Blueberry Crumble Cake is a wonderful way to brighten up a rainy Spring morning! What makes this coffee cake special is the heavy-handed brown sugar crumble topping. The blueberries are a perfect tart contrast to the crumble and creamy cake. You can use fresh blueberries or frozen (do not thaw).
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Author Homemade Italian Cooking with Cara
For the Cake:
3cupsblueberriesfresh or frozen (do not thaw)
For the Crumb Topping:
1/2cup1 stick butter, softened
Preheat the oven to 375 degrees.
Grease a 10-inch springform pan with butter or spray baking oil. Place the springform pan on a baking sheet for easier handling in and out of the oven, and to catch any possible spills.
In a small bowl, sift together the flour, baking powder, salt, and cinnamon.
In the bowl of a stand mixer, cream the sugar and butter for 3-4 minutes until pale and creamy. Add the egg and vanilla and mix well.
Add the flour third at a time, alternating with a third of the buttermilk. mixing after each addition. The dough will be thick. Using a spatula, gently fold in the blueberries until evenly incorporated.
Transfer batter to the greased pan.
To make the crumble, whisk all the dry ingredients together in a medium bowl. Break the softened butter in pieces with your hand and mix/squish into the sugar mixture until crumbly. The crumble will end up with little bits of butter coated in sugar. Sprinkle the crumb topping over the cake batter.
Bake for 50 -60 minutes or until a cake tester comes out clean in the center, and the crumble is golden brown.
Let cake cool for 30 minutes.Release from springform pan before serving.