Blueberry Crumb Cake

This effortless Blueberry Crumb Cake is loaded with plump, juicy blueberries, then topped with an irresistible, buttery brown sugar cinnamon crumb. 

Easy Blueberry Crumb Cake

This simple Blueberry Crumb Cake is just the kind of cake you’ll find yourself making over and over. It’s quick and easy to make, super moist, and the flavor is fantastic! You might think of it as a cross between blueberry muffins and coffee cake—you get a burst of blueberry flavor in every bite, with the welcome addition of a buttery, spiced brown sugar crumble topping.

When fresh blueberries aren’t in season, frozen berries will work just fine. This recipe will also work well with other fruits—my personal favorites are raspberries or sour cherries, but apple crumb cake is delicious, too. If you change up the fruits, you may want to also change the spices in the crumb topping; cinnamon complements just about any fruit, but the nutmeg can be swapped with cardamom or ginger.

And, if you’re in the mood to try out more fabulous blueberry desserts, check out this blueberry coffee cake or this blueberry cream cheese coffee cake!

Why You’ll Love This Blueberry Crumb Cake Recipe

This blueberry cake is a huge hit at my house. Here’s why I think your family will love it too!

• Sweet flavor. The tender cake is packed with juicy blueberries and vanilla, while the crumb topping is full of light brown sugar and homey cinnamon. Put them together and you’ve got an irresistible sweet treat.
• Perfect for summer baking. If you’ve got freshly picked blueberries sitting around and you’re wondering how to use them, look no further than this crumb cake recipe!
• Ideal for any occasion. This blueberry crumb cake can be made for a summer cookout or picnic, a bake sale, or you can just enjoy a slice with a cup of coffee! Whatever feels right to you.

What You’ll Need

This recipe calls for a lot of blueberries, which is what gives the crumb cake its moist, tender crumb. Here’s what you’ll need (if you’re looking for the exact quantities, check out the recipe card below):

For the Cake

• Flour – I like to use all-purpose flour for this recipe.
• Baking powder – To help lift the cake a little.
• Salt – To balance and enhance the sweetness from the other ingredients.
• Unsalted butter – Let the butter sit at room temperature for about 30 minutes before you start the recipe to allow it to soften properly.
• Sugar – Granulated sugar is fine.
• Eggs – Your eggs should be room temperature for easier mixing.
• Egg yolks – These will help you achieve an ultra-tender texture in your cake.
• Vanilla extract – You can use almond extract for a different flavor, if you like.
• Blueberries – Fresh or frozen, either will work! Just keep in mind that frozen berries have more moisture, which can affect the texture and color of the cake. Learn more: Fresh vs Frozen Fruits in Baking

For the Crumb Topping

• Flour – All-purpose is also good here.
• Light brown sugar – Add this in for its subtle caramel-like sweetness.
• Ground cinnamon & freshly grated nutmeg – Store-bought grated nutmeg will do in a pinch, but it doesn’t have quite the same flavor as fresh!
• Unsalted butter – If you’d prefer to add a salty bite to the topping, you can use salted butter.

How to Make Blueberry Crumb Cake

This is the perfect recipe for making in an afternoon or even in the morning for breakfast! Here’s what you’ll need to do (you can find the full set of directions in the recipe card as well):

• Prepare. Preheat your oven to 350°F and line a 9″x 13″ baking pan with parchment paper or foil. Butter the lining to make sure that your cake doesn’t stick.
• Mix the dry ingredients. Whisk the flour, baking powder, and salt in a mixing bowl.

• Mix the wet ingredients. Use a heavy-duty mixer on medium speed to cream the butter and sugar for about 5 minutes, or until the mixture is soft and light. Beat in the whole eggs one at a time, followed by the vanilla.
• Finish the batter. Turn the mixer to low speed, then add half the flour mixture and mix well. Beat in the egg yolks, then add the remaining flour mixture.

• Assemble the cake layer. Transfer the batter to the prepared pan, spreading it evenly. Scatter the blueberries over the top.
• Make the crumb topping. Combine the flour, sugar, cinnamon, and nutmeg in a small bowl. Stir in the melted butter and use your fingers to combine until the mixture resembles coarse crumbs. Sprinkle this over the blueberries.

• Bake. Place the crumb cake in the oven and bake for 40 minutes, or until the cake is firm. Let it cool on a wire rack before serving. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Substitutions & Recipe Variations

As mentioned above, you can change some of the ingredients in this recipe if you like! Here are a few possible substitutions to try:

• Fruit. Instead of blueberries, use raspberries, sour cherries, a mix of berries, or even apples.
• Nuts. If you’d like to add a bit of crunch to your crumb topping, try adding in a handful of chopped pecans!
• Spices. I love this mix of cinnamon and nutmeg, but you can also swap in ginger or cardamom depending on what kind of fruit you use.

How to Store Leftovers

Wrap the cooled blueberry cake tightly in the pan or transfer pieces to an airtight container. Store it at room temperature for 3 to 4 days, but note that it tastes best on the day that it is made.

Can I Freeze This Blueberry Crumb Cake?

Yes, you can freeze blueberry crumb cake, too! Wrap the slices well or place them in an airtight container and freeze them for up to 3 months. Thaw the cake in the refrigerator, then bring it to room temperature before serving.

More Blueberry Cake Recipes

If you love this blueberry crumb cake, check out some of these other blueberry cake recipes, too! They’re just as tender and delicious.

• Blueberry Snack Cake with Cream Cheese Frosting
• Blueberry Coffee Cake Muffins
• Simple Blueberry Cake
• Blueberry Cake With Toasted Coconut
• Blueberry Pineapple Dump Cake

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