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A fork presses into a slice of Blueberry Crumb Cake.
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5 from 1 vote

Blueberry Crumb Cake

Buttermilk lends great texture to this sweet, old-fashioned Blueberry Crumb Cake. A delicious and comforting addition to your breakfast or brunch menu.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 456kcal



  • 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


  • 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.


Using Frozen Blueberries
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.
Buttermilk Substitute
If you don't want to buy a carton of buttermilk add 1 ½ teaspoons of either lemon juice or white vinegar to a measuring cup and then enough regular milk to measure ½ cup. Stir the mixture and let it rest for a few minutes before adding it to the recipe.


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