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Today’s recipe, blueberry crumb cake, is a simple but tasty one that’s a favorite in our house. It’s one of those recipes that you can throw together last minute and would be perfect as a breakfast with your girlfriends (with a side of coffee, of course), or as a light dessert with a dollop of whipped cream or scoop of ice cream on top. My boys love it and it never lasts long around our house.
And since blueberry season is upon us, this cake was made with fresh, plump blueberries, but I’ve made it before in the dead of winterwith frozen ones. As a matter of fact, this same blueberry crumb cake graced our Christmas breakfast table this past year–that’s how much we love it.
You start out by greasing a round pan (I used a 9″ one) with coconut oil. I use coconut oil to grease all my pans–I actually don’t have any cooking spray in my house at all. Coconut oil works wonderfully to prevent sticking while baking. And I also used Golden Barrel’s dairy dipper to reach inside my almost-empty jar of coconut oil. It’s a great tool for this purpose as well as for scooping ice cream.
Once the batter was mixed in my stand mixer, I stirred in those beautiful berries. Oh–and there’s lemon zest in the batter too, which I love. The combination of the lemon zest and blueberries is such a fresh taste…one of my favorites. Not to mention the buttery cake itself–delightful. The batter is super thick, which if you’re adding frozen blueberries, can be a challenge to spread, but don’t worry–it’ll turn out okay. You shouldn’t have any problems spreading it if you’re using fresh berries though.
And let’s just take a secondto talk about the crumb topping. Crumb toppings have always been a weakness of mine. As a little girl, I remember picking off the crumbs of my Mom’s freshly baked cakes…I couldn’t resist. There’s just something about butter, brown sugar and cinnamon–gets me every time. And this topping is no exception. It pairs perfectlywith the cake. Since the cakedoesn’t have a lot of sugar in it, the topping adds that little bit of crunchy sweetness to really complete it.
I guess I need to remember that next time one of my boys starts picking at the crumbs 🙂
So if you’re looking for something to whip up last minute, this blueberry crumb cake recipe is the one to try. I promise your friends and family won’t be disappointed!
Blueberry Crumb Cake Print Recipe
- CourseBreakfast, Dessert
| Servings |
| 8-10 people |
|
| Blueberry Crumb Cake Print Recipe
|
Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 1/3 cup Golden Barrel Light Brown Sugar
- 2 TBSP sugar
- 1 tsp cinnamon
- 1 pinch salt
- 4 TBSP butter, softened and cut into pieces
For the cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 10 TBSP butter, softened
- 2/3 cup sugar
- 1/2 tsp salt
- 1/2 tsp lemon zest
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups blueberries (fresh or frozen)
Servings: people
Instructions
For the streusel
In the bowl of a stand mixer, mix together the flour, brown sugar, sugar, cinnamon, and salt until there are no large lumps, about 45 seconds. Add butter and mix well until streusel looks like wet sand, about 2 1/2 minutes. Transfer to a separate bowl and set aside.
For cake
Preheat oven to 350 degrees. Grease round pan with coconut oil or non-stick spray and set aside.
Whisk together the flour, baking powder, and salt and set aside.
In the bowl of a stand mixer, beat the butter, sugar, and zest on medium speed until light and fluffy. Beat in eggs (one at a time) and vanilla. Eggs will not fully incorporate.
Slowly stir in the flour mixture on low speed until just combined (batter will be very thick). Gently fold in blueberries with a spoon or spatula.
Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping over batter.
Bake for 50-55 minutes or until cake is golden brown and toothpick comes out clean. Cool completely.
Recipe Notes
Recipe adapted from Cooks Illustrated.
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7 thoughts on "Blueberry Crumb Cake"
Diane Myers says:July 6, 2015
This looks delicious and I hope to try it this week! It was great meeting you and your family on Sat. night !
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- Kat Hertzler says:
July 7, 2015
Thanks so much for having us over, Diane! We all had a great time. Hope you enjoy the blueberry cake as much as we do!
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- Celeste Flores says:
July 19, 2015
This recipe was delicious. I didn’t have lemons so I substituted with orange zest but it still came out great. Thank you!
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- Roni Rawlins says:
March 27, 2018
Just made this but cheated a little. Used butter recipe cake mix (as directed) then added blueberries. Then I topped with your crumb recipe. I may go ahead and make a powdered sugar glaze to drizzle over the top and have with iced coffee. Omg.
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- Roni Rawlins says:
March 27, 2018
Annnnd now I see why you make the cake homemade. I just checked it and my topping disappeared somewhere into the batter in the oven. Grrr.
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- Helan says:
March 6, 2021
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
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Diane Myers 
Celeste Flores 
Roni Rawlins 
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