This layered blueberry crumb cake features a light and fluffy vanilla cake, fresh plump blueberries, and a sweet and crunchy crumb layer on top!
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This delicious blueberry crumb cake recipe is a variation of my strawberry crumb cake!
This is a moist cake with a tender and delicate crumb that makes a great breakfast cake or dessert. It's basically like a fancier version of blueberry coffee cake. The crumb topping gives the cake a crunchy texture for a really scrumptious cake.
Made with simple ingredients and very minimal prep time, it is a delicious treat or sweet snack for any occasion any time of the year.
This easy blueberry crumble cake is a straightforward recipe that everyone will be talking about after trying it!
If you love blueberry recipes, make sure to check out my blueberry cobbler blondies, earl grey blueberry cake, or blueberry strawberry shortcakes!
why this is the best blueberry crumb cake
- This is an easy cake to make
- It features a moist and fluffy vanilla cake base, tart blueberries, and the best buttery crumble topping.
- Similar to a blueberry coffee cake, but so much better!
- Perfect to serve for breakfast, brunch, or dessert
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Chill the crumb: If you don't chill it before baking, the butter will melt too quickly and you won't get crunchy pieces.
- Baking times may vary: All ovens are different, and your cake may bake quicker or take longer than the indicated baking time. I recommend checking on it occasionally and testing for doneness!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Blueberries: This recipe calls for fresh blueberries but frozen berries will work as well!
- Buttermilk: I recommend full-fat buttermilk for this recipe. If you don't have any on hand you can "make your own" by adding 1 teaspoon of lemon juice or white vinegar to ¼ cup of heavy cream.
- Butter: Unsalted butter is best, but can be substituted with salted butter. Leave out the added salt if using salted butter.
recipe instructions
Before you start: Line a square 8x8 baking pan with parchment paper. In a large bowl, whisk together the flour, salt, and baking powder and set it aside. Then preheat the oven to 350 F/180 C.
Step 1: First make the crumb mixture. In a medium bowl, combine the all-purpose flour, granulated sugar, light brown sugar, and melted butter until large crumbs form. Place the bowl in the fridge to chill until ready to use.
Step 2: In another bowl, combine the blueberries, lemon juice, sugar, and flour and mix to combine. Set aside.
Step 3: In a stand mixer or with a hand mixer, cream the unsalted softened butter and granulated sugar with the paddle attachment on low speed until light and fluffy, about 5 minutes. Then whisk the eggs and vanilla extract together and stream them into the mixing bowl until well combined.
Alternate mixing in half of the flour mixture, then the buttermilk, then the remainder of the flour. Mix until just combined, then evenly spread the batter into the prepared pan.
Step 4: Evenly spread the prepared blueberries over the cake batter.
Step 5: Evenly sprinkle the crumb over the blueberries. Bake the crumb cake for 55-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
storage & freezing
- Room temperature: Once baked, store the cake at room temperature in a sealed container or in a pan wrapped in plastic wrap. It will keep for 2-3 days.
- Fridge: You can also store it in the fridge for 3-4 days. Let it soften and come to room temperature before serving!
- Freezer: Cut it into slices then wrap them as a whole or individually store them in a freezer bag or container for up to one month!
faq's
Yes! Mix the frozen blueberries with the flour, sugar, and lemon juice, then place the bowl in the freezer so they don't defrost before using.
I have not tested this recipe with gluten-free flour but I would love to hear how it turns out!
more recipes you'll love
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Recipe 📖
Easy Blueberry Crumb Cake
Equipment
Ingredients
For the Crumb
- 6 tablespoon unsalted butter melted
- ¾ cup + 1 tbsp all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
For the Blueberries
- 2 cups fresh or frozen blueberries
- 1 tablespoon granulated sugar
- 3 tablespoon all-purpose flour
- ½ lemon juiced
For the Cake
- 1 ½ cups + 2 tbsp all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large whole eggs room temperature, whisked together
- 1 teaspoon vanilla extract
- ¼ cup buttermilk room temperature
Instructions
- Lightly butter a square 8x8 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 together the melted butter, flour, sugar, and brown sugar until crumbly. Keep in the fridge until ready to use.6 tablespoon unsalted butter, ¾ cup + 1 tablespoon all-purpose flour, ½ cup granulated sugar, ¼ cup light brown sugar
Prep the Blueberries
- In a medium bowl, combine the blueberries, sugar, flour, and lemon juice until combined. Set aside.2 cups fresh or frozen blueberries, 1 tablespoon granulated sugar, 3 tablespoon all-purpose flour, ½ lemon
Make the Cake
- In a small bowl, whisk together the flour, baking powder, and salt and set aside.1 ½ cups + 2 tablespoon all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.1 cup unsalted butter, 1 cup 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 whole eggs, 1 teaspoon 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.¼ cup buttermilk
- Spread the batter evenly into the prepared baking pan, then spread the blueberries evenly over the top, and sprinkle the crumb over the top.
- Bake for 55-60 minutes, or until 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. Dust with powdered sugar before serving and enjoy!
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Chill the crumb: If you don't chill it before baking, the butter will melt too quickly and you won't get crunchy pieces.
- Baking times may vary: All ovens are different, and your cake may bake quicker or take longer than the indicated baking time. I recommend checking on it occasionally and testing for doneness!
- Room temperature: Once baked, store the cake at room temperature in a sealed container or in a pan wrapped in plastic. It will keep for 2-3 days.
- Fridge: You can also store the baked cake in the fridge for 3-4 days. Let it soften and come to room temperature before serving!
- Freezer: You can easily freeze this cake after baking. Cut it into slices then wrap them as a whole or individually and store in a freezer bag for up to one month!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Gg says
Hi! Your suggestion states to use a kitchen scale, which I agree with. However the recipe is listed in volume measurements. Is there a version with measurements by weight anywhere? Thanks!
Cambrea Gordon says
Yes! At the top of the recipe card you'll see the Ingredients Title, and straight to the right are two boxes: US Customary and Metric. Click the Metric box and it will automatically convert the recipe to grams!
Nancy says
I just made this cake and subbed blueberries for blackberries as that’s what I had in the fridge. I added a little bit of cinnamon to the crumble topping and let’s just say this cake was INCREDIBLE!! Buttery, tender, filled with juicy fruit and that crumbly topping!! The best summer cake imo!
Cambrea Gordon says
Hi Nancy! Wow, I have to try it with blackberries, it sounds fantastic. Thank you so much for coming back to leave this kind review!