Blueberry Cake

This Blueberry Cake is moist, fluffy and filled with sweet fresh blueberries and topped with a buttery crumb topping that adds a crispy crunch! It’s a cake you’d be proud to serve at breakfast with coffee, bring to the brunch table, or eat as a straightforward dessert.

---

Why You’ll Love This Recipe

• And I thank the whipping of egg whites for giving us this super soft crumb.
• Juicy blueberries in every bite (fresh OR frozen)!
• Buttery crumb topping taking it over the top and making it bakery-style!
• No fancy ingredients—simple pantry basics
• Great for breakfast, a snack, or dessert

---

Ingredients

For the crumb topping (streusel)

• 50 g of flour (1/3 cup + 1 tbsp)
• 1/2 cup cold butter or 115 gm and cubed
• Pinch of salt
• A portion of the sugar (I used 40 g out of the total 100 g)

For the cake batter

• 2 eggs, separated
• (You should have about 60 g sugar left over from the 100.)
• 240 ml milk (1 cup)
• 1 tbsp vanilla extract
• 5 g baking powder (approximately 1 1/4 tsp)

Add-ins

• 280–300 g blueberries (fresh or frozen) (2 cups)

---

Substitutions

• Blueberries: replace with raspberries, blackberries or mixed berries.
• Milk: you can use buttermilk for a more tender crumb, or whatever milk you have.
• Vanilla extract: swap the liquid for vanilla sugar (just bring sugar content to a minimum).
• Butter: stick to butter for the best streusel texture (margarine results in an oily mix).

---

How to Make Blueberry Cake

1) Prep

Preheat oven to 350°F (180°C).
Grease and flour the pan (round, in springform if you have one).

2) Make the crumb topping

In a bowl, mix:

• 50 g flour
• pinch of salt
• about 40 g sugar

Add cold butter (115 g) and rub in with your fingertips (or a fork) until you have what resembles a breadcrumb (sandy like) texture.
Transfer to the refrigerator while you make the batter.

3) Whip the egg whites

Separate eggs. Whip the egg whites until stiff peaks are formed. Set aside.

4) Make the batter

In a bowl, beat the egg yolks with the remaining sugar (about 60 grams).
Add:

• milk (240 ml)
• vanilla extract (1 tbsp)

Then mix in:

• baking powder (5 g)

5) Fold in egg whites

Fold the whipped egg whites into the batter in 2–3 additions until only just combined (don’t over-mix).

6) Assemble

Scrape batter into the prepared pan.
Scatter blueberries on top.
Top with the crumb topping, scrunching it evenly over all of the blueberries.

7) Bake

Bake up to 45–55 minutes (depending on your oven), until a toothpick comes out clean (a few moist crumbs are okay — no wet batter).
Cool 15–20 minutes before slicing.

---

Mix-ins (Optional)

• Lemon zest (adds freshness)
• White chocolate chips
• A dash of cinnamon in the crumb topping
• A handful of chopped almonds

---

Recipe Tips

• Do not thaw if using frozen blueberries.
• To avoid berries sinking: coat blueberries in 1 tsp flour before adding.
• Prevent butter from melting into your mixture, and maintain fluffy crumb topping texture.
• If the top is browning too quickly, tent loosely with foil in the final 10–15 minutes.

---

Storage

• Room temperature: 1–2 days (covered)
• Fridge: 5 days (in an airtight container)
• Freezer: Slices freeze beautifully for up to 2 months (wrap well)

---

Recipe Variations

• Lemon Blueberry Crumb Cake: include some grated lemon zest + squeeze in a little lemon juice to the batter
• Mixed Berry Cake: make with blueberries + raspberries
• Cinnamon Streusel: mix 1/2 tsp cinnamon in with the crumb topping

---

FAQs

Can I use frozen blueberries?

Yes. Add them frozen—no thawing.

Why do we whip egg whites?

It adds lightness and fluffiness to the cake.

How will I know it’s done baking?

When pressed gently in the center, a toothpick should emerge clean or with only moist arranged crumbs.

Can I make it in a loaf pan?

Yes, but baking time will be longer — you’ll want to start checking at around 55 minutes.