Description
This Blueberry Crumb Cake is a delightful dessert featuring a moist, tender cake layered with a luscious homemade blueberry compote, topped with a crunchy cinnamon streusel and finished with a sweet vanilla glaze. Perfect for brunch, snack, or dessert, this recipe combines fresh blueberries, a light sour cream cake batter, and a crispy crumb topping for a satisfying balance of flavors and textures.
Ingredients
Blueberry Layer
- 2 ½ cups fresh or frozen blueberries (divided)
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon vanilla extract
Cake Batter
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup milk (room temperature)
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar (packed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter (melted)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the blueberry layer: In a small bowl, whisk together cornstarch and water until smooth to create a slurry and set aside.
- Cook blueberries: In a medium saucepan over medium heat, combine 2 cups blueberries, granulated sugar, and lemon juice. Cook while stirring frequently until the blueberries burst and release their juice, about 4-5 minutes.
- Thicken blueberry mixture: Whisk in the cornstarch slurry and continue cooking for 1-2 minutes, stirring constantly until the mixture thickens to a glossy, jam-like consistency. Remove from heat, stir in vanilla extract, and set aside to cool slightly as it thickens.
- Preheat oven and prepare pan: Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make cake batter: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes). Add eggs, vanilla extract, and sour cream, mixing until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients: Add dry ingredients to wet in two additions, alternating with milk. Mix just until combined, being careful not to overmix.
- Spread batter in pan: Evenly spread the cake batter into the prepared pan.
- Prepare streusel topping: In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until a soft, sandy streusel forms.
- Assemble cake: Spoon the blueberry mixture evenly over the cake batter spreading gently to edges. Distribute remaining ½ cup fresh blueberries on top, then sprinkle streusel topping evenly over the blueberry layer.
- Bake: Bake for 45-50 minutes or until streusel topping is golden brown and a toothpick inserted into the cake layer comes out clean (blueberry topping on toothpick is okay).
- Cool cake: Let cake cool in the pan for 20 minutes, then remove the springform ring and allow the cake to cool completely before slicing.
- Prepare glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and serve: Drizzle glaze lightly over the cooled cake with a spoon or piping bag. Slice and enjoy.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before cooking the blueberry layer.
- Room temperature eggs and milk improve batter consistency.
- Do not overmix the batter to keep the cake tender.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- The glaze is optional but adds a nice sweet finish and moisture contrast.
- Use a springform pan to easily remove the cake without breaking the crumb topping.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
