Introduction
Delight in the delicious combination of juicy blueberries and a crunchy streusel topping with this bursting blueberry crumb cake. Moist and flavorful, it makes for an ideal breakfast treat or a delightful dessert. Easy to prepare, this cake is sure to impress family and friends alike!
Detailed Ingredients with measures
All-purpose flour: 250g
Granulated sugar: 150g
Whole milk: 120ml
Unsalted butter, melted: 100g
Large eggs: 2
Vanilla extract: 1 tsp
Baking powder: 2 tsp
Salt: ½ tsp
Fresh blueberries: 200g
For the Crumb Topping:
All-purpose flour: 100g
Brown sugar: 80g
Unsalted butter, softened: 60g
Cinnamon: ½ tsp
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Prepare a 23cm (9-inch) round cake pan by greasing and flouring it to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together 250g of all-purpose flour, 2 teaspoon of baking powder, and ½ teaspoon of salt. This mixture will be combined with the wet ingredients shortly.
Step 3: Prepare Wet Ingredients
In a large mixing bowl, beat together 2 large eggs and 150g of granulated sugar until the mixture is light and fluffy. Add 100g of melted unsalted butter, 1 teaspoon of vanilla extract, and 120ml of whole milk, mixing until well combined.
Step 4: Combine Mixtures
Gradually fold the dry ingredients from Step 2 into the wet mixture from Step 3. Stir gently until just combined. Be careful not to overmix, as this may affect the texture of the cake.
Step 5: Fold in Blueberries
Gently fold in 200g of fresh blueberries into the batter, ensuring they are evenly distributed. Pour the batter into the prepared cake pan.
Step 6: Prepare Crumb Topping
In a separate bowl, mix together 100g of all-purpose flour, 80g of brown sugar, ½ teaspoon of cinnamon, and 60g of softened unsalted butter. Use a fork or your fingers to combine these ingredients until a crumbly texture forms.
Step 7: Add Crumb Topping
Sprinkle the crumb topping evenly over the batter in the cake pan, ensuring an even distribution across the surface.
Step 8: Bake the Cake
Place the cake in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the cake is ready.
Step 9: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After cooling, slice and serve as desired.
Notes
Note 1: Fresh Blueberries
Using fresh blueberries is recommended for the best flavor and texture. If using frozen blueberries, do not thaw them prior to adding to the batter.
Note 2: Storage
The blueberry crumb cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Note 3: Serving Suggestions
This cake is perfect for breakfast or dessert. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage Instructions
Room Temperature
Store the blueberry crumb cake at room temperature in an airtight container for up to 3 days.
Refrigeration
If you wish to extend the shelf life, refrigerate the cake in an airtight container for up to a week.
Freezing
For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Breakfast Delight
Serve warm with a drizzle of honey or maple syrup for a delicious breakfast treat.
Afternoon Snack
Pair the cake with a cup of coffee or tea in the afternoon for a delightful snack.
Dessert Option
Top with a scoop of vanilla ice cream or whipped cream for a decadent dessert experience.
Nutritional Information
Per Serving (1 slice)
Calories: 280
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 150mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Sugars: 18g
Protein: 4g
Ingredient Substitutions
Flour
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Butter
Unsalted butter can be replaced with coconut oil or vegetable oil for a dairy-free version.
Milk
Use almond milk, soy milk, or oat milk as a dairy-free alternative to whole milk.
Eggs
To make the recipe vegan, substitute each egg with ¼ cup of unsweetened applesauce or banana puree.
Cook Techniques
Measuring Ingredients
Ensure all ingredients are measured accurately for the best results. Use a kitchen scale for dry ingredients and measuring cups for liquids.
Whisking
Whisking the eggs and sugar until light and fluffy incorporates air, which helps create a light cake texture.
Folding
Gently fold the dry ingredients into the wet mixture using a spatula. This prevents overmixing, which can lead to a dense cake.
Blueberry Preparation
Rinse the blueberries under cool water and gently pat them dry with a paper towel to avoid excess moisture in the batter.
Making the Crumb Topping
Combine the crumb topping ingredients until crumbly. This helps achieve a crunchy texture that contrasts beautifully with the moist cake.
Baking
Bake the cake until a toothpick comes out clean from the center. Be mindful of the baking time to prevent over-baking and drying out the cake.
Cooling
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from breaking apart.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them before adding to the batter to avoid excess moisture.
How can I tell if my cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I substitute whole milk with a different type of milk?
Yes, you can use low-fat milk or a non-dairy alternative, but this may affect the cake's richness.
What if I don’t have brown sugar for the crumb topping?
You can substitute with granulated sugar, but the flavor and color will differ slightly.
How should I store leftover crumb cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Conclusion
This Bursting Blueberry Crumb Cake is a delightful option for any occasion, offering a perfect blend of moist cake and crunchy streusel. Its combination of juicy blueberries and rich flavors makes it an excellent choice for breakfast or a sweet dessert. Whether enjoyed warm or at room temperature, this cake is sure to impress family and friends alike.
Mix of Berries Crumb Cake
Substitute blueberries with a mix of strawberries, raspberries, and blackberries for a colorful and flavorful variation.
Cinnamon Apple Crumb Cake
Incorporate diced apples and add a touch of nutmeg for a warm, fall-inspired flavor.
Lemon Blueberry Crumb Cake
Add lemon zest and a splash of lemon juice to the batter for a refreshing twist on the classic recipe.
Peach Crumb Cake
Replace blueberries with fresh peaches, and add a hint of almond extract to enhance the flavors.
Chocolate Chip Blueberry Crumb Cake
Mix in semi-sweet chocolate chips along with the blueberries for a decadent treat.
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