Line the bottom of the pan with a round of parchment paper. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. More blueberry recipes you’ll love:ĭid you try this Blueberry Crumb Cake Recipe? Let me know by leaving a comment and rating below! Print When you’re ready to enjoy, reheat in a warm oven (325☏) for 15 minutes or until heated through before serving. To freeze leftover crumb cake, wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. Reheat crumb cake in a warm oven (300☏) before serving. Store the baked crumb cake at room temperature overnight, or wrap well and refrigerate in an airtight container for up to 3 days. Drizzle vanilla glaze over crumb cake and let set before serving. Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Cool completely before glazing and serving. If the top of the cake is browning too quickly, tent the cake loosely with foil after 40 minutes of baking.Ĭooling Time – Transfer baked crumb cake to a wire rack and let cool for 30 minutes before removing the sides from the springform pan. Bake cake for 65 minutes to 70 minutes, or until the top is golden and springs back to the touch, and a cake tester inserted in the center comes out with a few crumbs attached. Sprinkle blueberries evenly over the top of the batter and add crumb topping.īaking Time – Place springform pan on the center rack of a 350☏ preheated oven. Top the batter with spoonfuls of blueberry preserves (about a teaspoon at a time) and gently swirl in with a toothpick or wooden skewer. Pure vanilla extract adds rich flavor, and swirls of blueberry preserves topped with fresh blueberries add a sweet blueberry layer.Īssembly – Spoon batter into prepared pan and smooth with an offset spatula.
#Blueberry crumb cake full#
Chill streusel topping in the refrigerator until ready to use.Ĭake – Full fat buttermilk and two large eggs plus one egg yolk ensure a golden and tender crumb for this cake. If you like nuts, add 1/2 cup finely chopped pecans or walnuts. Add melted butter and vanilla, and toss mixture with a fork until crumbly. Bring butter, eggs, egg yolk, and buttermilk to room temperature before beginning.Ĭrumb Topping – To make the crumb topping, stir together flour, sugar, cinnamon, and salt in a small bowl. Room Temperature Ingredients – For a smooth and uniform cake batter, room temperature ingredients are essential. Springform Pan – Brush the bottom and sides of a 9-inch springform pan evenly with softened butter.
Powdered sugar – Makes a perfectly smooth glaze.You can also make this cake with mixed berries or raspberries. You can also use frozen blueberries (no need to thaw, just add straight from the freezer). Fresh blueberries – A must for blueberry cake! Fresh blueberries are ideal.Blueberry preserves – Swirls of blueberry preserves intensify the blueberry flavor.The acidity helps activate the baking soda, which makes the cake super fluffy. Eggs – The cake batter uses two large eggs plus one egg yolk for a tender crumb.Both are necessary since the cake uses buttermilk. Baking powder and baking soda – Gives the cake a lift.My favorite is Rodelle Gourmet Vanilla Extract. Vanilla – Pure vanilla extract flavors the crumb topping, the cake, and the glaze.For the cake, use room temperature unsalted butter (room temperature butter is slightly cool to the touch and your finger will make a shallow impression). Butter – The crumb topping and vanilla glaze both use melted butter.Cinnamon – Adds a hint of cozy spice to the crumb topping.Sugar – The crumb topping and the cake both incorporate granulated sugar.Flour – Use all-purpose flour in this recipe.Here’s what you need to bake this easy blueberry crumb cake: Topped with buttery crumble and baked until beautifully golden, each bite is scrumptious down to the last crumb.įor dessert, I love slicing the cake into wedges and serving with scoops of vanilla ice cream or whipped cream for even more indulgence! Key Ingredients
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