Description
Blueberry Crumb Cake is a moist, buttery cake loaded with juicy blueberries and finished with a crisp, cinnamon-spiced crumb topping—perfect for breakfast, brunch, or dessert.
Ingredients
Units
Scale
- For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup fresh or frozen blueberries
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch square baking dish with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt for the cake base.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- To make the crumb topping, combine flour, brown sugar, and cinnamon in a small bowl. Stir in melted butter until crumbly.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving.
Notes
- Toss frozen blueberries in a tablespoon of flour before folding to prevent sinking.
- Add lemon zest to the batter for a fresh citrus flavor.
- Include chopped nuts in the topping for extra crunch.
- Can be baked in muffin tins for individual servings—adjust bake time to 20–25 minutes.
- Warm slices in the oven or microwave for a freshly baked feel.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg