Blueberry Crumb Cake

I found this recipe while flipping through Nick Malgieri’s Perfect Cakes. He prefaces it by saying that he makes this cake about half a dozen times every summer. Knowing how much I have liked his recipes in the past, I did not hesitate to turn on the oven and get to baking.
Like most of my favorite summer recipes, this is a quick and simple cake to make. For the sake of convenience (and because of the state of my local produce), I used frozen blueberries.
One of the variations suggested is to substitute sour cherries for the blueberries. Quinn has quite an affinity for sour cherries, so I’m definitely on the look-out for some to top off this cake.
Blueberry Crumb Cake
Yield: 20-24 servings
Prep Time:25 minutes
Cook Time:40 minutes

Ingredients:
For the cake:
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 cups blueberries
For the crumb topping:
- 1 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, melted
Directions:
To make the cake:
- Preheat oven to 350°. Line a 9″x 13″baking pan with foil and butter the foil.
- Stir together flour, baking powder, and salt. Set aside.
- Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.
- On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.
- Scrape batter into prepared pan. Smooth the top. Scatter blueberries over the batter.
To make the crumb topping:
- Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.
- Bake for 40 minutes, or until cake is firm. Cool cake in pan on wire rack.
Recipe adapted from Perfect Cakes.
51 Comments on “Blueberry Crumb Cake”
I love it so much, it’s irresistable!!!!
Plein de gourmandise!!!
It looks yummy and delicious. This must be try, hehe.. Thanks for sharing. I will miss this delicious cake if I didnโt found this site, luckily that I found your blog. ๐
That’s a great looking crumb cake…. yum!!!
Mmmm looks incredible! I love blueberry crumb cake, especially with a scoop of homemade vanilla ice cream ๐
The massive number of blueberry recipes and concoctions floating around right now is just great. Think we’ll toss some into a cobbler this weekend!
Looks wonderfully moist and delicious. I wish I had a piece.
yummm. It looks delicious and its the perfect recipe for summer. Not to mention I have a ton of blueberries in my house xD I cant wait to try this recipe out!
Oh, god, this is a FANTASTIC recipe. I’ve made it before & it really is terrific.
This was so ver good!!! I ate it for breakfast a little warmed, and it was wonderful!
It sure looks great. i’ll have to give it a try.
Oh my! This looks great!
I love Nick Malgieri’s recipes and Perfect Cakes is my favorite one of his books. This recipe looks wonderful! In that same book, have you ever tried his white and dark chocolate cheesecake (not sure if that’s the exact title, but it’s something close to that)? It’s just incredible.
While I am addicted to Gale Gand’s recipe for Double Blueberry Muffins, I will give this a go – you never know, somethign could topple the queen of the breakfast table, right?
I had planned to try a blueberry cupcakes recipe for something I’m going to tomorrow but I’ve decided to try this instead. Thanks for sharing it.
Oh man, this looks wonderful!!! Can’t wait to try it.
Gorgeous. And the fact that your blueberries didn’t sink makes me want to try it RIGHT NOW. I have such a hard time with that!
I love a good crumb cake, and yours looks like something I want to dig into right away!
I made this yesterday, for church today, and it was wonderful. Got rave reviews.
Made this last night for a weekend trip to the beach today! I keep staring at it, looks so delish! Keeping my fingers crossed that it tastes just as good!
It looked delicious. I made it….frankly, it did not get the rave reviews that I had expected. Maybe not sweet enough? Maybe needed more topping?
I love the idea for the sour cherry variation!
Great post! Looks really yummy!
This looks amazing. Just picked some blueberries. Might have to try this one.
Fab. U. Lous! I did a gingered blueberry cobbler recently, can’t seem to get enough of the little buggers this summer. The rec of trying sour cherries is excellent. And any recipe by Malgieri is a winner in my book!
Anything blueberry calls me by name! I’ll be trying this recipe very soon. Thanks for sharing it!
Wow, this crumb cake with blueberry looks so yummie…love the idea of using blueberries, specially that we can get them fresh here…I am sure that will taste good as well ๐
This cake was so good…so good in fact that none remains.
Oh ,it looks so delicious ,I like it
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I come here every day to see if you’ve updated and every day I see this picture which makes me soooo hungry!
Thanks for posting this — I made it the same night I saw it with a container of blueberries I had in the fridge. It came out GREAT, and it was simple to make! A couple days later, tried the recipe again with frozen tart cherries, and again it came out delicious! For the cherry version, I thawed the cherries in a bit of Amaretto liquor and granulated sugar. When I drained the cherries, I saved the liquid and made a flat icing to drizzle over the cake after it had cooled — just added powdered sugar to the liquid and it was a hit… my co-workers gobbled it up!
This recipe looks amazing. Loving your photography!
Yum Yum Yum! And blueberries are so perfect right now! I can’t wait to try them ๐ A little note for you over here: http://bakergirlcreations.wordpress.com/2009/08/17/a-pleasant-suprise/
MMMMMMMMM,…the crumb cake looks so delicious! fab presentation too!
Just what I’m always looking for. Quick, simple and delicious. Thanks!
i love blueberries, and the way they dye everything around them, your cake looks delicious and the rest of your recipes too, great blog!
cheers from london
pity
Now this is the right kind of recipe for me. Easy, fast, chalked full of anti-oxidants, and tasty enough to eat alone in one sitting. Great one, keep em coming!
I have many different blogs I follow each day, but I somehow am unable to get updated content for your blog. The last post I can get is in July for the Blueberry crumb cake. Any advice?
Arlene, can you figure out a way to light a fire under me and get me to update more frequently? ๐ Sadly, that crumb cake is the last thing I posted. More is coming soon, though. I promise!
Yum! These look great. I have tried something similar with blackberries, but I bet these are very sweet and tasy with blueberries! Thanks for sharing!
I just made this and posted about it on my blog…it was so good! And it got better the second day. Thanks for another great recipe. ๐
This is one type of cake I’ve always loved. Thanks for sharing it. I haven’t thought of making one in ages and now I think it is about time I do while I can still get my hands on fresh blue berries.
AHHHHHHH, these close-ups are just sinful. Now I can’t do anything else unless I take a bite of this yummy cake…
Great cake..will bake in a 9” square next time
ahhh this looks DELICIOUS!! can’t wait to try it!
So yummy, so moist and sweet savory! I love it!
I’ve made a good number of blueberry muffins, but never crumbcake. It looks great. I’ll have to try it.
I have this book, and this was the first recipe I tried. It’s a wonderful cake, I think it was better the next day. It got soft and light, just delicious!
Made this with fresh raspberries instead of blueberries, topped with fresh whipped cream and it was AMAZING.
This recipe is a keeper.
I made this for the 4th of July, it was absolutely delicious and completely devoured by my family. However, I love the crumb topping so much I will definitely make it x1.5 or double it for the next time I make it.
I will definitely try this.