Discover the irresistible charm of this Blueberry Crumble Cake with Vanilla Pudding, a delightful treat that combines juicy blueberries with smooth vanilla pudding and a buttery streusel topping. This layered cake begins with a tender base, topped with a rich layer of homemade vanilla pudding and vibrant blueberries, all crowned with crunchy, sweet crumbles. Perfect for any gathering, this cake promises a burst of flavors and textures that will captivate your taste buds.
Why You’ll Love This:
- Rich Layers: The combination of soft cake, creamy pudding, fresh blueberries, and crispy crumbles offers a perfect balance of textures.
- Homemade Vanilla Pudding: Richer and more flavorful than store-bought varieties, this pudding elevates the cake with its creamy texture and vanilla essence.
- Versatile Dessert: Ideal for dessert tables at parties, family dinners, or as a comforting treat to enjoy any time.
Perfect Occasion: This cake is perfect for:
- Family Gatherings: Serve as a sweet centerpiece that’s sure to please guests of all ages.
- Special Celebrations: A delightful choice for birthdays, anniversaries, or any festive occasion.
- Seasonal Events: Excellent in summer when blueberries are in season, but also great year-round as a comforting treat.
Decoration Tips:
- Icing Sugar Dusting: A light dusting of icing sugar not only adds sweetness but also enhances the visual appeal.
- Fresh Blueberries: Garnish with fresh blueberries on top before serving for an extra pop of color and freshness.
- Mint Leaves: A few mint leaves can add a refreshing touch and a splash of green, making the dessert even more inviting.
Ingredients:
- For the Pudding:
- 350 ml milk
- 50 ml liquid cream
- 40 g sugar
- 38 g vanilla pudding powder
- 1 tsp vanilla sugar
- For the Crumbs:
- 200 g flour
- 125 g cold butter
- 100 g sugar
- 2 tsp vanilla sugar
- For the Base:
- 125 g butter
- 80 g sugar
- 200 g flour
- 1 tsp vanilla sugar
- 1/2 pack baking powder
- For the Blueberry Filling:
- Juice collected from draining blueberries (about 380 ml)
- 40 g sugar
- 1 pack vanilla pudding powder
- 1 large jar of blueberries (drained weight 205 g)
- Prepare the Pudding:
- Cook the mixture of milk, cream, sugar, pudding powder, and vanilla sugar until thickened. Pour into a bowl, cover with cling film, and allow to cool slightly.
- Prepare the Base:
- Blend butter, sugar, flour, vanilla sugar, and baking powder to form a dough.
- Press the dough into a lined 26 cm springform pan, forming a raised edge and prick with a fork.
- Make the Blueberry Filling:
- Simmer the collected juice with sugar and pudding powder until thickened.
- Fold in the drained blueberries, then spread the mixture over the base.
- Top with the slightly cooled pudding.
- Add Crumbles:
- Prepare crumbles by kneading flour, cold butter, sugar, and vanilla sugar. Sprinkle these over the pudding layer.
- Bake:
- Bake in a preheated oven at 180 degrees Celsius for about 45 minutes on the second rack from the bottom.
- Let the cake cool completely in the pan.
Enjoy this Blueberry Crumble Cake with Vanilla Pudding as a stunning and flavorful dessert that combines sweet, tart, and creamy elements in every bite. Perfect for impressing guests or treating yourself to a delicious homemade delight!
