Blueberry Crumb Cake
Blueberry crumb cake is a light and moist caked with a crunchy crumb topping. It is so delicious and easy to make.
Equipment
- 8x8 or 7x11 pyrex pan
- stand mixer (optional)
Ingredients
Cake Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups blueberries
Topping Ingredients
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 cup flour
- 1/2 cup cold butter
Instructions
- Preheat oven to 350F. Prepare your pan by spraying with baking spray or coating with butter.
- In the bowl of your stand mixer, cream your butter. Add sugar and cream together until smooth and fluffy. Add your eggs, one at a time, then vanilla and beat well until flight and fluffy.
- In a small bowl, combine flour, salt, and baking powder. Add flour mixture to batter in thirds, alternating with the milk. Remove bowl from stand mixer.
- Fold in blueberries. Transfer batter to your prepared pan.
- In a small bowl, combine sugar, flour, and cinnamon. Using your hands or a pastry cutter, cut in the cold butter until small crumbs form. Sprinkle crumb topping on top of the batter to fully cover.
- Bake 40-50 minutes or until golded brown and a toothpick comes out clean. Allow to cool before serving.