Few things are as comforting as a warm, crumbly slice of cake paired with a cup of coffee or tea. This Blueberry Crumb Cake with Vanilla Glaze is the perfect treat to brighten your mornings or elevate an afternoon snack. Bursting with fresh blueberries and topped with a buttery crumb layer and a delicate vanilla glaze, this cake strikes the perfect balance between sweet and tangy.
Why Blueberries and Crumb Topping?
Blueberries add a natural sweetness and a juicy texture to the cake, while the crumb topping provides a satisfying crunch. The vanilla glaze ties everything together, adding a touch of elegance and extra flavor.
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Add the Blueberries: Gently fold in the blueberries, being careful not to overmix.
- Prepare the Crumb Topping: In a small bowl, combine the flour, sugar, and melted butter. Mix with a fork until crumbly.
- Assemble the Cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle and Serve: Once the cake has cooled slightly, drizzle the vanilla glaze over the top. Slice and enjoy.
Tips for the Perfect Crumb Cake:
- Fresh or Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
- Even Crumb Distribution: Ensure the crumb topping is evenly spread for a consistent crunch in every bite.
- Let It Cool: Allow the cake to cool before adding the glaze to prevent it from melting too quickly.
Frequently Asked Questions
Can I use other fruits instead of blueberries? Yes, this recipe works well with raspberries, blackberries, or diced peaches for a different flavor.
How should I store this cake? Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
Can I make this cake ahead of time? Absolutely. You can bake the cake a day in advance and add the glaze just before serving for maximum freshness.
What’s the best way to reheat this cake? Warm slices in the microwave for 10-15 seconds for a freshly baked taste.
Can I double the recipe? Yes, simply double the ingredients and bake in a 9×13-inch pan. Adjust the baking time to 45-50 minutes.
A Sweet Conclusion
This Blueberry Crumb Cake with Vanilla Glaze is a delightful treat that’s as beautiful as it is delicious. Whether you’re serving it for brunch, dessert, or a snack, it’s guaranteed to bring a smile to everyone’s face. So, gather your ingredients and bake this crowd-pleasing cake today!