This light and fluffy blueberry crumble cake is layered with moist vanilla cake, fresh blueberry jam, and a buttery crumb topping. You can make it year-round with fresh or frozen blueberries!
After years of working as a pastry chef, I have finally perfected crumb cakes! I found it’s all about the correct berry-to-crumb ratio. Like my strawberry crumb cake, this blueberry cake has three delicious layers, and every bite is packed with real blueberry flavor.
While it’s perfect for dessert (try it with vanilla ice cream on top!), it’s even better as a breakfast or brunch treat—it’s basically a fancier version of coffee cake!
Table of Contents
Ingredient Notes and Substitutions
Blueberries: You can use frozen or fresh blueberries. Like when making bakery style blueberry muffins or blueberry scones, frozen wild blueberries will give the cake the best blueberry flavor!
Buttermilk: I recommend using store-bought full-fat buttermilk. I don’t recommend substituting this ingredient.
Butter: If you want to use salted butter, omit 1/2 teaspoon of salt from the recipe.
Recipe Instructions
Full ingredient measurements and instructions can be found in the recipe card below!
Step 1: Make the crumb topping. Combine the crumb ingredients until clumps form. Place the bowl in the fridge to chill until ready to use. (Image 1 below)
Step 2: Prep the blueberries. In a separate bowl, combine the frozen wild blueberries, all-purpose flour, sugar, and lemon juice until evenly coated. Set aside. (Image 2 below)
Step 3: Make the cake batter. Once made, spread the thick batter into the prepared 8×8 baking pan. (Image 3 above)
Step 4: Layer the blueberries. Evenly distribute the frozen blueberries on top of the cake batter. (Image 4 above)
Step 5: Bake! Evenly sprinkle the crumb topping over the blueberries, then bake until a toothpick inserted into the center comes out clean. (Image 5 above)
For cakes made with fresh blueberries: Bake for 55-60 minutes.
For cakes made with frozen blueberries: Bake for 65-75 minutes.
Tips for the Best Blueberry Cake
Use a kitchen scale. Baking with a scale is faster, easier, and much more accurate than measuring cups.
Chill the crumb. If you don’t chill it before baking, the butter will melt too quickly, and the crumbs will melt together.
Use frozen or fresh blueberries. The cake will bake differently depending on which one you use! Fresh berries don’t hold as much water so the cake will bake 10-15 minutes faster than with frozen ones.
Let the cake cool before serving. This gives the crumb topping time to set and helps the cake hold its structure when cut.
Storage and Freezing
Storage: For best results, store any leftover cake in an airtight container or ziplock bag in the fridge for 3-4 days.
Freezing:Â You can also freeze the cake as a whole or individually slice it in a freezer bag or airtight container for up to one month.
FAQs
Definitely! I recommend using only 2 cups of fresh blueberries instead of 2 1/2 cups.
Yes! You can make strawberry crumble cake or substitute the blueberries for blackberries or raspberries.
Too much flour can make the cake dry and crumbly. My #1 tip when baking is to use a kitchen scale for accuracy!
More Blueberry Desserts
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Blueberry Crumble Cake
Equipment
Ingredients
Crumb Topping
- 3/4 cup + 1 tbsp all-purpose flour
- 1/2 cup granulated sugar
- 2 tbsp light brown sugar, packed
- 6 tbsp unsalted butter, melted
Blueberry Layer
- 2 1/2 cups frozen wild blueberries, *see notes for fresh blueberries*
- 3 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 1/2 lemon, juiced
Vanilla Cake
- 1 1/2 cups + 2 tbsp all-purpose flour, *see notes for measuring*
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large whole eggs, room temperature, whisked together
- 1 tsp vanilla extract
- 1/4 cup buttermilk, room temperature
Instructions
- Lightly butter a square 8×8 baking pan and line it with parchment paper on all sides. Preheat the oven to 350 F/180 C.
Make the Crumb
- In a medium bowl, mix the flour, sugar, and brown sugar Add the melted butter and mix until crumbs form. Keep in the fridge until ready to use.6 tbsp (84 g) unsalted butter, 3/4 cup + 1 tbsp (100 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 2 tbsp (25 g) light brown sugar
Prep the Blueberries
- In a medium bowl, combine the frozen blueberries, sugar, flour, and lemon juice until evenly coated. Set aside.2 1/2 cups (340 g) frozen wild blueberries, 1 tbsp (15 g) granulated sugar, 3 tbsp (30 g) all-purpose flour, 1/2 lemon
Make the Cake
- In a small bowl, whisk together the flour, baking powder, and salt and set aside.1 1/2 cups + 2 tbsp (190 g) all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar
- Scrape down the bowl. Slowly stream in the whisked eggs and vanilla, mixing very well after each addition. Do not do this too quickly or the mixture will curdle.3 large (150 g) whole eggs, 1 tsp vanilla extract
- Add in half of the dry ingredients and mix on low until almost combined. Then mix in the buttermilk, followed by the remainder of the dry ingredients, mixing until just combined.1/4 cup (58 g) buttermilk
- Spread the batter evenly into the prepared baking pan. Then evenly spread the blueberries over the batter. Finally, sprinkle the crumb topping over the berries.
- Bake for 65-75 minutes, or until the middle is puffy and a toothpick inserted into the center comes out clean.
- Let the cake cool for 20 minutes on a wire cooling rack, then remove it from the pan and let it cool completely.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I made it with Bob’s Red Mill 1 to 1 gluten free flour and it was very, very moist & delicious! Definitely a keeper!
Every recipe I follow from this website turns out amazing. The steps are so easy to follow, and I love that you put the amounts of eat item in the instructions, it makes following this recipe so much easier.
I made this recipe for the first time and now I realize I have to triple the recipe if I want to have more than 1 slice for myself.
I live with a bunch of health nuts and they couldn’t even resist.
Thank you sooo much for this super kind comment Baila! I’m so happy everyone enjoyed it! 🙂
Made this with mixed berries. Turned out great! Next time, I’ll play with the flavors a bit to add some complexity to the cake…lavender, almond extract etc…
Can this recipe be doubled and put into a 9×13 pan?
Hi Rachel! I haven’t tested it myself but I think it should work just fine! The baking time may be a little bit different though.