Blueberry Crumb Cake
Soft, tender cake bursting with blueberries and topped with a buttery cinnamon crumb.
This wild blueberry crumb cake strikes the perfect balance between a soft, fluffy cake and a sweet, buttery cinnamon topping. Every piece delivers a mix of juicy berries, warm spice, and a soft, finely textured crumb that stays moist for days. It’s the kind of recipe you’ll want as part of your regular rotation—simple enough for everyday baking yet special enough for weekend brunch or a casual dessert.
What makes this cake shine is its versatility. Serve it warm with coffee at breakfast, cut generous squares for a potluck, or plate it with whipped cream or ice cream for an easy dessert. It’s equally at home on a holiday brunch table or on a quiet afternoon when you just want something homemade and comforting. You can swap in different berries, add citrus zest, or bake it as muffins or a loaf without changing the core character of the cake. It’s dependable, adaptable, and always a crowd-pleaser.
What You’ll Like About This Recipe
Tender, bakery-style crumb. The buttermilk gives the cake a delicate, moist crumb that stays soft even after cooling. It creates that classic texture you’d expect from a bakery coffee cake but with the straightforward method of a home recipe.
Juicy wild blueberries in every bite. Wild blueberries are smaller and more concentrated in flavor than standard blueberries, which means they distribute beautifully through the batter. Even one small slice delivers bursts of fresh, fruity brightness.
Sweet cinnamon crumb topping. The buttery streusel adds just the right amount of crunch and sweetness. It melts slightly into the top of the cake as it bakes, creating a cohesive layer of flavor rather than a loose topping.
Works for breakfast or dessert. This cake is versatile enough to serve at brunch, after dinner, or as a snack with afternoon tea. It’s not overly sweet, so it feels at home on both the breakfast table and the dessert plate.
Easy to adapt with pantry items. You can swap berries, add citrus zest, change the spices, or bake the batter into muffins or a loaf. The base recipe is flexible and reliable, making it a great go-to cake for year-round baking.
Ingredient Notes
- Blueberries – Fresh wild blueberries are ideal because their smaller size prevents them from sinking, and they add concentrated flavor. Regular fresh blueberries work just as well; if using frozen, keep them unthawed and toss with a bit of flour to reduce streaking.
- Buttermilk – Provides acidity that tenderizes the crumb and keeps the cake moist. If you don’t have buttermilk, a homemade version (milk plus lemon juice or vinegar) will still give you that tangy, soft texture.
- All-purpose flour – Gives structure to both the cake and the crumb topping. Measuring by weight or spooning into the cup helps prevent a dry texture from overpacking.
- Brown sugar – Used in the topping to add depth and caramel-like flavor. Light or dark brown sugar both work; dark brown sugar will make the crumb more pronounced in flavor.
- Butter – Softened butter is key for creaming properly, which gives the cake lift and helps achieve that fluffy texture. For the topping, room-temperature butter mixes easily to form the perfect crumble.
How to Make It
- Prep the pan and gather ingredients so everything is ready before you start mixing. Having the butter softened and the dry ingredients measured makes the batter come together smoothly.
- Cream the butter and sugar until very light and fluffy, which incorporates air and helps the cake rise evenly. Add the egg and vanilla and mix just until blended.
- Whisk the dry ingredients together so the leavening and salt are evenly distributed. Add the dry mixture to the batter in stages, alternating with the buttermilk, to keep the batter smooth without overmixing.
- Fold in the blueberries gently with a spatula. Too much stirring can crush the berries and streak the batter, so use a light hand.
- Spread the batter evenly in the prepared baking pan. Use the back of a spoon or an offset spatula to smooth the top.
- Combine the crumb topping ingredients with your fingers or a fork, mixing until large, sandy clumps form. Scatter the mixture evenly over the batter so the cake bakes with a consistent crumble.
- Bake until the cake springs back lightly when touched and a toothpick comes out clean. Let it cool to set the crumb and make slicing easier.
