This light and fluffy blueberry crumb cake is packed with juicy blueberries and loaded with cinnamon crumble topping. Enjoy a slice of this homemade cake for breakfast or dessert with coffee.
There is nothing like a fluffy, buttery cake bursting with fresh berries and topped with a hefty amount of sweet 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 marries with fresh, juicy blueberries. Sour cream keeps this cake soft and tender with a delicate crumb. Like with my pumpkin crumb cake and chocolate crumb cake recipes, the buttery crumble topping is an essential component of this cake.
This cake recipe is a great way to use ripe blueberries, especially during the blueberry season (April through September). Enjoy a slice of crumb cake for breakfast, brunch, or dessert with a warm cup of coffee.
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Blueberry Crumb Cake Recipe
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. The cake batter comes together quickly thanks to simple ingredients.
I updated this recipe in 2024 to ensure the softest cake imaginable. To do so, I cut back the flour, eggs, and granulated sugar. These modifications resulted in an incredibly moist cake. As for the topping, I essentially doubled the crumble in the original recipe with subtle ingredient tweaks. After a few trials, I was able to make this already good cake utterly irresistible.
Ingredients
- All-Purpose Flour
- Baking Powder and Soda
- Salt
- Ground Cinnamon
- Unsalted Butter (some softened and some melted)
- Granulated Sugar
- Light Brown Sugar (packed)
- Large Egg (room temperature)
- Vanilla Extract
- Sour Cream: You can also swap it for full-fat Greek yogurt.
- Fresh Blueberries
See the recipe card for ingredient quantities.
Step-By-Step Instructions
- Make the streusel: Combine the all-purpose flour, brown sugar, granulated sugar, salt, and ground cinnamon. Pour in the melted butter and mix with a fork until the ingredients come together. Keep the mixture in large crumbles; do not over-mix.
- Prep the Fresh Berries: Toss the blueberries in a tablespoon of flour until coated.
- Prepare: Preheat the oven to 325Ā°F. Grease and line an 8-by-8-in baking dish with parchment paper.
- Make the Cake Batter: Whisk the dry ingredients in a medium bowl. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract 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.
- Assemble and Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter, covering every surface. Bake until a toothpick inserted into the center of the cake comes out clean, about 45-50 minutes.
Variations
- To make a lemon blueberry crumb cake, add one teaspoon of lemon juice and a tablespoon of lemon zest to the batter.
- Fold a ā cup of chopped pecans or almonds into the cake batter alongside the blueberries for a subtle crunch.
- You can also bake this recipe in a 9-inch square baking pan too. *Keep in mind that baking time may vary.
Suggested Equipment
- Electric Mixer: My Kitchen-Aid Stand Mixer has stood the test of time, but a handheld mixer works great, too.
- Mixing Bowls: Clear Pyrex bowls are ideal. The bowls' clearness allows you to see that everything has been properly mixed.
- Rubber Spatula: If there is one tool you will use in every baking recipe, it is a rubber spatula. This one is heat-safe and can also be used on the stovetop.
- 8-Inch Square Baking Pan: USA Pans are my favorite for baking.
Storage
Store this cake in an airtight container or tightly wrapped in plastic wrap. This cake can be left at room temperature for up to three days or in the refrigerator for up to a week. If storing in the fridge, let the cake come to room temperature before eating.
Delicious Cake Recipes
- Vanilla Buttermilk Pound Cake
- Pumpkin Snack Cake with Cream Cheese Frosting
- The Best Lemon Curd Cake
- Cinnamon Bundt Cake with Cream Cheese Icing
- Apple Streusel Cake
Expert Tips
- Use room temperature ingredients (eggs and butter) for the best incorporation and a smooth batter.
- Chill the crumble until you are ready to use it; this keeps the butter cold until it hits the oven.
- To prevent the blueberries from sinking to the bottom of the cake, toss them in flour before adding them to the batter. The flour helps the berries cling to the batter, preventing them from sinking.
- Grease and line the baking pan with parchment paper to prevent sticking. The parchment paper also makes removing the cake from the pan easy for slicing.
- Serve the cake at room temperature or subtly warm for the best flavor experience.
Frequently Asked Questions
You can use frozen berries in this recipe. Use the frozen berries straight from the freezer; do not thaw them. Still, toss the frozen berries in the extra tablespoon of flour before folding them into the cake batter.
Yes, you can freeze this cake. Transfer the cake slices to an airtight container or freezer-safe zip-top bag and 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. After a couple of days, refrigerate the cake to extend its shelf life.
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
š Recipe
Blueberry Crumb Cake
Ingredients
Crumb Topping
- 1Ā¼ cups all-purpose flour
- Ā½ cup light brown sugar packed
- Ā¼ cup granulated sugar
- 2 teaspoon ground cinnamon
- Ā½ teaspoon salt
- Ā½ cup unsalted butter melted
Blueberry Cake
- 1Ā½ cups all-purpose flour plus 1 tablespoon for dusting blueberries
- 1 teaspoon baking powder
- Ā½ teaspoon baking soda
- Ā¼ teaspoon salt
- Ā½ teaspoon ground cinnamon
- Ā½ cup unsalted butter softened
- Ā½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- Ā½ cup sour cream
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325Ā°F. Grease and line an 8-by-8-in baking dish with parchment.
- To make the crumb topping, combine the all-purpose flour, brown sugar, granulated sugar, salt, and ground cinnamon. Pour in the melted butter and mix with a fork until the ingredients come together. Keep the mixture in large crumbles; do not overmix.
- Toss the blueberries and the extra 1 tablespoon of flour in a small bowl and set aside.
- To make the blueberry cake, whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl.
- In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy. Add the egg and vanilla extract 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 45-50 minutes. Note: If the crumb topping starts to brown too much before the cake is done baking, tent a piece of foil over the top of the cake pan.
Nutrition
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