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Blueberry Crumb Cake Recipe

Megan
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.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 8 servings

Equipment

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.
Keyword Blueberry Crumb Cake, Blueberry Crumb Cake Recipe, Blueberry Crumble Cake
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