In Florida, blueberry season is arrived. It’s time to bake a traditional crumb cake that has been modernized with blueberries. Everyone will be requesting seconds of that buttery, velvety cake with juicy blueberries burstin’ with sweetness and a buttery, cinnamon-infused crumb topping. Good for every meal, night or day, including breakfast, brunch, lunch, and dessert.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 8-inch cake |
Ingredients
- 1 serving cooking spray
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ½ cup unsalted butter, melted
- 1 large egg
- 2 teaspoons almond extract
- 1 teaspoon lemon zest
- 1 ½ cups fresh blueberries
- 1 teaspoon all-purpose flour
- 1 tablespoon confectioners’ sugar, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
- Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
- Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
- Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 306 mg |
| Sugars | 43 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is a beautiful, tasty recipe. The only comment I have is that lemon rind and almond conflict with one another. You should use one or the other. I personally like almond with this recipe. I have done this recipe with just blueberries but also with mixed berries – blueberries, black berries, and raspberries. This is a keeper 🙂
My whole family loved it ! I followed the reviews and made half the crumble plus baked it in a 13 by 9 in. pan for 45 minutes
It took much longer to bake, and, I agree, there was too much topping. I decided to increase the amount of cake and bake it in a 9×12 pan if I bake it again.
Made it to the recipe and was not impressed; won’t be making it again.
The taste of this cake was good, but I felt that it needed more cake, less crumble. I also would add more blueberries.
we followed the recipe exactly as written 2 Teaspoons of Almond Extract was so overpowering – you couldn’t not even taste the fresh blueberries – We actually baked it for 70 minutes at 350 and the toothpick came out clean, when we ate it the next morning, the center was still liquid batter – the only area that was fully cooked with about the 1st 2 inches of the outer edges – Again, we followed the directions exactly as written (Dry ingredients with Dry, wet with wet, in spring form pan, on a foil lined cookie sheet, etc etc etc)
Made it exactly as written. BUT… recipe called for an 8″ pan, which I used, and 45-55 minutes bake time. It actually took about 1-1/2 hours because it apparently should have been baked in a 9″ pan. Also, there was far too much crumb topping; 1/2 of the recipe would be plenty. It tasted fine when we could finally eat it, but doubtful I will make this again.
I thought this was a close copy of Entemans (?sp) coffee cake. Everyone that tasted it liked it. My husband asked me to save this recipe and make it again.
I complaints about recipe or the result; next time i want to use a 9” pan Really quite good; wondering if other fresh fruits could be used as well