Blueberry Crumble Cake Delight
This delectable blueberry crumble cake is sure to please, with its tart, fruity flavor and crunchy topping. The moist, buttery cake layer is the perfect base for the sweet, juicy blueberries that are nestled in the middle. The crunchy crumble topping adds an extra layer of texture and flavor, making this a decadent dessert that will be the star of any meal.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
- 1 cup brown sugar
- 1 cup quick-cooking oats
- ½ cup butter, melted
Directions:
- Preheat oven to 375 degrees F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
- Alternately add flour mixture and buttermilk to the butter mixture, stirring until combined.
- Spread half of the batter into the prepared pan. Top with the blueberries, then cover with the remaining batter.
- In a small bowl, mix together the brown sugar, oats, and melted butter. Sprinkle over the top of the cake.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.