If you can’t get enough blueberries and are looking for more ways to use them how about a Blueberry Crumb Cake?
Are you still enjoying blueberry season? I am! I picked another quart at the farm today. The bushes are getting pretty empty so I don’t know how many more weeks we’ll get them in our share. For dinner I tossed some into a salad along with lettuce, tomatoes, carrots, cucumber and chick peas. It was delicious and the little sweet bursts from the blueberries were perfect.
This is the blueberry patch at the farm. The netting keeps the birds out.
As I’ve mentioned in previous posts, after 8 years of thinking about, baking, decorating and delivering cakes for a living about the last thing I want to bake and eat at home is cake.
But crumb cake is another thing all together. Even though I’m a little sick of cake, I love the combination of a very light and soft cake under a chunky topping of brown sugar and cinnamon crumbs. Let’s face it, it’s all about the crumb topping! Folding fresh blueberries into the batter and layering more berries into the crumb topping takes this treat into another league altogether. This is a cake even I look forward to eating. It’s great for dessert or with a cup of tea, but you could also have it for breakfast or brunch on the weekend.
The crumb topping should look like sand and form a clump when squeezed
Gather the crumb topping into large chunks and set aside while you mix the batter
For this recipe I knew I wanted to use a buttermilk cake for the base layer. Buttermilk is a fantastic baking ingredient. Not only does it add moisture and a nice tangy flavor to a recipe, buttermilk is acidic so it tenderizes the cake crumb. You’ll notice that there is no baking soda in the recipe, only baking powder. Baking soda is on the base side of the pH scale, so it’s used with acidic ingredients to balance the pH of a dough. I purposely did not use baking soda because I wanted to keep the batter slightly acidic. This is one of the softest cakes you’ll ever taste. It absolutely melts in your mouth.
The key to a good crumb layer is to mix softened butter into the dry ingredients until it looks exactly like wet sand. When you grab a handful of the mixture it will clump together. By adding the crumb topping in chunks you’ll get nice big crumbs in each mouthful of cake.
I used fresh blueberries for this cake, but you could certainly use frozen berries. Don’t defrost them first. You should fold them into the batter while they’re still frozen so they don’t break down and turn the entire cake green.
Dot blueberries on top of the batter before adding the crumb topping
Break the large clumps of topping into smaller clumps from pea sized to the size of a marble
Do you have a favorite blueberry dish you’d like to learn how to make or to perfect? Let me know in the comments below. I’d be happy to do the research and testing and then post the resulting recipe.
Blueberry Crumb Cake
Ingredients
Crumb Topping
Cake Batter
Instructions
Crumb Topping
Batter
Nutrition Information:
Amount Per Serving:
Calories: 51 Total Fat: 1g Carbohydrates: 9g Protein: 2g
You might also like:
Short Dough
Blueberry Crumb Cake
Blueberry Preserves
Blueberry & Cherry Compote
Rustic Plum Tart
Apricot Tartlettes
Ceeny
I tried making this a few days ago and can’t wait to make it again! It was a little more involved than my normal recipes where everything pretty much gets dumped and mixed into one bowl. But the extra effort was soooo worth it! I actually messed up the recipe by using a whole stick of butter in the batter. So I ended up putting it back into the oven a few times because it was still raw in places. I couldn’t stop nibbling on the cooked parts while waiting for it to finish cooking though, so it wasn’t very pretty in the end (and about half gone too!). The cake was unbelievably moist and was the perfect texture. This is the best crumb cake I’ve ever had! I was hoping it would be similar to the Starbucks coffee cake but this was so much better!
How do I change out the blueberries for a cinnamon (like coffee cake) version? What are other good variations on it in case I’m out of blueberries? I LOVE this recipe! I also love how you do so much testing and your explanations of techniques and why things do/don’t work. That must be unbelievably time consuming. Thank you so much for sharing your hard work!
Eileen Gray
Hi Ceeny! Thanks for visiting my blog and for trying the recipe. I’m glad you think it was worth the effort!
This cake does take kind of long to bake. I used a straight-sided, square 8″ pan. If your pan was a different shape or size it could affect the baking time. Whatever pan you use, the cake batter should come just 1/2 way up the sides of the pan. If you have too much batter just use the extra in a smaller pan or make a few muffins.
