This Blueberry Crumb Cake is an easy cake filled with fresh blueberries, covered in a crumb topping. Every bite will make you go back for more! It’s just as good as this Skillet Blueberry Crisp, too!
It’s that time of year for blueberries!
Or actually, blueberry anything is delicious all year long.
I especially like having them for breakfast in my pancakes.
There’s just something about these little blue fellas that make that meal so much better!
Blueberry Lemon Bread, Blueberry Banana Bread, Baked Blueberry Waffles, Baked Blueberry Oatmeal.
You can even add them to your cornmeal muffins, French toast, and even make a delicious blueberry ginger galette for dessert to wow your friends and family.
See, I told you I loved them!
SAVE THIS BLUEBERRY CRUMB CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Not only are blueberries delicious for breakfast, but we all know they ROCK for dessert, too!
I always love a good blueberry pie, especially topped with a scoop of ice cream or even a dollop of this stabilized whipped cream.
But did you know that you can have NO BAKE blueberry pie, too?
That’s right, you don’t even have to turn the oven on when it’s hot outside!
And they make these blueberry cherry mini crumb pies pretty delicious as well.
What do I need to make this Blueberry Crumb Coffee Cake?
- all-purpose flour
- baking powder
- baking soda
- unsalted butter
- granulated sugar – for both the cake and crumb topping
- light brown sugar – again for the cake as well as the topping
- pure vanilla extract
- sour cream
- fresh blueberries
How do I make this Blueberry Cake?
- Preheat oven to 350°F, and prepare a 9 X 9-inch baking pan by lining it with parchment or with butter and flour.
- In a medium bowl, mix both sugars and flour together with a fork for the crumb topping. Using a pastry cutter, mix in the chilled butter and combine until a coarse meal forms.
- In another medium bowl for the cake, whisk together the flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream the butter. Add both the brown sugar and granulated sugar then beat until light and fluffy.
- Add the egg and vanilla. Mix well.
- Pour in half of the flour mixture, beating until just combined.
- Add half the sour cream and beat till just mixed.
- Add remaining flour and sour cream following same steps as above.
- Pour into prepared cake pan.
- Evenly spread the fresh blueberries over the top and slightly press them down into the batter.
- Sprinkle the crumb mixture over the entire top of the cake.
- Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
This recipe was slightly adapted from Gale Gand’s cookbook, Chocolate & Vanilla.
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As my daughter remarked, this tasted like a square blueberry muffin.
The sour cream really gave it a nice flavor and kept it moist.
And those fresh blueberries…mmm…mmm…mmm.
It was quite delicious!
Blueberry Crumb Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- ⅓ cup packed light brown sugar
- ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- ¼ cup butter chilled
- Preheat oven to 350 degrees and butter a 9-inch square pan or line it with parchment paper.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 3 minutes.
- Add egg and vanilla and mix until combined.
- Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until smooth.
- Pour batter into the prepared cake pan.
- Sprinkle the blueberries evenly over the top. Gently press them down into the batter so that they're slightly embedded.
- in a medium bowl, mix together the flour and both sugars. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed.
- Sprinkle the crumb topping over the blueberries.
- Bake 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool before serving.
Did you make this recipe?
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When I first made this during my original 365 Days of Baking, I rated everything I baked on a scale of 1-4 with 1 being the worst and 4 being the best.
This Blueberry Crumb Cake earned 3½ rolling pins.
It was a definite hit among all family members and still remains one today.
Comments & Reviews
umm imran says
oh lovely and simple …. can use use other fruit instead as i dont think we had blueberries over here
Lynne @ 365 Days of Baking says
Thank you ladies!
@ Umm imran, you can definitely use other fruit and I’m sure it would taste just as good!
Simple yet beautiful. This would be a great way to start my Sunday morning. Thank you so much for sharing it with me. Many blessing and much love!
The Slow Roasted Italian says
Oh my, this looks delightful!!!
my grandma used to always make crumb cake (altho i wouldnt want her to know this but yours looks better) haha..mm fond and delicious memories!
The Harried Cook says
I just a crumb cake this week, and it turned out great! I love that you’ve used the blueberries… Great idea and beautiful cake! Thanks for sharing 🙂
Sweet And Crumby says
This looks heavenly and I love your photos as well. Can’t wait to make this with my daughter!
Lynne @ 365 Days of Baking says
Kelsey, you made me laugh! Don’t worry, it will be our little secret ;-)!
Marsh, it was quite delicious!
Geni, enjoy it!
Thank you all for your comments!
Lynne LeBlanc says
I m going to try this tomorrow morning. Looks delicious 🙂
Sonia Akins says
I have the crumb cake in the oven as I type and would like to make a suggestion: please add reserving 3/4 cup of the crumb mixture up higher in the instructions. You have it in your comments following the recipe directions and I missed it. I followed your instructions step by step and kept wondering why I didn’t have any left over crumb mixture to spread on top. Of course, my batter is much thicker and taking longer to cook. Hopefully it will still taste good. Thank you for the recipe.
Wendy Hermann says
Sonia, I also did everything step by step and did not have any crumb mixture for the top. The recipe should also say to use butter, cold. I practically melted the butter and had one large bowl of dough, no crumbs. The cake did take a bit longer to bake, but still tastes wonderful.
Sonia Akins says
This was so good! However, I did not reserve the 3/4 cup of crumb mixture (the reserve information is at the very bottom in the notes section) and had to bake for an hour because of the thickness. Can you please add this information to the step by step instructions? Thank you!
this recipe is awesome! My husband loves it , I made it 2 weeks ago and he asked if I had time to make this again, going in the oven as I speak.
Wendy Hermann says
Lynne, please add that the butter is to be cold, not softened. I practically melted my butter and ended up with a large bowl of dough. The cake took longer to bake, but still tastes great!!
Not being a big fan of blueberries, I have made this recipe with cranberries and it is fantastic! I am going to make it with cherries while they are in season too!
I made this cake yesterday. So good and so moist. I could have eaten the whole thing. Not sure about a 9 x 9 dish. Takes a 9 x 13!!!
Thank you so much, Pam. I’m so happy you enjoyed it, and yes it is easy to keep on eating it, isn’t it?? LOL