This Blueberry Crumble Cake recipe comes from Cupcake Jemma. This cake is definitely a winner; it’s moist, sweet (but not too sweet), tart (but not too tart), and has great crunchy texture (thanks to the streusel topping). This goes great with a cup of coffee and makes for a nice light breakfast treat. The best part about this cake is how easy it is to put together!
The first step for this cake is making the streusel topping. Combine the melted butter with the demerara or turbinado sugar, flour, and cinnamon.
The next step is to make the cake batter. Before starting, prepare an 8″ round cake pan by greasing the sides and lining the bottom with a round sheet of parchment paper. I used a push-up pan for an easy release.
Sprinkle the top of the batter with the streusel in an even layer. There is no need to press it down (it might lose the crumble texture if you do). When you’re done laying your streusel, pop your cake into the oven.
I checked my cake at around 45 minutes (the recipe says the cake needs to bake between 50-55 minutes) because my oven tends to run hot. A toothpick in the center of the cake did not come out clean until about 53 minutes. It was amazing to see how high this cake rose in the oven. You can compare the photo above to the one below.
After the cake cools down unmold it. It’s important to make sure that you don’t do this while the cake is still too hot. I learned the hard way; I unmolded the cake fine, but I lost some of the bottom of the cake while trying to transport the cake to the cake stand.
This really was one of the easiest cakes I had ever made, and it was so quick to put together! It took longer to wash all of the equipment than it did to make the cake!
This cake was just as good as Cupcake Jemma described it, and it will definitely be on my short list of cakes to make for guests! In fact, I had out of town visitors who had this for breakfast. The cake received great reviews from them!
Blueberry Crumble Cake
50g unsalted butter, melted
100g demerara or turbinado sugar (you can use granulated sugar, too, but the other sugars give a crunchy texture)
50g all-purpose flour
1/2 tsp cinnamon
175g granulated sugar
4 Tbsp vegetable oil (or any other flavorless oil)
1 large [free range] egg
120 ml whole milk
225g all-purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
225g fresh blueberries
- Pre-heat oven to 350 degrees F. This cake will bake using convection/fan setting. Prepare an 8″ round pan by greasing the sides and laying a parchment round at the bottom of the pan for easy release.
- Mix all of the streusel ingredients together in a bowl until the mixture gets lumpy and crumbly. Add a little more flour if the mixture is too wet. Set the streusel aside.
- In a mixing bowl, combine the granulated sugar, vegetable oil, and egg, and mix until it turns a pale yellow color and mixture gets light and fluffy. If using a stand mixer, use a paddle attachment and mix for 3 minutes on medium-high setting.
- Add the whole milk to the egg mixture. If using a stand mixer, add the milk while on low setting. Mix for about 15 seconds.
- Whisk the flour, baking powder, and salt together, and add to the wet ingredients. Mix only until the batter is smooth. If using a stand mixer, mix on low speed.
- Gently fold in the blueberries using a spoon.
- Pour the cake batter into the prepared cake pan
- Sprinkle the streusel onto the top of the cake batter in an even layer. Do not press the streusel down into the batter in order to keep the crumbly texture.
- Bake for 50-55 minutes. The cake will be done when a skewer poked in the center of the cake comes out clean.
- Cool the cake to room temperature before unmolding.
This cake is great served warm or at room temperature. This cake does not need to be refrigerated, but should be eaten within 2 days.
Blueberry Crumble Cake recipe is from Cupcake Jemma’s YouTube channel.