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Blueberry Crumb Cake

4.67 from 21 votes
Course Dessert
Cuisine American
Calories

Ingredients
  

  • 1/2 cup butter room temp
  • 3/4 cup granulated sugar
  • 1 large egg room temp
  • 1 teaspoon vanilla
  • 2 cups Self Rising Flour
  • 1/2 cup Milk I used whole milk
  • 1 1/2-2 cups fresh blueberries

crumb topping

  • 1/2 cup Light Brown sugar
  • 2 Tablespoons granulated sugar
  • 1/2 cup All Purpose flour
  • 1/4 teaspoon salt
  • 4 Tablespoons Butter cold and cubed

Glaze

  • 1/2 cup powdered sugar
  • 3 Teaspoons milk
  • 1/2 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees. Prepare an 8x8 baking pan, I sprayed mine with baker's joy. Rinse and drain blueberries. Measure 2 cups of self rising flour , take 2 tablespoons from it and coat the blueberries .
  • Cream together butter , sugar , vanilla and egg.
  • Add A little flour at a time
  • Alternating with milk
  • Mix until light and fluffy
  • Fold in the flour coated blueberries .
  • Spread into a 8x8 prepared pan

Crumb Toping

  • In a medium bowl mis together the flour , sugar and salt . Cut in the butter with a pastry cutter or fork until the butter is like small pebbles.
  • Spread Crumb topping over the batter evenly
  • Baked in preheated oven for 55-60 minutes

Glaze

  • Once the cake is cooled mix the glaze in a small bowl
  • Drizzle the glaze over the cake
  • Store in a covered dish for up to 3 days

Video

Keyword Blueberry coffee cake, Blueberry crumb cake, Crumb topping, Fresh Blueberry cake
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