Blueberry Crumb Cake
This moist, lemony blueberry coffee cake is topped with fresh blueberries and a spiced crumb topping. It's the perfect sweet treat for breakfast or dessert!
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Servings: 16
Calories: 255kcal
Equipment
- 8 x 8 metal pan,
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 1 ½ cups (188 g) all purpose flour, spoon flour and level off (see notes)
- 1 teaspoon baking powder
- 3/4 teaspoon Diamond Crystal kosher salt, use half if Morton's
- 1/4 teaspoon cardamom, substitute cinnamon
- 8 tablespoons (1 stick) butter, softened to room temperature
- 3/4 cup (150 g) sugar
- 1 teaspoon fresh lemon zest, approximately half a lemon
- 2 large eggs, room temperature
- 2 egg yolks, room temperature (see notes)
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream, room temperature (substitute buttermilk)
- 2 cups (12 ounces or a pint) blueberries, fresh or frozen (see notes)
Crumb Topping
- 1 cup (125 g) all-purpose flour
- 1/3 cup (57 g) firmly packed brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom, leave out or sub extra cinnamon
- 1 teaspoon fresh lemon zest, use the other half of the lemon
- 6 tablespoons (3/4 stick) butter, melted
Instructions
For the Cake Filling
- Preheat Oven & Prepare Pan: Arrange a rack in the middle of the oven and preheat to 350℉. Line an 8 x 8-inch baking pan with tinfoil and brush with butter.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cardamom (if using), and salt. Set aside.
- Cream Butter & Sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed for about 5 minutes, until light and fluffy. Add lemon zest and mix for another 2–3 minutes.
- Add Eggs & Vanilla: Reduce the mixer speed to low and beat in the eggs, one at a time, followed by the egg yolks and vanilla extract. Mix until smooth.
- Add Dry Ingredients & Sour Cream: Gradually add half of the flour mixture and beat until just combined. Scrape the bowl, then add the sour cream and the remaining dry ingredients. Mix until smooth and combined.
- Fold in Blueberries: Gently fold in ½ cup of the blueberries into the batter.
- Spread Batter in Pan: Transfer the batter to the prepared pan, using a rubber spatula to spread it evenly. Top with the remaining 1 ½ cups of blueberries.
For the Crumb Topping
- Combine Dry Ingredients: In a bowl, mix together the flour, brown sugar, cinnamon, nutmeg, cardamom (if using), and lemon zest.
- Add Butter: Stir in the melted butter until the mixture forms medium-to-large crumbs. Sprinkle the crumb topping evenly over the cake batter.
Bake the Cake
- Bake: Bake for 50–55 minutes until the cake is firm and the crumbs are golden brown. Insert a toothpick to check that it comes out clean.
- Cool & Serve: Let the cake cool in the pan on a wire rack. Once cooled, lift the cake out of the pan using the tinfoil as handles and cut into 16 slices.
- Storage: Store at room temperature in an airtight container for up to 3 days. The cake can be frozen for up to 1 month if wrapped tightly in plastic wrap and tin foil.
Notes
Recipe adapted from Nick Malgieri's Blueberry Crumb Cake in Perfect Cakes.
- If you use frozen blueberries, don't defrost them prior to using. You may need to adjust the bake time slightly.
- Fluff Flour Before Measuring: If you don’t have a scale, fluff the flour before spooning it into measuring cups.
- Cardamom Substitutes: If you don’t have cardamom or don’t like it, you can substitute with cinnamon or leave it out entirely.
Nutrition
Calories: 255kcal