Easy One Bowl Blueberry Crumb Cake

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Easy One Bowl Blueberry Crumb Cake

This Blueberry Crumb Cake is light, moist, and topped with a deliciously crunchy, chewy crumb topping! It’s an easy one-bowl recipe, so if you’re looking for something to bake this week… this is your cue! ✨
Course Dessert

Ingredients

For the Cake:

  • cups self-rising flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup sugar
  • cups dairy-free milk + 2 tsp apple cider vinegar
  • cup dairy-free yogurt
  • cup olive oil
  • 1 cup blueberries tossed in a little flour

For the Crumb Topping:

  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ¼ cup butter

Instructions

Preheat the Oven:

  • Preheat your oven to 340°F (170°C).
  • Grease a cake tin.

Prepare the Wet Ingredients:

  • Mix the dairy-free milk with the apple cider vinegar and set aside to thicken and curdle.
  • Stir in the dairy-free yogurt and olive oil until well combined.

Combine the Dry Ingredients:

  • Sift the self-rising flour, baking powder, baking soda, and sugar into the wet mixture.
  • Gently mix everything together until just combined, being careful not to overmix.

Add the Blueberries:

  • Fold the flour-coated blueberries into the batter.

Pour into the Tin:

  • Pour the batter into the prepared cake tin.

Make the Crumb Topping:

  • In a separate bowl, rub the butter into the flour and brown sugar until it forms a crumbly mixture.
  • Sprinkle the crumb topping evenly over the cake batter.

Bake the Cake:

  • Bake for 40-50 minutes, or until the cake is well-risen and a toothpick inserted into the center comes out clean.
  • If the top starts to brown too much, cover the cake with tin foil halfway through baking.

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