Light and fluffy blueberry crumble cake is layered with blueberry jam and baked with a buttery crumb topping. This easy blueberry cake is perfect for breakfast, brunch, or dessert with vanilla ice cream on top!
Blueberry lovers get ready! Cambrea Bakes is home to so many delicious blueberry recipes, like blueberry cinnamon rolls, blueberry blondies, and now this blueberry crumble cake!
After working in countless bakeries, I have finally perfected crumb cakes. It's all about the correct berry-to-crumb ratio.
If you love blueberry recipes, try my popular Macarons with Blueberries and Earl Grey Cake with Blueberry Filling.
Jump to:
why this blueberry crumb cake is the best
- Blueberry cake: This cake has a delicious blueberry jam layer that is made with real blueberries! It's the blueberry version of my popular strawberry crumb cake!
- Easy recipe: While there are three components of the cake, they come together easily with just a few staple ingredients.
- Tender cake: It has a soft, moist, and perfectly tender texture!
- Serve it for any occasion: While it's perfect for dessert if you need a breakfast or brunch treat, it's basically a fancier version of blueberry coffee cake!
ingredient notes & substitutions
Blueberries: You can use frozen or fresh blueberries. I prefer frozen wild blueberries for the best blueberry flavor and jammy texture like my blueberry crumble blondies.
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 ½ teaspoon of salt from the recipe.
Full ingredient measurements and instructions can be found in the recipe card below!
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: Make the crumb topping. 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 (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. In a stand mixer, cream the unsalted butter and granulated sugar with the paddle attachment on low speed until light and fluffy, about 5 minutes.
Slowly stream in the eggs and vanilla extract, mixing until completely combined.
Then add in half of the dry ingredients, the buttermilk, and the rest of the flour mixture, mixing until just combined.
Evenly spread the thick batter into the prepared baking dish with a rubber spatula or offset spatula (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 top of the blueberries. Bake on the middle rack of the oven until the middle is puffy and 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.
Let the cake pan cool on a wire rack for 20-30 minutes, then pull the parchment sides to lift it out of the pan and allow it to cool completely before serving.
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 the crumb will melt together.
- Baking times may vary: Frozen vs. fresh blueberries will bake differently! Because the frozen berries are juicier and hold more water, the cake will bake for at least 10-15 minutes longer than with fresh berries.
storage & freezing
For best results, store any leftover cake in an airtight container or ziplock bag in the fridge for 3-4 days.
You can also freeze the cake as a whole or individually sliced, in a freezer bag or airtight container for up to one month.
recipe faqs
Definitely! I recommend using only 2 cups of fresh blueberries instead of 2 ½ cups.
I have not tested this recipe with gluten-free flour but I would love to hear how it turns out if you do!
Yes! You can make strawberry crumble cake or substitute the blueberries for blackberries or raspberries.
Too much flour can cause the cake to be dry and crumbly. My #1 tip when baking is to use a kitchen scale for accuracy!
more fruity recipes you'll love!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Blueberry Crumble Cake
Equipment
Ingredients
Crumb Topping
- ¾ cup + 1 tbsp all-purpose flour
- ½ cup granulated sugar
- 2 tablespoon light brown sugar packed
- 6 tablespoon unsalted butter melted
Blueberry Layer
- 2 ½ cups frozen wild blueberries *see notes for fresh blueberries*
- 3 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- ½ lemon juiced
Vanilla Cake
- 1 ½ cups + 2 tbsp all-purpose flour *see notes for measuring*
- 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 the flour, sugar, and brown sugar Add the melted butter and mix until crumbs form. Keep in the fridge until ready to use.6 tablespoon unsalted butter, ¾ cup + 1 tablespoon all-purpose flour, ½ cup granulated sugar, 2 tablespoon 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 ½ cups frozen wild 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 3 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 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
-
-
- 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:Â If you don't chill it before baking, the butter will melt quickly in the oven causing it to melt together.
-
- Baking times may vary: Frozen vs. fresh blueberries will bake differently! Because the frozen berries are juicier and hold more water, the cake will bake for at least 10-15 minutes longer than with fresh berries.
-
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Baila Hirsch says
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.
Cambrea Gordon says
Thank you sooo much for this super kind comment Baila! I'm so happy everyone enjoyed it! 🙂
Cora says
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…
rachel says
Can this recipe be doubled and put into a 9x13 pan?
Cambrea Gordon says
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.
Shannie says
It's soooooooo good I used frozen mixed berries. The hardest part was waiting for it to cool but my house smelled amazing!
Sammie says
We made this for Easter but used gluten free flour instead, it turned out great!
Annie says
Oh my goodness, it is so delicious, perfectly moist and loved the bursts from the blueberries. Love how buttery the cake part this and then the small bits of crunch from the crumble part adds a nice textural mouth feel. 10/10 would make this again. I will say I used fresh blueberries instead of frozen, it was what I had on hand and the recipe turned out great. Thanks for this beautiful recipe!
Cambrea Gordon says
That is so wonderful to hear, thanks Annie! 🙂
Aimee Mars says
WOW! This is incredible. I made it and can't stop picking at it each morning. Loving this with my morning coffee.
Shashi says
OH MY GOODNESS! This crumb cake is out of this world delicious! I finished this off in record time!