Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Bursting Blueberry Crumb Cake Recipe
Bursting Blueberry Crumb Cake! Assume – blueberry crumble meets heat lemon cake with a crunchy buttery streusel topping and melty scoop of vanilla ice cream. It tastes even higher than it sounds!
I’ve accomplished my fair proportion of blueberry desserts however I’ve at all times wished to do a cake with an outrageous quantity of blueberries in it. As in, BURSTING with blueberries. Not simply studded. I dreamed of a blueberry crumble, besides in cake type. (Sure, these are the ideas that occupy my thoughts at night time).
The query actually was simply how a lot blueberries I may bake right into a cake with out weighing down the sponge a lot it turned dense.
I peaked out at 500g (1lb). That’s virtually double the everyday quantity utilized in most Blueberry Crumb Muffins.
And with additional blueberries comes additional streusel, that crumbly crunchy caramel high. I suppose generally goals can come true!!
Right here’s what it’s essential make this.
The blueberries
The blueberries are tossed in a little bit flour and sugar so it kinds a jam-like layer that largely suspends on the floor of the cake. The lemon is used to supply wetness to make a few of the flour follow the blueberries.
You can find that not all of the flour sticks to the blueberries. Make sure to scatter all of it throughout the blueberry layer. We want the complete 3 tablespoons of flour to make sure the blueberries don’t sink. Preliminary variations of the cake solely used 1 tablespoon and the blueberries dispersed a little bit an excessive amount of for my liking.
Frozen blueberries will work too! Use frozen as a result of they bleed loads when thawed.
The Crumb Topping
That is referred to as a streusel in baking. It’s a mix made with flour, sugar and butter mixed to make a lumpy combination that’s used so as to add a terrific crunchy topping on the floor of muffins, muffins, bars and many others.
No uncommon gamers right here. The one one price noting is sugar. I favor utilizing caster sugar (superfine sugar) as a result of the grains are finer so I might be assured that I received’t find yourself with sugar grains within the streusel. Nevertheless, in case you don’t have it, simply substitute with common sugar.
Lemon Cake
The Lemon Cake is tailored from the batter I take advantage of for my traditional blueberry yogurt cake. Nevertheless, the batter is a little bit sturdier constructed to resist the mixed 700g / 1.4lb of blueberries and streusel that we pile on high and nonetheless come out beautiful and springy on the finish.
PS I do know that 700g/1.4 lb appears like an insane quantity of blueberries and streusel, however we do shed extra pounds in liquid evaporation because it bakes.
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Flour – simply plain / all function flour. It’s finest to make use of plain flour and add baking powder reasonably than self elevating flour. Muffins simply by no means rise as nicely.
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Baking powder – That is what makes the cake rise. If yours is previous, it’s finest to test it’s nonetheless lively!
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Bitter cream – This helps make the sponge beautiful and moist as a result of it provides wetness into the batter however it’s thicker than milk. So we will use much less flour for a similar quantity of batter. Make sure the bitter cream is at room temperature, ie not fridge chilly, else it is not going to incorporate correctly into the batter (eg it could make the melted butter solidfy. Yup, been there, accomplished that!).
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Milk – Full fats is finest although low fats will work effective too. As with the bitter cream, guarantee it’s not fridge chilly. Take it out half-hour prior, or microwave for 10 seconds.
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Eggs – Use giant eggs that are ~55 – 60g / 2 oz every (they arrive in cartons labelled “giant eggs”) at room temperature. See right here for what this implies, and a fast technique to de-chill fridge chilly eggs!
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Melted butter – As soon as melted, let it cool for a bit. It might probably nonetheless be heat, we simply don’t need it to be tremendous scorching.
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Lemon zest – Zest the lemon earlier than you squeeze out juice to coat the blueberries! It’s unattainable to correctly zest a lemon as soon as it’s been squeeze of juice. We solely use the zest as a result of it provides beautiful lemon flavour. The juice, alternatively, primarily simply provides sourness.
