Description
Look no further for the ultimate blueberry crumb cake. Bursting with juicy blueberries and topped with a crunchy streusel, this delicious breakfast cake easily doubles as dessert. Don’t skip the glaze!
Ingredients
Units
Scale
Streusel Topping
- 1/2 cup (63 g) all-purpose flour, spooned and leveled
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons butter, melted
Cake
- 1 cup (120 g) cake flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 2 tablespoons vegetable oil (or other neutral oil)
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1/4 cup buttermilk, room temperature
- 1/2 cup frozen blueberries
Glaze
- 1/2 cup (60 g) powdered sugar, sifted
- 2 to 3 tablespoons whole milk, more as needed
Instructions
Streusel
- To make the streusel, combine the flour, sugar, cinnamon, salt and melted butter in a medium bowl. Use a fork to stir the mixture into a crumb. Place the bowl in the refrigerator to chill while you make the batter.
Cake
- Preheat the oven to 350°F. Line a 9 x 5″ loaf pan with parchment paper, allowing the ends of the paper to extend over the edge of the pan by 2 inches for easy removal of the cake once baked. Set aside.
- In a medium bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer or using a hand mixer, beat the butter and oil on medium speed for about 2 minutes, until light and airy. Scrape down the sides of the bowl.
- Gradually add the sugar in 3 additions and mix on medium high speed for 1 minute. The mixture should be light and fluffy.
- Add the egg, followed by the vanilla. Mix to combine well.
- Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Scrape down the sides of the bowl.
- Transfer the batter to the prepared loaf pan. Top with frozen blueberries, using your hands to spread them into one layer.
- Sprinkle the top of the cake with the streusel, breaking apart any large pieces with your hands as you go. Cover the blueberries completely.
- Bake for 40 to 45 minutes. If the cake begins to brown too much on top, place a large piece of aluminum foil over the top for the last 10 minutes of baking time. The cake is done when the streusel top is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. Do not over bake or the cake will by dry.
- Remove the cake from the oven and cool on a wire rack in the loaf pan for about 30 minutes. Carefully lift the cake from the pan using the parchment paper and cool completely before adding the glaze.
Glaze
- To make the glaze, stir together the sifted powdered sugar and milk in a small bowl. If the icing is too thin, add more powdered sugar. If too thick, add more milk.
- Once the desired consistency is reached, drizzle it over the top of the cooled cake.
Notes
Store cake tightly covered at room temperature for up to 4 days. May be refrigerated.
To freeze the cake, cool completely and wrap in two layers of plastic wrap and place in a large freezer bag or container. Freeze without the glaze. Defrost at room temperature and add the glaze before serving.