This Blueberry Crumb Cake is the real deal. It is moist from the use of sour cream and blueberries, and the addictive crumble on top is the piece de resistance.
I have had a love affair with crumb cake since I was young. This love has only gotten stronger as I have gotten older, especially when a slice of warm crumb cake is paired with coffee. There is not much better than that.
This blueberry crumb cake is easy to prepare and smells heavenly as it is baking. The cake itself has good height, a tender crumb, and blueberries all throughout it. The crumb topping truly is the piece de resistance to this delicious cake.
What is in this crumb cake recipe?
I don't know about you, but I am all about the crumb topping. I thought it necessary to ensure this crumb cake has a strong emphasis on the crumb. Here is what is in the crumb topping (streusel): all-purpose flour, light brown sugar, salt, ground cinnamon, and melted, unsalted butter.
As for the blueberry cake, it is important to have blueberries in every slice, while also ensuring that there is a strong cake structure to support the fruit. This recipe calls for all-purpose flour alongside two eggs to support the body of the cake. The tenderness of the cake crumb comes from the addition of sour cream. In addition to these ingredients, you will find the usual suspects: sugar, salt, cinnamon, baking powder, and unsalted butter.
How to make this cake:
The first thing you will do is make the crumb topping (streusel).
- Stir together the flour, light brown sugar, salt, and cinnamon. Pour in the melted butter and stir until everything has combined and begins to crumble.
For the blueberry cake, follow the creaming method.
- Toss the blueberries in a tablespoon of flour until coated, set aside. *See recipe tips for the explanation as to why you should do this.
- In a separate bowl, combine the dry ingredients (flour, baking powder, salt, and cinnamon).
- 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. Mixing until combined.
- Fold in the blueberries.
- Pour all of the cake batter into a greased and lined baking pan. Cover with the streusel and bake.
Frequently Asked Questions
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.
Store this cake in an airtight container or keep the cake in its pan and tightly wrap the top with foil. This blueberry crumb cake can be left at room temperature for up to 4 days, or refrigerated for up to a week.
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.
Recipe tips and ingredient substitutions:
- To make this recipe gluten-free, substitute the all-purpose flour with a cup-for-cup gluten-free version. You can also utilize almond or oat flour in the streusel.
- A teaspoon of lemon zest does wonders in this blueberry crumb cake.
- Line your baking pan with parchment so that you can remove the cake from the pan easily and ensure clean-cut slices of cake.
- If you do not have sour cream, you can use buttermilk or Greek Yogurt in substitution.
- Coating the blueberries in a little bit of flour prior to adding them to the cake batter prevents them from sinking to the bottom of the cake.
Other recipes you'll love:
- Low-Carb Blueberry Coffee Cake
- Blueberry Oat Protein Muffins
- Protein Banana Bread with Cinnamon Sugar Crust
- Freeze-Dried Blueberry Muffins
This blueberry crumb cake is definitely a crowd-pleaser. It pairs beautifully with coffee or tea. Enjoy this cake for breakfast, brunch, or dessert. Comment below if you make this yummy cake!
Blueberry Crumb Cake
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
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoon unsalted butter melted
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.
- In a small bowl, toss together the blueberries and the extra 1 tablespoon flour, set aside.
- In a medium-sized bowl, whisk together the 2 cups of flour, baking powder, salt, and ground cinnamon.
- 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, 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 top of the batter, making sure that every surface is covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
- Make sure baking powder is not expired, or close to expiration.
- The tablespoon of flour keeps the blueberries from sinking to the bottom of the cake.