Blueberry Crumb Cake

Blueberry Crumb Cake is a tender, buttery cake filled with juicy blueberries and crowned with a golden, cinnamon-spiced crumb topping. It’s the ultimate treat to enjoy with a cup of coffee or as a comforting dessert.

Why You’ll Love This Recipe

This cake offers the best of both worlds: a soft and moist base filled with sweet-tart blueberries and a crisp, buttery crumb topping. It’s simple to prepare, uses everyday ingredients, and has a rustic charm that makes it suitable for breakfast, brunch, or dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Milk or buttermilk
• Fresh or frozen blueberries

For the crumb topping:

• All-purpose flour
• Brown sugar
• Ground cinnamon
• Unsalted butter, melted

Directions

1. Preheat oven to 350°F (175°C). Grease a square baking dish or line with parchment.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, then mix in the dry ingredients and milk alternately.
4. Gently fold in the blueberries and spread the batter in the pan.
5. In a small bowl, mix flour, brown sugar, and cinnamon. Add melted butter and stir until crumbs form.
6. Sprinkle the topping evenly over the batter.
7. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
8. Cool before slicing.

Servings and timing

Serves 9.
Preparation time: 15 minutes
Baking time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Lemon Blueberry Cake: Add lemon zest to the batter for a citrus twist.
• Nutty Topping: Mix chopped pecans or walnuts into the crumb topping.
• Berry Blend: Use a mix of berries like raspberries and blackberries.
• Mini Cakes: Bake in muffin tins for individual servings.

Storage/Reheating

Store covered at room temperature for 2 days or refrigerate for up to 5 days. To reheat, microwave slices for 10–15 seconds or warm in a 300°F oven for 5–10 minutes.

FAQs

Can I use frozen blueberries?

Yes, but toss them in a tablespoon of flour to prevent sinking.

Can I skip the crumb topping?

Yes, but it adds wonderful texture and flavor.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Can I reduce the sugar?

Yes, reduce both cake and topping sugar by ¼ cup each.

What’s the best pan to use?

An 8×8-inch square baking dish is ideal.

Can I use almond or oat milk?

Yes, any milk substitute works well in this recipe.

Should I thaw frozen berries first?

No, use them straight from the freezer.

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust baking time slightly.

Can I make it ahead?

Yes, bake the night before and store at room temperature.

Is it suitable for brunch?

Absolutely, it’s a popular brunch item with coffee or tea.

Conclusion

Blueberry Crumb Cake is a comforting, bakery-style treat that combines fruity freshness with a buttery, crumbly topping. Whether served for breakfast or dessert, it brings a homemade warmth that never disappoints.

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