Chip Mom #61: Blueberry Crumble Cake

- Posted May 8th, 2020 by

Clickbait subtitle: even she didn’t know what she was going to make! Wait ’til you see how it ends! (Mostly because I had a sudden burst of insight that made this cake SO MUCH BETTER) But it’s so much more delicious than clickbait, my chip children. Instead it is…

Blueberry Crumble Cake

Difficulty level:
Newb        |        Apprentice       |        Journeyman        |      Master

There’s lots of ingredients here and I had them all on-hand. That being said, most of this stuff is easily found in the grocery store.

Quest Items:

For the Streusel Crumble:
1/4 C granulated sugar
1/3 C brown sugar
1 tsp ground cinnamon
1/3 tsp ground nutmeg
1 stick unsalted butter, melted
1 1/3 C all-purpose flour

For the cake:
6 Tbsp unsalted butter, softened
3/4 C granulated sugar
2 extra large eggs, room temperature
1 tsp vanilla extract
1/2 tsp grated lemon zest
2/3 C sour cream
1 1/4 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 C fresh blueberries
Powdered sugar for sprinkling

Musical Accompaniment:

Illustrated Guide:

Real talk: I side-eyed the sour cream, but I have a personal rule that I always follow a recipe exactly the first time.

That said, it’s time to preheat to 350°F and make some streusel!

I felt like I was starting a caramel. I mixed the sugar and spices with a fork until I’d gotten rid of all the lumps of brown sugar. Then, the melted butter went in and I stirred until smooth.

I added the flour in three parts. By the time I’d finished mixing it in and couldn’t see any more distinct sections of flour, I had something the consistency of play-dough that had been left out for a couple hours too long. Set this side for a bit later.

On to the cake! We start with the wet stuff. First, butter and granular sugar get whipped together until light and fluffy. Next, the eggs are added one at a time. After which come the vanilla, lemon zest, and sour cream. Thoroughly blend it all.

Now for the dry half! Flour, baking powder, baking soda, and salt are all sifted into a bowl. This does away with any potential clumps and makes your dry ingredients light and airy. Add the dry to the wet slowly and mix until just combined.

Fold in the blueberries with a spoon or spatula. We don’t want them to get all mushed up by the mixer.

All together it makes for a pretty firm batter. Spoon the batter into 9″ round that you have coated in butter and flour. I actually had to use my hands to make sure this was all evenly spread throughout the pan.

Next, the crumble! Evenly spread the streusel you made across the entirety of the batter. Break up any large clumps, as they will end up very hard and crunchy, but don’t try to make it sandy and perfect. Some crunch is delicious, after all! Bake in your 350°­­F oven for 40 – 50 minutes.

All that’s left is to wait until your cake is cooled and sprinkle powdered sugar over the top for a beautiful presentation.



Time to enjoy your BOO-berry Crumble Cake! Mwahahhahahaha!

And that’s it for now, folks. Just remember, Chip Mom luvs ya!

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