Blueberry Crumb Cake

Blueberry Crumb Cake

Blueberry Crumb Cake

I buy Blueberries when they go on sale and have about 4 cups in my freezer, so I used half of them in this scrumptious Blueberry Crumb Cake. This cake is moist and so tender with a crunchy crumb topping. It is divine with your morning coffee or tea. This recipe was adapted from Cookies and Cups (link below). I used Light Brown Sugar instead of Granulated Sugar for the Crumb Topping. This recipe does not require a mixer and it super easy to make. I hope you will give it a try. See recipe below.

Blueberry Crumb Cake, so good!

Crumb Topping Ingredients
1/3 cup + 3 tablespoons King Arthur All Purpose Flour

3/4 cup Light Brown Sugar, lightly packed

1/4 cup + 2 tablespoons Unsalted Butter, softened and cut into chunks

3/4 teaspoon Ground Cinnamon

My slice of Blueberry Crumb Cake

Directions
In a large bowl, add all of the above ingredients: flour, sugar, butter and ground cinnamon and work with a pastry cutter (or your hands if you do not have one) until combined, set aside.

Blueberry Crumb Cake

Cake Ingredients
2 cups + 1 tablespoon King Arthur All Purpose Flour

3/4 cup Granulated Sugar

2 1/2 teaspoons Baking Powder

3/4 teaspoon Coarse Salt

1/4 cup Unsalted Butter, cut into chunks

1 XL Egg

3/4 cup Whole Milk

2 cups Fresh or Frozen Blueberries

9-inch Springform Pan

Non-Stick Baking Spray (I use Wilton Bake Easy! Non-Stick Spray)

Look at the blueberries and that beautiful crumb topping

Directions
Heat oven to 375 degrees.

Spray a 9-inch Springform Pan with Non-Stick Baking Spray, set aside.

Take 1 tablespoon of flour and add into a bowl and roll blueberries into flour until they are lightly coated (shake off any excess flour), set aside. This keeps the blueberries from sinking into the batter.

In a large bowl, use a spatula and mix all the ingredients with a spatula until smooth.

Blueberry Crumb Cake 

Gently fold in blueberries.

Batter will be thick.

Spread cake batter into prepared pan.

Add the crumble topping over the batter.

Blueberry Crumb Cake

Bake 40-50 minutes or until toothpick inserted in the middle comes out clean. I checked the cake at the 35 minute mark, and it baked in 45 minutes.

Let cake cool in pan for about 10 minutes.

Take a knife and gently run it around edges of the cake to loosen, and then release the sides of the Springform pan.Walla!

Blueberry Crumb Cake just taken out of the oven

Cool completely or do like me and enjoy the first slice warm with a cup of coffee.

Please visit Cookies and Cups for the Blueberry Muffin Cake recipe:
http://cookiesandcups.com/blueberry-muffin-cake/

Enjoy!

-Sophia/Two Frys