This blueberry crumb cake is packed with juicy blueberries, a soft vanilla cake, and a thick, golden crumble on top. The crumb topping bakes up crisp and buttery, just like the one in my strawberry crumb cake, and stays defined from edge to center. It comes together in about 1 hour and works with fresh or frozen berries, so you can make it anytime.
This is one of those recipes that’s hard to mess up because it’s built like a classic bakery crumb cake: simple, reliable, and consistent every time.
It leans more dessert-style, with the same kind of batter I use in my blueberry coffee cake, just with a lighter crumb and streusel on top.
You’re going to love it!
Step by Step Process (with photos)
1
Prep the blueberries by tossing them in a bit of flour, sugar, and lemon juice. I love baking with wild blueberries for a strong blueberry flavor.
They’re the same ones I use in my wild blueberry crumble scones, but use whatever you have on hand.
2
Make the crumb topping and refrigerate until ready to use. This prevents the crumble from melting into the cake during baking.
3
The cake batter will be thicker than a standard cake batter. This is done intentionally to support the weight of the berries and crumb topping.
4
Spread the cake batter evenly into an 8×8 baking pan. Make sure you’re using a metal pan (not glass or ceramic) for the best results.
5
Spread the prepared blueberries over the cake batter. Make sure you spread them evenly; the cake might sink where there are too many.
6
Spread the crumb evenly over the blueberries. Then it’s ready to bake!
If you’ve already got blueberries out for this, the rest can go straight into my blueberry crumb muffins. Same ingredients, just a quicker bake.
I can’t wait for you to try it!
—Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Blueberry Crumb Cake
Equipment
Ingredients
Crumb Topping
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 6 tablespoons unsalted butter, melted
Blueberry Layer
- 2 1/2 cups frozen wild blueberries, *see notes for fresh blueberries*
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 lemon, juiced
Vanilla Cake
- 1 1/2 cups + 1 tablespoon all-purpose flour, *see notes for measuring*
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted full-fat European butter, room temperature
- 1 cup granulated sugar
- 3 large whole eggs, room temperature, whisked together
- 1 teaspoon vanilla bean paste or extract
- 1/4 cup buttermilk, room temperature
Instructions
- Lightly grease 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 Topping
- In a medium bowl, combine the flour, sugar, brown sugar, and melted butter until crumbs form. Keep in the fridge until ready to use.6 tablespoons (84 g) unsalted butter, 3/4 cup + 1 tablespoon (100 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 2 tablespoons (25 g) light brown sugar
Prep the Blueberries
- In a medium bowl, combine the blueberries, sugar, flour, and lemon juice until evenly coated. Set aside.2 1/2 cups (340 g) frozen wild blueberries, 1 tablespoon (15 g) granulated sugar, 3 tablespoons (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 + 1 tablespoon (190 g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon fine sea salt
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.1 cup (226 g) unsalted full-fat European 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 teaspoon vanilla bean paste or extract
- Add in half of the dry ingredients and mix on low until almost combined. Then mix in the buttermilk, followed by the remaining 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.
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!
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!
I feel so honored to have been a part of your fresh blueberry stash 🥲 Thank you so much for the kind review Abby!!
Really delicious! I also appreciate the detail in the directions.
Yay! So happy to hear that Kendell, I’m so glad the details helped you in have a successful bake!
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!
Nancy thank you SO much for your super sweet and kind comment!! I am so happy to hear you enjoyed it 🙂
So moist and the blueberries give the perfect pop of tart
Woo! Thanks so much Michelle, I loved seeing it on Instagram!