Blueberry Crumble Cake Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups blueberries, fresh or frozen

Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, chilled and cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
5. To make the crumble topping, mix together the flour and sugar, then use a pastry blender or your fingers to cut in the butter until crumbly.
6. Spread the cake batter evenly into the prepared pan. Sprinkle the crumble topping over the batter.
7. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
8. Let the cake cool for a few minutes before slicing and serving.

Verdict and Serving Suggestions:

This blueberry crumble cake is the perfect combination of sweet, tart, and buttery flavors. The crumbly topping adds a nice crunch to the fluffy cake, while the blueberries provide a burst of juicy flavor in every bite. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Alternatively, you can also serve it for breakfast or brunch, as it pairs well with a cup of coffee or tea. This recipe makes 9-12 servings.