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–+ servings

Blueberry Crumb Cake

This blueberry crumb cake combines the sweetness of blueberries with a tender & moist cake base, all crowned with a golden brown and buttery streusel topping. Whether enjoyed as an addition to your morning coffee, or as an after dinner dessert, this blueberry crumb cake is sure to satisfy your sweet cravings.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 16 servings

Equipment

Ingredients
 

Streusel

  • ⅓ cup (67 grams) granulated sugar
  • ⅔ cup (84 grams) all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ cup (57 grams) unsalted butter melted

Cake

  • 1 ¾ cup (219 grams) all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup (170 grams) unsalted butter room temperature
  • ¼ cup (50 grams) vegetable oil
  • ¾ cup (150 grams) granulated sugar
  • 2 eggs room temperature
  • 1 tablespoon vanilla extract
  • ½ cup (120 grams) whole milk room temperature
  • ~1 heaping cup (200 grams) frozen blueberries

Glaze

  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons whole milk

Instructions

  • Preheat your oven to 350F and line an 8x8 inch pan with parchment paper. Set aside.
  • In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • To make the streusel: in a small bowl, whisk together the sugar, flour, cinnamon, and cardamom. Add the melted butter and mix until thoroughly combined and the mixture resembles wet sand. Set aside while you prepare the cake batter.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter and oil - starting at medium speed then gradually bumping it up to high speed. Mix until the butter and oil are completely combined.
  • With the mixer on low, stream in the granulated sugar, then bump the mixer up to medium-high speed and beat until combined and fluffy, scraping down the bottom and sides of the bowl as necessary.
  • Add the eggs, one at a time, mixing well on medium-high speed and scraping down the bowl in between each addition. Add the vanilla extract and mix until combined. The batter should seem nice and fluffy.
  • Add half of the dry ingredients and mix on low until just combined. Add half of the milk and mix on low until just combined. Stop to scrape the bottom and sides of the bowl. Repeat this process with the other halves of the dry ingredients and the milk, being careful not to over-mix.
  • Spread the batter into an even layer in your pan. Sprinkle the blueberries in an even layer on top of the batter, followed by the streusel.
  • Bake for 50-60 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. 
  • If you wish to enjoy the cake while slightly warm, let it cool in the pan for 20 minutes before removing the cake and adding the glaze. If you wish to enjoy the cake completely cool, you can wait to make the glaze until the cake has completely cooled at room temperature.
  • To make the glaze: in a small bowl, whisk together the powdered sugar and whole milk until combined. You may need to add more powdered sugar (to thicken) or milk (to thin) depending on desired consistency. Drizzle on top of your cake, slice, and enjoy! Store in an airtight container at room temperature or in the fridge.
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