Blueberry Crumb Cake

Enjoy the sweet, crumbly texture of this Blueberry Crumb Cake. Juicy blueberries combine with a buttery crumb topping, making it a splendid choice for any occasion. The soft cake base enhances the tartness of the blueberries for a satisfying flavor and texture experience. It pairs wonderfully with a cup of coffee for breakfast or as a dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together the all-purpose flour and granulated sugar. Add the cold, cubed butter and vanilla extract. Using a pastry cutter or two forks, blend until the mixture is crumbly in texture.
3. Firmly press half of the crumbly flour mixture into the bottom of the prepared pan to form a crust.
4. Evenly distribute the fresh blueberries over the crust. Sprinkle evenly with brown sugar, cinnamon, and salt.
5. Top the blueberries with the remaining crumbly flour mixture, ensuring the berries are fully covered.
6. Bake in the preheated oven for 45-50 minutes, or until the crumb topping is golden brown.
7. Remove from oven and let the cake cool in the pan for at least 20 minutes before attempting to cut.
8. Serve the cake warm or at room temperature.

Keywords: Blueberry, Cake, Baked Good, Sweet, Dessert

Spice Rack: Cinnamon

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