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 with even more delicious crumb topping and 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
Make It a Menu
- Kick things off with my Brunch Punch or my Healthy Breakfast Smoothies
- For the main course try my Easy Egg Souffle Bake and Home Fries
The Origin Story of This Recipe
This cake recipe was originally shared by a dear family friend who we would visit each summer out in Long Island. I think back to that now, wondering how this lovely woman who lived alone for most of the year, in a charming antique-filled dollhouse of a home, could muster up the strength to welcome, with open arms, a family of five, with 3 very active kids in tow! Did I mention this lady was special?
The After-Swim Breakfast Cake
Her house was situated just across the street from a lake. My siblings and I would spring from our beds, inner tube in tow, and run down to the lake and jump in the frigid temperatures (oh the reckless abandon of youth!).
We'd then come back to the house, soaking wet, and be greeted with this delicious blueberry crumb cake for breakfast. This cake was devoured by my siblings and me in minutes and to this day it remains a beloved part of our childhood.
How-To Make the Crumb Topping
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. For an easier recipe that also delivers on great cinnamon flavor try my Snickerdoodle Muffins!
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 Foccacia Bread Recipe in it along with my Banana Cake and my Pecan Bars with Shortbread Crust.
To Serve
- Then just cut your crumb cake into nine squares and serve!
- 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
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 teaspoon (5 ml) vanilla
- 2 cups (240g) of flour
- 2 teaspoon (10 ml) baking powder
- ½ teaspoon (2.5ml) salt
- ½ cup (120 ml) milk
- 2 cups (300g) fresh blueberries
Topping:
- 1 cup (200g) of sugar
- ½ cup (60g) flour
- 1 teaspoon (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
Kefryn
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!
Beth Le Manach
Sure you could use 8x8 but it may take 10-15 mins more baking time just keep an eye on it!
Susan Del Carlo
Can this blueberry crumb cake be made the day before....if so,.and what steps do I take to keep it fresh
Susan Del Carlo
Can this blueberry crumb cake be made the day before....if so,.and what steps do I take to keep it fresh
Sarah
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 😌
Beth Le Manach
Ha! Yes my husband's family originates from Brittany and I can see what you mean ha! Enjoy the cake! 🙂
Samantha
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!
Beth Le Manach
LOL! Aww I'm so glad you all have been enjoying it! One of our favorites too 🙂
donna yerganian
what brand is that pan with the removable bottom? Thanks.
Beth Le Manach
Oh sure it's in fact a cheesecake pan from Fat Daddio. Here's the link to buy it on Amazon.
Deepti
Hey Beth,Can I substitute eggs with something if you can suggest?
Beth Le Manach
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!
Marsha
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
Beth Le Manach
Oh sure you could just leave it out. No problem at all it will still be delicious! Hope you both enjoy it!
Laura
I don't have an electric mixer. Can I do this by hand?
Beth Le Manach
Sure you could do that too. Just make sure your butter is soft, at room temperature. Hope you enjoy it!
Sharlene
For the crumb topping- should the butter be room temperature ?
Also, for the cake, should we also use room temperature butter, milk & eggs?
Beth Le Manach
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! 🙂
Melissa
Would I be able to make this as muffins?
Beth Le Manach
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!
Margarita Garcia
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!!
Beth Le Manach
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! 🙂
Ray
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.
Beth Le Manach
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!
Jiha
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 ?
Beth Le Manach
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! 🙂
Esther Low
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 🙂
Beth Le Manach
Really just regular All-Purpose flour works great!
Clare
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
Mimi Watson
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!!!
Beth Le Manach
YAY! So glad it was such a hit! One of my faves too! Love the idea of the glaze too! Great idea!!
Darlene
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 9x13 glass dish, as i didn't have a 10x10. 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!!
Beth Le Manach
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!
Kacie
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!
Jan Kemp
Excellent. I love the crunchy topping and have been looking for such a topping that doesn’t “melt” into mush. Thank you Beth.
Beth Le Manach
So glad it was a hit! One of my faves too 🙂
Wan
Doubled this recipe for a commercial baking pan (17.88 x 13 x 2) for coworkers. Like Sue, rave reviews!!! Thanks so much!
Sue
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 10x10 pan. I buttered it and the cake came out nicely.
Thank you Beth for posting!
entertainingwithbeth
YAY! So glad it was such a hit! 🙂 Isn't it yummy! Ha! xo
Angela
Hi Beth,
Is it ok to use frozen blueberries instead?
and if I don't have 10x10 pan, should I use 8x8 or 13x9?
entertainingwithbeth
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! 🙂
Ishkarah Coleman
Any issues on using an Emilie Henry 8 x 8?
entertainingwithbeth
No that should be fine 🙂 . Enjoy!
Jessica
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
entertainingwithbeth
Oh sure that's a great idea! You could definitely make this in a springform pan! So glad you enjoy the recipes! 🙂
Ruslana
Hi Beth, I made this blueberry crumb cake and it was delicious. Thank you so much for the recipe 🙂
entertainingwithbeth
YAY! So glad it was a hit! 🙂