Delicious Blueberry Crumble Cake
Indulge in the delightful flavors of this Delicious Blueberry Crumble Cake, inspired by Alton Brown's classic recipe from Good Eats. This coffee cake features a tender crumb studded with plump blueberries, and it's topped with a crispy crumble that adds a delicious contrast in texture. Perfect for brunch or as a sweet afternoon treat, this cake is sure to become a favorite. Share it with friends and family to brighten their day!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
cake flour
9 ounces (sifted, approximately 2 cups)
baking powder
1 teaspoon (none)
kosher salt
1/2 teaspoon (none)
ground ginger
1/2 teaspoon (none)
unsalted butter
2 ounces (room temperature for cake, 2 ounces chilled and cubed for topping)
sugar
8 1/2 ounces (approximately 1 1/4 cups total, divided)
large egg
1 (beaten)
whole milk
1/2 cup (none)
fresh blueberries
15 ounces (washed, approximately 3 cups)
ground nutmeg
1/2 teaspoon (fresh is best, for topping)
Instructions
1
Preheat the oven to 375°F (190°C). Grease a 9x9-inch glass baking dish with nonstick spray or butter and set aside.
2
In a medium mixing bowl, whisk together the 9 ounces of cake flour, baking powder, kosher salt, and ground ginger until evenly combined. Set this dry mixture aside.
3
In the bowl of a stand mixer fitted with a paddle attachment, cream the 2 ounces of room temperature unsalted butter and 5 1/4 ounces of sugar together on medium speed until the mixture is light and fluffy, approximately 1 minute.
4
Add the large egg to the butter mixture and beat until fully incorporated, about 30 seconds.
5
Gradually add 1/3 of the dry flour mixture, mixing on low speed just to combine. Alternate this with 1/3 of the whole milk, mixing until fully incorporated. Repeat this process until all the flour and milk have been added, ensuring a smooth batter.
6
Gently fold in the 15 ounces of fresh blueberries, being careful not to break the berries, then pour the batter into the prepared baking dish.
7
For the crumble topping, in a small bowl, mix together the remaining 3 1/4 ounces of sugar, 1 1/4 ounces of cake flour, and 1/2 teaspoon of ground nutmeg. Add the 2 ounces of chilled and cubed butter to this mixture, using a fork or your fingers to work the butter into the dry ingredients until a crumbly texture forms.
8
Evenly sprinkle the crumble topping over the blueberry batter in the baking dish.
9
Place the dish on the middle rack of the oven and bake for approximately 35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
10
Allow the cake to cool in the dish for at least 10 minutes before serving. Cut into squares and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Delicious Blueberry Crumble Cake?
It is a tender coffee cake filled with fresh blueberries and topped with a crispy crumble topping, inspired by Alton Brown's Good Eats recipe.
Who inspired this blueberry cake recipe?
This recipe is inspired by Alton Brown's classic recipe from the show Good Eats.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
What size and type of baking dish is recommended?
A 9x9-inch glass baking dish is recommended for this recipe.
How do I prepare the baking dish?
Grease the baking dish with nonstick spray or butter before adding the batter.
What kind of flour is used in this recipe?
This recipe specifically calls for cake flour for both the batter and the crumble topping.
How much cake flour is needed for the batter?
You need 9 ounces of sifted cake flour, which is approximately 2 cups.
What spice is added to the cake flour mixture?
1/2 teaspoon of ground ginger is whisked into the dry flour mixture.
How much butter is needed for the cake batter?
The cake batter requires 2 ounces of room temperature unsalted butter.
How long should I cream the butter and sugar for the cake?
Cream the butter and 5 1/4 ounces of sugar together on medium speed for approximately 1 minute until light and fluffy.
How many eggs are required for the recipe?
The recipe calls for one large beaten egg.
How should the flour and milk be added to the batter?
Gradually add 1/3 of the dry flour mixture alternating with 1/3 of the whole milk, mixing on low speed until fully incorporated.
What type of milk is used in this cake?
The recipe uses 1/2 cup of whole milk.
How many blueberries are needed?
You will need 15 ounces of fresh, washed blueberries, which is approximately 3 cups.
How do I add the blueberries to the batter?
Gently fold the fresh blueberries into the batter, taking care not to break the berries.
What ingredients are in the crumble topping?
The crumble topping consists of 3 1/4 ounces of sugar, 1 1/4 ounces of cake flour, 1/2 teaspoon of ground nutmeg, and 2 ounces of chilled, cubed butter.
What spice is used in the crumble topping?
1/2 teaspoon of ground nutmeg is used in the topping; fresh nutmeg is recommended.
How should the butter be prepared for the crumble topping?
The butter for the topping should be chilled and cut into cubes.
How do I achieve the crumbly texture for the topping?
Use a fork or your fingers to work the chilled butter into the dry topping ingredients until a crumbly texture forms.
Where should the cake be placed in the oven?
Place the baking dish on the middle rack of the oven.
How long does the Blueberry Crumble Cake bake?
Bake the cake for approximately 35 minutes.
How can I tell if the cake is finished baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean.
How long should the cake cool before serving?
Allow the cake to cool in the dish for at least 10 minutes before serving.
How should the cake be sliced?
The recipe suggests cutting the cake into squares for serving.
What is the total amount of sugar used in the entire recipe?
The recipe uses a total of 8 1/2 ounces of sugar, which is approximately 1 1/4 cups divided between the cake and topping.
How much baking powder is used?
The recipe requires 1 teaspoon of baking powder.
What kind of salt should I use?
The recipe specifies 1/2 teaspoon of kosher salt.
Is this recipe suitable for brunch?
Yes, this cake is described as being perfect for brunch or as a sweet afternoon treat.
What mixer attachment is recommended?
A stand mixer fitted with a paddle attachment is recommended for creaming the butter and sugar.
How much total butter is used in the recipe?
A total of 4 ounces of unsalted butter is used: 2 ounces at room temperature for the cake and 2 ounces chilled for the topping.