Melt in Your Mouth Blueberry Crumble Cake Recipe
This Melt in Your Mouth Blueberry Crumble Cake features a moist, tender cake loaded with fresh blueberries and topped with a sweet, cinnamon-spiced crumble. Perfect for breakfast, dessert, or a special occasion, this cake combines buttery crumbly topping with a luscious blueberry-infused batter for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crumble Topping Ingredients
- ½ cup unsalted sweet cream butter, cold and cut into cubes
- 1 cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Blueberry Crumble Cake Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted sweet cream butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 4 teaspoons pure vanilla extract
- ½ cup sour cream
- 1 cup buttermilk
- 4 cups fresh blueberries
Instructions
- Prepare the Crumble Topping: In a large bowl, combine 1 cup flour, ⅓ cup light brown sugar, ⅓ cup sugar, and 2 teaspoons ground cinnamon. Using a fork or your fingers, cut in cold cubed butter until the mixture becomes crumbly. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 cups flour, 4 teaspoons baking powder, and ½ teaspoon kosher salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar together until creamy and smooth.
- Add Eggs, Vanilla, and Sour Cream: Beat in the 4 eggs one at a time, then add 4 teaspoons vanilla extract and ½ cup sour cream, mixing until well combined.
- Incorporate Dry Ingredients and Buttermilk: Gradually beat in the dry flour mixture alternately with 1 cup buttermilk until fully combined, starting and ending with dry ingredients.
- Fold in Blueberries: Gently fold 2 ½ cups of fresh blueberries into the batter to evenly distribute without crushing them.
- Assemble the Cake: Scoop batter into the prepared pan, smoothing the top evenly. Spread the crumble topping evenly over the batter.
- Add Remaining Blueberries: Sprinkle the remaining 1 ½ cups of fresh blueberries over the crumble topping for extra fruitiness.
- Bake: Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and place on a counter to cool completely before serving.
Notes
- Use fresh blueberries for the best flavor and texture.
- Make sure the butter for the crumble topping is very cold to create a good crumb texture.
- Do not overmix the batter after combining wet and dry ingredients to keep the cake tender.
- You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice if needed.
- Allow cake to cool completely to make slicing easier and to let flavors develop.
Keywords: Blueberry Crumble Cake, Blueberry Cake, Crumble Topping, Summer Dessert, Moist Cake, Berry Cake
