Fresh Blueberry Cake

This fresh blueberry cake has a clever construction. The batter lines the springform pan like a shell, with the sides pushed up and a hollow in the center that gets filled with fresh berries. A cinnamon crumb topping scattered over the blueberries bakes into a buttery, crumbly crust on top.

The same flour-butter-sugar base does double duty. Most of it becomes the cake batter with eggs, milk, and baking powder. The reserved ¾ cup gets mixed with extra butter and cinnamon to make the streusel topping. One mix, two textures.

The two-temperature bake starts hot to set the batter quickly, then drops down so the blueberries soften and bubble without burning the crumb topping. Serve it warm when the berries are still jammy, or cold when the filling firms up.

Chef Tips

• Push the batter up the sides evenly. This creates the wall that holds the berries in place. If the sides are too thin, the filling leaks through during baking.
• Use fresh blueberries. Frozen berries release too much water and make the center soggy. If fresh aren’t available, thaw and drain frozen berries on paper towels first.
• Work the crumb topping with your fingers until it clumps into pea-sized pieces. Too fine and it melts flat. Too chunky and it won’t cook through.
• Use a springform pan. The removable sides let you unmold the cake cleanly without flipping, which would dump the berries everywhere.

Variations

• Mixed berry cake: Use a combination of blueberries, raspberries, and blackberries for a more complex berry flavor.
• Peach version: Swap the berries for sliced fresh peaches and add a pinch of nutmeg to the crumb topping.