Blueberry Crumb Cake Recipe
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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
- Preheat oven to 350F (175C).
- Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
- 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.
- 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.
- Fold in blueberries. Transfer batter to pan. Set aside.
- 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.
- 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: 9 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 43mgSodium: 21mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 4g
I just baked it and it’s delicious! My fiance loved it as well. However, I must say that baking time for me took longer than the recipe calls for. It may be because I used frozen blueberries? Or maybe it’s because I used a 10 inch springform pan? Or both? Baking time took an hour and a half! In the end, it came out perfect anyway but next time, I’ll make sure to use fresh blueberries and the 10 inch square pan. Thanks for this recipe! Deeelicious!
Yes this is the funny thing about baking any small changes can affect the result. The springform bake would be deeper, and would take more time to bake and yes frozen blueberries can chill the batter down taking longer to bake through too, but I’m glad it was delicious!
Can I double recipe and put in a 9 x 13 pan?
Oh sure Teresa great idea! 🙂
Hello! Can I substitute the sugar with Splenda?
Hmmm, unfortunately, I don’t have experience baking with Splenda to know the answer to this one, but here’s a helpful blog post that gives some advice. They say to use the same amount of Splenda as sugar, for substitutions.
Hey Beth! I’m making this for an event and don’t have a 10 by 10 can it be made with a 8by8? Thnx!
Sure you could use 8×8 but it may take 10-15 mins more baking time just keep an eye on it!
Can this blueberry crumb cake be made the day before….if so,.and what steps do I take to keep it fresh
Can this blueberry crumb cake be made the day before….if so,.and what steps do I take to keep it fresh
Bonjour Beth !
My daughter and I loved your blueberry crumb cake even with using gluten-free flour, but we do prefer the cake part to be a little more sweeter. Next time I plan to add about 1/4 c. brown sugar to the batter. Btw, my mom is from Finnistere, Brittany. My mamgozh was known for her crêpes in their community. I remember asking my mom when I was young, why doesn’t she cook fancy food that the French are known for? She replied with, Bretons eat simple foods. Her brother also told me that they’re not French lol. Years later after researching the Breton history I understood what he was meaning 😌
Ha! Yes my husband’s family originates from Brittany and I can see what you mean ha! Enjoy the cake! 🙂
Let me start by saying, I NEVER leave reviews. Well buddy that changed with this recipe. I’ve made this cake atleast 4 times now, sometimes following the exact recipe and sometimes with slight variations. It’s always a hit!’ Everyone in the family loves this cake and always begs for it to be made! Thank you so much for sharing it!
LOL! Aww I’m so glad you all have been enjoying it! One of our favorites too 🙂
what brand is that pan with the removable bottom? Thanks.
Oh sure it’s in fact a cheesecake pan from Fat Daddio. Here’s the link to buy it on Amazon.
Hey Beth,Can I substitute eggs with something if you can suggest?
Well I haven’t tried it with this recipe but you could try 1/4 cup of unsweetened apple sauce for every egg called for. I do it with muffins and it works!
Hello Beth I plan on baking this cake tomorrow, but my husband doesn’t like cinnamon, can I replace with something else for the topping cheers
Oh sure you could just leave it out. No problem at all it will still be delicious! Hope you both enjoy it!
I don’t have an electric mixer. Can I do this by hand?
Sure you could do that too. Just make sure your butter is soft, at room temperature. Hope you enjoy it!
For the crumb topping- should the butter be room temperature ?
Also, for the cake, should we also use room temperature butter, milk & eggs?
Great questions! OK for the crumb topping, the butter should be cold, well chilled so the crumb is crumbly 🙂 BUT for the cake, the butter, eggs, and milk should be room temperature. Hope you enjoy it! 🙂
Would I be able to make this as muffins?
Oh sure you could try that 🙂 Or just follow my Classic Blueberry Muffin Recipe and place the Crumble from my Banana Crumb Muffins on top! That way you’ll be assured the quantity for muffins will be more accurate 🙂 Hope you enjoy!
Hi Beth!! thanks for the receipe, it came out perfectly. I didn’t have a square pan to bake so I did it in a round one it was very tasty, I want to try the raspberry next time, by the way the bluberry scones very delicious also!!
