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Moist Blueberry Crumb Cake with Brown Sugar Topping

Moist Blueberry Crumb Cake with Brown Sugar Topping Bliss

This Moist Blueberry Crumb Cake with Brown Sugar Topping is a comforting dessert that balances indulgence and nostalgia.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 10 minutes
Total Time 1 hour 8 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Provides sweetness; substitute with coconut sugar for a less refined option.
  • 1/2 cup Light Brown Sugar Adds rich, caramel-like sweetness; can replace with dark brown sugar for deeper flavor.
  • 1 teaspoon Cinnamon Enhances flavor profile; omit if not preferred or swap with nutmeg.
  • 1/2 teaspoon Salt Balances sweetness; use sea salt as an alternative.
  • 1/2 cup Unsalted Butter Adds richness; can use coconut oil for a dairy-free version.
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour blend if desired.
  • 1 tablespoon Baking Powder Helps the cake rise; ensure it is fresh for optimal results.
  • 1/2 teaspoon Baking Soda Works with acidity in the recipe to provide lift.
  • 2 large Eggs Acts as a binding agent; use flax eggs for a vegan option.
  • 1/2 cup Milk Adds moisture; use almond milk or oat milk for dairy-free.
  • 1/2 cup Sour Cream Contributes to a moist texture; Greek yogurt can be an alternative.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; homemade vanilla extract will enhance taste.
  • 1/4 teaspoon Almond Extract Provides a subtle nuttiness; omit if allergic, or replace with additional vanilla.
For the Topping
  • 1/4 cup Blueberry Jam Enhances blueberry flavor and moisture; can use any fruit preserve.
  • 1 cup Fresh Blueberries Primary flavor component; frozen blueberries can be used without thawing.
  • 1 cup Crumble Mixture Mix granulated sugar, brown sugar, cinnamon, salt, and added flour for topping.

Equipment

  • 8x8 square baking pan
  • Mixing bowls
  • Whisk
  • spatula
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 square baking pan by greasing it and lining with parchment paper.
  2. In a mixing bowl, combine granulated sugar, light brown sugar, cinnamon, and salt. Mix thoroughly, then whisk in melted unsalted butter until well combined.
  3. In another bowl, whisk together remaining all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate mixing bowl, beat the eggs with cooled melted butter. Add milk, sour cream, vanilla extract, and almond extract, mixing to create a smooth batter.
  5. Gently add dry ingredients to wet mixture, stirring carefully until no flour streaks remain. Pour batter into the prepared pan.
  6. Combine blueberry jam with fresh blueberries and spread gently over the batter.
  7. Sprinkle the prepared crumb topping over the blueberry layer, pressing lightly to help it adhere.
  8. Bake for 35 to 38 minutes, testing for doneness with a toothpick.
  9. Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 17gVitamin A: 5IUVitamin C: 4mgCalcium: 3mgIron: 5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter to maintain cake texture. Allow cake to cool completely before slicing.

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