Blueberry Crumble Cake
Tags: #dessert #baking
Servings: 10
Total time: 1 hour 20 minutes
A tender vanilla cake studded with juicy blueberries and finished with a crisp, buttery crumble.
Ingredients
- Butter or neutral oil, for greasing the pan
- 250g all-purpose flour
- 8g baking powder
- 2g fine salt
- 115g unsalted butter, softened
- 180g granulated sugar
- 2 large eggs
- 5g vanilla extract
- 180ml milk
- 120g sour cream (or full-fat plain yogurt)
- 300g blueberries (fresh or frozen)
- 10g lemon zest (about 1 lemon)
- 10g lemon juice
- 10g flour (for tossing blueberries)
Crumble topping
- 90g all-purpose flour
- 60g rolled oats
- 80g light brown sugar
- 2g ground cinnamon (optional)
- 2g fine salt
- 75g unsalted butter, melted and cooled 5 minutes
Steps
- Heat the oven to 175°C and set a rack in the middle.
- Grease a 23cm round cake pan (springform or regular) and line the bottom with parchment.
- Make the crumble: Stir flour, oats, brown sugar, cinnamon, and salt, then drizzle in melted butter and mix until you have clumps; chill in the fridge while you make the batter.
- Whisk 250g flour, baking powder, and salt in a bowl.
- Beat softened butter and granulated sugar until fluffy.
- Beat in eggs one at a time, then beat in vanilla.
- Mix in sour cream, then mix in milk.
- Fold the dry ingredients into the wet just until no dry streaks remain.
- Toss blueberries with lemon zest, lemon juice, and 10g flour.
- Scrape batter into the prepared pan and smooth the top.
- Sprinkle the blueberries evenly over the batter.
- Scatter the crumble over the blueberries in chunky clumps.
- Bake until deeply golden and a toothpick inserted into the cake (avoiding berries) comes out clean, 45–55 minutes.
- Cool 15 minutes in the pan, then run a knife around the edge and turn out (or release springform); cool completely before slicing.
Notes
- Frozen blueberries: use straight from the freezer (don’t thaw) and add 5g extra flour when tossing.
- Storage: keep covered at room temperature for 1 day, or refrigerate up to 4 days; re-crisp slices in a 160°C oven for 8–10 minutes.