Vanilla And Blueberry Crumb Cake Recipe

Name: Vanilla And Blueberry Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Fresh Blueberries; 2 cups Plus 2 Tablespoons All-Purpose Flour, Divided Use; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 8 Tablespoons Butter; 1-1/4 cup White Sugar; 2 Tablespoons Lemon Zest; 1 whole Egg; 1 whole Egg Yolk; 1 whole Vanilla Bean, Seeds Removed; 1 cup Buttermilk; _____; FOR THE TOPPING:; 1 cup All-purpose Flour; 1 cup Light Brown Sugar; 1 teaspoon Sea Salt; 2 Tablespoons Lemon Zest; 8 Tablespoons Butter, Melted

Servings: persons

FOR THE CAKE:
2 cups Fresh Blueberries
2 cups Plus 2 Tablespoons All-Purpose Flour, Divided Use
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
8 Tablespoons Butter
1-1/4 cup White Sugar
2 Tablespoons Lemon Zest
1 whole Egg
1 whole Egg Yolk
1 whole Vanilla Bean, Seeds Removed
1 cup Buttermilk
_____
FOR THE TOPPING:
1 cup All-purpose Flour
1 cup Light Brown Sugar
1 teaspoon Sea Salt
2 Tablespoons Lemon Zest
8 Tablespoons Butter, Melted

1
Preheat your oven to 350u00b0F
2
Make the lemon crumb topping by combining 1 cups flour, 1 cup light brown sugar, salt and lemon zest with the melted butter. Using your fingers, mix it around until it's crumbly and set aside.
3
Butter and flour 2 cupcake tins.
4
Toss the blueberries with the 2 Tablespoons of flour and set aside
5
In small bowl, sift together the remaining flour, baking powder, baking soda, and salt and set aside.
6
In a large mixer combine the butter and sugar until pale yellow, then add the zest, eggs, and vanilla bean seeds and beat well for an additional 2-3 minutes making sure to scrape down the sides.
7
Alternate adding the flour and the buttermilk into the creamed mixture until all is combined, making sure to scrape down the sides during the process.
8
Spoon 1/4 cup of the batter into each cupcake mold. Top with some of the floured blueberries. Sprinkle the top with some of the crumb mixture.
9
Bake for approximately 30 - 35 minutes, or until the cake is light and fluffy.
10
Remove from oven and let cool before serving.

1633

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Fresh Blueberries, 2 cups Plus 2 Tablespoons All-Purpose Flour, Divided Use, 1 teaspoon Baking Powder, and more.

Yes, Vanilla And Blueberry Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla And Blueberry Crumb Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions