Trying Out A New Recipe: Blueberry Crumb Cake
The first time I got into cooking videos on YouTube was back in 2012, when I was thirteen. And the channel that got me into cooking videos was a channel called Kin Community. There were several different content creators that all made their own videos and then posted under Kin Community’s channel, but the only one I was interested in was a woman named Beth.
I’m not sure when, but eventually she broke off from Kin Community and became her own channel, Entertaining With Beth, and I stopped watching Kin Community (now just called Kin) after she left. She ended up being my favorite cooking person on YouTube for years to come, and just generally my favorite creator on YouTube for a while there. I even wrote a post over her back in 2018 talking about how awesome her recipes are and how much I love her channel.
Funnily enough, I’ve only made a handful of her recipes throughout the years, but there is one that I have consistently made that I love, and that’s her Blueberry Lemon Muffins. I used to have a screenshot of the recipe, but when I went to make the muffins recently, I couldn’t find the screenshot. I checked her website to see if she had it there. And in my searching, I found a Blueberry Crumble Cake recipe. I thought I’d move on from the muffins and try something new. And boy am I glad I did! This recipe was surprisingly easy, and the results were super yummy!
For the ingredients list, it’s all standard stuff that you probably wouldn’t have to make a trip to the store for, other than the blueberries (but I had blueberries which is why I had been looking for a way to use them in the first place). There’s no complicated ingredient like Dutch process cocoa powder or vanilla bean paste, there’s pretty much just regular ol’ flour, some vanilla, butter, a couple of eggs, and sugar. Easy peasy.
You just put all that in a bowl and mix until you get this:
After you gently stir in the blueberries, you just put it in your greased pan:
And then you make the topping, which is just more of what was already required for the cake itself! So convenient. I will say, though, that my butter wasn’t very cold by the time I got to this step so my topping ended up much more cohesive than a “crumble” topping probably should be:
This was definitely supposed to be more like dry sand and less like wet sand, but it’s fine, I covered the surface perfectly if I do say so myself:
45 minutes later, BAM:
Golden brown, baybee.
I was so excited that I cut into them way too soon, and my first piece completely lost all its structural integrity.
I was upset because I didn’t realize the only reason that this happened was because I didn’t let them cool. I just thought they’d all be like this and that it was a total failure. But that was not the case! I had more patience, and the second one came out like this:
And don’t ask me why I’m holding it like I have LEGO hands.
So, yeah, badda bing badda boom, blueberry crumble cake!
I highly recommend giving this recipe a try. It was so easy and came together quickly. Also, it tastes awesome! I will for sure be making this again in the future.