Blueberry Crumb Cake

Grab a cup of coffee and sit down with a piece of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that gives this cake delicious texture! This recipe yields 12 servings.

You know how bakery muffins have that crumbly sugar topping? Well, so does this cake.

It’s like a blueberry muffin but in cake form and I’m so in love with it.

A simple cake batter studded with blueberries is topped with a crumbly topping and baked to perfection. Immediately after being baked, I sprinkle the entire cake with a little sugar for even more crunchy texture and some sparkle.

Blueberries in desserts is my favorite. However, blueberries in cake with a crunchy crumb topping is my weakness.

To make this Blueberry Crumb Cake you will need:

• unbleached all-purpose flour – The base for the cake batter.
• baking soda – Creates a gas while baking which helps the cake rise.
• baking powder – Will create lightness in the batter, which makes it rise.
• fine salt – Use either sea salt or pink himalayan.
• cinnamon (ground) – Lends a distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• unsalted butter – Adds moisture, richness and flavor.
• granulated sugar (white) – For sweetening and flavor.
• egg (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
• vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and airy texture.
• blueberries (fresh) – Adds sweet and slightly floral flavor.

optional for serving:

• vanilla ice cream
• whipped cream

Preheat your oven to 350℉ (or 180℃) and grease a 9×13 baking dish.

Start by adding the 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg into a mixing bowl.

Whisk until combined and then set it off to the side.

In a larger mixing bowl, add 5 tablespoons butter and 3/4 cup sugar and using a hand mixer, mix until combined. It should look a little crumbly at first, but that’s okay.

Then add in 1 large egg and 1/2 teaspoon vanilla extract and mix until combined.

Next add in 1/3 of the flour mixture and mix until just incorporated. Then add in 1/3 cup of (1 cup total) buttermilk and mix until just combined. Alternate adding these ingredients until both are incorporated.

Do not over mix.

Cake batter perfection.

To the batter, add 1 pint fresh blueberries, and use a spatula to gently fold them into the batter. You DO NOT want to use your mixer because your blueberries will explode and your cake batter will be a purple-blue color. Stop as soon as all the blueberries are incorporated.

After that, pour the cake batter into a lightly greased 9×13 baking dish.

Set this aside and let’s get started on the crumble topping!

TO make the crumb topping you will need:

• 6 tablespoons unsalted butter
• 1/2 cup both sugar and flour
• 1/4 teaspoon ground cinnamon
• pinches of kosher salt

After that, use a pastry blender, to cut the butter into the flour and sugar mixture until blended and resemble a fine crumb.

Sprinkle an even layer of the crumb topping over the blueberry cake batter and place the baking dish on the middle rack of your preheated 350° oven. Bake for 40 to 45 minutes.

Lastly, carefully remove the blueberry crumb cake out of the oven.

And then immediately sprinkle with 1 tablespoon granulated sugar. The sugar will give the top some extra crunchy texture but it also makes it sparkle. Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.

Finally, serve with coffee or tea and maybe a scoop of vanilla ice cream or whipped cream. Because there are no rules here. This blueberry crumb cake is moist and bursting with blueberries. However the crumble topping gives the cake some crunch which is a nice contrasting texture.

Got blueberries? Make this crumb cake! I have no doubt that you will love this one as much as we do!

How To Store Blueberry Crumb Cake:

Wrap or cover tightly with  plastic wrap or transfer to an air-tight container and store at room temperature. Or refrigerate for up to 5 days.

How Long Will Blueberry Crumb Cake Last?

If stored properly, this crumb cake will last up to 3 to 4 days.

Can You Freeze This Blueberry Crumb Cake?

Yes! Wrap individual pieces in plastic wrap and then foil OR store in a freezer safe container or bag for up to 3 months. Remove and defrost overnight on your countertop.

Enjoy! And if you give this Blueberry Crumb Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print Recipe Pin Recipe

5 from 10 ratings

Leave a Review »

Yield: 12 servings

Blueberry Crumb Cake

Grab a cup of coffee and sit down with a slice of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that melts into the moist and delicious cake!

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Ingredients

FOR THE CAKE:

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 tablespoons softened unsalted butter
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoons vanilla extract
• 1 cup low-fat buttermilk
• 1 pint fresh blueberries

FOR THE CRUMB TOPPING:

• 6 tablespoons unsalted butter
• 1/2 cups granulated sugar
• 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 pinch kosher salt
• 1 tablespoon granulated sugar, for sprinkling

Instructions 

MAKE THE CAKE:

• Preheat your oven to 350℉ (or 180℃) and grease a 9x13 baking dish.
• In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Next, in a larger mixing bowl, add the butter and sugar and mix until combined.
• Add the egg and vanilla and mix until completely combined.
• Next, alternate adding a third of the flour mixture and then 1/3 of the buttermilk. Mixing until just combined. Repeat until both are gone. Don't over mix.
• Use a spatual and fold in the blueberries gently until incorporated. Pour the batter into the prepared pan and set aside.

MAKE THE CRUMBLE:

• In a mixing bowl, add the butter, sugar, flour, cinnamon and salt. Using a pastry cutter, blend until combined.
• Sprinkle an even layer on top of the cake and place on the middle rack of your preheated oven. Bake for 45-50 minutes or until a tester comes out mostly clean with a few crumbs attached.
• Once baked, remove from the oven and immediately sprinkle with 1 tablespoon of sugar.
• Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.

Serving: 1piece, Calories: 308kcal, Carbohydrates: 49g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 44mg, Sodium: 247mg, Potassium: 99mg, Fiber: 2g, Sugar: 27g, Vitamin A: 375IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American