This cozy Blueberry Crumb Cake is bursting with fresh blueberries and topped with a sweet, cinnamon-spiced crumb. It’s soft, buttery, and perfect for brunch or an afternoon treat.
Love blueberries? Give my Spectacular Blueberry Muffins and Lemon Blueberry Cheesecake Bars a try.
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There’s a little breakfast place we frequent quite often that serves a special house blueberry crumb cake. It’s just the right amount of sweet to go with your eggs and bacon. Over the years, I’ve fine-tuned this homemade Blueberry Crumb Cake recipe that reminds me so much of the restaurant version.
Blueberry Crumb Cake is not just for breakfast. Have it for an afternoon snack with a cup of coffee or tea. Serve it with a scoop of vanilla ice cream for dessert. Wake up at 2:00 am and sneak into the kitchen and warm a piece up in the microwave and eat it while you watch old reruns of Bewitched on TV. I’m not saying I’ve ever done this . . .
Table of contents
Ingredient Notes
- Dry ingredients: All-purpose flour, baking powder, and salt.
- Wet ingredients: Regular salted butter, softened to room temperature, granulated white sugar, a large egg, pure vanilla extract, lemon zest, and buttermilk. Buttermilk lends great texture to baked goods. If you don’t want to buy a carton, see the Notes section of the recipe card for the details on how to make your own.
- Blueberries: Fresh is best but if you’d like to use frozen blueberries, see the FAQs section below.
- For the crumb topping: Salted butter, light brown sugar, granulated sugar, all-purpose flour, and a little cinnamon and nutmeg for that cozy, classic flavor.
How to Make Blueberry Crumb Cake
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Whisk together the dry ingredients in a medium bowl and set it aside. In a separate large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add the egg, vanilla, and lemon zest and beat until well combined.
- Add the flour mixture, a little at a time beating just until incorporated.
- Alternate with the buttermilk, mixing in between, until all of both have been added.
- Using a wooden spoon, gently fold in the blueberries to create a thick batter.
- Transfer the batter to a 9-inch or 10-inch baking dish and combine all the ingredients for the crumb topping in a small mixing bowl.
- When the crumb is well mixed, work the mixture between your hands until it begins to hold together.
- Crumble it up and sprinkle it over the top of cake batter and bake until the center is set and the crumb topping is golden brown.
FAQs
A thick, substantial streusel topping is what differentiates a crumb cake from a coffee cake. Depending on the size of the pan used, the height of the crumb topping can be almost equal to the cake itself in some recipes. The size of the crumb itself is also larger than the lighter, smaller crumb on a coffee cake.
For the best quality result, I recommend using fresh blueberries. If you do use frozen berries, thaw them completely in the refrigerator and then allow them to drain off any accumulated juices in a colander. Transfer the drained berries to a double layer of paper towels and pat them dry with additional paper towels. To help avoid blue tinged batter, you can toss them with a small amount of flour before adding them, if desired.
Storage Tips
It isn’t necessary to refrigerate this Blueberry Crumb Cake. Just cover the cooled cake with plastic wrap or aluminum foil and store it in the pantry or on your kitchen counter.
To freeze, let the cake cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
More Breakfast Cake Recipes You’ll Love
- Cranberry Breakfast Cake
- Fresh Cherry Crumb Cake
- Pumpkin Crumb Cake
- Lemon Zucchini Coffee Cake
- Cream Cheese Cranberry Coffee Cake
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Blueberry Crumb Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup softened butter
- ¾ cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 heaping teaspoon fresh lemon zest, wrap and refrigerate zested lemon for another purpose
- ½ cup buttermilk, see Notes section below for substitute
- 2 cups fresh blueberries, for frozen, see Notes section below
Crumb Topping
- ¼ cup butter, softened
- ¼ cup brown sugar
- ¼ cup granulated white sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Coat a 9- to 10-inch baking dish with non-stick cooking spray.
For the Cake
- In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add the egg, vanilla, and lemon zest. Beat another minute or two, or until well combined. Add the flour, a little at a time, alternating with the buttermilk, beating just until each addition is incorporated. Using a wooden spoon, gently fold in the blueberries. The batter will be thick. Transfer the batter to the prepared baking dish.
For the Crumb Topping
- Combine all the ingredients in a small mixing bowl with a pastry blender or fork.. When it is well mixed, work the mixture between your hands until it begins to hold together. Crumble it up and sprinkle it over the top of the cake batter.
- Bake for 40 to 45 minutes. Remove from the oven when the center appears to be set and the crumb topping is golden brown. Allow to cool for about 15 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Valerie, I have the privilege of being within 40 miles of a 10 acre blueberry field. You are allowed to pick your own berries, and the season just started here on July 9th. It will soon be over this month. My friend and I went went on opening day and picked 10lb. of berries for $25 each. I froze some, made cobblers, parfaits, etc..
But I’m ready to go back and pick me one more batch to have plenty for winter.
I have lots of blueberries in the fridge right now to make use of all the summer blueberries before they get expensive. LOL. This cake would be beautiful and lovely to make!
My worrrrrd, that looks amazing! And comforting…and delicious… Pass me a slice…just one… 😀
MMMM SO LOVELY POST:) I really love your blog and Im now following.
Check out my blog If you want some cute Swedish decor inspiration:)
have a great day dear
LOVE Maria at inredningsvis.se
(sweden)
Oh my gahhh, look at that gorgeous cake! This is what blueberries were made for. Such a great summer dessert, Val!
This crumb cake is the perfect way to use all of the fresh blueberries I have! It looks amazing!
Oh Valerie! This looks so, so good! Love anything with blueberry and crumb! Are you going to IFBC this year?
I can’t make it this year, Heather 🙁 It’s move in weekend in the dorms for Boy #4 and I wouldn’t miss that for the world. I’m so sorry to have to miss it!
Blueberries!!! I’ve been craving for them every day for the last 6 weeks. Seriously…. I’m going straight to a store and buy a biggest box of blueberries when I go back. AND I’m going to make this! I love your beautifully worn Le Creuset braiser. I can tell you love using it. Mine is red and I use it often too, but now I have another great use and it’s for dessert! Looks so good… I’m really drooling here.
I’m such a huge blueberry fan and this crumb cake is totally up my alley. Would you believe Grumpy isn’t? Of course, it would be quite odd for him to love something I do….but sometimes I put him through it anyway. May have to do so just to try this recipe out!