Go Back Email Link
–+ servings

Blueberry Crumb Cake

Katelyn Theofanis
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Bake Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 332 kcal

Equipment

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

The tablespoon of flour keeps the blueberries from sinking to the bottom of the cake. 

Nutrition

Calories: 332kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 66mgSodium: 241mgPotassium: 87mgFiber: 1gSugar: 24gVitamin A: 468IUVitamin C: 2mgCalcium: 74mgIron: 2mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!