If you enjoy this Blueberry Crumb Cake, you may also like my Toffee Coffee Cake.
THE BLUEBERRY CRUMB CAKE EXPLAINED:
A fluffy, moist, vanilla cake with blueberries throughout and a buttery crumble topping baked to golden perfection.
how should this cake be stored?
In an airtight container or ziploc bag at room temperature for up to 5 days. Keep in refrigerator for up to 7 days, eat cold or wrap the piece of cake in a damp paper towel and microwave for 30 seconds or less. Freeze for up to 2 weeks, wrap a piece of cake in a damp paper towel and defrost in microwave until room temperature or slightly warmer.
how do I keep the blueberries from sinking to the bottom?
I’ve listed this tip in the recipe for further instruction but toss them in flour and they will stay throughout the cake instead of sinking!
- all-purpose flour
- cake flour
- granulated sugar
- brown sugar
- baking soda
- vanilla extract
- sour cream
- 8×8 square baking dish
- sharp knives
- mixing bowls
- square baking pan parchment paper
- liquid measuring cups
- food scale (optional but recommended)
Blueberry Crumb Cake
- ¾ cup (110g) all-purpose flour
- ¾ cup (110g) cake flour
- ⅔ cup (150g) granulated sugar
- 1/4 tsp salt
- 1/2 cup butter , melted
- ¾ cup (110g) all-purpose flour , plus 1 tbsp set aside
- ¾ cup (110g) cake flour
- 1/4 tsp baking soda
- 1 tsp salt
- ½ cup butter , softened
- ¼ cup (60g) granulated sugar
- ¼ cup (60g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup sour cream
- 4.4 oz blueberries
- Preheat oven to 350 F degrees. Butter an 8 by 8-inch baking dish then line parchment paper. Place a larger-than-baking-dish piece of parchment paper underneath the baking dish and cut from the edge of the paper to the corner of the dish and repeat. You should have a cross shape with the middle of the cross being the same size as the bottom of the baking dish, this way it keeps the cake the same square shape and easy to pull the cake out. Spray with grease and set aside.
For the crumbs:
- In a mixing bowl whisk together granulated sugar and salt. Pour in melted butter and stir to combine. Add both flours and mix with wooden spoon or rubber spatula until moist crumbs form. Set aside while cake batter is prepared.
For the cake:
- In a mixing bowl whisk together both flours, baking powder, baking soda, and salt. Then set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in egg and vanilla. In a measuring cup used to measure liquids, whisk together sour cream and milk.
- Add in 1/3 of the flour mixture to the butter mixture and mix just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until just combined. Scrape down sides and bottom of bowl using a rubber spatula.
- Pour washed blueberries into a small bowl and toss with the 1 tbsp flour to help prevent the blueberries from sinking
- Pour batter into the prepared baking dish and spread into an even layer. Break crumb mixture down into small-medium size crumbs and spread evenly over batter..
- Bake until the cake doesn't sink when touched in center and not jiggly, about 30 minutes or until lightly golden. Let cool in cake pan 10 minutes, then using parchment overhangs lift cake from pan and cool on a wire rack. Store in an airtight container for up to a week!