Blueberry Brioche Crumb Cake
A delightful fusion of fluffy brioche and delectable blueberries, topped with a crunchy crumb that creates a heavenly contrast of textures. Perfect for brunch or a cozy afternoon treat.
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour for a soft and airy texture
- 2 tsp baking powder to give it that perfect lift
- 1/2 tsp salt to enhance the sweetness
- 1 cup unsalted butter, softened for richness and moisture
- 1 cup sugar to balance the tartness of the blueberries
- 4 large eggs to bind the ingredients together
- 1 tsp vanilla extract for a fragrant background note
- 1/2 cup whole milk for added creaminess
- 1 1/2 cups fresh blueberries a burst of juicy goodness
Crumb Topping Ingredients
- 1/2 cup all-purpose flour for the crumb topping
- 1/4 cup sugar for sweetness in the crumb
- 1/2 cup unsalted butter, melted to bind the crumb
- 1 tsp cinnamon for a warm, cozy flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 tsp of baking powder, and 1/2 tsp of salt.
- In a separate large bowl, beat 1 cup of softened unsalted butter and 1 cup of sugar together until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition, along with 1 tsp of vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of whole milk until just combined.
- Gently fold in 1 1/2 cups of fresh blueberries.
Baking
- Pour the batter into the prepared pan, spreading it evenly.
- For the crumb topping, mix 1/2 cup of all-purpose flour, 1/4 cup of sugar, 1/2 cup of melted unsalted butter, and 1 tsp of cinnamon together until crumbly.
- Sprinkle the crumb topping generously over the cake batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before serving.
Notes
To ensure even baking, allow your butter and eggs to come to room temperature before mixing. Consider adding a sprinkle of lemon zest or swapping blueberries for raspberries or blackberries. Cake tastes even better the next day!