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Blueberry Crumb Cake (A Czech Recipe)

Inspired by the fruit cakes at The Prague Cafe in Penticton, BC, this light and barely sweet cake with blueberries and a sprinkle of buttery crumb make this a favourite any time of the day. You can use it with any perfectly ripe fruit in season.
Prep Time15 mins
Cook Time45 mins
Course: Afternoon Tea, Dessert, Snacks
Cuisine: Czech
Keyword: Baking, Fruits, Travel-inspired


  • Half sheet baking pan (18"x13" pan with 1" lip)
  • Food processor (optional; use if you want to save time)


  • 2 cups all purpose flour unbleached
  • 1 cup granulated sugar
  • 1 packet Dr. Oetker Vanilla Sugar If you can't find this, it is equivalent to 1-2 teaspoons of vanilla extract
  • 250 grams unsalted butter cut into cubes for easier crumbling
  • 1 cup milk whole, 2% or 1% (depends on your preference)
  • 2 large eggs
  • 14 grams baking powder (or one packet of Dr. Oetker's baking powder
  • 750 grams fresh blueberries rinsed and drained


  • Preheat oven to 350°F. Line a half pan baking sheet (18"x13" with 1" lip) with parchment paper, making sure it extends up to the sides and creased at the corners. Rubbing the bottom of the sheet with a little bit of butter will help keep the parchment paper in place when pouring the batter.
  • Combine flour, granulated sugar, unsalted butter and vanilla sugar in a food processor or in a medium bowl. Pulse/Process or crumble with your fingers until the entire mixture is the texture of coarse sand. It helps to add the butter in 3 batches.
  • Separate and save one cup of the crumb to use as a topping.
  • Mix baking powder to the remaining crumb mixture. Beat eggs and milk together in a small bowl then add to the mixture. Stir or pulse in the food processor until well combined; a few small lumps are to be expected.
  • Pour the batter into the prepared baking sheet and level. Carefully place and distribute the blueberries on the batter, then sprinkle the cup of crumb mixture evenly on top.
  • Place in the oven and bake for 40-45 minutes. It is done when the edges start to turn golden brown.
  • Let it cool in the pan. Can be served warm or at room temperature.**


**The best way to reheat this: Place it in the oven or oven toaster for 2-3 minutes. The bottoms will be every so slightly crisp, and the inside will be warm and fluffy.
The recipe can be halved and baked in a quarter sheet pan (9"x13" with 1" lip) for about 35-40 minutes.
The original recipe for this cake can be found at http://www.mamincinyrecepty.cz/ovocne-kolace-a-bublaniny/boruvkovy-drobenkovy-kolac/.
A huge thanks to Irene P. who pointed me to this wonderful recipe.