An Easy Blueberry Crumb Cake to Warm Your Heart
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In Poland and Germany, where there are numerous varieties of this luxurious and delectable dessert, crumb cakes are particularly well-liked. It has been adopted by many other cuisines and infused with regional ingredients, such as the blueberry variation, which has been a favourite for decades and features a chewy base and delectably crumbly streusel. This delicious cake doesn't take much time to prepare and can be ready to serve as a dessert with whipped cream, vanilla ice cream, or on its own.

This is a terrific dish to use up any extra fruit you may have on hand, such as additional blueberries from your pantry. Use frozen or fresh blueberries. For the latter, put the fruit in a colander and run cold water over it several times. Pour the berries onto paper towels and pat them dry until the water has turned somewhat clear or reddish. This technique can be used to prevent the batter from turning completely blue, rather than just a few appealing blue spots. Despite how it may appear, this blueberry crumb cake is simple to make and only needs a little attention to our straightforward instructions. To make preparation easier, have all materials available and measured before you begin.


 120 g of butter

 150 g of sugar

 2 eggs

 5 ml vanilla

 240 gm of flour

 10 mg of baking powder

 2.5 mg of salt

 120 ml of milk

 300 gm fresh blueberries

For the topping:

 200 gm sugar

 60 gm flour

 5 ml cinnamon

 120 gm butter


 Set the oven to 350°F (175°C) for preheating.

 A 10x10 (25 cm x 25 cm) square pan should be sprayed with baking spray. Place aside

 With an electric mixer, whip the butter and sugar until they are smooth and fluffy. Add each egg, beating well after each addition, until the mixture is light and fluffy. Finally, whisk in the vanilla. Set aside.

 Salt, baking powder, and flour should all be combined with a whisk in a small bowl. As you add the milk in thirds, alternate with adding the flour mixture to create a batter. Take the bowl out of the mixer.

 Add blueberries and fold. Add batter to the pan. Set aside.

 The toppings should be mixed together in a small bowl. Cinnamon, sugar, and flour are combined by whisking. Using your hands, blend in the butter until fine crumbs appear. Sprinkle topping on top of the batter until it is completely covered and a layer has formed.

 Bake for 40-45 minutes, or until golden brown and a toothpick come out clean. Let's totally cool off. Before removing the cake, loosen it by running a sharp knife around its perimeter. Serve by cutting into squares.