Blueberry Crumb Cake (with oil)
A mix of crumb and coffee cake, it's moist, fresh and lemony, with juicy blueberries and a crunchy streusel topping made with oil. It's an easy recipe that keeps well.
Servings 9 squares
Calories 303kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon lemon zest
- ½ cup vegetable oil
- 2 tablespoons lemon juice fresh
- 1 egg at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup blueberries fresh or frozen
- 1 teaspoons powdered sugar for sprinkling
- extra blueberries for serving, optional
Instructions
- Preheat oven to 325ºF (170ºC).
- Lightly butter or spray a non-stick 8 or 9-inch round or square pan. You can line it with a strip of parchment paper, covering the pan's bottom and two sides. The other two sides will remain unlined but greased. This will help you remove the bars from the pan.
- In a large bowl, stir 2 cups all-purpose flour, 1 ½ cups sugar and 1 teaspoon lemon zest.
- Make a hole in the middle, add ½ cup vegetable oil and 2 tablespoons lemon juice and stir with a fork until flour is evenly moistened and the mixture forms clumps. Set aside 1 cup of this mixture in a separate bowl.
- To the remaining mixture, add 1 egg, 1 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon baking powder and 1 teaspoon baking soda.
- Mix well with an electric mixer at low speed until the batter is smooth.
- Spread in the prepared pan, scatter ¾ cup blueberries on top and sprinkle with reserved cup of crumb mixture.
- Bake for about 40 to 45 minutes, or until dry, golden and a tester inserted comes out clean. If the top is browning too quickly, tent with a piece of aluminum foil until it's done.
- Let cool on a wire rack.
- Lightly sprinkle 1 teaspoons powdered sugar on top of the cake or use a lemon glaze (see Notes) and serve with extra blueberries if you want to.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Mixer: I like to use a medium bowl for the streusel topping, a large bowl for mixing the final cake, and a hand-held electric mixer. You can use the stand mixer with the paddle attachment, but it's not recommended. This is a small cake, and most stand mixers are meant for larger amounts of batter.
Butter: if you want to make a buttery cake, you can substitute the oil. Use ½ cup of melted unsalted butter, and proceed as instructed.
Storing: It keeps for a few days at room temperature. You can freeze it for a month, well wrapped. I recommend you warm it slightly in a 325°F/165°C oven for a few minutes after thawing.
Glaze: you can add a tart lemon glaze instead of the dusting of powdered sugar. Mix ¾ cup of powdered sugar with 2-3 tablespoons of lemon juice and drizzle over the cooled cake. Let dry before serving.
Nutrition
Calories: 303kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 139mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 144IU | Vitamin C: 2mg
