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Blueberry Cardamom Crumb Cake Blueberry Cardamom Crumb Cake recipe Blueberry Cardamom Crumb Cake process Blueberry Cardamom Crumb Cake

Blueberry Cardamom Crumb Cake recipe I don’t bake enough delicious breakfast dishes on the weekends. I had my fling with baked oatmeal, and then savory bread pudding, but now I feel like there hasn’t been another ‘thing’ to get me excited about mustering up the energy on a Sunday morning to put effort into baking. That was until I realized I actually liked crumb cake. My mom owned a coffee cart in the airport where I grew up. We had ginormous coffee bags delivered to the house every other day. They sat in the front near the door until she took them to work. As a child I thought coffee was gross, and I thought it stunk. The whole house constantly smelled like coffee, and I smelled like coffee. I hated it. I also ate a lot of what I thought were chocolate covered raisins which turned out to be chocolate covered coffee beans. I was under the impression that crumb cake only ever meant coffee crumb cake. So crumb cake was always something I never thought I would like. Even as an adult I don’t really like coffee up in my stuff unless I am actually drinking coffee. So when I realized how much of a naïve dumb dumb I was being about crumb cakes, I tried this Blueberry and Cardamom Crumb Cake and was like whoa. Ok. I like crumb cake. That’s neat. That means it is another delicious baking breakfast dish that needs to be experimented with. Yay. This should probably be added to your Sunday baking situations, it is to mine.

♥ Teri

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Blueberry Cardamom Crumb Cake
Makes 1 (8”x8”)

1/2 cup light brown sugar
1/3cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
4 tablespoons cold butter, cut into small cubes
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cardamom
4 tablespoons unsalted butter, unsalted
3/4 cup superfine sugar (granulated is fine)
1 large egg, lightly beaten
1/2 cup sour cream
2/3 cup buttermilk
1/2 teaspoon vanilla extract
1 1/4 cups fresh blueberries

1. Preheat oven to 375˚F. Lightly grease a 8”x 8” baking dish with butter and set aside.
2. For streusel: In a small mixing bowl combine all dry ingredients and toss together. Cut in cold butter and crumble together using the back of two forks or your fingers until a fine mealy texture forms. Set in refrigerator until ready to use.
3. In a mixing bowl, whisk together flour, baking powder, cinnamon, salt, and cardamom. Set aside.
4. In a stand mixer fitted with a paddle attachment, beat together butter and sugar.
5. Add egg and continue to beat. Scrape down sides of bowl and add sour cream and buttermilk and beat together until fully incorporated.
6. Stir flour mixture into wet mixture and beat until just combined. Stir in vanilla extract and fold in blueberries.
7. Pour mixture into prepared baking dish and set aside.
8. Sprinkle chilled streusel over top of cake and bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the crumb cake.
9. Allow to cool before cutting and serving.

  1. Teresa Not Specified Not Specified

    i am craving this right now to enjoy with my cup of coffee! it looks absolutely delicious and comforting. thank you so much for sharing this with us!

  2. Tammela Not Specified Not Specified

    Cardamom is such an underrated spice. This looks great!

  3. Alexe @ Keys to the Cucina Not Specified Not Specified

    Yum- this recipe reminds me of fall, can’t wait for those leaves to change and to indulge in this recipe!

  4. maggie Not Specified Not Specified

    Yum! I HAVE TO have something sweet in the morning- it’s kind of annoying. My day is off if I don’t (Like how some people have to have coffee) This looks delicious and it’s always super cool when you two post a beautiful recipe that I happen to have all the ingredients for, so Thanks!

  5. Sarah | The Sugar Hit Not Specified Not Specified

    Cake in the morning is still a totally novel concept to me, it’s unheard of here! But the more I hear about it, the more I love it.

  6. Tieghan Not Specified Not Specified

    Mmm! What an awesome breakfast! I just four 4 pints of blueberries, SO now I now what I am doing with them!

  7. Melanie @ Just Some Salt and Pepper Not Specified Not Specified

    This looks sooo tasty! Cake in the morning is always a good idea :)

  8. Andj Not Specified Not Specified

    Wow that cake looks so moist and delicious! Blueberries and cardamom and struesel..yum

  9. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    Wow, the inside of that cake looks just as good, if not better, than anything I have seen come out of a bakery! I cannot wait to try this! Any recommendations for a spice other than cardamon? I don’t happen to have any on hand.

  10. Alexis @ Not Specified Not Specified

    What a great recipe. I love big breakfasts and I love cake. So how can cake for breakfast fail? Good work!

  11. Ginny Not Specified Not Specified

    Made this today and it is delicious! I didn’t change anything in the recipe and the cardamon and cinnamon add the right amount of spice and the buttermilk and sour cream keep it most. Will definitely make this again and again.

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  13. Maggiew Not Specified Not Specified

    Teri- this is seriously good. Kudos to you! I will save some for your sister

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  15. Sita Not Specified Not Specified

    This was a wonderful recipe! I made it this week to have for breakfast in the morning but it didn’t last that long. My husband and mom both said that it tasted like something professionally made – thank you girls!

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