I first had Blueberry Crunch Cake when I began dating my husband back in 2000. It was a favorite of his that his mother had been making since he was a kid. I had never been a big fan of blueberries growing up, so I was a little skeptical to try some. One bite and I was hooked.
Soon after we got married, we moved from Virginia to the Seattle area in Washington. My husband eventually missed his Blueberry Crunch Cake, and luckily his mother was very generous to share the recipe with me! I have been making it ever since, mostly in the summer when we can get delicious fresh blueberries.
I made a few minor changes to her recipe and now, not only do I like eating Blueberry Crunch Cake, I also like blueberry muffins!
First, cream the butter and sugar.
Mix in the egg and add the vanilla.
Gradually add flour mixture and milk.
Spread into your baking dish.
To make the topping, combine flour, sugar, cinnamon, and butter. Cut the butter in with a pastry blender until the mixture resembles coarse meal.
Sprinkle the topping over the cake batter and bake.
Bower’s Blueberry Crunch Cake
3/4 cup sugar
1/4 cup butter, softened
1 tsp vanilla
2 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 cup milk
2 cups fresh blueberries (about a pint)
1/2 cup sugar
1/2 cup flour
1/4 butter, well-chilled, cut into tiny pieces
1 tsp cinnamon
1. Preheat oven to 350 degrees. To prepare a 9 x 9 inch baking dish, spray with cooking spray.
2. To make the cake: In a medium bowl, combine the flour, salt, and baking powder. Stir with a whisk until combined. Set aside.
3. In the bowl of an electric mixer, fitted with the paddle attachment (or using a hand-held mixer), beat the butter and sugar on medium-speed until light and fluffy, about 2 minutes. Add the egg and mix until combined, scraping down the sides of the bowl as needed. Stir in the vanilla.
4. Gradually add the flour mixture, alternating with the milk, 2 times, beginning and ending with the flour mixture (i.e. flour, milk, flour, milk, flour), until just combined. Do not over mix. (Hopefully this is not too complicated.) Gently fold in the blueberries. Spread evenly in the prepared baking dish.
5. To make the topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the butter with a pastry blender until the mixture resembles coarse meal. (If you don’t have a pastry blender, you can use a fork or 2 knives to cut the butter in.) Sprinkle all over the top of the cake batter.
6. Bake 35-40 min or until a toothpick inserted in center of cake comes out clean.
Tips and Thoughts:
I enjoy this cake best served warm with vanilla ice cream. My husband’s family often serves it in a bowl with cold milk poured around it.
I have tried this cake with frozen blueberries and feel that it works best with fresh. I would not recommend using frozen, but you could always give it a try. Maybe it will work out better for you than it did for me!
My mother-in-law’s original recipe said to bake for 25-30 minutes, but I have found that it takes longer for mine to bake. (It could just be my oven.) I would recommend watching it closely to make sure it does not over bake. In the oven in my new house, it recently took about an hour to fully bake (The middle would not cook! It seems like cakes always take longer to bake in there.) so you might have to find the time that works best for your oven.