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Melt in Your Mouth Blueberry Crumble Cake

This delightful blueberry crumb cake features a moist and tender base generously studded with fresh or frozen blueberries, crowned by a rich, buttery pecan crumble. Whether dusted with powdered sugar or served with a dollop of whipped cream, this cake offers a sumptuous experience ideal for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

For the Cake:

  • ¾ cup Greek yogurt
  • ¼ teaspoon freshly grated nutmeg
  • 2 eggs room temperature
  • ½ cup 1 stick unsalted butter, softened
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup brown sugar coconut sugar, or Cassonade sugar
  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1½ cups fresh or frozen blueberries
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda

For the Crumb Topping:

  • 1 teaspoon ground cinnamon
  • ⅓ cup granulated sugar
  • 1¾ cups all-purpose flour
  • ½ cup chopped pecans
  • ⅛ teaspoon table salt
  • ⅓ cup brown sugar coconut sugar, or Cassonade sugar
  • 8 tablespoons unsalted butter melted and still warm

Instructions
 

  • Preheat the oven to 350°F and grease and flour a 9-inch springform pan or a 9-inch cake pan with tall sides.
  • To prepare the crumb topping, blend both sugars, cinnamon, and salt with the warm melted butter in a medium bowl. Stir in the flour until a thick, cohesive dough forms. Set aside for 10–15 minutes to cool.
  • In a separate large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; reserve.
  • In the bowl of a stand mixer fitted with the flat beater attachment, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed until the texture becomes light and airy.
  • Incorporate the eggs individually, scraping the sides of the bowl after each addition.
  • Blend in the Greek yogurt thoroughly.
  • Add the dry ingredients and stir just until the batter is unified.
  • Gently fold in the blueberries. Expect a thick consistency.
  • Evenly spread the batter into the prepared pan, then distribute the crumb topping across the surface.
  • Bake for approximately 60–70 minutes, until a toothpick inserted in the center emerges clean.
  • Let the cake cool on a wire rack for 15 minutes before removing the springform ring or transferring it from the pan.

Notes

Serve with a light dusting of powdered sugar or a spoonful of whipped cream for added elegance.