Blueberry Crumb Cake
This is breakfast cake at its finest. A soft, fluffy texture with bursts of blueberries and just a bit of lemon to bring out the flavors. And you can’t forget about the most important part, the crunchy sweet streusel topping.
Blueberry Crumb Cake
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Ingredients
Streusel Topping
- 1 cup AP Flour
- 1/2 cup Brown Sugar
- 4 TB Granulated Sugar
- 1/2 cup Unsalted Butter, melted
Blueberry Batter
- 1 cup Granulated Sugar
- 2 Eggs
- 1/2 cup Unsalted Butter, softened
- 1 tsp Vanilla Extract
- 2 Lemons, juiced and zested
- 2 cups AP Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Whole Milk
- 2 cups Fresh Blueberries
Instructions
- Preheat oven to 350F.
- Line a 8x8 square inch baking dish with parchment paper and baking spray.
- Combine all streusel ingredients in a bowl and mix until a crumbled texture forms and set aside.
- Using a handheld or stand mixer, cream butter and sugar until light and fluffy, scraping down the sides.
- Add eggs one at a time, then vanilla and lemon zest.
- Add in salt, baking powder and then slowly incorporate flour while alternating with the milk.
- Fold in lemon juice and blueberries.
- Spread into prepared baking dish and cover with streusel topping.
- Lightly press the streusel topping into the batter.
- Bake for about 50-60 minutes or until a knife comes out clean in the center.
- Allow to cool in the pan for about 10 minutes, then transfer cake to a wire cooling rack.
Notes:
This batter can be baked in muffin pans, loaf pans, or any other size baking dish. Baking times may vary.
