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Blueberry Crumb Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 squares
Calories 350
A delicious and moist blueberry crumb cake with a crunchy topping, perfect for breakfast or dessert.

Ingredients

Crumb Topping

  • 0.75 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.25 teaspoon sea salt
  • 0.5 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

Blueberry Layer

  • 2 cups fresh blueberries
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar

Cake

  • 1.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon sea salt
  • 0.25 cup plain whole milk yogurt, at room temperature

Instructions 

  • Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan.
  • Mix flour, sugars, salt, cinnamon, and melted butter for the crumb topping; chill.
  • Combine blueberries, flour, sugar, lemon zest, and juice; set aside.
  • Cream butter and sugar, add eggs one at a time, then vanilla. Mix dry ingredients with yogurt and combine with wet ingredients.
  • Pour batter into pan, top with blueberry mixture and crumble, then bake for 55-65 minutes.
  • Cool, then slice into 9 squares and serve.

Notes

Ensure not to overmix the batter to keep the cake light and fluffy.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Blueberry