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Home » Dessert » Cake » Blueberry Crumb Cake

Blueberry Crumb Cake

By Valerie · July 28, 2013 · Updated May 20, 2020 12 Comments

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Sweet and old-fashioned, Blueberry Crumb Cake is always a delicious and comforting addition to your breakfast or brunch menu.

Blueberry Crumb Cake in a blue baking dish on a blue a white cloth.

Today is the anniversary of the day I married my man. We are being completely spontaneous this year but it’s my hope that soon after this post is published we’ll be on the road to an undisclosed location. I’m not being private, we just really don’t know where we’re heading yet and to be honest, the location is unimportant.

The crumb cake shot from over the top in a blue baking dish on a blue a white cloth.

My only requirement is that we are together and away. Easy. Well, maybe not so easy. There’s always the planning, taking time off work, figuring out what the household will eat in our absence, etc. But it shall happen! I hope.

The cake after a slice has been cut out of it shot from over the top on a blue and white cloth.

Wherever we end up, there will definitely be a nice breakfast happening for us while we are there. Here at home, there’s a little 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 time, I’ve done my best to create a version that is easy to whip up at home. It includes buttermilk and lemon zest which both do wondrous things to baked goods.

Crumb cake is not just for breakfast. Have it with a cup of coffee or tea in the afternoon. Serve it with a scoop of vanilla ice cream for dessert. Wake up at 2:00am 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…

Let’s take advantage of all those beautiful fresh blueberries while we can and make some Blueberry Crumb Cake, shall we?

The dry ingredients are combined in a metal bowl with a wooden spoon.

We’re going to start by mixing our dry ingredients together in a medium mixing bowl. All-purpose flour, baking powder, and salt.

Butter and sugar are creamed together in a metal bowl with an electric hand mixer.

In a large bowl, using an electric hand mixer, cream the butter with the sugar.

Eggs, vanilla, and lemon zest are added to the butter mixture in the metal bowl.

Add the egg, vanilla, and fresh lemon zest and beat till combined. Wrap the naked lemon you just zested in plastic wrap and store it in the fridge for another use.

The dry mixture is added to the wet mixture in small increments.

Add the flour mixture in small amounts…

Buttermilk is poured into the batter in the bowl.

…alternating with the buttermilk, until all of flour and buttermilk have been incorporated into the batter.

If you don’t have any buttermilk on hand there’s no need to make a trip to the store. You can make your own by adding either vinegar or lemon juice to regular milk and it will work just as well. The Kitchn has a great article and instructions HERE.

Blueberries are stirred into the batter with a wooden spoon.

Use a wooden spoon to gently fold in the fresh blueberries.

Transfer the batter to a 9″ or 10″ pan that you’ve coated with non-stick cooking spray. Any shape pan will do. I’m using my Le Creuset braiser that I love with all of my heart and soul.

The crumb topping ingredients are combined in a small metal mixing bowl.

Use a fork or pastry blender to combine the crumb topping ingredients – butter, brown sugar, white sugar, flour, cinnamon, and nutmeg. Once it is pretty well combined, get in there with your hands and work the mixture until it begins to want to hold together.

The Blueberry Crumb Cake as it bakes in the oven.

Crumble it over the top of the batter and pop the pan in a preheated 350 degree oven.

A close up shot of the Blueberry Crumb Cake in a blue baking dish.

Bake it for about 40 to 45 minutes or till the center seems set and the topping is nice and golden brown. Remove the pan from the oven and allow it to cool for about 15 minutes before slicing and serving warm.

A slice of Blueberry Crumb Cake on a pretty china plate.

A piece of Blueberry Crumb Cake on a pretty china plate.

Blueberry Crumb Cake

Sweet and old-fashioned, Blueberry Crumb Cake is always a delicious and comforting addition to your breakfast or brunch menu.
 
0 from 0 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 456kcal
Author: Valerie Brunmeier

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 3/4 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 heaping teaspoon fresh lemon zest
  • 1/2 cup buttermilk
  • 2 cups fresh blueberries

Crumb Topping

  • 1/4 cup butter softened
  • 1/4 cup brown sugar
  • 1/4 cup granulated white sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon 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 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 egg, vanilla, and lemon zest. Beat another minute or two, or until well combined. Add flour, a little at a time, alternating with buttermilk, beating just until each addition is incorporated. Using a wooden spoon, gently fold in the blueberries. Batter will be thick. Transfer batter to prepared baking dish.

For the crumb topping:

  • Combine all 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 cake batter.
  • Bake for 40  to 45 minutes. Remove from oven when center appears to be set and crumb topping is golden brown. Allow to cool for about 15 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 456kcal | Carbohydrates: 68g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 187mg | Potassium: 211mg | Fiber: 2g | Sugar: 36g | Vitamin A: 589IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg
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Categories: Breakfast, Cake, Dessert, Recipe

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  1. Sandra Puckett says

    August 9, 2013 at 12:32 pm

    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.

    Reply
  2. Lynna says

    August 4, 2013 at 11:54 am

    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!

    Reply
  3. [email protected] says

    August 3, 2013 at 8:36 am

    My worrrrrd, that looks amazing! And comforting…and delicious… Pass me a slice…just one… 😀

    Reply
  4. maria at inredningsvis says

    August 1, 2013 at 12:53 pm

    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)

    Reply
  5. Georgia @ The Comfort of Cooking says

    July 31, 2013 at 8:55 am

    Oh my gahhh, look at that gorgeous cake! This is what blueberries were made for. Such a great summer dessert, Val!

    Reply
  6. [email protected] says

    July 30, 2013 at 6:46 am

    This crumb cake is the perfect way to use all of the fresh blueberries I have! It looks amazing!

    Reply
  7. Heather | Heather Likes Food says

    July 29, 2013 at 3:52 pm

    Oh Valerie! This looks so, so good! Love anything with blueberry and crumb! Are you going to IFBC this year?

    Reply
    • Valerie says

      July 29, 2013 at 10:59 pm

      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!

      Reply
  8. Nami | Just One Cookbook says

    July 29, 2013 at 7:30 am

    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.

    Reply
  9. Shelby says

    July 29, 2013 at 1:44 am

    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!

    Reply

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