Blueberry Crumb Cake is a Summer Coffee Cake recipe that is sweet and fruity and has a cinnamon streusel on top, which is crumbly and buttery. This is served with ice cream on top with any Summer beverage.
Preheat the oven to 350°F or 180°C and line a square baking tray with Parchment paper.
Cream the Butter and Sugar together until light and creamy. Add the Eggs and the Blueberry Jam and mix everything into a smooth mixture.
Add the AP Flour along with Baking Soda and Baking Powder into your Batter. Also, add in the thawed Blueberries with some Milk and mix everything well using a wooden or silicone spatula. Pour the batter in your lined square baking pan.
Combine the butter, Sugar, Flour, and Cinnamon using your hands or in a food processor until you get pea-sized crumbs. Sprinkle it over the cake batter.
Bake your Cake for 45 minutes at 350°F or 180°C. Once it's baked cool it down completely before you cut it into squares. Top it with Ice cream and serve with your favorite beverage.
Video
Notes
You can use granulated sugar or brown sugar
Adding Blueberry Jam is totally optional. You can microwave the jam for 2 minutes at high power to thin it out and then use it.
You can obviously use Fresh Blueberries as well.
If you're making Eggless Blueberry Crumb Cake, then use 1 tablespoon Yogurt and 1 teaspoon White Vinegar in its place.
Nutrition
Nutrition Facts
Blueberry Crumb Cake
Amount Per Serving
Calories 254
* Percent Daily Values are based on a 2000 calorie diet.
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