Simple homemade single layer cake studded with fresh blueberries and topped with an easy almond crumble. You'll fall in love with this old-fashioned blueberry cake!
You all feel madly in love with my Lemon Blueberry Bundt cake. I get it, that cake is my personal favorite. However, some of you were asking if I had a blueberry cake that WASN'T a bundt cake.
Why yes, yes I do. Although this blueberry cake is modest next to that Lemon Blueberry Bundt. This one is a single quiet layer with old-fashioned, simple ingredients, and a quiet almond crumble.
The ingredients for this cake are probably already hanging out in your pantry just WAITING to be whipped up into something special.
Tip: for my fellow gluten-free bakers, this recipe works well using a gluten-free 1 to 1 baking flour. You won't notice much change in the texture.
How do I make my cake light and fluffy?
You are going to do the traditional creaming of butter and sugar, adding the eggs one at a time, mixing the dry ingredients together in one bowl, and then mixing it all together.
The age old technique of creaming the butter and sugar together helps keep your cake light and fluffy.
Old-fashioned technique for an old-fashioned cake. Doesn't get better than that!
Tip: for TRUE old-fashioned ingredient goodness swap out traditional milk with buttermilk.
Why do my blueberries sink in my cake?
Tip: If your blueberries often sink to the bottom of your cakes try mixing them with a bit of the dry ingredients before mixing them into your batter. This will help, or so my Gma said. And never ever argue with a Gma about cakes!
I prefer to use almonds in my crumble. Almond and blueberry make a fantastic pair. However, you can certainly swap out almonds for walnuts or pecans, if you prefer.
Tip: try adding just a touch of cayenne pepper or chili pepper to your crumble for a hint of heat. I promise...you'll love it! (start with 1/8 teaspoon)
How can I make my cake rise higher?
You can simply add more baking powder to your batter. But be aware, the texture and cooking time will change a bit every time you change that measurement. Start small and note any changes!
There she is...quietly waiting for you to grab a slice and enjoy. Unassuming, calm, simple, and old-fashioned. And, my friend, utterly special! You'll love this cake!
Serve this cake with a scoop of vanilla ice cream and a cup of coffee or tea for the BEST way to spend an afternoon. Soooo good.
Does blueberry cake need to be refrigerated?
Not at all. In fact, you want to refrain from putting it in the fridge. Cold blueberry cake will actually have a bit LESS flavor. Keep it covered on the counter for a couple of days.
Other blueberry recipes to try:
- Blueberry Lemon Bundt Cake
- Blueberry Lemon Poppyseed Muffins
- Blueberry Yogurt Donuts
- Rustic Blueberry Tart
- Blueberry Coffee Cake
- Blueberry Coffee Shake.
Blueberry Crumble Cake
For the cake batter:
- 1 cup -Light brown sugar
- 120 g - Butter at room temperature
- 2 lg eggs
- 1 tsp - Vanilla extract
- 1 ¾ cups - All purpose flour
- ¼ tsp - Salt
- 2 tsp - Baking powder
- ½ cup - Milk
- 150 g - Fresh blueberries use frozen, if needed
For the crumble:
- 2 tbsp - Whole almonds
- 2 tbsp - Rolled oats
- ¼ cup - All purpose flour
- ¼ tsp - Salt
- ¼ cup - Brown sugar
- ½ tsp - Powdered cinnamon
- 4 tbsp - Melted butter
For the crumble:
- Take the almonds, oats and flour in a food processor and process it until the oats and almonds are broken down into uniform small pieces.
- Set aside in a bowl and add the sugar, butter, cinnamon and salt and give it a thorough mixing until everything is well combined.
For the cake:
- Take the butter and sugar in a bowl and cream it with an electric whisk for a few minutes.
- Add one egg at a time and whisk it until it is evenly mixed.
- Now add the vanilla extract and half of the flour in and give it another whisk.
- Add the milk into the bowl and shift in the remaining flour, salt and baking powder into the bowl.
- Take a spatula and mix everything gently until all the dry flour in incorporated into the dough.--see next step for tip about blueberries!
- Add all the blueberries and give it another mix. Tip: if you have trouble with blueberries sinking in your cake, give them a quick shake into the dry mixture to coat.
- Pour the batter into a greased and lined cake pan.
- Now take the crumble and evenly dust it all over the top of the batter.
- Tap the pan gently on the table/counter to get rid of any air bubbles.
- Place the cake pan in a preheated oven at 350 degrees (180 degrees Celsius) for about 60 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Let the cake cool complete and enjoy!