Crumb-Topped Blueberry Cake

This classic crumb-topped blueberry cake is the ultimate comfort dessert, offering a perfect balance of textures and flavors. The batter is light and tender, infused with a bright hint of lemon to cut through the sweetness, while plump fresh blueberries burst with juicy flavor in every bite. The star of the show is undoubtedly the topping: a generous layer of buttery, cinnamon-spiced crumbs studded with crunchy walnuts that provide a delightful contrast to the soft cake underneath. Its an easy, rustic treat that feels homemade and heartfelt, making it ideal for summer picnics, casual weekend brunches, or simply satisfying a sweet tooth after dinner. Serve it warm from the oven for the best experience.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 16

Calories: 1596.6

Dietary: Vegetarian

Description

This classic crumb-topped blueberry cake is the ultimate comfort dessert, offering a perfect balance of textures and flavors. The batter is light and tender, infused with a bright hint of lemon to cut through the sweetness, while plump fresh blueberries burst with juicy flavor in every bite. The star of the show is undoubtedly the topping: a generous layer of buttery, cinnamon-spiced crumbs studded with crunchy walnuts that provide a delightful contrast to the soft cake underneath. Its an easy, rustic treat that feels homemade and heartfelt, making it ideal for summer picnics, casual weekend brunches, or simply satisfying a sweet tooth after dinner. Serve it warm from the oven for the best experience.

Ingredients

2 cup All-purpose flour
2/3 cup Sugar
3 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 cup Milk
1/2 cup Butter or margarine, melted
2 tablespoon Lemon juice
2 cup Fresh blueberries *
2/3 cup Sugar
1/2 cup All-purpose flour
1/2 teaspoon Cinnamon
4 tablespoon Soft butter or margarine
1 cup Chopped walnuts

Directions

1
Preheat the oven to 375F (190C). Lightly grease a 13x9-inch baking dish.
2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3
In a separate measuring cup or bowl, combine the eggs, milk, melted butter, and lemon juice. Whisk until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5
Pour the batter into the prepared baking dish, spreading it out evenly.
6
Gently scatter the fresh blueberries over the top of the batter.
7
For the crumb topping, combine the sugar, flour, cinnamon, and chopped walnuts in a small bowl.
8
Cut in the soft butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
9
Sprinkle the crumb topping evenly over the blueberries and batter.
10
Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is golden brown.
11
Allow the cake to cool in the pan for 10 minutes before serving warm.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1596.6kcal

% Daily Value *
Total Fat 74.9g116%
Saturated Fat 15.1g76%
Cholesterol 94.5mg32%
Sodium 5921.4mg247%
Total Carbohydrate 207.9g70%
Dietary Fiber 8.4g34%
Sugars 85.5g
Protein 29.6g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blueberry, cake, crumb topping, walnuts, cinnamon, lemon, fresh berries, summer dessert, easy baking, comfort food, fruit cake, crunchy topping, homemade, brunch, picnic, vegetarian, butter, flour, sugar, eggs

Read it online: https://www.chefs-mate.com/recipe/crumb-topped-blueberry-cake/