This crumble pound cake is one of the first cake I have ever make and I had a lot of practice making it, it’s super easy to make and only requires very few ingredients. Blueberry sauce is swirled into tender butter cake and topped with generous layer crumbs for a blueberry crumb cake that’s perfectly at home at the breakfast table.
Using fresh blueberries in the cake makes it a perfect treat, especially if you grow them yourself or can buy them fresh from the farm, but feel free to use frozen blueberries. Add about 1/4 cup of chopped pecans to the topping for more crunch, or add 1/2 cup of chopped pecans to the batter along with the blueberries.
Start off by cooking some blueberries with a bit of sugar and lemon into a thick blueberry sauce before swirling it into the butter cake batter. Then top it with a lot of rich, buttery crumb topping.
The result is a tender, moist cake, flavoured with swirls of slightly sweet, flavorful blueberry sauce, and plenty of buttery crumb topping on every fork full. You can also top this cake with big, fat crumbs that are practically the size of small cookies. To get those big crumbs, just squeeze the crumb topping together in your hand as you add it to the top of the cake batter. If you prefer a delicate, loose crumb topping, just break the crumbs up as you sprinkle them on the cake.
- 1 pint blueberries washed and drained
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter room temperature
- 2 cups sugar
- 4 large eggs room temperature
- 1 1/2 teaspoon vanilla
- 1 tablespoon sparkling white sugar or turbinado sugar
- Preheat oven to 325°.
- Toss washed, drained blueberries with 1/4 cup flour, set aside.
- Sift remaining flour with baking powder and salt, set aside.
Separately in mixing bowl, cream butter and sugar together with hand or stand mixer.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and beat until fluffy.
- Fold dry ingredients (by hand) into batter until well blended.
- Gently stir in berries.
- Pour into greased and floured 10″ tube pan.
- Sprinkle with 1 tablespoon sparkling white sugar or turbinado sugar.
- Bake 1 hour and 15 minutes or until cake is golden brown and tests done.
- Cool cake in tube pan for 10 minutes.
- Use a sharp knife to carefully separate cake from the edges of the pan and around the tube in the middle.
- Carefully remove the cake from pan and cool on a baking rack.