Dive into the luscious layers of our Enchanting Blueberry Crumble Cake, a masterpiece that marries the juicy burst of blueberries with the warm hug of cinnamon and sugar. This cake features a tender, moist base dotted with vibrant blueberries, a middle layer of sweet cinnamon sugar, and a golden, buttery crumble topping that adds a delightful crunch. It’s a celebration of flavors and textures that come together to create a truly magical dessert experience.
Why You’ll Love This: This cake stands out for its delightful combination of textures — from the soft cake to the juicy blueberries and the crunchy crumble topping. The balance of sweetness and the subtle warmth of cinnamon make it a comforting treat for any time of the year. Plus, the simplicity of the recipe, coupled with the elegance of the final product, makes this cake a joy to bake and serve.
Perfect Occasion: Whether you’re hosting a brunch, looking for the perfect dessert for a family dinner, or simply craving something sweet and satisfying, this Blueberry Crumble Cake fits the bill. It’s also a fantastic choice for holiday gatherings, potlucks, or as a thoughtful homemade gift for friends and neighbors.
Decoration Tips: For an extra touch of elegance, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A dusting of powdered sugar or a drizzle of vanilla glaze can also add to the cake’s visual appeal. Garnish with fresh blueberries or mint leaves for a pop of color and freshness.
Ingredients:
- Cake:
- 3 Eggs (at room temperature)
- 3/4 cup Granulated Sugar
- 2/3 cup Unsalted Butter (melted and cooled)
- 2/3 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 2/3 cups All-Purpose Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 10 oz Blueberries (fresh or frozen, coated in 1 tbsp of flour)
- Cinnamon Sugar Layer:
- 1/2 cup Granulated Sugar
- 2 teaspoons Cinnamon
- Crumble Topping:
- 1/4 cup Unsalted Butter
- 3/4 cup All-Purpose Flour
- 1/4 cup Sugar
- 1/2 teaspoon Cinnamon
Directions:
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
- Prepare the crumble by mixing 3/4 cup flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a bowl. Work in 1/4 cup butter until the mixture forms coarse crumbs. Set aside.
- Mix 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl for the cinnamon sugar layer. Set aside.
- Sift together 1 2/3 cups flour, 1 teaspoon cinnamon, baking powder, and baking soda in a medium bowl. Set aside.
- In a large bowl, whisk together 3/4 cup sugar and melted butter. Blend in eggs, then stir in buttermilk and vanilla.
- Fold the sifted dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
- Pour half of the batter into the prepared pan. Evenly sprinkle with the cinnamon sugar mixture, then add the remaining batter. Top with the prepared crumble.
- Bake for 45-60 minutes, or until a toothpick inserted comes out clean. Monitor closely as baking times may vary.
- Allow to cool completely before serving. Optional: add a glaze for extra sweetness.
Savor each bite of this Enchanting Blueberry Crumble Cake, where the burst of blueberries and the crunch of crumble come together in perfect harmony. Enjoy!