Pioneer Woman Blueberry Crumb Cake

This moist blueberry crumb cake is made with fresh blueberries, a tender vanilla cake, and a buttery cinnamon streusel on top. It’s a one-layer coffee cake that works for breakfast, a snack, or dessert. It takes about 55 minutes and makes 16 squares.

The streusel is just butter cut into flour, sugar, and cinnamon until it’s crumbly. Fold the blueberries into the batter gently so they don’t break and streak it purple. Don’t overmix once the flour goes in, or the cake bakes up tough instead of tender.

Store this one at room temperature, not the fridge. The cold dries a crumb cake out. Sprinkle the last 2 tablespoons of sugar over the top right after it comes out of the oven, while it’s hot, for a bit of extra crunch.

Pioneer Woman Blueberry Crumb Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Blueberry Desserts Cakes & Cupcakes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This moist blueberry crumb cake bakes fresh berries into a tender vanilla cake under a thick, buttery cinnamon streusel. A one-layer coffee cake for any time of day.

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
  
• 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

Instructions

1. Preheat the oven to 350°F.
   
2. For the cake: In a medium bowl, combine the flour, baking powder, and salt. Stir and set aside.
   
3. Using an electric mixer, cream the butter and sugar together. Add the egg and mix until combined, then mix in the vanilla. Add the flour mixture, alternating with the milk, until fully incorporated. Don’t overmix. Stir in the blueberries until evenly distributed.
   
4. Grease a 13×9-inch baking pan with baking spray and pour in the batter.
   
5. For the topping: In a separate bowl, combine the butter, 1/2 cup of the sugar, the cinnamon, flour, and salt, cutting it together with two knives or a pastry cutter until crumbly. Sprinkle it over the top of the cake.
   
6. Bake until golden brown, 40 to 45 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Cut into squares and serve with softened butter.

FAQs

Why do I store this at room temperature instead of the fridge?

The fridge dries a crumb cake out. Keep it in an airtight container or covered in the pan at room temperature, and it stays moist for a few days. Refrigerating it makes the crumb go stale faster.

Why shouldn’t I overmix the batter?

Once the flour goes in, mixing too much develops the gluten and makes the cake dense and tough. Stir just until the flour disappears, then fold the berries in gently. A light hand keeps the crumb tender.

What makes this a coffee cake?

Coffee cakes don’t actually have coffee in them. The name just means a one-layer cake with a buttery, crumbly topping that goes well with a cup of coffee. You can serve it for breakfast, a snack, or dessert. For another blueberry bake that pairs with morning coffee, try my Blueberry Scones.

Can I add nuts to the streusel?

Yes. A handful of finely chopped pecans stirred into the crumb topping adds crunch and toasty flavor. Add them when you cut the butter into the flour and sugar, then sprinkle it all over the top as usual.

What’s the difference between a crumb cake and a buckle?

Both are blueberry cakes with streusel, but a crumb cake has a thick, sandy crumb topping over a plainer batter. A buckle folds most of the berries into the batter and uses a lighter streusel. For the buckle version, see my Blueberry Buckle.