Ingredients:
Unsalted Butter: Unsalted butter in this recipe adds a rich, creamy flavor to the cake while contributing to its moist and tender texture. It also helps the cake achieve a beautiful golden-brown color when baked.
Sour Cream: Sour cream brings a subtle tanginess that enhances the overall flavor profile and adds extra moisture, resulting in a soft and luscious crumb.
Whole Milk: Whole milk provides additional richness and helps create a smooth batter, ensuring the cake remains tender and fluffy.
Eggs: Eggs are essential for binding the ingredients together and giving the cake structure, while also adding richness and contributing to a light and airy texture.
Vanilla Extract: Vanilla extract infuses the cake with a warm, sweet aroma and flavor that complements the blueberries perfectly.
Granulated Sugar: Granulated sugar not only sweetens the cake but also helps to create a tender crumb by incorporating air into the batter when creamed with the butter.
All-Purpose Flour: All-purpose flour serves as the base, providing structure and stability to the cake, while the baking powder ensures a good rise, resulting in a light and fluffy texture.
Salt: Salt enhances the flavors of the other ingredients, balancing the sweetness and making the cake more flavorful.
Blueberries: The blueberries, whether fresh or frozen, burst with juicy sweetness when baked, creating pockets of jammy goodness throughout the cake. They also add a pop of color and a delightful fruity aroma.
Brown Sugar: Brown sugar adds a deep, caramel-like sweetness that complements the tartness of the blueberries.
Cinnamon: Cinnamon infuses the topping with a warm, spicy note that pairs wonderfully with the blueberries.
Cream Cheese: The cream cheese in the glaze adds a tangy richness that balances the sweetness of the powdered sugar.
Powdered Sugar: Powdered sugar sweetens the glaze and creates a glossy, tempting drizzle that enhances the cake’s appearance and flavor.
Soft Blueberry Crumble Cake Recipe
Ingredients
- ½ cup unsalted butter, melted
- ½ cup sour cream
- â…“ cup whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 ½ cups fresh or frozen blueberries
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 ounce cream cheese, room temperature
- 1 tablespoon milk
- ½ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan Preheat your oven to 350°F (175°C). Grease a 9-inch pan (springform recommended) with butter or non-stick spray.
- Prepare the Cake Batter In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until combined. Add the eggs and vanilla extract to the butter and sugar mixture. Beat until smooth. Mix in the sour cream and whole milk until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until combined.
- Add the eggs and vanilla extract to the butter and sugar mixture. Beat until smooth.
- Mix in the sour cream and whole milk until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Prepare the Blueberries In a separate bowl, toss the blueberries with the 2 tablespoons of brown sugar and 2 tablespoons of flour. This helps to prevent the blueberries from sinking to the bottom of the cake. Evenly distribute the blueberry mixture over the cake batter in the pan.
- In a separate bowl, toss the blueberries with the 2 tablespoons of brown sugar and 2 tablespoons of flour. This helps to prevent the blueberries from sinking to the bottom of the cake.
- Evenly distribute the blueberry mixture over the cake batter in the pan.
- Make the Crumble Topping In another bowl, mix together the melted butter, flour, brown sugar, and cinnamon until the mixture forms a crumbly texture. Sprinkle the crumble mixture evenly over the blueberries.
- In another bowl, mix together the melted butter, flour, brown sugar, and cinnamon until the mixture forms a crumbly texture.
- Sprinkle the crumble mixture evenly over the blueberries.
- Bake the Blueberry Crumble Cake Bake the cake in the preheated oven for 45 to 55 minutes, or until a knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 30 minutes before removing it.
- Bake the cake in the preheated oven for 45 to 55 minutes, or until a knife inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for at least 30 minutes before removing it.
- Prepare the Cream Cheese Glaze In a small bowl, whisk together the room-temperature cream cheese, milk, and powdered sugar until smooth and well combined. Drizzle the glaze over the cooled cake.
- In a small bowl, whisk together the room-temperature cream cheese, milk, and powdered sugar until smooth and well combined.
- Drizzle the glaze over the cooled cake.
- Serve Slice the cake into 12 equal pieces. Enjoy the blueberry crumble cake!
- Slice the cake into 12 equal pieces.
- Enjoy the blueberry crumble cake!
- Do you love blueberries? Try more of my fav blueberry recipes!
- Mini Blueberry Upside Down Cakes
- Blueberry Crumble Cheesecake
- Bakery Style Blueberry Muffins
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