This blueberry crumb cake features a tender vanilla cake layer, jammy blueberries, and a thick golden crumble on top. The streusel bakes crisp and buttery from edge to center—similar to the crumb on the strawberry crumb cake—while remaining defined instead of melting into the cake. It comes together in about an hour and works equally well with fresh or frozen berries, so you can bake it any time.
This recipe is built like a classic bakery crumb cake: straightforward, dependable, and consistent. The batter is similar to the one used in the blueberry coffee cake but a touch denser to support the berries and crumble, and the topping remains crisp and flavorful after baking.
It’s dessert-style and forgiving, so even home bakers with minimal experience can expect great results.
Step by Step Process (with photos)
1
Prepare the blueberries by tossing them with a little flour, sugar, and lemon juice. Wild blueberries give a strong, concentrated flavor if you have them, but regular berries work fine too.
2
Make the crumb topping and chill it until you’re ready to assemble. Chilling helps the streusel hold its shape while baking so it stays crisp on top.
3
The cake batter is intentionally thicker than a typical cake batter so it can support the berries and the crumb without collapsing during baking.
4
Spread the batter evenly into a square 8×8 metal baking pan for best results. Avoid glass or ceramic, which can change baking times.
5
Distribute the prepared blueberries evenly over the batter. Spreading them uniformly prevents sinking in spots where berries cluster.
6
Sprinkle the chilled crumb topping evenly over the blueberries and bake. The result is a moist cake with a crisp, buttery top.
If you have extra blueberries, use them to make blueberry crumb muffins—the same ingredients yield a quicker bake and portable treats.
—Cambrea 🫶🏻
If you try this recipe, please leave a comment and a star rating; I love hearing how it turned out! You can also tag me on Instagram or Facebook so I can see your bakes.
Blueberry Crumb Cake
Equipment
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square 8×8 baking pan
Ingredients
Crumb Topping
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 6 tablespoons unsalted butter, melted
Blueberry Layer
- 2 1/2 cups frozen wild blueberries (*see notes for fresh blueberries*)
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 lemon, juiced
Vanilla Cake
- 1 1/2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup unsalted full-fat European butter, room temperature
- 1 cup granulated sugar
- 3 large whole eggs, room temperature, whisked together
- 1 teaspoon vanilla bean paste or extract
- 1/4 cup buttermilk, room temperature
Instructions
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Lightly grease a square 8×8 baking pan, line it with parchment paper on all sides, and preheat the oven to 350°F (180°C).
Make the Crumb Topping
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In a medium bowl, mix the flour, granulated sugar, brown sugar, and melted butter until coarse crumbs form. Chill in the fridge until assembly.
Prep the Blueberries
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In a bowl, toss the blueberries with the sugar, flour, and lemon juice until evenly coated. Set aside.
Make the Cake
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Whisk the flour, baking powder, and salt together in a small bowl and set aside.
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Cream the butter and sugar together until light and fluffy, about 3 minutes.
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Scrape the bowl and slowly stream in the whisked eggs and vanilla, mixing well after each addition to avoid curdling.
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Add half the dry ingredients and mix on low until nearly combined. Mix in the buttermilk, then fold in the remaining dry ingredients until just combined.
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Spread the batter into the prepared pan, top with the blueberries in an even layer, and sprinkle the chilled crumb topping over the berries.
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Bake for 65–75 minutes, or until the center is set and a toothpick inserted into the middle comes out clean. Baking time is longer with frozen berries.
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Cool the cake in the pan on a wire rack for 20 minutes, then lift it out to cool completely before slicing.
Notes
Measure dry ingredients properly. My top baking tip: don’t scoop flour into a measuring cup. Instead, fluff the flour, spoon it into the cup, and level it off, or better yet, weigh ingredients on a kitchen scale for the most consistent results.
Baking time varies: Frozen blueberries contain more water, so expect the cake to need 10–15 minutes longer than with fresh berries.
The nutrition information is an estimate and may vary.
This recipe was created and tested by a real person
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