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Vanilla extract – Higher flavour than imitation vanilla essence. I personally don’t use vanilla bean or vanilla bean paste in muffins as a result of I feel it’s wasted. Reserve it for issues like Crème Brûlée and Flan Pâtissier!
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Salt – Only a contact, to carry out the opposite flavours within the cake. Customary baking apply today.
Streusel first (it’s a fast combine), then toss the blueberries, then make the batter final.
1. The best way to make Streusel
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Combine the dry substances (flour, sugar, cinnamon and salt). Then add the melted butter and vanilla, and blend utilizing a fork simply till all of the flour is moist however the combination continues to be clumpy.
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That is what you’re after. Tons and many lumps!
2. zest lemon fiRst, then toss the blueberries
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Zest the lemon then preserve it for the batter. Do that earlier than juicing the lemon for the blueberries as a result of it’s unattainable to zest a lemon that’s been squeezed of juice!
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Toss the blueberries in lemon juice first to moist the floor. Then toss with the flour and sugar. Then put aside till required.
3. The lemon cake batter
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Line a 20cm / 8” springform cake pan with baking / parchment paper. See right here for my simple approach of doing it – no pencil required!
It must be a springform pan so the cake might be eliminated with out inverting (which might trigger the crumbly topping to fall off!)
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Whisk dry – Whisk the dry ingredient in a bowl (flour, baking powder and salt).
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Whisk moist – Then in a bigger bowl, give the sugar, vanilla, zest and eggs an excellent whisk for about 15 seconds till the floor is a bit foamy. Add the melted warm-not-hot butter and bitter cream, then whisk till clean.
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Add flour in 3 batches – Add one third of the flour then use a rubber spatula to fold it by. As soon as largely integrated, add half the remaining flour, fold by, then the remaining flour and fold by.
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Milk final – When you’ll be able to not see flour, add the milk and blend till integrated. When you see tiny bits within the batter, will probably be the zest not flour lumps!
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Batter thickness – That is what your batter ought to appear like. Pourable however not tremendous skinny like my Chocolate Cake and never tremendous thick like a muffin batter.
4. ASSEMBLING AND BAKING
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Pour the batter into the cake pan and clean the floor.
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High with blueberries. For essentially the most even unfold, begin from the periphery then work your approach in. When you begin within the center, the load of the blueberries pushes the batter out and up the partitions of the pan. However, don’t get too hung up on this step! This can be a rustic cake, and the blueberry layer is at all times a little bit of a pot-luck scenario by way of spottiness / jammy patches / how neat the road is (it’s not, ever!).
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Use residual flour – Be sure you tip the residual flour and sugar on the backside of the blueberry bowl over the blueberries. We want all of the flour to make sure the blueberries don’t sink (I had issues after I used barely much less flour).
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Streusel – Then cowl the highest with the streusel, utilizing your fingers to make good massive lumps throughout the floor. Goal for round 85% protection – it’s good to have some jammy blueberries peeking by the golden brown crumbly topping!
TIP: When you have powdery streusel on the backside of the bowl, simply clench a pile of it in your fist to make it clump collectively. Then break up into clumps and scatter!
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Bake for 65 minutes at 200°C/400°F (180°C fan-forced), rotating midway to make sure the streusel browns evenly.
Notice on oven temperature: it’s a little bit greater than the same old temperature for baking muffins as a result of the blueberries and streusel add a thick safety layer so we’d like an additional blast of warmth to cook dinner the cake by. On the typical 180°C/350°F (160°C fan), the cake was taking 75 – 80 minutes and the sponge rose a smidge much less.
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Cool for 10 minutes within the pan to offer it an opportunity to stabilise. Then unclip the edges and use a spatula to slip the cake onto a cooling rack. Cool for an extra 10 minutes earlier than slicing to serve heat (so the ice cream melts!), or totally cool and serve at room temperature.
