Blueberry Crumb Cake

This buttery blueberry crumb cake is made with flour, sugar, butter, vanilla, milk, and fresh blueberries, topped with a golden cinnamon-sugar crumb. The recipe creates a moist, tender cake bursting with juicy berries and finished with a sweet, crunchy topping. It’s perfect for breakfast, brunch, or dessert and serves 8–10. Best enjoyed warm with a little butter or coffee on the side.

Try More Desserts Recipes:

• Dark Chocolate Mousse
• Ganache Frosting
• Blueberry Buckle

🍒 Blueberry Crumb Cake Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons butter
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup whole milk
• 2 cups fresh blueberries
• Nonstick baking spray
• Softened butter, for serving

For the Topping:

• 6 tablespoons butter
• 1/2 cup plus 2 tablespoons sugar, divided
• 1/2 teaspoon cinnamon
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

🥧 How To Make Blueberry Crumb Cake

1. Preheat oven: Heat to 375°F (190°C). Grease a 9-inch square baking pan with nonstick spray.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, beat 5 tablespoons butter with 3/4 cup sugar until fluffy. Add egg and vanilla and mix until smooth.
4. Add milk and flour: Alternate adding dry mixture and milk to the butter mixture, mixing until just combined.
5. Fold in blueberries: Gently fold blueberries into the batter. Spread evenly into prepared pan.
6. Make the crumb topping: Melt 6 tablespoons butter. Stir in 1/2 cup sugar, cinnamon, flour, and salt until crumbly. Sprinkle evenly over the batter. Top with the remaining 2 tablespoons sugar.
7. Bake: Bake 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
8. Serve warm: Cool slightly, slice, and serve with a pat of butter if desired.

💭 Recipe Tips

• Use fresh blueberries: They hold their shape best, but frozen blueberries work too (do not thaw before adding).
• Don’t overmix batter: Mix just until combined for a tender crumb.
• Extra crunch: Sprinkle raw sugar over the topping before baking for added texture.
• Add lemon zest: A teaspoon of zest in the batter brightens the blueberry flavor.
• Serve warm: This cake is best served warm with butter or whipped cream.

🍧 What To Serve Blueberry Crumb Cake With?

Blueberry crumb cake pairs perfectly with coffee or tea for a morning treat. It also makes a delicious dessert topped with whipped cream, vanilla ice cream, or a drizzle of lemon glaze. For brunch, serve alongside fruit salad, yogurt parfaits or savory egg dishes.

How To Store Blueberry Crumb Cake Leftovers?

• Refrigerate: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freeze: Wrap slices tightly in plastic wrap and foil then freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

More Desserts Recipes:

• Chocolate Cheesecake Cupcakes with Ganache Frosting
• Sunny’s Easy Banana Brûlée Fool
• Apple Crumb Pie

📊 Blueberry Crumb Cake Nutrition Facts

Serving Size: 1 slice (1/10 of cake)

• Calories: 310 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g