Blueberry Crunch Cake
This Blueberry Crunch Cake is a sweet, summery, and fruity dessert studded with fresh blueberries and topped with a crunchy almond-infused crumble.
Servings: 9 servings
Calories: 393kcal
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 3/4 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 8 tbsp unsalted butter melted
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk room temperature
- 1 1/2 cups blueberries 6 oz total
For the Crumble Topping
- 1/3 cup light brown sugar
- 1/3 cup sliced almonds
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter cold
Instructions
For the Cake
- Preheat oven to 350F and place rack in middle position.
- Spray 8x8 inch cake pan with cooking spray, then layer with a wide strip of parchment paper, allowing overhang on two sides (creating a sling). Spray again with cooking spray.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
- In a separate large bowl, whisk together melted butter and sugar for two minutes.
- Beat in eggs, one at a time. Stir in vanilla.
- Add half of the dry ingredients to the wet ingredients and fold in using a rubber spatula.
- Pour in all the buttermilk and stir.
- Add the remaining half of the dry ingredients and blueberries and stir gently until just combined. Pour in prepared pan.
For the Crumble Topping
- In a small bowl, stir together brown sugar, almonds, flour, salt and cinnamon. Using your hands, break the butter into small pieces, mixing into the dry ingredients, until the mixture forms irregular clumps. Set to the side in the refrigerator.
- Bake cake for 20-25 minutes then sprinkle the crumble topping all over the cake and continue baking for another 10-15 minutes or until golden brown on top and an inserted toothpick comes out with a few moist crumbs attached.
- Cool in pan for 5 minutes. Then, using the parchment sling, remove from pan and place on wire rack to finish cooling before cutting.
Notes
What to do with leftovers
For any leftover blueberry crunch cake, follow these storage guidelines:- Room temperature: You can keep the cake in an airtight container at room temperature for up to 3 days.
- Freezer: Wrap individual slices of cake in plastic wrap and aluminum foil, then store them in the freezer for up to 3 months.
Nutrition
Calories: 393kcal | Carbohydrates: 54g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 420mg | Potassium: 148mg | Fiber: 2g | Sugar: 34g | Vitamin A: 526IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg