Blueberry Brioche Crumb Cake
A delightful dessert combining the light texture of brioche with sweetness from fresh blueberries and a crunchy crumb topping. Perfect for family gatherings or as an afternoon snack.
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened Make sure the butter is at room temperature
- 1 cup sugar
- 4 large eggs Add eggs one at a time
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh blueberries You can use frozen blueberries, toss them in flour before mixing
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mixing
- Alternate adding the flour mixture and milk into the butter mixture until fully incorporated. Be careful not to overmix.
- Gently fold in the fresh blueberries.
Baking
- Pour the batter into the prepared pan and spread evenly.
- In a separate bowl, mix the crumb topping ingredients until crumbly, then sprinkle it over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow it to cool before transferring to a wire rack. Serve warm.
Notes
For the best texture, use butter at room temperature. You can freeze berries when in season and use them later. Adding a touch of lemon zest can enhance the flavor.