Blueberry Crumble Cake
This light and fluffy blueberry crumble cake is layered with moist vanilla cake, fresh blueberry jam, and a buttery crumb topping. You can make it year-round with fresh or frozen blueberries!
Equipment
Ingredients
Crumb Topping
- 3/4 cup + 1 tbsp all-purpose flour
- 1/2 cup granulated sugar
- 2 tbsp light brown sugar packed
- 6 tbsp unsalted butter melted
Blueberry Layer
- 2 1/2 cups frozen wild blueberries *see notes for fresh blueberries*
- 3 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 1/2 lemon juiced
Vanilla Cake
- 1 1/2 cups + 2 tbsp all-purpose flour *see notes for measuring*
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large whole eggs room temperature, whisked together
- 1 tsp vanilla extract
- 1/4 cup buttermilk room temperature
Instructions
- Lightly butter a square 8x8 baking pan and line it with parchment paper on all sides. Preheat the oven to 350 F/180 C.
Make the Crumb
- In a medium bowl, mix the flour, sugar, and brown sugar Add the melted butter and mix until crumbs form. Keep in the fridge until ready to use.
Prep the Blueberries
- In a medium bowl, combine the frozen blueberries, sugar, flour, and lemon juice until evenly coated. Set aside.
Make the Cake
- In a small bowl, whisk together the flour, baking powder, and salt and set aside.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well after each addition. Do not do this too quickly or the mixture will curdle.
- Add in half of the dry ingredients and mix on low until almost combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.
- Spread the batter evenly into the prepared baking pan. Then evenly spread the blueberries over the batter. Finally, sprinkle the crumb topping over the berries.
- Bake for 65-75 minutes, or until the middle is puffy and a toothpick inserted into the center comes out clean.
- Let the cake cool for 20 minutes on a wire cooling rack, then remove it from the pan and let it cool completely.
Notes
*To substitute fresh blueberries, use 2 cups (280 g) and bake for 55-60 minutes.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Baking times may vary: Frozen vs. fresh blueberries will bake differently! Because the frozen berries are juicier and hold more water, the cake will bake for at least 10-15 minutes longer than with fresh berries.
