Description
A delightful blueberry cake with a crumbly topping, perfect for family gatherings and brunches.
Ingredients
- 2 cups fresh blueberries
- 2 cups all-purpose flour (plus extra for coating blueberries)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon ground cinnamon (for the crumb topping)
- 1/2 cup brown sugar (for the crumb topping)
- Additional melted butter (for the crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
- In a bowl, mix the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, incorporating them fully. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Toss the blueberries in flour, then gently fold them into the batter.
- For the crumb topping, combine flour, brown sugar, cinnamon, and melted butter in a bowl until crumbly.
- Pour the batter into the prepared dish, topping it evenly with the crumb mixture.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
Notes
You can substitute fresh blueberries with frozen ones, but be sure to adjust the baking time slightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American