Blueberry Crumb Cake Recipe (2024)

My childhood summers are filled with memories of this Blueberry Crumb Cake Recipe. It’s light and moist and topped with a crunchy, chewy crumb topping that is so addictive!

It’s a wonderful brunch recipe if you are entertaining a crowd and need something impressive! It’s always the first thing to go and the most requested recipe the following day!

It’s similar to my Classic Crumb Cake recipe, but even more delicious for summer entertaining with the addition of bursting with blueberries!

Why You’ll Love This Recipe

• It’s the kind of cake you want to make when you have house guests visiting and need to impress the in-laws, fast!
• It slices up easily into squares and can be piled on a cake stand for guests to serve themselves from a brunch buffet.
• You can make it the day before and reheat and serve

The Ingredients:

• Butter I prefer to use salted Land O Lakes butter for most baking. I ind the butter isn’t salty, just more flavorful! You’ll need room temperature butter for the cake and cold butter, diced into cubes, for the crumb topping.
• Sugar I use white granulated sugar for a light a delicate crumb on the cake. I also use it in the crumb topping too, to create a delicate, crumbly crumb topping.
• Eggs Be sure eggs are at room temperature too. It will make them easier to combine with the butter and sugar. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5 minutes. This will bring them up to room temperature.
• Vanilla Extract Look for pure vanilla extract. As opposed to imitation. You’ll get the best flavor that way.
• All-Purpose Flour No need for anything fancy, all-purpose flour is all you need.
• Baking Powder To get a nice lift on your cake.
• Salt To enhance all the flavors.
• Cinnamon In the crumb topping makes it even more flavorful and warming.
• Fresh or Frozen Blueberries If using frozen berries there is no need to defrost them first, just gently fold them in.
• Optional: Powdered Sugar For a light dusting at the end once your cake is baked for a garnish.

Step#1: Mix up the Batter

• The batter is super simple to whip up in an electric mixer.
• Just be sure you beat the butter and sugar until it’s nice and fluffy, it will give you a better texture on your cake
• Then fold in the blueberries after the batter is mixed to avoid crushing them.
• To be extra certain your berries don’t sink to the bottom of the cake while baking, toss them in flour first.

Using Frozen Blueberries

• Yes, you can even use frozen berries! No need to defrost them first, just pop them right in.
• But don’t dilly dally with the mixing, as frozen berries can start to streak and turn your cake blue!
• Just gently fold them in, mixing just long enough to incorporate them, then stop!

Step#2: Make the Crumb Topping

• The best crumb topping is a mixture of crumbly and a bit chewy!
• I find the easiest way to make a crumb topping is to combine the dry ingredients, flour, sugar and cinnamon (recipe below) whisk together, and then add the butter, mixing with your hands until a coarse crumb forms.
• It may look like it makes a lot of crumb topping! But it will compact as it bakes into the cake, so be sure to cover the cake with it and use the full quantity.
• For an easier recipe that also delivers on great cinnamon flavor try my Orange Pecan Muffins or my Snickerdoodle Muffins!

Why is My Crumb Topping Not Crumbly?

The secret to a nice crumbly topping is to use very cold butter, diced into cubes. If your butter is too warm or you use (gasp) margarine, you will not get a crumbly topping. The butter will melt and form more of a cinnamon-sugar, hard crackly topping.

Bake The Cake in a Removable Bottom Pan

• I like to bake this cake in a 10″ x 10″ removable bottom cheesecake pan because it makes it really easy to release once the cake is baked.
• Once you own this pan it’s a great investment because you can also make my Focaccia Bread Recipe in it along with my Blondie Recipe, my Banana Cake and my Pecan Bars with Shortbread Crust.
• It makes the cake easier to release this way, and allows you the ability to cut nice clean squares.

To Serve

• Slice your crumb cake into nine squares and serve! For an extra flourish you can also dust with powdered sugar before serving.
• This cake is best enjoyed slightly warm.
• You can also make this blueberry crumb cake recipe ahead of time cover and refrigerate and then reheat it at 300F, uncovered, until warmed through and serve.
• It also freezes well too! Cut it into individual slices, wrap in wax paper and freeze in a freezer-safe container.
• To reheat, wrap in a paper towel and microwave on high for 1:00 or until warmed through

More Brunch Recipes

• Strawberry Lemon Muffins
• The Best Raspberry Almond Cake
• Cappuccino Muffin Recipe
• Easy Almond Croissants

Please let me know if you make this Recipe

by leaving a rating and review below!

Blueberry Crumb Cake Recipe

Yield: 9 squares

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

This Blueberry Crumb Cake recipe is a fantastic addition to any brunch! Light and moist on the inside bursting with juicy blueberries and topped with a wonderful crunchy topping. It's always the first thing to disappear at any gathering!

Ingredients

For the Cake:

• ½ cup (120g) of butter
• ¾ cup (150g) sugar
• 2 eggs
• 1 tsp (5 ml) vanilla
• 2 cups (240g) of flour
• 2 tsp (10 ml) baking powder
• ½ tsp (2.5ml) salt
• ½ cup (120 ml) milk
• 2 cups (300g) fresh blueberries

Topping:

• 1 cup (200g) of sugar
• ½ cup (60g) flour
• 1 tsp (5 ml) cinnamon
• ½ cup (120g) butter

Instructions

1. Preheat oven to 350F (175C).
2. Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
3. In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
4. In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
5. Fold in blueberries. Transfer batter to pan. Set aside.
6. In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
7. Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!

Notes

This cake really works well in a removal bottom brownie pan. This will allow the sticky cake to be removed easily and cut into squares.

You can use frozen berries for this recipe just be sure you don't over mix the batter or your cake will turn blue!

Nutrition Information:

Yield: 9Serving Size: 1
Amount Per Serving:Calories: 125Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 43mgSodium: 21mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 4g