Blueberry Sunflower Crumb Cake
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This blueberry streusel crumb is so moist and delicious and perfect with the glaze! Learn More
Prep
20 mins
Bake
20 to 25 mins
Total
40 to 45 mins
Servings
4 Persons
Yield
Makes 4 servings
Ingredients
Crumb Topping:
- Ā½ Cup Packed Brown Sugar
- Ā½ Cup Sunflower Flour
- Ā½ Cup All-Purpose Flour
- 2 Tsp Ground Cinnamon
- Ā½ Tsp Salt
- 1 Stick Cold Butter in Chunks
Cake:
- 1 Cup Sunflower Flour
- 1 Cup All-Purpose Flour
- 2 Tsp Baking Powder
- Ā½ Tsp Salt
- 1 Stick Softened Butter
- Ā¾ Cup Granulated Sugar
- 2 Large Eggs
- 1 Ā½ Tsp Vanilla
- 1 Tsp Packed Lemon Zest (or Ā½ Tsp Lemon Extract)
- Ā¼ Cup Milk
- Ā¼ Cup Sunflower Oil
- 2 Cups Fresh Blueberries (Frozen Will Work ā Do NOT Defrost)
Instructions
- Preheat oven to 375 degrees ā Spray a 9 inch square pan with oil
- Mix all the crumb topping ingredients by hand, mashing the butter and dry mix into each other until resembling crumbles
- set in fridge
For the cake:
- Mix flours, baking powder, and salt in a small bowl
- In another small bowl, mix milk and oil
- In the bowl of your mixer, beat butter and sugar together for 2 minutes on medium speed until light and fluffy
- Add eggs one at a time, scraping in between, then add vanilla extract and lemon zest
- Add the dry ingredients to the butter mixture, turn it on to low, and add liquid
- Beat on medium speed for two minutes
- Fold in berries, pour into a pan and spread evenly.
- Take crumble topping out of the fridge, and crumble evenly over the top of the cake batter
- place on the middle rack of the oven and bake for 40-45 minutes or until a toothpick comes out clean of cake batter
- Let cool completely before slicing, serve plain or with powdered sugar on top
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