Bake or Break

Blueberry Crumb Cake

Blueberry Crumb Cake is a lovely, delicious cake featuring blueberries and a cinnamon crumb topping!

sliced of Blueberry Crumb Cake stacked on a wire rack

Easy Blueberry Crumb Cake

This wonderful Blueberry Crumb Cake is just the kind of cake you’re likely to find yourself making over and over. It’s quick and simple to make, and the flavor is fantastic!

I adore blueberries, so I always welcome a lovely blueberry dessert like this one during berry season. The cake itself is a simple one, but it’s made special by the addition of blueberries and a crumb topping.

overhead view of Blueberry Crumb Cake slices on a wire rack

Berry season coincides with warmer weather when we all usually have more on our agenda than spending lots of time in the kitchen baking. Luckily, you can make this cake quickly and easily! I love that it makes a big cake, too, so you have lots to share or to enjoy over a few days.

This recipe will work well with other fruits as well. Try it with raspberries or sour cherries or another favorite. You may want to adjust the spices in the crumb topping to complement your favorite flavors.

Tips for Success

  • Measure accurately. Use a scale if you can. Otherwise, spoon and sweep!
  • Use a light-colored, non-reflective pan. Dark pans will bake the outside more quickly, resulting in over-baked edges and a potentially under-baked middle. Glass pans conduct heat differently and are likely to cause a difference in how the cake bakes as well as a difference in the texture.
  • Line the pan with foil or parchment paper. You’ll find that it’s easier to remove the cake from the lined pan without any sticking.
  • Use fresh or frozen blueberries. Fresh will give you the best results, but frozen can work, too. No need to thaw, but be sure to rinse them well with cold water and dry them thoroughly before adding to the cake.
  • Stash some cake in the freezer. Wrap slices really well so you can treat future you to some of this delicious cake. Just thaw overnight in the refrigerator and bring to room temperature before serving!

slice of Blueberry Crumb Cake on a white plate

If you love simple desserts with lovely flavor, then this Blueberry Crumb Cake is a must. It’s a wonderful anytime cake! Treat yourself to a slice for breakfast, share it for a special brunch, enjoy a sliver for an afternoon snack, or serve it for dessert.

Find more cake recipes in the Recipe Index.

More Blueberry Cake Recipes

Blueberry Crumb Cake

Yield 20-24 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
sliced of Blueberry Crumb Cake stacked on a wire rack

Ingredients

For the cake:

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 cups (510g) blueberries

For the crumb topping:

  • 1 cup (120g) all-purpose flour
  • 1/3 cup (67g) firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 6 tablespoons (85g) unsalted butter, melted

Instructions

To make the cake:

  1. Preheat oven to 350°F. Line a 9″x 13″ baking pan with parchment paper or foil and butter the lining.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using a heavy-duty mixer on medium speed, beat the butter and sugar until soft and light (about 5 minutes). Add the whole eggs, one at a time, beating well after each addition. Beat in the vanilla.
  4. On low speed, add half the flour mixture and mix well. Add the egg yolks, mixing well, then add the remaining flour mixture.
  5. Transfer the batter into the prepared pan, and spread evenly. Scatter the blueberries over the batter.

To make the crumb topping:

  1. Combine the flour, sugar, cinnamon, and nutmeg. Stir in the melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.
  2. Bake for 40 minutes, or until the cake is firm.
  3. Cool the cake in the pan on a wire rack.

Notes

Recipe slightly adapted from Perfect Cakes.

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    51 Comments on “Blueberry Crumb Cake”

  1. I love it so much, it’s irresistable!!!!
    Plein de gourmandise!!!

  2. That’s a great looking crumb cake…. yum!!!

  3. Mmmm looks incredible! I love blueberry crumb cake, especially with a scoop of homemade vanilla ice cream 🙂

  4. 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!

  5. Looks wonderfully moist and delicious. I wish I had a piece.

  6. 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!

  7. Oh, god, this is a FANTASTIC recipe. I’ve made it before & it really is terrific.

  8. This was so ver good!!! I ate it for breakfast a little warmed, and it was wonderful!

  9. It sure looks great. i’ll have to give it a try.

  10. Oh my! This looks great!

  11. 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.

  12. 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?

  13. 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.

  14. Oh man, this looks wonderful!!! Can’t wait to try it.

  15. 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!

  16. I love a good crumb cake, and yours looks like something I want to dig into right away!

  17. I made this yesterday, for church today, and it was wonderful. Got rave reviews.

  18. 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!

  19. 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?

  20. I love the idea for the sour cherry variation!

  21. Great post! Looks really yummy!

  22. This looks amazing. Just picked some blueberries. Might have to try this one.

  23. 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!

  24. Anything blueberry calls me by name! I’ll be trying this recipe very soon. Thanks for sharing it!

  25. 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 🙂

  26. This cake was so good…so good in fact that none remains.

  27. Oh ,it looks so delicious ,I like it

  28. Hello! Our selection committee compiled an exclusive list of the Top Baking Blogs, and yours was included in the Top 100!Check it out at http://thedailyreviewer.com/top/Baking

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  29. I come here every day to see if you’ve updated and every day I see this picture which makes me soooo hungry!

  30. 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!

  31. This recipe looks amazing. Loving your photography!

  32. Yum Yum Yum! And blueberries are so perfect right now! I can’t wait to try them 🙂 A little note for you over here: http://bakergirlcreations.wordpress.com/2009/08/17/a-pleasant-suprise/

  33. MMMMMMMMM,…the crumb cake looks so delicious! fab presentation too!

  34. Just what I’m always looking for. Quick, simple and delicious. Thanks!

  35. 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

  36. 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!

  37. 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?

  38. Arlene, can you figure out a way to light a fire under me and get me to update more frequently? 😉 Sadly, that crumb cake is the last thing I posted. More is coming soon, though. I promise!

  39. 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!

  40. 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. 🙂

  41. 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.

  42. AHHHHHHH, these close-ups are just sinful. Now I can’t do anything else unless I take a bite of this yummy cake…

  43. Great cake..will bake in a 9” square next time

  44. ahhh this looks DELICIOUS!! can’t wait to try it!

  45. So yummy, so moist and sweet savory! I love it!

  46. I’ve made a good number of blueberry muffins, but never crumbcake. It looks great. I’ll have to try it.

  47. 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!

  48. Made this with fresh raspberries instead of blueberries, topped with fresh whipped cream and it was AMAZING.

    This recipe is a keeper.

  49. 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.

  50. I will definitely try this.

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