Blueberry Crunch Cake

Indulge in the irresistible charm of this Blueberry Crunch Cake, the perfect balance of moist, buttery cake and a golden, crumbly topping. Bursting with juicy, fresh blueberries in every bite, this easy-to-make dessert offers a delightful contrast of textures, thanks to a crunchy streusel layer made with brown sugar, rolled oats, chopped pecans or walnuts, and a touch of warm cinnamon. With a prep time of just 20 minutes, this luscious cake is ideal for a weeknight treat or a special occasion brunch. Serve it warm or at room temperature for a crowd-pleasing dessert that's as comforting as it is delicious. Whether you're searching for the perfect blueberry dessert or a standout coffee cake, this recipe delivers indulgence in every slice.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 2 Eggs
• 2 teaspoons Vanilla extract
• 0.75 cup Whole milk
• 2 cups Fresh blueberries
• 0.5 cup Brown sugar
• 0.75 cup Rolled oats
• 0.5 cup Chopped pecans or walnuts
• 1 teaspoon Ground cinnamon
• 0.25 cup Melted butter

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

In a large mixing bowl, cream the unsalted butter with a hand mixer or stand mixer until fluffy.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 6

Gently fold in the fresh blueberries with a spatula, being careful not to crush them.

Step 7

Pour the batter into the prepared baking pan and spread it evenly.

Step 8

In a small bowl, mix together the brown sugar, rolled oats, chopped pecans or walnuts, ground cinnamon, and melted butter until crumbly.

Step 9

Sprinkle the topping mixture evenly over the batter in the pan.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 11

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 12

Serve the Blueberry Crunch Cake warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1346.6 grams (1346.6g)

Amount per serving	% Daily Value*
Calories	3842

Total Fat 161.70g	207%
Saturated Fat 69.90g	350%
Polyunsaturated Fat 0.20g
Cholesterol 649mg	216%
Sodium 2330mg	101%
Total Carbohydrate 561.10g	204%
Dietary Fiber 27.50g	98%
Total Sugars 313.10g
Protein 62.50g	125%

Vitamin D 196IU	978%
Calcium 517mg	40%
Iron 19mg	104%
Potassium 1541mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 6.3%

Carbs: 56.8%