Blueberry Crumb Cake with Purple Icing (No Dyes)

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This blueberry crumb cake is the perfect sweet treat to pair with your morning cup of coffee. Every bite has a variety of textures and flavors. For this recipe I used a lot of blueberries and some lemon zest to make the cake taste fresh. The crumble topping is the best part. It is buttery, nutty and it has just the right amount of crunch. To make this cake a bit more attractive I topped it with a purple icing that I made of blueberry juice and powdered sugar. There are no food dyes added to the icing.

This recipe is perfect for breakfast, snack or dessert. You can prepare it for your family or bring it to a gathering. You can also pack it in a lunch box or eat it while traveling.

Tips for making the blueberry crumb cake

How To Measure Flour? 

Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale, use it because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.

Equipment

To make this recipe you are going to need a hand or a stand mixer.

I use a 9-inch square baking pan to bake the cake. Line it with parchment paper or spray with nonstick spray before you pour the cake batter in.

I use a spatula when I add the dry ingredients in the batter. Fold them carefully until they are fully incorporated.

Can you use frozen blueberries?

Yes, you can. It is important to remember that if you use frozen blueberries in baking you should never defrost them. Add them frozen to the batter.

Also, your baking time might have to increase slightly. Since you adding frozen fruit to the batter it might need longer to bake.

More tips about making the blueberry crumb cake

Use a spatula to fold in the dry ingredients in the cake batter. Beating them with a mixer might change the texture of the pastry.

In one stick of butter there is exactly a quarter of a teaspoon of salt. Some salt is needed to bring out the sweet flavor of the cake. That is why I used salted butter for this recipe. Using salted butter also saves time because we don’t have to measure and add salt to the cake batter.

When adding the blueberries fold them slowly so you don’t burst them. Add more blueberries on top if needed.

Baking time might be different depending on the oven and the baking pan. Insert a wooden toothpick in the middle of the cake to make sure that it is baked. If the toothpick comes out dry, they should be ready to come out of the oven.

The icing should be thick. You need about a tablespoon of liquid to a half cup of powdered sugar. If you add too much liquid and the icing is too thin add more powdered sugar. Refer to the video for the consistency of the glaze.

Cool off the cake for at least 10 minutes before drizzling the icing on top.

Store leftover cake in a cake storage container or Tupperware with a lid on a countertop for 2-3 days. You can also store it in an airtight container in the refrigerator for up to 4-5 days.

Other dessert recipes with blueberries

Easy Blueberry Tiramisu with a Hint Of Lemon

Blueberry Muffin Tops with Natural Pink Glaze (No Dyes)

Frozen Yogurt Bark with Blueberries Lemon and White Chocolate

Coconut Bonbons With Whole Blueberry Center(Vegan, Gluten Free)