This delicious blueberry crumble cake combines the sweetness of fresh blueberries with a buttery, crumbly topping. Perfect for breakfast, brunch, or a light dessert, it’s an easy-to-make treat that everyone will love.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen blueberries
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the cake batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, followed by the vanilla extract. Mix in the sour cream or Greek yogurt. - Combine the dry and wet ingredients:
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries. - Make the crumble topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. - Assemble the cake:
Pour the cake batter into the prepared cake pan and spread it evenly. Sprinkle the crumble topping over the top of the batter. - Bake the cake:
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. - Cool and serve:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!