Variations: You could just bake it without the blueberries for a plain crumb cake. You could add a teaspoon or so of cinnamon with the dry ingredients for a cinnamon cake. Do you mean you’d like to have a cinnamon swirl or ripple in the cake? I’d have to try it, but my first thought would be to put 1/2 the batter in the pan, sprinkle a layer of cinnamon sugar over that batter and then put the remaining batter and then the crumb topping in the pan. If you try it let me know how it works. You can also fold in raspberries, cranberries or chunks of fruit (like peach) if you have those on hand instead of blueberries.
I’m sure in the future I’ll do other versions of crumb cake. I think an apple cinnamon version would be good for fall.
Ceeny
Ah, yes. Maybe it was my pan that affected my baking time. I used a glass 8″ square pan. I think my oven also heats lower than the setting. I haven’t baked many cakes in this oven and I did have another cake that didn’t brown recently. It also had some under-cooked spots in it.
I have some round heavy metal cake pans, so I will try one of those next time and add 15 degrees to my oven temparature too. I like your cinnamon swirl idea. And apples with it….yum! Maybe fall will have to come sooner for me. 🙂
Eileen Gray
Not only does the size and shape of the pan affect the way it bakes, but definitely glass will bake differently than metal. Glass is a poor conductor of heat so there’s a good chance that’s why it took longer to bake. The glass pan will take longer to heat up in the oven than a aluminum cake pan would. So of course if the pan takes longer to heat up it takes longer to get the heat to the batter in the pan.
If it was clear glass you will get a nice brown crust on the bottom because the clear glass allows for the radiant heat to brown the bottom and sides of the cake while it bakes. If you try the recipe in a metal cake pan you may not need to increase the oven temp since it’ll conduct heat better than the glass will anyway.
This reminds me what a difference the pan you bake in can make. I’ll work on a blog post all about baking pans and how the different materials can affect the baking process. Thanks so much for the feedback and taking the time to comment. Eileen
Christelle
Hi !
I was wondering… Is it possible to bake it in a skillet? How would you proceed in this case?
Eileen Gray
Hi Christelle, I think you could probably bake it in a skillet. Just be aware that a cast iron skillet will bake much hotter so the cake will brown more. You might have to play with the oven temperature based on the material of the skillet. Let me know how it turns out if you try it. Happy Baking!
Ceeny
Hi Eileen,
I LOVE this recipe. But I recently moved to Thailand where kitchens don’t have ovens and….help! I have a large toaster oven where I can’t really get an exact temperature and I bake by trial and error. So far I’ve successfully baked some cookies. I’ve also baked some simple cakes/brownies using my 8″ square nonstick dark metal pan. This was my first attempt at baking a cake using sifted cake flour. The cake turned out fine, but the crumb topping just melted into the cake! That’s my favorite part! Then the top started getting too browned before the cake was done, so I turned the temperature down and put foil over the top to keep it from burning. I ended up having to bake it almost twice as long. Do you have any ideas on what I can do? I also have a cupcake pan if that would help (same dark non-stick coating). Also, can I just bake the crumb topping by itself and add it to my other cake for now? It has been quite a challenge learning to bake in a toaster oven. I miss my real oven!
Eileen Gray
Hi Ceeny. I’ve never actually owned or baked in a toaster oven. Is the heat source at the top or bottom of the oven? If it’s coming from the top I think baking a cake will be a challenge.
Ceeny
It has heating elements on both top and bottom. Should I try a higher temperature to start and then lower it?
Eileen Gray
I guess you can’t turn off the top element. If you could that would certainly be better. If you can’t turn off the top element I would try a slightly lower temperature. Cover the pan with aluminum foil with the shiny side up to try and deflect some of the heat away from the top of the cake. If there is more than one shelf you might even put a sheet pan on the shelf above the cake to block the heat from the upper element. Good luck.
Ceeny
Oh, it looks like there is a way to set it to just the bottom or just the top element. I will try with the top one off. Thank you!
Eileen Gray
Yay!
jodi
wow. you were right. the cake literally just melts in your mouth. it is so light and fluffy and the flavor with the blueberries is delicious.
I have tried NY crumb cakes twice before (two different recipes) and both failed! the crumb always sank to the bottom. :0(
this one did not. it was perfect in every respect.
thank you!!
Eileen Gray
Thanks, I’m glad you liked it.