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Blueberry Crumble Cake

Servings: 8 people
Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients 

  • 1 cup fresh or frozen blueberry
  • ½ cup unsalted butter
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup yoghurt

Crumble:

  • 1/2 cup flour
  • 1/2 c brown sugar
  • 4 tbsp melted butter
  • 1/2 tsp cinnamon

Instructions

  • Preheat the oven to 180°C. Grease a 2 loaf pan and dust it with flour.
  • In a medium bowl, sift together the dry ingredients; flour, baking powder, baking soda, and salt. Set aside.
  • Using a stand mixer or electric mixer on medium speed, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Alternately add the dry ingredients and yoghurt to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
  • Fold in the blueberries gently using a spatula, ensuring they are evenly distributed in the batter. Be careful not to break the blueberries.
  • Spoon the batter evenly into the prepared pan, filling each all the way to the top.
  • In a medium-sized bowl, whisk together the crumble ingredients: flour, brown sugar, melted butter, and cinnamon. Sprinkle the crumble mixture evenly over the cake batter.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cakes to cool for 5 minutes in the loaf pan, then transfer them to a wire rack to continue cooling.

Notes

Serve the Blueberry Crumble Cake as a delightful and flavorful dessert. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. The cake can be stored in an airtight container at room temperature for a few days or refrigerated for longer freshness. Enjoy this delicious treat any time of the day!