Dive into the delight of this Bursting Blueberry Crumb Cake, where every slice is a blend of sweet, juicy blueberries and a buttery, crumbly topping. Perfect for any time of day, this cake serves as an ideal companion to your morning coffee or as a comforting dessert. Its irresistible texture and bursts of berry flavors are bound to make it a favorite!
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Bursting Blueberry Crumb Cake
Dive into the delight of this Bursting Blueberry Crumb Cake, where every slice is a blend of sweet, juicy blueberries and a buttery, crumbly topping. Perfect for any time of day, this cake serves as an ideal companion to your morning coffee or as a comforting dessert. Its irresistible texture and bursts of berry flavors are bound to make it a favorite!
Ingredients
- For the Cake:1 1/2 cupsall-purpose flour1/2 cupgranulated sugar1/4 teaspoonsalt2 teaspoonsbaking powder1/3 cupvegetable oil1large egg1/3 cupmilk2 teaspoonsvanilla extract1 cupfresh blueberries
- 1 1/2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 1/4 teaspoonsalt
- 2 teaspoonsbaking powder
- 1/3 cupvegetable oil
- 1large egg
- 1/3 cupmilk
- 2 teaspoonsvanilla extract
- 1 cupfresh blueberries
- For the Crumb Topping:1/2 cuplight brown sugar1/3 cupall-purpose flour1/4 cupunsalted butter, chilled and diced1 teaspooncinnamon
- 1/2 cuplight brown sugar
- 1/3 cupall-purpose flour
- 1/4 cupunsalted butter, chilled and diced
- 1 teaspooncinnamon
Instructions
- PreheatOven& Prepare Pan: Preheat theovento 375°F (190°C). Grease an 8×8 inch baking pan and line withparchment paper.
- Mix Dry Ingredients: In a medium bowl,whisktogether flour, sugar, salt, and baking powder.
- Combine Wet Ingredients: In a separate bowl, mix vegetable oil, egg, milk, and vanilla extract. Merge with dry ingredients until just combined.
- Fold in Blueberries: Gently incorporate the blueberries into the batter. Pour into the prepared baking pan.
- Prepare Crumb Topping: Mix brown sugar, flour, and cinnamon in a bowl. Blend in butter until the mixture is crumbly. Sprinkle over the batter.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to awire rackto cool completely.
Notes
Blueberry Tips: If using frozen blueberries, coat them lightly in flour to prevent sinking.
Variations: Make it gluten-free by substituting the flour with your favorite gluten-free blend.
Nutrition
- Calories: 320
- Sugar: 18 g
- Fat: 15 g
- Carbohydrates: 44 g
- Protein: 4 g
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