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Blueberry Crumb Cake
Indulge in a burst of blueberry goodness with our irresistible Blueberry Crumb Cake. Tender cake, fresh blueberries, and a buttery streusel topping create the perfect breakfast or dessert treat!
Course
Breakfast & Brunch
Cuisine
American
Keyword
Blueberry Crumb Cake
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
258
kcal
Author
Shelby Law Ruttan
Ingredients
⅔
cup
sugar
¼
cup
stick butter
softened
1
teaspoon
vanilla extract
1
large
egg
1⅓
cups
all-purpose flour
1
teaspoon
baking powder
¼
teaspoon
baking soda
⅛
teaspoon
salt
¾
cup
low-fat buttermilk
1
cup
blueberries
3
tablespoons
sugar
3
tablespoons
flour
1
tablespoon
butter
melted
1
teaspoon
ground cinnamon
cooking spray
Instructions
To make the cake
Preheat oven to 350 F. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Set aside.
In a large bowl, using an electric mixer, combine sugar and butter at medium speed until blended.
Add vanilla extract and room temperature egg. Continue to mix on medium speed until creamy.
In a medium bowl, sift together flour, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients alternately with buttermilk, beginning and ending with flour mixture.
Stir fresh blueberries into the cake batter.
Pour batter into prepared pan and set aside.
To make the crumb topping
In a small bowl granulated sugar, flour, cinnamon, and melted butter stirring until mixture resembles coarse meal.
Evenly sprinkle crumb topping over top of the cake batter.
Baking time
Bake crumb cake for 40 minutes until golden brown and a wooden pick inserted in center of the cake comes out clean. Cool on a wire rack.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
43
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
221
mg
|
Potassium:
86
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
99
IU
|
Vitamin C:
2
mg
|
Calcium:
67
mg
|
Iron:
1
mg
|
Net Carbohydrates:
42
g