Eggless Blueberry Crumb Cake
This Blueberry Crumb Cake is soft, buttery, and bursting with juicy blueberries in every bite. Finished with a thick cinnamon crumble topping. Enjoy it warm with a scoop of vanilla ice cream for dessert or serve a slice alongside your morning coffee or afternoon tea. It's completely eggless, easy to make dairy-free, and everything you love about a classic crumb cake.
Yield: 8 servings
Equipment
- 8-inch (20cm) Springform Pan
Ingredients
Blueberry Cake
- 240 ml Milk see notes for options
- 12 ml (1 tbsp) Lemon Juice or white vinegar
- 1 tsp Vanilla Extract
- 180 g Castor Sugar or cane sugar
- 280 g All Purpose Flour plus 1tbsp extra for coating blueberries
- 8 g (1 tbsp) Corn Starch
- 1/4 tsp Baking Soda
- 1 + 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 110 g Butter melted; see notes for options
- 180 g Blueberries Fresh or Frozen
Crumble Topping (Make Ahead)
- 35 g Butter melted; see notes for options
- 65 g All Purpose Flour
- 75 g Light Brown Sugar or castor sugar
- Pinch of Salt
- 1/8 tsp Cinnamon Powder optional
Instructions
For the Crumble Topping
- Preheat the oven to 350°F (180°C). Grease and line the base of an 8-inch (20cm) round springform baking pan with parchment paper.
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large crumbs form. Place the bowl in the refrigerator while you prepare the cake batter.
Make the crumble topping first and chill it in the refrigerator while you prepare the cake batter. This helps create a crisp, crumbly topping that holds its shape during baking.
For the Blueberry Cake
- In a small bowl toss the blueberries with 1 tablespoon of flour and set it aside.
- In a large mixing bowl, whisk together the milk and lemon juice (or vinegar). Let it sit for 5 minutes to make a homemade buttermilk. Add the sugar and vanilla extract and whisk until combined.
- Add the dry ingredients (flour, corn starch, baking power, baking soda and salt) and gently whisk until just combined.
- Pour in the melted butter and mix until you have a smooth, lump-free batter. Be careful not to over mix, as this can make the cake dense.
- Gently fold the blueberries into the batter until evenly distributed.
- Pour the batter into the prepared baking pan and spread it into an even layer using an offset spatula. Sprinkle the crumble topping evenly over the batter.
- Bake for 50–55 minutes, or until the crumble is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool before dusting with powdered sugar.
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving.
This helps keep them evenly distributed throughout the cake instead of sinking to the bottom.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice. For dairy-free: Use vegan butter sticks like Miyoko’s, Earth Balance, or Country Crock Plant Butter.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.