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! ✨
For the Cake:
- 1½ cups self-rising flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup sugar
- 1½ cups dairy-free milk + 2 tsp apple cider vinegar
- ⅓ cup dairy-free yogurt
- ⅓ 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
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.
