Description
Indulge in this delightful Blueberry Crumb Cake, featuring juicy blueberries enveloped in a tender crumb and topped with a buttery crumble. Perfect for breakfast or dessert!
Ingredients
Scale
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon ground cinnamon
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
- For the crumb topping, mix together 1 cup flour, 1/2 cup sugar, softened butter, cinnamon, and salt until crumbly.
- In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in milk and optional lemon zest.
- Gradually fold dry ingredients into the wet mixture until just combined. Gently fold in blueberries.
- Pour batter into the prepared pan and top with crumb mixture. Bake for 40-45 minutes until golden brown.
Notes
- For added flavor, substitute blueberries with raspberries or strawberries.
- Toss frozen blueberries in a bit of flour before folding into the batter to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 230
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg