Equipment
Ingredients
for the topping
- 180 g all-purpose flour
- 100 g granulated sugar
- 2½ g ground cinnamon
- 3 g fine salt
- 60 g unsalted butter, cold, cubed
for the cake
- 113 g unsalted butter, room temperature
- 200 g granulated sugar
- 2 egg
- 120 ml whole milk
- 5 ml vanilla extract
- 500 g all-purpose flour
- 25 g all-purpose flour
- 10 g baking powder
- 3 g fine salt
- 475 g blueberries, fresh or frozen
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 609 kcal
- Protein
- 10 g
- Carbohydrates
- 102 g
- Fat
- 18 g
- Fiber
- 4 g
- Sugar
- 40 g
- Sodium
- 286 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 84 mg
- Potassium
- 277 mg
- Calcium
- 92 mg
- Iron
- 4.1 mg
- Magnesium
- 24 mg
- Phosphorus
- 205 mg
- Zinc
- 0.9 mg
- Vitamin A
- 157 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.65 mg
- Riboflavin
- 0.49 mg
- Niacin
- 4.9 mg
- Folate
- 153 mcg
- Water
- 77 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat your oven to 175°C (350°F).
In a medium bowl, whisk together the topping flour, sugar, cinnamon, and salt. Cut the cold butter into the mixture using your fingertips or a pastry blender until it forms coarse crumbs. Set aside in a cool place.
Grease a 9-inch springform pan with a small amount of butter.
Using an electric mixer, cream together the room temperature butter and sugar in a large bowl until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated and scraping down the sides of the bowl between additions.
Stir the vanilla extract into the milk in a small container.
In a separate bowl, sift together the 500g of flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk mixture, starting and ending with the dry ingredients. Mix until just combined.
Toss the blueberries with the remaining 25g of flour in a small bowl until evenly coated.
Gently fold the floured blueberries into the cake batter using a rubber spatula.
Transfer the batter into the prepared springform pan and smooth the surface with a spatula. Distribute the crumb topping evenly over the top.
Bake for 1 hour at 175°C (350°F) or until the center of the cake springs back when lightly pressed.
Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the edges, remove the springform sides, and allow the cake to cool completely before serving.
Chef's Notes
- For an even more pronounced crumb topping, chill the streusel mixture in the freezer for 15-20 minutes before scattering it over the cake batter.
- Ensure your butter and eggs are truly at room temperature for the cake batter; this is crucial for achieving a light and airy texture.
- Don't overmix the cake batter once the dry ingredients are added. Mix only until just combined to prevent developing the gluten too much, which can lead to a tough cake.
- If using frozen blueberries, do not thaw them before tossing with flour and folding into the batter. This helps prevent them from bleeding color excessively into the cake.
- A springform pan is ideal for crumb cakes as it allows for easy removal without damaging the delicate crumb topping.
Storage
Refrigerator: PT5D — Store in an airtight container.
Freezer: 3 minutes — Wrap individual slices tightly.
Reheating: Microwave for 15-20 seconds or serve at room temperature.
Troubleshooting
Blueberries sank to the bottom of the cake
Cause: Berries were not tossed in flour or the batter was overmixed and became too thin
Fix: Cannot be fixed once baked
Prevention: Ensure berries are dry before tossing in flour and fold them in very gently
Cake is dry and tough
Cause: Overmixing after adding flour or overbaking
Fix: Serve with whipped cream or a simple syrup soak
Prevention: Mix until dry ingredients are just incorporated; start checking doneness 5 minutes before the timer ends
Cultural Context
Blueberry crumb cake is a beloved American dessert, particularly popular in the summer months when blueberries are in season. It's a comforting, home-style treat often found at picnics, potlucks, and family gatherings, representing simple, delicious baking.