Pro Tips
- Cream the butter longer than you think. The mixture should look pale, fluffy, and significantly lighter in volume. Proper creaming traps air, which helps the cake rise and creates that tender bakery-style crumb.
- Don’t overmix once the flour goes in. Overmixing can develop gluten and lead to a dense or tough cake. Stop as soon as the dry ingredients disappear into the batter, even if the mixture isn’t perfectly smooth.
- Use wild blueberries when possible. Their small size and concentrated flavor keep the cake evenly studded with fruit. If using larger blueberries, toss them lightly with a bit of flour to help them stay suspended.
- Layer the crumb topping lightly. Instead of pressing it into the batter, let it rest loosely on top. This helps the crumble bake into distinct clusters rather than melting into a flat sugary layer.
- Check for doneness early. Because this cake is moist, ovens that run hot can brown the crumb before the center is fully baked. Start checking with a toothpick a few minutes before the minimum bake time.
Recipe Variations
- Use frozen blueberries. Toss frozen berries with 1 tablespoon of flour (don’t thaw) before folding into the batter to prevent streaking.
- Add citrus zest. Stir in a little lemon or orange zest for a bright citrusy note.
- Swap the berries. Use raspberries, chopped strawberries, or even a mix of berries instead of blueberries.
- Try dried fruit. Add a handful of chopped dried cranberries, cherries, or apricots for extra texture.
- Add nuts. Mix chopped pecans or walnuts into the topping for a crunchy twist.
- Flavor the topping. Swap cinnamon for cardamom or a pinch of nutmeg for a different spice profile.
- Make it muffins. Spoon the batter into lined muffin tins and bake at 375°F for about 18–22 minutes.
- Bake as a loaf. Pour into a greased loaf pan and bake at 350°F for about 50–60 minutes, tenting with foil if the topping browns too quickly.
Serving Suggestions
- Serve warm or at room temperature for breakfast, brunch, or dessert.
- Pair with coffee, tea, or a cold glass of milk.
- Dress it up with a scoop of vanilla ice cream, whipped cream, or even a drizzle of gooey caramel sauce.
- Add extra berries on the side for a fresh pop of flavor.
- Turn leftovers into a layered parfait with yogurt or whipped cream.
How to Store
Refrigerate: Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keeping it covered prevents the crumb from drying out.
Freeze: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Label with the date so you can keep track.
Refresh: Warm slices gently in the microwave in short bursts or heat in a low oven just until the crumb softens. Avoid overheating so the streusel doesn’t melt.
Frequently Asked Questions
Blueberry Crumb Cake
Ingredients
- 5 tablespoons unsalted butter, (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract , (or vanilla bean extract)
- 2 cups all-purpose flour, (255 grams )
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups blueberries, (fresh wild )
For the Crumb Topping
- 4 tablespoons butter, (room temperature)
- 1/2 cup brown sugar, (packed)
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
- Prep the oven and pan. Position a rack in the center of the oven and preheat it to 375°F. Grease and flour a 9-inch square baking pan.
- Make the batter. Mix the butter, sugar, and eggs. Beat the butter and sugar together with an electric mixer until light and fluffy, or about 3 minutes. Add the egg and vanilla and beat until blended.• Combine the flour, baking powder, and salt in a bowl and stir to blend. Add approximately one-third of the dry mixture to the first mixture, using half of the milk. Beat until smooth. Repeat this process with the remaining 1/3 of the dry mixture and the remaining milk. Add the last of the flour mixture and beat just until smooth.• Fold the blueberries into the batter.
- Spread the batter in the pan. Spoon the batter into the prepared baking pan and spread gently.
- Make the topping. Combine 4 tablespoons of unsalted butter with the brown sugar, 1/3 cup of flour, and cinnamon; blend with a fork or your fingers to make the crumb topping. Sprinkle the topping mixture over the cake batter.
- Bake the cake. Transfer the cake to the oven and bake for 25 to 35 minutes or until it springs back when lightly touched. A toothpick should come out clean when inserted into the center of the cake.
- Serve. Slice the cooled cake and serve on small plates with extra berries or a scoop of ice cream.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
