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+ servings

Blueberry Crumb Cake

Katelyn Theofanis
This Blueberry Crumb Cake is perfect for brunch or dessert! The crumb topping is addictive and pairs beautifully with the blueberry cake underneath.
5 from 1 vote
Prep Time 15 mins
Bake Time 45 mins
Total Time 1 hr
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 332 kcal


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
  • 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


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. 


Calories: 332kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 66mgSodium: 241mgPotassium: 87mgFiber: 1gSugar: 24gVitamin A: 468IUVitamin C: 2mgCalcium: 74mgIron: 2mg
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