blueberry crumble cake

This Blueberry Muffin Cake is an ALL TIME favorite of mine! It's soft, loaded with blueberries and topped with the best crunchy crumble!

Blueberry Muffin Cake

sugar

all-purpose flour

cinnamon

butter, room temperature

milk

baking powder

salt

blueberries

vanilla

Spray a 9&#8243; Springform pan with nonstick spray and set aside.

In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.

In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.

Spread the cake batter into the prepared pan and top evenly with the crumb topping.

Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.

For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.

https://content.jwplatform.com/videos/hQqANgh1.mp4

An easy Traditional German Blueberry Cake Recipe with Homemade Blueberry Pie Filling and Streusel Topping! This Blueberry Kuchen Recipe is a keeper.

German Blueberry Cake - Blueberry Kuchen Recipe

all-purpose flour (7 oz)

g sugar (2.6 oz)

vanilla extract

egg (XL)

g soft cold butter (3.5 oz of)

blueberries (2.2 lb.)

g sugar

lemon juice

lemon

g pudding powder vanilla (1.76 oz

g all-purpose flour (3.5 oz)

80 g soft cold butter (2.6 oz)

Wash the blueberries in a colander under running water. Place them in a saucepan and add sugar and lemon juice and zest. Bring the blueberries to a boil slowly while stirring continuously with a spoon. Stir from the sides towards the center to avoid burning.  Let the berries boil for about 3 minutes, but not longer. We want them whole. Dissolve pudding powder or cornstarch and vanilla with 5 tablespoons of cold water and add to the berries.  Stir with your spoon until the color becomes red. Let bubble up once. Pour the berry mixture in a bowl and wait a bit until it has cooled down. Then pour it into your baking pan on top of the pastry. Make sure you pour the filling evenly so that the mixture fills all the way to the edges of the pastry.

Preparation of filling:

Use a flour sifter and sift the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix everything well. Make a hole in the center of the flour  and add the egg. Cut the butter into cubes and spread on top. With your hands or using a hand mixer with the kneading hooks, knead all the ingredients together until you have a  smooth dough. The dough is ready when it is no longer sticky.

Line the springform with parchment paper. Use a bit more than the half of the Pastry dough to spread it on the bottom of the springform by hand, press some up the sides. Divide the rest of the dough in two. This is for the outer crust. Form two rolls and place them around the inside of the springform pan. Using your fingers, press the rolls against the sides of the springform (about 2 inches high) and connect it to the bottom part of the dough. Make sure all the dough is sealed at the edges. Use a fork to make a few small holes in the dough. Pour filling on top.

Preparation of shortcrust pastry:

Add flour, sugar, vanilla sugar and butter in a bowl and knead with the dough hooks of your handheld mixer. When combined, rub the dough between your hands. The crumbles should fall back into the bowl. Make sure that all the butter is worked well into the crumbs. If your crumbles are too dry, add a little more butter. If the crumbles are too moist, add some flour. Spread the crumbles evenly on top of your cake.

Preheat your oven to 182°C (360°F) and place the cake on the middle rack. Bake for about 40-45 minutes. I always move any cake with a crumble topping one rack up for the last five minutes to give the crumbles a deeper golden color. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the serving plate. Serve with whipped cream.

Preparation of crumbles:

This light and fluffy blueberry crumble cake is layered with moist vanilla cake, fresh blueberry jam, and a buttery crumb topping. You can make it year-round with fresh or frozen blueberries!

Blueberry Crumble Cake

+ 1 tbsp all-purpose flour

light brown sugar (packed)

butter

tbsp all-purpose flour

lemon (juiced)

tsp baking powder

tsp kosher salt

unsalted butter (room temperature)

eggs (room temperature, whisked together)

tsp vanilla extract

buttermilk (room temperature)

Lightly butter a square 8x8 baking pan and line it with parchment paper on all sides. Preheat the oven to 350 F/180 C.

In a medium bowl, mix the flour, sugar, and brown sugar Add the melted butter and mix until crumbs form. Keep in the fridge until ready to use.

Make the Crumb

In a medium bowl, combine the frozen blueberries, sugar, flour, and lemon juice until evenly coated. Set aside.

Prep the Blueberries

In a small bowl, whisk together the flour, baking powder, and salt and set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.

Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well after each addition. Do not do this too quickly or the mixture will curdle.

Add in half of the dry ingredients and mix on low until almost combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.

Spread the batter evenly into the prepared baking pan. Then evenly spread the blueberries over the batter. Finally, sprinkle the crumb topping over the berries.

Bake for 65-75 minutes, or until the middle is puffy and a toothpick inserted into the center comes out clean.

Let the cake cool for 20 minutes on a wire cooling rack, then remove it from the pan and let it cool completely.

Make the Cake

I’ve made this cake and turned out the crumbs and the fruits were sinking inside the cake ,  I was using fresh fruits. May I ask what did I do wrong in this case ? Can u give me some tips to overcome this kind of problem, thank you!

I made it with Bob's Red Mill 1 to 1 gluten free flour and it was very,  very moist &amp; delicious! Definitely a keeper!

Every recipe I follow from this website turns out amazing. The steps are so easy to follow, and I love that you put the amounts of eat item in the instructions, it makes following this recipe so much easier. 
I made this recipe for the first time and now I realize I have to triple the recipe if I want to have more than 1 slice for myself. 
I live with a bunch of health nuts and they couldn’t even resist.

WOW! This is incredible. I made it and can't stop picking at it each morning. Loving this with my morning coffee.

OH MY GOODNESS! This crumb cake is out of this world delicious! I finished this off in record time!

This cake was moist, light and perfectly sweet! It tasted great with my coffee this morning!

I'm so in love with this recipe! The crumb topping is to die for and the cake just melts in your mouth.

What a fantastic recipe. The combination of sweet, fresh blueberries with the tender buttermilk cake and crumb topping is simply divine! Another winner from Cambrea Bakes!

I just made this cake and subbed blueberries for blackberries as that’s what I had in the fridge. I added a little bit of cinnamon to the crumble topping and let’s just say this cake was INCREDIBLE!! Buttery, tender, filled with juicy fruit and that crumbly topping!! The best summer cake imo!

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The most viewed blueberry crumble cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine