Blueberry Crumble Cake
- Food processor
- Mixing bowls
- Kitchen scale
- 9-inch/23-centimeter round cake pan
- Wire rack
INGREDIENTS
- Powdered sugar for dusting, optional
Crumble:
- 1/3 cup/70 grams granulated sugar
- 2/3 cup/80 grams a ll-purpose flour
- 2.1 ounces/60 grams cold unsalted butter, cubed
Batter:
- 4.2 ounces/120 grams very soft unsalted butter
- 1 1/4 cups/250 grams granulated sugar
- 7 1/3 tablespoons/100 grams oil
- 4 large eggs/200 grams
- 3 cups/360 grams all-purpose flour
- 1 1/2 teaspoons/7 grams baking soda
- 1/2 teaspoon/2 grams baking powder
- 1/2 cup/120 grams milk
- 5/6 cup/200 grams sour cream
- 1 teaspoon/5 grams vanilla extract
- 1/8 teaspoon grams salt
- 2 cups blueberries, fresh or frozen
INSTRUCTIONS
- Preheat the oven to 170°C/340°F. Grease and line a 9-inch/23-centimeter round pan with parchment paper.
- Make the crumble by pulsing the cold butter, sugar, and flour in a food processor until coarse crumbs form. Set aside.
- Make the batter by creaming the very soft butter with sugar in a stand mixer or by hand until smooth. Add the oil and eggs and beat briefly until combined. Add the flour, baking soda, baking powder, milk, sour cream, vanilla, and salt and mix just until the batter is smooth and slightly thick.
- Pour the batter into the prepared pan. Scatter the blueberries evenly over the batter, then sprinkle the crumble evenly on top.
- Bake until the top is golden and a tester inserted in the center comes out clean or with a few moist crumbs, about 40–50 minutes. Cool the cake in the pan on a wire rack for 20 minutes, then remove, cool completely, and dust with powdered sugar if using. Slice and serve.
RECIPE NOTES
- Store the cake in an airtight container at room temperature for up to 4 days. Blueberries may be substituted with strawberries or raspberries, fresh or frozen.
- For a dairy-free version use oat-based margarine or an oat/cashew spread in place of butter and oat milk plus cashew cream or an oat-based cultured cream in place of milk and sour cream.
FAQ
What is the best way to store the blueberry crumble cake?
The cake is best stored at room temperature in an airtight container for up to four days. Keeping it covered helps maintain the crumble’s crisp texture while preventing the cake from drying out. If your kitchen is especially warm, you can refrigerate it, but the crumble topping may soften slightly. To revive the crispness, warm individual slices in a low oven for a few minutes before serving. The cake also freezes well when tightly wrapped.
Can I make the cake gluten-free?
This cake can be made gluten-free by substituting the all-purpose flour with a high-quality gluten-free flour blend. Choose one that already contains xanthan gum or add a small amount separately to help with structure. Gluten-free flour tends to absorb liquid differently, so adding an extra spoonful of sour cream or yogurt can help maintain moisture. The crumble topping can also be made with gluten-free flour and will still bake into a crisp, golden crust.
How can I make the blueberry crumble cake dairy-free?
You can replace the butter with a plant-based margarine or a neutral non-dairy spread. For the milk, choose oat milk or cashew milk, which provide a similar creaminess to dairy without affecting flavor. Sour cream can be substituted with non-dairy yogurt or a cultured cashew cream. These adjustments keep the cake moist and tender while still achieving the crumbly topping.
How do I prevent the blueberries from sinking?
Toss the berries lightly in a spoonful of flour before adding them to the batter. This helps suspend them more evenly throughout the cake. Another method is to scatter the blueberries on top of the batter instead of folding them in, then cover with crumble so they bake into the surface. This keeps them distributed while still creating a balanced bite.
Can I replace blueberries with other fruits?
The cake can be adapted with other fruits such as raspberries, strawberries, or even chopped stone fruits like peaches and plums. Frozen fruits can be used in the same way as frozen blueberries, added directly to the batter without thawing. If using strawberries, slice them into smaller pieces to distribute evenly. For juicier fruits, lightly toss them in flour before adding to the cake. This prevents excess liquid from making the batter dense or the topping soggy.
What size pan should I use for this blueberry crumble cake?
A 9-inch/23-centimeter round cake pan is ideal, producing the right balance between cake thickness and even baking. The batter fills the pan comfortably, allowing room for the fruit and crumble topping without overflowing. If you only have a square pan, an 8-inch size can work, though baking times may vary slightly. Using a springform pan is also recommended for easy release, especially since the crumble topping can make slicing and lifting delicate.
Can I freeze this blueberry crumble cake for later?
Once cooled completely, slice the cake into portions or wrap it whole in plastic wrap, followed by a layer of foil to prevent freezer burn. It can be stored for up to three months. When ready to serve, thaw it at room temperature, still wrapped, to keep in moisture. To refresh the crumble topping, reheat slices in a 300°F oven for about 10 minutes. This brings back the crispness of the topping while keeping the interior moist.
Why is my cake dense instead of fluffy?
A dense cake usually results from overmixing the batter or using incorrect measurements. Overmixing develops too much gluten in the flour, leading to a heavy crumb. To prevent this, mix just until the wet and dry ingredients combine. Using a kitchen scale for accurate flour measurement also ensures proper texture, since adding too much flour can make the cake dense. Finally, check that your baking soda and baking powder are fresh, as expired leavening agents can reduce lift.
What type of sugar works best for blueberry crumble cake?
Granulated sugar is the standard choice for blueberry crumble cake because it creates a light texture in the batter and crispness in the crumble topping. However, you can experiment with light brown sugar for a hint of molasses flavor and slightly more moisture. Brown sugar works especially well in the crumble portion, adding depth to the buttery topping. Powdered sugar is best reserved for dusting after baking, as it gives a delicate finish without altering the structure of the cake.
