This moist crumb cake is loaded with fresh blueberries and topped with a light streusel topping containing salted pumpkin seeds and brown sugar. I’ll leave it up to you whether or not you should eat it for breakfast or for dessert. No matter how you choose to enjoy it, I’m pretty sure you’re going to be delighted with its incredible taste and crumbly texture.

For some odd reason, my fruit of choice this summer has definitely been blueberries. Forget the watermelon, cantaloupe, cherries, peaches, and pineapple; just give me a pint or two of fresh blueberries and I’m a happy girl. Now, throw those same farmer’s market blueberries into a thick, dense, moist, sweet, streusel-topped crumb cake and life gets even better, right? I mean, seriously y’all, how can anyone resist? Especially when the streusel topping is made using brown sugar, butter, and salted pumpkin seeds in lieu of nuts, making it a sweet treat that even B.O.B. Bob can enjoy. You see, I could have been cruel and used almonds, pecans, or walnuts in the topping, but no, I decided to be nice and share. I’m awesome like that. Plus, eating an entire crumb cake by myself, probably wouldn’t be the best decision.

Ingredients:

Cake Batter:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 1 Egg
• 2 Tablespoons Vanilla
• 1 3/4 Cup All-Purpose Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoon Kosher Salt
• 3/4 Cup Heavy Whipping Cream
• 1 Pint Fresh Blueberries, Divided
• 1/4 Cup All-Purpose Flour

Streusel Topping:

• 1/3 Cup Light Brown Sugar, Packed
• 1/4 Cup Salted Pumpkin Seeds or Pepitas
• 2 Tablespoons All-Purpose Flour
• 2 Tablespoons Unsalted Butter, Cut into Small Pieces
• Pinch of Kosher Salt

Directions:

Cake Batter:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugar for 2 minutes on medium speed.
3. Add the egg and vanilla; mix for 1 minute on medium speed.
4. In a medium bowl, whisk together the 1 3/4 cup flour, baking powder, and salt.
5. Add 1/2 of the flour mixture to the wet mixture; mix on low speed until just combined.
6. Add the cream; mix on low speed until just combined.
7. Add the remaining flour mixture; mix on low speed until just combined.
8. Rinse and strain the blueberries. Place a small handful of the blueberries to the side for topping the crumb cake. In a small bowl, toss the rest of the blueberries with the remaining 1/4 cup of flour. Fold the flour-coated blueberries into the cake batter, disposing of any excess flour.
9. Spread the cake batter into an 8×8 buttered glass dish with a silicone spatula.

Streusel Topping:

1. Place all of the streusel topping ingredients into a food processor. Pulse for 20 seconds, or until the mixture comes together.
2. Sprinkle the topping onto the cake batter and then top with the reserved handful of blueberries.
3. Bake for 40 to 45 minutes, or until a knife comes out clean.

Suggestions:

• Fair warning, the cake batter for this crumble cake will be very thick.
• Tossing the blueberries in flour will ensure that they don’t all sink to the bottom of the cake.
• You may want to cover the crumb cake with foil during the last 10 to 15 minutes of baking if it is browning too quickly.

Improvements:

• Replace the pumpkin seeds in this recipe with walnuts, pecans, or almonds.
• Add the zest of one lemon to the cake batter.
• There is not a ton of streusel topping on top of this crumb cake. You may double the recipe if desired, however, keep in mind that it will make this cake much sweeter.

Print

Yum

Fresh Blueberry Streusel Topped Crumb Cake

Ingredients:

Cake Batter:
• 1/2 Cup Unsalted Butter, Room Temperature
• 1 Cup Granulated Sugar
• 1 Egg
• 2 Tablespoons Vanilla
• 1 3/4 Cup All-Purpose Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoon Kosher Salt
• 3/4 Cup Heavy Whipping Cream
• 1 Pint Fresh Blueberries, Divided
• 1/4 Cup All-Purpose Flour
Streusel Topping:
• 1/3 Cup Light Brown Sugar, Packed
• 1/4 Cup Salted Pumpkin Seeds or Pepitas
• 2 Tablespoons All-Purpose Flour
• 2 Tablespoons Unsalted Butter, Cut into Small Pieces
• Pinch of Kosher Salt

Directions:

Cake Batter:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugar for 2 minutes on medium speed.
3. Add the egg and vanilla; mix for 1 minute on medium speed.
4. In a medium bowl, whisk together the 1 3/4 cup flour, baking powder, and salt.
5. Add 1/2 of the flour mixture to the wet mixture; mix on low speed until just combined.
6. Add the cream; mix on low speed until just combined.
7. Add the remaining flour mixture; mix on low speed until just combined.
8. Rinse and strain the blueberries. Place a small handful of the blueberries to the side for topping the crumb cake. In a small bowl, toss the rest of the blueberries with the remaining 1/4 cup of flour. Fold the flour-coated blueberries into the cake batter, disposing of any excess flour.
9. Spread the cake batter into an 8x8 buttered glass dish with a silicone spatula.
Streusel Topping:
10. Place all of the streusel topping ingredients into a food processor. Pulse for 20 seconds, or until the mixture comes together.
11. Sprinkle the topping onto the cake batter and then top with the reserved handful of blueberries.
12. Bake for 40 to 45 minutes, or until a knife comes out clean.

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