I’m so glad it was such a hit! YAY! And yes those scones are hands-down my favorites so delicious and flakey! So glad you enjoyed them too! 🙂
I’m not much of a baker, but recently picked a ton of blueberries and was looking for a recipe online. Your recipe was easy to follow and worked extremely well. Me and my coworkers were all surprised just how well it turned out. it’s not over sugary, and I especially liked the topping part, exactly what you’d expect for the topping.
Awesome! Thank you very much for the recipe. Cheers.
I’m so glad you enjoyed it! This cake is one of our favorites too and such a great one to use this time of year! If you have any blueberries left, I highly recommend my Blueberry Muffins 🙂 another great one to try! And even easier!
It’s hard to find blueberries at this time , but I have blueberries jam , can I use it ? Is there a change in the ingredient if I use jam ?
Oh sure you can do jam too! No change in anything, bake as directed and I would swirl the jam into the batter once it’s in the pan. So dollop 4-6 tablespoons then swirl with a skewer. Top with the crumb and bake. That would be delicious too! 🙂
Hi Beth! I was just wondering whether I should use all purpose flour or cake flour ? I would prefer to use cake flour more and was afraid I would add too much if I swapped the flours 🙂
Really just regular All-Purpose flour works great!
I made this recipe yesterday and it is simply awesome! I used my springform 8X8 pan and it came out perfect. The only change is that I would coat my fresh blueberries with flour before mixing in because my floated to the bottom.
I love your recipes Beth! Keep them coming
It is a great recipe! I did make a couple of changes like adding a teaspoon of grated Lemmon to the batter and a sugar, Lemmon juice and milk glaze to finished the cake. It was delicious!!!
YAY! So glad it was such a hit! One of my faves too! Love the idea of the glaze too! Great idea!!
JIf I use frozen blueberries, how do I coat them in flour so they won’t sink?
Can I use 2 loaf tins? I’m not sure what I have or where they are 🥺. Getting old. 80 next birthday. 😊
This is hands down the Best Blueberry Crumb Cake. I did make a few changes. I use half brown sugar and half white sugar in both the cake and topping. I use buttermilk instead of regular milk. And I added about 1/2-3/4 cup of oatmeal to the topping. I didnt need to add any additional butter, as the 1/2 cup was plenty. This didnt make the topping dry. I also used a 9×13 glass dish, as i didn’t have a 10×10. The cake didn’t come out too flat/thin because of the larger baking dish. It was tall enough. It was so amazingly good! I will definitely be using this recipe often!!
YAY! I’m so glad it was a hit! It’s certainly one of our favorites too and one we turn to time and time again! So glad you all enjoyed it and I enjoyed hearing all your substitutions, great ideas!
Omg just realized as I’m sitting here waiting for the cake to bake that I used a full cup of butter in the cake batter. Watch out Paula Deen!
Excellent. I love the crunchy topping and have been looking for such a topping that doesn’t “melt” into mush. Thank you Beth.
So glad it was a hit! One of my faves too 🙂
Doubled this recipe for a commercial baking pan (17.88 x 13 x 2) for coworkers. Like Sue, rave reviews!!! Thanks so much!
I did a search for the best blueberry crumbcake recipe and this version came up. There were 2-3 others I was considering but they looked too complcated. This recipe was easy and my coworkers loved it! I have never received so many complements on a recipe!
Just a note – but I used a teflon 10×10 pan. I buttered it and the cake came out nicely.
Thank you Beth for posting!
YAY! So glad it was such a hit! 🙂 Isn’t it yummy! Ha! xo
Hi Beth,
Is it ok to use frozen blueberries instead?
and if I don’t have 10×10 pan, should I use 8×8 or 13×9?
Sure I would use a 8 x8 pan (13 x 9 a bit too large and the cake would be really thin 🙂 and sure frozen berries are fine. Hope you enjoy! 🙂
Any issues on using an Emilie Henry 8 x 8?
No that should be fine 🙂 . Enjoy!
Hi Beth! I absolutely love all your recipes 🙂
I only have a 9 inch springform pan so is it possible to make this recipe in the springform?
Thanks
Oh sure that’s a great idea! You could definitely make this in a springform pan! So glad you enjoy the recipes! 🙂
Hi Beth, I made this blueberry crumb cake and it was delicious. Thank you so much for the recipe 🙂
YAY! So glad it was a hit! 🙂