Blueberry crumb cake is a soft, buttery vanilla cake packed with sweet, juicy blueberries, all topped with a layer of sweet cinnamon crumb topping. This blueberry crumble cake is simple to make, bakes up tender and moist and is perfect for breakfast, brunch, dessert or an afternoon coffee break.
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Why Make This Recipe
I love baking with blueberries. Especially when those blueberries baked into jammy pockets full of flavor. My Blueberry Turnovers, Blueberry Scones, Blueberry Biscuits, Berry Cake, Blueberry Shortcake and Blueberry Ricotta Cake are just a few of my favorite baked blueberry recipes from the blog. I am so excited to add this gorgeous blueberry crumb cake recipe to the blog.
- Layers of flavors and textures. From the soft and fluffy vanilla cake sweet and jammy caramelized blueberries and buttery crumb topping , this blueberry cake will delight your senses.
- Easy to make, bake and eat. This easy crumb cake with blueberries tastes like a cake straight from your favorite bakery, but it is actually incredibly quick and easy to make at home.
- Perfectly cozy and perfect for warmer seasons. The light, fluffy and tender vanilla cake is flavored with lemon which perfectly complements the jammy blueberries and is perfect for summer breakfast, brunch or even dessert.
Ingredients and Substitutions
This blueberry crumble cake recipe requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Blueberries: Use fresh, firm and ripe blueberries for the blueberry layer. Frozen blueberries also work well in this cake recipe. There is no need to thaw the blueberries.
- All Purpose Flour: To make this crumble cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Make sure to measure the flour by weight (240 g) rather than cups to ensure the best outcome for the cake.
- Baking Powder: This cake has not been tested with baking soda.
- Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar: This cake calls for granulated sugar, but maple sugar would also work well to make this recipe refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: The scent of vanilla gives a warm cozy background flavor to this cake.
- Buttermilk: Feel free to use sour cream or greek yogurt in place of the buttermilk.
How To Make
Learn how to make blueberry crumb cake in a few easy steps.
Make the Blueberry and Crumb Topping
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9 inch (23 cm) cake pan with parchment paper. In a large mixing bowl, mix the blueberries with the sugar, flour and lemon juice until the blueberries are fully coated. Set aside for now
- In another mixing bowl whisk together the flour, granulated sugar, cinnamon and salt for the crumb topping. Work in the melted butter until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the vanilla cake is ready for topping.
- In a large mixing bowl, whisk together the flour, baking powder and salt together until well combined.
Make the Cake and Assemble
- In a large mixing bowl fitted with paddle attachment, cream together the butter and sugar on medium speed for 3 -4 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low, cream in the eggs and vanilla extract until well combined. Scrape the bottom and sides of the mixing bowl. Finally, with the mixer on low, alternate mixing the dry ingredients and buttermilk into the wet ingredients in this order: dry, buttermilk, dry, buttermilk, dry.
- Evenly spread the buttery cake batter into the prepared pan. Top the cake with the prepared blueberries, followed by the crumb topping.
Bake and Cool the Cake
6. Bake the blueberry crumb cake for 55- 75 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake pan in the pan for 20 minutes. Use a butter knife to gently separate the edges of the cake from the pan. Release the side of the springform pan from the cake. Transfer the cake to a serving platter or serve directly from the bottom of the springform pan.
How To Store, Freeze, Thaw and Serve
- Store: Place the blueberry crumb cake in an airtight container in the fridge for up to 4 - 5 days.
- Freeze: Make sure the cake is completely cooled to room temperature. Wrap the cake or cake slices in plastic wrap and place in an airtight container. Store in the freezer for up to 2 - 3 months.
- Thaw: The easiest and tastiest way to thaw the cake is to let it sit out at room temperature until fully thawed or overnight in the fridge. Enjoy at room temperature or microwave until it’s your preferred temperature.
- Serve: This berry crumble cake is best served as is or topped with a dusting of powdered sugar and freshly whipped cream or ice cream.
M’s Expert Tips
- Prepare the pan. Generously grease the bottom and sides of the pan. I also recommend lining the bottom with parchment paper.