If you wish to be a standard, this cake might be served at room temperature, with non-compulsory ice cream or whipped cream on the facet. That’s the traditional approach Crumb Muffins are served. It’s scrumptious and the way in which this cake was initially supposed to be.
However, for the final word Blueberry Crumb Cake expertise, serve it heat with a scoop of melty vanilla ice cream on high. It’s simply such a comforting mixture – the nice and cozy blueberries that burst in your mouth mingling with the cool creamy ice cream, the crunchy bits of caramel-y streusel topping and the smooth cake (which will get softer when heat!) with the trace of contemporary lemon flavour.
I’m firmly planted on the warm-serving facet. Attempt it as soon as, and I feel you may be too! – Johnsat x
Ingredients
- 2/3 cups flour , plain/all-purpose
- ½ cup caster sugar (superfine sugar)
- 1/2 tsp cinnamon powder
- 1/8 tsp cooking/kosher salt
- 60g / 4 tbsp melted butter
- 1/4 tsp vanilla extract
- 1 1/3 cups flour , plain/all-purpose
- 2 tsp baking powder (if old, check it’s still active)
- 1/4 tsp cooking/kosher salt
- 3/4 cup caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 large eggs , at room temperature (what this means)
- 90 g / 6 tbsp unsalted butter , melted then cooled slightly (don’t use piping hot)
- 1/3 cup sour cream , at room temperature (sub plain yogurt)
- 1/3 cup milk , at room temperature (full fat best, low fat ok)
- 500 g / 1 lb fresh blueberries (Note 1 for frozen)
- 2 tsp lemon juice
- 2 tbsp caster sugar (superfine sugar)
- 3 tbsp flour , plain/all-purpose
Instructions
- Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper (here's how I do it).
- Crumb – Put the flour, sugar, cinnamon and salt in a medium bowl and mix together with a fork. Then add the butter and vanilla, and use the fork to mix until all the flour is wet, then stop mixing. We want it lumpy and crumbly!
- Zest the lemon first and put it aside for the batter before measuring out juice for the blueberry tossing.
- Blueberries – Toss the blueberries with lemon juice to wet the surface. Sprinkle with sugar and flour, toss to coat. Set aside.
- Whisk dry – Whisk the flour, baking powder and salt in a small bowl.
- Whisk wet – In a larger bowl, whisk the sugar, vanilla, zest and eggs until the surface is a bit foamy (~ 15 sec by hand). Add the butter and sour cream, whisk until smooth.
- Combine wet and dry – Switch to a rubber spatula. Add the flour in 3 batches, folding in between until the flour is mostly incorporated. Then add the milk and stir until combined. Some small lumps is ok!
- Assembling – Pour the batter into the pan. Scatter blueberries on top. Sprinkle any leftover flour at the bottom of the blueberry bowl on top of the blueberries. Cover with chunks of crumb, aiming for ~85% coverage. If necessary, enclose powdery bits in your fist to press them into clumps!
- Bake for 65 minutes, rotating the pan halfway, until a skewer inserted into the centre comes out clean (blueberry smear is ok!).
- Cool 10 minutes in the pan. Remove the cake from the springform pan then cool for at least another 10 minutes before cutting to serve.
- Serving – For the best blueberry crumble-cake experience, serve warm with a scoop of vanilla ice cream! Otherwise, be normal and serve it at room temperature. Ice cream or cream also welcome here.
Notes
1. Frozen blueberries can be used too. Don’t thaw! Toss with the flour & sugar just before using (if you do it before making the batter it will start to melt). It will take an extra 10 minutes to bake. If the top starts to get overly brown, just cover with foil.
2. Pan – Best to use a springform pan else you will lose streusel topping when inverting out of a standard cake pan.
3. Storage – Cake will keep for 5 days in the fridge. But always bring to room temp before serving, though best to serve slightly warm! If it’s quite cool where you are it will keep in the pantry too, in an airtight container.
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