This easy blueberry crumb cake is deliciously simple. The light and fluffy cake is packed with juicy blueberries and loaded with cinnamon crumble. Enjoy a slice of this homemade cake for breakfast or dessert with coffee.
There is nothing like a fluffy, buttery cake loaded with cinnamon crumble. While you may think to reach for the box of storebought coffeecake, homemade crumb cake is easy to make and tastes much better.
The moist crumb cake batter is loaded with plump, juicy blueberries. Sour cream keeps this cake soft with a delicate crumb. Like with my pumpkin crumb cake, the cinnamon streusel topping is an essential component of this crumb cake.
This cake recipe is a great way to use up ripe blueberries. Enjoy a slice of blueberry crumb cake for breakfast, brunch, or dessert.
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Blueberry Crumb Cake
Fresh blueberry crumb cake practically melts in the mouth with its delicate texture. Crispy yet soft crumb topping coats the moist cake for an irresistible taste. This recipe uses fresh blueberries for a subtle spin on the classic crumb cake. Here is why you will love this crumb cake recipe:
- Easy to assemble cake made with simple ingredients
- Moist blueberry cake with a tender crumb
- Loaded with buttery cinnamon streusel topping
- Small batch recipe makes the perfect-sized cake in an 8x8 inch pan
Ingredients
- All-Purpose Flour
- Baking Powder
- Salt
- Ground Cinnamon
- Unsalted Butter (some softened and some melted)
- Granulated Sugar
- Light Brown Sugar (packed)
- Large Eggs (room temperature)
- Vanilla Extract
- Sour Cream
- Fresh Blueberries
See the recipe card for ingredient quantities.
Instructions
Make the blueberry cake batter with the creaming method.
MAKE THE STREUSEL - Stir the flour, light brown sugar, salt, and cinnamon. Pour in the melted butter and stir until everything has combined and crumbles. Refrigerate the crumb topping until it is needed.
PREP THE BLUEBERRIES - Toss the blueberries in a tablespoon of flour until coated, and set aside.
MAKE THE CAKE - Mix the dry ingredients in a separate bowl. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the dry ingredients and the sour cream, starting and ending with the dry, and mix until combined. Fold in the blueberries.
BAKE - Pour the cake batter into a greased and lined 8x8-inch baking pan. Cover with the streusel and bake.
Substitutions and Additions
- Swap the sour cream for Greek yogurt or buttermilk.
- Add one to two teaspoons of lemon juice and a tablespoon of lemon zest to the batter for a lemon blueberry cake.
Storage
Store this cake in an airtight container or keep it in its pan and tightly wrap the top with foil. This blueberry crumb cake can be left at room temperature for two to three days or in the refrigerator for up to five days.
Other Delicious Blueberry Recipes
- Banana Blueberry Oatmeal Muffins
- Lemon Blueberry Baked Oatmeal
- Blueberry Oat Protein Muffins
- Lemon Blueberry Scones with Lemon Glaze
- Freeze-Dried Blueberry Muffins
Expert Tips
- Use room temperature ingredients (eggs and butter) for the best incorporation and a smooth batter.
- Chill the streusel until you are ready to use it - this keeps the butter cold until it hits the oven.
- Toss the blueberries in flour before adding them to the cake batter to keep them from sinking to the bottom of the cake.
- Grease and line the baking pan with parchment paper to prevent sticking. The parchment paper also makes it easy to remove the cake from the pan for easy slicing.
- Serve the cake while still subtly warm for the best flavor experience.
Frequently Asked Questions
You can use frozen berries in this recipe. Use them straight from the freezer, do not thaw them out first. Do still toss the frozen berries in the extra tablespoon of flour.
Yes, you certainly can freeze this cake. Transfer the cake slices to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months.
No, crumb cake can be left out at room temperature but make sure it is tightly wrapped or placed under a cake dome. To extend the shelf life, refrigerate the cake after a couple of days.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Blueberry Crumb Cake
Ingredients
Blueberry Coffee Cake
- 2 cups all-purpose flour plus 1 tablespoon for dusting blueberries
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 1½ cups fresh blueberries
Crumb Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoon unsalted butter melted
Instructions
For the Crumb Topping
- Combine the all-purpose flour, brown sugar, salt, and cinnamon. Add melted butter, and mix until crumbly. Place the mixture in the fridge until ready to use.
For the Blueberry Cake
- Preheat the oven to 350° F. Grease and line an 8-by-8-in baking dish with parchment.
- Toss the blueberries and the extra 1 tablespoon flour in a small bowl, and set aside.
- Whisk together the 2 cups of flour, baking powder, salt, and ground cinnamon in a medium-sized bowl.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing until combined. Add the vanilla, and mix to combine. Alternately add the dry ingredients and the sour cream, starting and ending with the dry, mixing well after each addition. Finally, fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping (streusel) over the batter's top, ensuring that every surface is covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
Notes
Nutrition
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