This crumb cake is so moist, fresh, and the blueberries provide the perfect zesty finish.
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2/3 cup coconut sugar
- 10 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 3/4 teaspoon grated fresh lemon zest
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 2 cups fresh blueberries
- 1 teaspoon pure almond extract (optional)
- 1/2 cup all purpose flour
- 1/3 cup coconut sugar
- 4 tablespoons unsalted butter, softened cut into 6 pieces
- 1/4 teaspoon cinnamon
- a pinch of salt
- Using mixer with paddle attachment, combine flour, coconut sugar, salt, and cinnamon on low until well combined and no big clumps remain.
- Add butter; beat on low until mixture is like wet sand; about 2 minutes. Transfer to different bowl; set aside.
- Preheat oven to 350°F and grease a glass square pan with butter.
- Whisk flour and baking powder together in bowl; set aside.
- Using mixer with paddle attachment or hand mixer, beat together butter, salt, sugar, and lemon zest on medium until light & fluffy, scraping bowl as necessary.
- Beat in vanilla and almond extract (optional) until mixed.
- Add eggs slowly 1 at a time; beat until well mixed.
- With mixer on low, gradually add flour mixture; beat until flour is almost fully incorporated. Batter will be very thick.
- Gently fold in fresh blueberries.
- Transfer batter to greased pan. Spread batter evenly to pan edges. Sprinkle streusel evenly over batter.
- Bake until bars are golden brown and toothpick comes out clean, 45-55 minutes.
- Transfer to wire rack and cool.
- Eat! Great served with vanilla ice-cream.
If you do not have coconut sugar, you can substitute for regular white sugar. I use coconut because it is a healthier unrefined option.
Almond extract is totally optional. I like using it because it gives it that extra unique boost of flavor, but it tastes really great without it too, if you prefer to not use it.
You can use frozen blueberries if you do not have fresh, but I would suggest not defrosting them, as it will yield a lot of extra liquid, and will thin out the batter too much.
- Prep Time: 20 min
- Cook Time: 45-55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry crumb cake, blueberry crumble cake, blueberry cake, blueberry dessert