cinnamon
Instructions:
- Prepare the Baking Pan:
- Preheat your oven to 180°C (350°F). Grease a 20cm square baking pan with butter and flour, or line it with parchment paper for easy removal.
- Make the Cake Batter:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg and beat until fully incorporated.
- Add the lemon zest, then sift in the flour, salt, and baking powder. Gradually add the milk while mixing until the batter is smooth and combined.
- Gently fold in the blueberries, reserving a few to sprinkle on top later. Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved blueberries over the batter.
- Prepare the Crumble Topping:
- In a small bowl, use your fingertips to mix the cold butter, brown sugar, granulated sugar, flour, salt, and cinnamon until the mixture forms a crumbly, moist texture.
- Evenly distribute the crumble over the cake batter, ensuring full coverage for that crunchy, sweet topping.
- Bake the Cake:
- Place the cake in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, cut the cake into squares and serve.
Enjoy your delicious Blueberry Crumble Cake, a perfect combination of soft cake and crunchy topping, bursting with blueberry flavor!
