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

1. Heat the oven to 175°C and set a rack in the middle.
2. Grease a 23cm round cake pan (springform or regular) and line the bottom with parchment.
3. 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.
4. Whisk 250g flour, baking powder, and salt in a bowl.
5. Beat softened butter and granulated sugar until fluffy.
6. Beat in eggs one at a time, then beat in vanilla.
7. Mix in sour cream, then mix in milk.
8. Fold the dry ingredients into the wet just until no dry streaks remain.
9. Toss blueberries with lemon zest, lemon juice, and 10g flour.
10. Scrape batter into the prepared pan and smooth the top.
11. Sprinkle the blueberries evenly over the batter.
12. Scatter the crumble over the blueberries in chunky clumps.
13. Bake until deeply golden and a toothpick inserted into the cake (avoiding berries) comes out clean, 45–55 minutes.
14. 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.