This fresh blueberry studded cake with a crumb topping has just the right amount of sweetness. It’s great for dessert, breakfast, or brunch!
This Blueberry Crumb Cake is unbelievably good, considering the simple ingredient list. There’s nothing I love more than a five star recipe made with simple, accessible ingredients.
The cake itself is not too sweet and has a fabulous texture. And I’ve never met a crumb topping I didn’t like. Seriously, is there such a thing as too much crumb topping?
“Made this over the weekend. I thought this cake was fantastic! Thanks so much for posting this!”
Snookycat
This blueberry cake is wonderful for breakfast or brunch, but it also makes a nice dessert, served warm with a scoop of vanilla ice cream. It’s a lot like a coffee cake, which I would gladly eat any time of day.
Plus, my kids think I’m awesome when I tell them they can eat cake for breakfast. Mom of the year right here!
Tips for making this recipe
- For easy cutting and even slices, line your pan with parchment paper, leaving an overhang on the sides. Once the cake is cool, lift it out of the pan and slice.
- Make sure to coat your berries in flour before adding them to the batter. This will prevent them from sinking to the bottom of the cake.
- For a light, tender cake, don’t overmix your batter–small streaks of flour are okay..
You can substitute different berries, or even a mix of berries. And yes, frozen blueberries will work too. Sliced apples are yummy too!
This cake is an easy, tasty way to use up berries that are nearing the end of their lifespan.
“Just finished making this. Very delish. I used frozen blueberries and worked fine.”
Jenny
Just don’t skip the step of tossing your fruit with some flour. It helps keep it all from sinking to the bottom of the cake.
This is one of those tried and true recipes that never lets me down. I’ve been making it for years, and imagine I’ll be making it for years to come.
I hope you love this Blueberry Crumb Cake as much as I do!
FAQS
Can I use frozen blueberries in this recipe?
Yes. Frozen berries can decrease the temperature of your batter, so you might need to cook the cake a little bit longer.
How long will this Blueberry Crumb Cake last?
In an airtight container, this cake should stay fresh for 3-4 days.
Can I freeze crumb cake?
Yes. Wrap the cake in plastic wrap or foil, then seal it in a zip-top bag and freeze for up to 3 months.
What if I don’t have buttermilk?
Place a tablespoon of white vinegar in your measuring cup, then fill with milk. Let the mixture stand for 5 minutes before adding it to the recipe.
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what do I need to make this recipe?
- Butter – I use unsalted
- Flour – all-purpose
- Baking soda
- Baking powder
- Salt
- Allspice
- Sugar – granulated white sugar
- Eggs
- Buttermilk
- Blueberries – fresh or frozen, although I prefer fresh
- Brown sugar – light or dark
Be sure to save this Blueberry Crumb Cake recipe to your favorite Pinterest board for later.
Be sure to check out my tips for choosing and storing blueberries
Blueberry Crumb Cake
Ingredients
For the cake
- 1 1/2 cups all-purpose flour + 1 teaspoon for blueberries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter softened
- 1 egg
- 2/3 cup buttermilk
- 1 1/2 cups blueberries
For the streusel topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter
Instructions
- Preheat oven to 350 degrees.
- Make streusel topping: In a medium bowl, stir together 1 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/4 teaspoon salt. Cut in 1/2 cup butter using your hands or a pastry blender until large, moist crumbs form. Chill until needed.
- Coat a 9-inch square baking pan with non-stick cooking spray.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour + 1 teaspoon for blueberries, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt,1/4 teaspoon salt, and 1/4 teaspoon allspice.
- In a large bowl, beat the 4 tablespoons unsalted butter and 3/4 cup granulated sugar with an electric mixer until fluffy. Add the 1 egg and beat well.
- Add flour mixture and 2/3 cup buttermilk alternately until just combined, starting and ending with the flour. The batter will be very stiff.
- In a large bowl, toss the 1 1/2 cups blueberries with remaining teaspoon of flour.
- Fold blueberries into the batter; spread into prepared pan.
- Sprinkle cake with streusel topping.
- Bake until golden brown, 45 to 50 minutes.
- Cool completely, then dust with powdered sugar, if desired.
Nutrition
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Who Dished It Up First: This is another recipe I found in Martha Stewart’s Everyday Food: Great Food Fast cookbook.
Last Updated on 2024-07-22 by Danelle
Deb
I have just discovered your blog and love the recipes that you’re posting here. I’ve really gotten into a rut with cooking – maybe because of the time factor – but from what I’ve seen so far – I think that I would make each and every one of them.
Cherine
This looks so good!
mydanishkitchen
That is one good looking Blueberry Crumb Cake. Great photo.
ajcabuang04
Your photo looks really great!! It makes the crumb cake look really good!!
Would you mind checking out my blog? 😀
http://ajscookingsecrets.blogspot.com/
Snookycat
Made this over the weekend. I thought this cake was fantastic! Only changes I made: used a 12-oz bag of Trader Joe’s frozen wild blueberries that HAD to get out of my freezer (measured 2 cups of berries). Used 1 C of buttermilk, by accident; didn’t seem to harm anything. Next time I make it, I will decrease the butter in the topping — I can’t believe I’m going to say this, but it was too buttery. I think 5 T would be spot-on. Thanks so much for posting this!
The Urban Baker
I’ve made this…it’s delicious. love your photos!
Diane {createdbydiane.blogspot.com}
oh so delicious looking! I love blueberries and don’t even get me started on crumb cake. Two great tastes!!! YUM YUM YUM, wish I had some right now!
Lucy Starcrest
Can one substitute any other pan? I don’t have a 9-in square, but I have several others. Thanks!
jenny
Just finished making this. Very delist.. Seemed like it took a long time for it to get done in the center so Be Patient. I used frozen blueberries and worked fine.