- The type of blueberries matter. Use fresh, firm and ripe blueberries for the blueberry layer. If using fresh blueberries, the cake will only take 55 - 60 minutes. If using frozen blueberries the cake will take longer to bake, right around 75 - 80 minutes. The cake is done baking when the center is puffed and a toothpick inserted into the center comes out clean.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender vanilla cake with blueberries and crumble.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Use the right pan. The best pan for this crumb cake recipe is a 9 inch (23 cm) round cake pan or springform pan. A 9 inch square pan also works well.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking on the cake at the minimum baking time. The cake is done baking when the center is puffed and a toothpick inserted into the center comes out clean.
FAQs
Can I use frozen blueberries in crumb cake?
Yes, frozen blueberries work very well in this recipe. You do not need to thaw them before adding them to the batter.
Should I use fresh or frozen blueberries?
Both fresh and frozen blueberries work well. Fresh berries give a slightly firmer texture, while frozen berries are convenient and available year-round.
What is the best way to store this blueberry crumble cake?
Berries, even ones baked in a cake still contain a lot of moisture. For this reason, it is best to store the this upside down cake in the fridge.
Can I make this cake in a different pan?
The best pan for this crumb cake recipe is a 9 inch (23 cm) round cake pan or square pan. I used a 9 inch springform pan.
Other Blueberry Recipes to Try
If you try this Blueberry Crumb Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Blueberry Crumb Cake Recipe
This Blueberry Crumb Cake is soft, buttery, and filled with juicy blueberries, topped with a layer of sweet cinnamon crumb topping that bakes to golden perfection. Made with simple pantry ingredients and fresh or frozen blueberries, it's an easy recipe that's perfect for breakfast, brunch, dessert, or an afternoon coffee break.
Equipment
- 1 sheet parchment paper
- 1 9 inch (23 cm) springform pan or other 9 inch cake pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Blueberry Filling
- 2 - 2½ cups fresh or frozen blueberries
- 3 tablespoons (38 g) granulated sugar
- 3 tablespoons (23 g) all purpose flour
- 1 tablespoon (15 ml) lemon juice
Crumb Topping
- 1 cup (120 g) all purpose flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 8 tablespoons (113 g) unsalted butter, melted
Vanilla Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9 inch (23 cm) cake pan with parchment paper.
- In a large mixing bowl, mix the blueberries with the sugar, flour and lemon juice until the blueberries are fully coated. Set aside for now.2 - 2½ cups fresh or frozen blueberries, 3 tablespoons (38 g) granulated sugar, 3 tablespoons (23 g) all purpose flour, 1 tablespoon (15 ml) lemon juice
- In another mixing bowl whisk together the flour, granulated sugar, cinnamon and salt for the crumb topping. Work in the melted butter until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the vanilla cake is ready for topping.1 cup (120 g) all purpose flour, ¾ cup (150 g) granulated sugar, ½ teaspoon cinnamon , ½ teaspoon salt, 8 tablespoons (113 g) unsalted butter, melted
- In a large mixing bowl, whisk together the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream together the butter, sugar and lemon zest on medium speed for 3 -4 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low, cream in the eggs and vanilla extract until well combined. Scrape the bottom and sides of the mixing bowl.1 cup (200 g) granulated sugar, 1 large lemon, zested, ½ cup (113 g) unsalted butter, room temperature, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Finally, with the mixer on low, alternate mixing the dry ingredients and buttermilk into the wet ingredients in this order: dry, buttermilk, dry, buttermilk, dry. Evenly spread the buttery cake batter into the prepared pan. Top the cake with the prepared blueberries, followed by the crumb topping.1 cup (240 ml) buttermilk, room temperature
- Bake the blueberry crumb cake for 55- 75 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake pan in the pan for 20 minutes. Use a butter knife to gently separate the edges of the cake from the pan. Release the side of the springform pan from the cake. Transfer the cake to a serving platter or serve directly from the bottom of the springform pan.
Notes
Store: Place the blueberry crumb cake in an airtight container in the fridge for up to 4 - 5 days.
did you make this recipe?tag @olivesnthyme on Instagram
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