~Spicy Blueberry Crumb Cake~

Spicy Blueberry Crumb Cake

I know, I know, almost two weeks since my last post…. just a little bit to long there huh? Well what can I say other then I have been busy learning about running a food website. I have designed romance review websites before but they are a piece of cake compared to designing and running a food site. Learning how to run WordPress, how to run Photoshop and how to take a decent photo of a piece of food has just about done me in. Who would know that getting a good angle with correct lighting on a cookie, a cupcake or a cinnamon roll could be so hard? Well I have to give a great big KUDOS to all the bloggers out there who have been running their own site for years now, I now know your pain and I totally commiserate with you.

Okay I will quit my whining now and get on with the post.

Spicy Blueberry Crumb Cake… yummmm blueberries…. yummm cardamon… yum Susan from Food Blogga for posting the recipe for Strawberry and Cardamon Crumb Cake and giving me the idea of taking two of my favorite ingredients and combining them in to a snack cake that I will be making for years to come. I came across Susan’s recipe about two weeks ago when I was searching for a recipe to use up some extra strawberries that I had hanging around in my fridge. I needed to use up the berries before they went bad and I didn’t feel like the old standby of strawberry shortcake so since I had just invested in a bottle of cardamon for apple pie bread I decided to Goggle strawberries and cardamon and see what came up. Well when I Google for food recipes I Google by images and let me tell you the picture that Susan has up on Food Blogga for her Strawberry and Cardamon Crumb Cake did the trick, it sucked me in and made me say ” I have to make this recipe”.

And make it I did. It was so tender and tasty it got me thinking, which can be a dangerous thing for me, how much better would this be with blueberries? I have to let you know right now that blueberries are my absolute hands down favorite berry. Strawberries… yeah. Raspberries… okay. Blueberries …. ROCKIN and that they are good for you is just a major plus in my book, go little anti-oxidants, go! I added my favorite spice, cinnamon and a touch of sour cream for a tangy tender bite and came up with Spicy Blueberry Crumb Cake.

Spicy Blueberry Crumb Cake

Rating: 51

Spicy Blueberry Crumb Cake

A tender flavorful fruit filled crumb cake.


    Crumb topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/2 cup finely chopped pecans
  • 4 tablespoons melted butter
  • Cake batter
  • 6 tablespoons unsalted butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 1 teaspoons pure vanilla extract
  • 1/4 cup buttermilk
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1 cup fresh blueberries


  1. Preheat oven to 350°F, 325°F if using a convection oven, and butter a 8x8 square baking pan.
  2. In a small bowl combine flour, sugar, salt, cardamom, cinnamon and pecans.
  3. Add in cooled melted butter and using a fork or pastry blender mix until little pebbly pieces form.
  4. Put crumb mixture in the fridge while you are making the cake batter to let the butter finish cooling.
  5. In a medium bowl, combine flour, baking soda, salt, cardamom and cinnamon.
  6. In a small bowl combine 1 tablespoon flour and rinsed blueberries.
  7. In stand mixer with paddle attachment add butter and sugar and cream together until light and fluffy.
  8. Add eggs, lemon zest, and vanilla and beat until combined.
  9. Reduce the stand mixer speed to low and add the buttermilk and sour cream. Beat until well blended.
  10. Add the dry ingredients; beating until flour is incorporated. The batter will be thick and creamy.
  11. Then by hand, using a rubber spatula, gentle fold in the blueberries being careful not to break them open.
  12. Gently spoon the batter into the 8x8 baking pan and spread it out so it is even all around.
  13. Then sprinkle the crumb topping evenly over the top of the cake, and press lightly with your hands.
  14. Put the pan into the oven, on the middle rack, and bake for 60-70 minutes, or until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean.
  15. Take the cake out and cool it on a rack for a hour or two until it is slightly warm before cutting.


Adapted from Food Blogga


The cake should be golden brown and have a well risen dome when you take it out just like this…


Make sure you give it time to cool before eating because the blueberries will be really hot and you don’t want to burn your mouth on them, not like I would know this personally… okay yes I do I admit it, and after you have your first bite please drop back by and let me know how much you like it.

Until next time everyone… Enjoy!


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