Blueberry Cake Recipe with a Chewy yet Crumbly Topping

I did not photograph the cake, but so many asked for the recipe when I shared a quick peek of it in one of my videos. The two photos are screenshots from the video. I will make it again and hopefully remember to take a photo before we indulge!

A recipe from Entertaining with Beth.

The abundance of blueberries our bushes have been producing this year, along with the pancakes I have been making each Sumday, I made this blueberry cake with its chewy, yet crumbly topping a few weeks ago. It was so good! My husband, Ben, sent me the recipe he saw on IG via Entertaining with Beth. Any recipe I have made of hers has not disappointed me. Each year he asks me to make his great-grandmother’s blueberry cake and I always look forward to making Jordan Marsh blueberry muffins , which has been a family tradition. To date myself, I remember going to Jordan Marsh, in Peabody, MA just to get muffins at their bakery.

Another screenshot from one of my videos. This blueberry cake was so good!

Here is a list of Ingredients For the cake and the crumble:

For the cake:

½ cup of butter (120g)

¾ cup sugar (150g)

2 eggs - room temperature

1 tsp vanilla (5 ml)

2 cups of flour (240g)

2 tsp baking powder (10 ml)

½ tsp salt (2.5ml)

½ cup milk (120 ml)

2 cups fresh blueberries (300g)

For the crumb topping:

1 cup of sugar (200g)

½ cup flour (60g)

1 tsp cinnamon (5 ml)

½ cup butter - * cold butter (120g)

Instructions

Preheat oven to 350F (175C).

Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside - Pans with removable bottoms work best for this cake.

(I used an 9 inch circle and had to bake it a bit longer)

for the cake:

With an electric mixer, beat together butter and sugar until the mixture is smooth and fluffy.

Add the eggs one at a time then beat the mixture well until it is light and fluffy, add vanilla. Set aside.

In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.

Gently fold in blueberries.

Transfer batter to pan. Set aside.

For the Topping:

In a small bowl whisk together the topping in two steps.

Add the sugar, flour and cinnamon. Whisk to combine.

Cut in very cold butter with hands until small crumbs form. Sprinkle all of the topping onto the top of batter until batter is fully covered.

Bake 40-45 mins until golden brown and a toothpick comes out clean.

Allow the cake to cool completely before cutting.

Run sharp knife along perimeter of cake to loosen before removing it.

Cut into squares.

As I mentioned above, my round cake too a bit longer , about 12 minutes, in a smaller, but deeper pan and I cut it into pie shaped wedges.

A note from Beth’s recipe:

“To be extra certain your berries don’t sink to the bottom of the cake while baking, toss them in flour first.” 

“You can use frozen berries for this recipe just be sure you don't over mix the batter or your cake will turn blue! “