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.
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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, like in my bakery style blueberry muffins!
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
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- 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.
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The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Anjali says
This cake was moist, light and perfectly sweet! It tasted great with my coffee this morning!
Dana says
I'm so in love with this recipe! The crumb topping is to die for and the cake just melts in your mouth.
Liza says
What a fantastic recipe. The combination of sweet, fresh blueberries with the tender buttermilk cake and crumb topping is simply divine! Another winner from Cambrea Bakes!
Cambrea Gordon says
Thank you Liza!!
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!
Kendell G says
Really delicious! I also appreciate the detail in the directions.
Cambrea Gordon says
Yay! So happy to hear that Kendell, I'm so glad the details helped you in have a successful bake!
Abby says
I have 5lb of fresh wild maine blueberries in my freezer so when I came across your photo in Instagram I knew this would be the perfect recipe to use some. It was absolutely amazing!! Run, run now and go make it. The ingredients list is short, and the prep time was like 10 minutes. I highly suggest when you make this line the pan with parchment paper. Then you can just slide it out of the pan with no struggle. This recipe is definitely a keeper, delicious 😋
Cambrea Gordon says
I feel so honored to have been a part of your fresh blueberry stash 🥲 Thank you so much for the kind review Abby!!
Nancy@SeasonsofJoy says
What a beautiful and delicious crumb cake! This is a multi-step cake, worth every minute of prep, because it is dense, rich, and buttery good! Definitely a gorgeous cake to share with friends, or to treat yourself!
Cambrea Gordon says
Nancy thank you SO much for your super sweet and kind comment!! I am so happy to hear you enjoyed it 🙂
Michelle says
So moist and the blueberries give the perfect pop of tart
Cambrea Gordon says
Woo! Thanks so much Michelle, I loved seeing it on Instagram!
Pavana Chandra says
Egg replacement
Cambrea Gordon says
Hi Pavana, I'm not super familiar with egg replacements so unfortunately, I can not recommend one!
Amanda Wren-Grimwood says
This looks so good and I love that you can use frozen blueberries too. Can't wait to try this.
Cambrea Gordon says
Thanks Amanda! Let me know what you think of it 🙂
Savita says
The blueberry crumb cakes look so so good, perfect for my evening tea time.
Mirlene says
I love crumb cakes! I used frozen blueberries mixed in and came out moist. Its the perfect breakfast and snack with my coffee.
Cambrea Gordon says
Yay! Thanks so much Mirlene!
Joyce says
This blueberry crumb cake was to die for! Especially the crumble on top, I couldn't stop eating it! Thanks so much for sharing!
Cambrea Gordon says
Yay! Thanks so much for coming back to leave a review Joyce 🙂
Jan says
Incredible! I made the strawberry version the first time so I knew I had to try this one next and it was just as good as the strawberry one! Loved the fresh blueberry flavor!!