Pioneer Woman’s Blueberry Crumb Cake

Are you wondering what can be done with a basket of fresh blueberries? Today we reveal how to prepare the blueberry cake: a soft dessert, perfect for breakfast or a snack!

Making this dessert is really simple and you will need just a few ingredients, such as Greek yogurt and many black blueberries, small berries rich in beneficial properties that everyone will like. And if you still have some blueberries left, try our cookies too, they will win you over with their color and taste!

Please note that this recipe is inspired by Pioneer Woman’s blueberry crumb cake recipe with little variations.

Ingredients for a 23 cm mold

Flour 240 g

Eggs (3 medium) 160 g

Soft butter 115 g

Greek yogurt 250 g

Brown sugar 155 g

Lemon zest 1

Vanilla bean 1

Salt up to 1 pinch

Powdered yeast for cakes 16 g

Blueberries 400 g

To sprinkle before cooking

Brown sugar 25 g

Preparation

To prepare the blueberry cake the ingredients must all be at room temperature. Wash the blueberries under running water and let them drain.

In a bowl pour the butter and sugar. Start working with electric whips; then add the lemon zest, vanilla seeds 6 and a pinch of salt.

Work until you get a creamy mixture. Then pour the eggs one at a time, waiting for the first to be well absorbed before adding the next. Also add the yogurt and always work with electric whips.

Now sift the flour and baking powder. Pour in the powders a little at a time and mix again with the whips.

Add 250 g of blueberries and mix. Pour the mixture into the already buttered and floured 23 cm pan15, level well and pour the rest of the blueberries on top.

Sprinkle with brown sugar and bake in a preheated static oven for 55 minutes at 180 ° on the low shelf. Always do the toothpick test before taking out the cake.

Let cool before turning out and serving your blueberry cake. Accompany the cake with ice cream.

Notes:

The blueberry cake can be stored for 2-3 days under a glass jar.

Freezing is not recommended.

Pioneer Woman Blueberry Crumb Cake
Print Recipe

Pioneer Woman’s Blueberry Crumb Cake

Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: dessert
Cuisine: American
Servings: 8 people
Author: Rehan

Equipment

  • Oven

Ingredients

  • 240 g flour
  • 160 g eggs (3 medium)
  • 115 g soft butter
  • 250 g greek yogurt
  • 155 g brown sugar
  • 1 lemon zest
  • 1 vanilla bean
  • 1 pinch salt
  • 16 g powdered yeast for cakes
  • 400 g Blueberries

Instructions

  • To prepare the blueberry cake the ingredients must all be at room temperature. Wash the blueberries under running water and let them drain.
  • In a bowl pour the butter and sugar. Start working with electric whips; then add the lemon zest, vanilla seeds 6 and a pinch of salt.
  • Work until you get a creamy mixture. Then pour the eggs one at a time, waiting for the first to be well absorbed before adding the next. Also add the yogurt and always work with electric whips.
  • Now sift the flour and baking powder. Pour in the powders a little at a time and mix again with the whips.
  • Add 250 g of blueberries and mix. Pour the mixture into the already buttered and floured 23 cm pan15, level well and pour the rest of the blueberries on top.
  • Sprinkle with brown sugar and bake in a preheated static oven for 55 minutes at 180 ° on the low shelf. Always do the toothpick test before taking out the cake.
  • Let it cool before turning out and serving your blueberry cake. Accompany the cake with ice cream.

Notes

The blueberry cake can be stored for 2-3 days under a glass jar.
Freezing is not recommended.

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