Get the Recipe:
Blueberry Crumb Cake
A simple, moist coffee cake that's packed with plump, juicy blueberries and topped with an irresistible cinnamon crumb. Perfect for summer, or any time of year, really!
Ingredients
For the cake:
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 cups (510 g) blueberries
For the crumb topping:
- 1 cup (120 g) all-purpose flour
- ⅓ cup (67 g) firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 6 tablespoons (85 g) unsalted butter, melted
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Line a 9”x 13” baking pan with parchment paper or foil and butter the lining.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using a heavy-duty mixer on medium speed, beat the butter and sugar until soft and light (about 5 minutes). Add the whole eggs, one at a time, beating well after each addition. Beat in the vanilla.
- On low speed, add half the flour mixture and mix well. Add the egg yolks, mixing well, then add the remaining flour mixture.
- Transfer the batter into the prepared pan, and spread evenly. Scatter the blueberries over the batter.
To make the crumb topping:
- Combine the flour, sugar, cinnamon, and nutmeg. Stir in the melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.
- Bake for 40 minutes, or until the cake is firm.
- Cool the cake in the pan on a wire rack.
Notes
- Recipe slightly adapted from Perfect Cakes.
- To store. Wrap the cooled blueberry cake tightly in the pan or transfer pieces to an airtight container. Store it at room temperature for 3 to 4 days, but note that it tastes best on the day that it is made!Â
- To freeze. Wrap the slices well or place them in an airtight container and freeze them for up to 3 months. Thaw the cake in the refrigerator, then bring it to room temperature before serving.
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