Blueberry Crumb Cake Recipe

Name: Blueberry Crumb Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 2 tablespoons granulated sugar; 2 tablespoons packed light brown sugar; 2 teaspoons finely grated zest from 1 lemon; 3/4 cup all-purpose flour; 1/8 teaspoon salt; 3/4 cup dried blueberries; 5 tablespoons unsalted butter, melted; Baking spray; 1 1/2 cups (about 7 1/2 ounces) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk, at room temperature; 2 teaspoons pure vanilla extract; 1 stick (4 ounces) unsalted butter, at room temperature; 1 cup (about 7 ounces) granulated sugar; 2 large eggs, at room temperature; 1 1/4 cup fresh or frozen blueberries

This moist blueberry cake has a buttery crumb topping. You can use fresh or frozen blueberries, making it a perfect choice for breakfast year-round.

Blueberry Crumb Cake Recipe

Prep 20 mins

Cook 45 mins

Total 65 mins

Serves 12 servings

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For the Crumb Topping:

2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons finely grated zest from 1 lemon
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup dried blueberries
5 tablespoons unsalted butter, melted

For the Cake:

Cooking spray
7 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1 stick unsalted butter
7 serving packet granulated sugar
2 large large eggs
1 1/4 cups frozen blueberries

For the Crumb Topping: Combine sugar and brown sugar in medium bowl. With fingertips, rub lemon zest into sugar until mixture is moist. Whisk in flour, salt, and dried blueberries. With fork, stir in melted butter; reserve.
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Line 8- by 8-inch baking pan with foil, allowing some excess to hang over sides. Coat with baking spray.
Whisk flour, baking powder, and salt together in medium bowl; reserve. Combine milk and vanilla in liquid measuring cup; reserve.
In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three additions, alternating with milk mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Stir in blueberries.
Scrape batter into prepared pan. Sprinkle crumb topping evenly over batter. Bake until tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool 10 minutes in pan. Remove cake with sling and transfer directly to rack to cool completely, about 1 hour.

Special equipment

8- by 8-inch baking pan, foil, electric mixer, rubber spatula

Nutrition Facts (per serving)
472	Calories
14g	Fat
74g	Carbs
11g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	472
% Daily Value*
Total Fat 14g	18%
Saturated Fat 8g	41%
Cholesterol 65mg	22%
Sodium 213mg	9%
Total Carbohydrate 74g	27%
Dietary Fiber 3g	11%
Total Sugars 7g
Protein 11g
Vitamin C 3mg	13%
Calcium 82mg	6%
Iron 4mg	24%
Potassium 141mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.