Blueberry Crumb Cake
A moist and flavorful blueberry crumb cake featuring fresh blueberries and a crunchy topping, perfect for breakfast, brunch, or dessert with a sweet, fruity profile.
Ingredients
Instructions
- Sift together flour, salt, and baking powder.
- Cream margarine and sugar in a separate bowl.
- Add egg and beat until smooth.
- Gradually add dry ingredients and milk, mixing until combined.
- Fold in fresh blueberries.
- Pour the batter into a greased 10 3/4 x 7 x 1 1/2-inch pan.
- Sprinkle the prepared topping over the batter.
- Bake until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half of the all-purpose flour with whole wheat flour. If you want to enhance the flavor, add a teaspoon of vanilla extract to the batter. Ensure the blueberries are rinsed and dried well before folding them in to prevent excess moisture. You can also use frozen blueberries if fresh ones aren't available, just be sure to add them directly from the freezer to avoid sogginess.
Serving Suggestions
This Blueberry Crumb Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch spread, serve it alongside Jon'S World Famous French Toast and fresh fruit. It makes a wonderful afternoon snack with a cup of tea or coffee, enhancing any gathering with its comforting flavors.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crumb Cake contains roughly 402 calories, with 8g protein, 82g carbohydrates, and 5g fat. It is a good source of calcium (19% of the Daily Value), iron (18% of the Daily Value), and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 1197mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or blackberries, or even diced peaches or apples. Just keep in mind that the baking time may vary slightly depending on the moisture content of the fruit you choose.
What can I do if my cake is too dry?
If your cake turns out dry, try reducing the baking time slightly next time, as overbaking can cause dryness. You can also brush the cooled cake gently with a simple syrup made of equal parts sugar and water to add moisture without altering the flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just ensure it cools completely before storing it. Wrap it tightly in plastic wrap or place it in a container to keep it fresh. It’s perfect for making ahead for gatherings or brunches.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).