Introduction
The Blueberry Crumble Cake Bowl is the ultimate marriage of textures and flavors—combining the moist, tender crumb of a classic butter cake with the buttery, spiced crunch of a streusel topping, all infused with bursting, tart blueberries. Served in individual ramekins, this dessert offers personalized comfort and elegance. It’s a perfect recipe for weekend baking, requiring simple pantry staples and delivering maximum satisfaction. Forget choosing between cake and crumble; this recipe gives you the best of both worlds in one cozy bowl.
Ingredients
- For the Crumble Topping:
- 100g (¾ cup) All-Purpose Flour
- 75g (⅓ cup) Light Brown Sugar
- ½ teaspoon Ground Cinnamon
- 55g (4 tablespoons) Cold Unsalted Butter, cubed
- For the Blueberry Filling:
- 250g (1 ¾ cups) Fresh or Frozen Blueberries
- 1 tablespoon Granulated Sugar
- 1 teaspoon Lemon Juice
- For the Cake Batter:
- 150g (1 ¼ cups) All-Purpose Flour
- 100g (½ cup) Granulated Sugar
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 large Egg
- 120ml (½ cup) Milk (Whole or 2%)
- 60g (4 tablespoons) Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
Step-by-step Preparation
- Prepare the Crumble Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Do not overwork the mixture. Place the crumble in the refrigerator while you prepare the cake batter.
- Preheat and Prep: Preheat your oven to 190°C (375°F). Lightly grease four 8-ounce (240ml) oven-safe ramekins.
- Mix the Cake Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate small bowl, whisk together the egg, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.
- Assemble the Bowls: Divide the cake batter evenly among the four prepared ramekins, filling each about halfway. In a small bowl, toss the blueberries with 1 tablespoon of sugar and lemon juice. Spoon the blueberry mixture over the cake batter in each ramekin.
- Top and Bake: Retrieve the chilled crumble mixture and sprinkle it generously over the blueberries in each bowl. Place the ramekins on a baking sheet (to catch any potential overflow). Bake for 25–30 minutes.
- Check for Doneness: The cake is done when the crumble is golden brown and a toothpick inserted into the center of the cake (avoiding the blueberry layer) comes out clean. Let cool slightly on a wire rack for 10 minutes before serving.
Nutritional Information
This dessert is rich in antioxidants, thanks to the high concentration of fresh blueberries, which are beneficial for heart health and cognitive function. Per serving (estimated for one individual bowl), the Blueberry Crumble Cake Bowl contains approximately 420–450 calories. It provides a good source of energy (carbohydrates) and fiber. Due to the butter and sugar content, this recipe is best enjoyed as an occasional treat.
Storage
Leftover Blueberry Crumble Cake Bowls should be stored in the refrigerator, covered tightly with plastic wrap or foil. They will keep well for up to 3 days. To reheat, cover the ramekins loosely with foil and warm them in a preheated oven at 150°C (300°F) for about 10–15 minutes, or microwave briefly until warm. Reheating in the oven helps maintain the crispness of the crumble topping.
Conclusion
There is nothing more satisfying than pulling these individual cake bowls from the oven, their sweet aroma filling your kitchen. Serve the Blueberry Crumble Cake Bowls warm, topped with a generous scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of crème fraîche. For a variation, try substituting half of the blueberries with sliced peaches or raspberries. This recipe is destined to become a staple in your comfort food rotation!