This Blueberry Crumb Cake is a moist, flavorful treat that’s perfect for breakfast, dessert, or any special occasion. The sweetness of fresh blueberries combined with a buttery, cinnamon-sugar crumb topping makes for a delightful cake that everyone will love. Plus, it’s simple enough for even beginner bakers to master!

Why You’ll Love This Recipe

Blueberry Crumb Cake is an easy-to-make dessert that’s bursting with flavor. The combination of fresh blueberries and a crumb topping gives this cake a perfect balance of sweetness and texture. It’s moist, with a tender crumb, and the cinnamon in the topping adds a warm, aromatic touch. Whether you’re baking for a family gathering, brunch, or just a sweet afternoon snack, this cake will always be a crowd-pleaser. It’s simple, comforting, and absolutely delicious. Blueberry Crumb Cake

Ingredients

For the Crumb Topping:

3/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted and slightly cooled

For the Cake:

2 1/4 cups all-purpose flour, spooned & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream
2-3 cups fresh blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter and mix well to combine. Set aside for the crumb topping.
In a separate medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using a hand mixer on low speed for 2-3 minutes. Add the eggs, vanilla extract, and sour cream, then mix on medium speed for 2 minutes until well combined.
Gradually add the flour mixture in three batches, stirring by hand with a heavy-duty spatula after each addition until just combined. The batter will be thick, similar to biscuit dough.
Scoop the batter into the prepared springform pan and use a wide spoon or spatula to level it out into an even layer. Evenly distribute the blueberries on top of the batter.
Remix the crumb topping using a fork to create smaller crumbles, then sprinkle it evenly over the blueberries and batter.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 20-30 minutes before removing the outer ring of the springform pan.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 10 servings

Variations

Mixed Berry Crumb Cake: You can swap out or add other berries like raspberries, strawberries, or blackberries for a different flavor profile.
Lemon Blueberry Crumb Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor that pairs perfectly with blueberries.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Just ensure your baking powder and baking soda are also gluten-free.
Vegan Option: To make this cake vegan, replace the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use a plant-based butter substitute for the dairy.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Freezer-Friendly: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, let it thaw at room temperature or warm in the oven at 350°F (175°C) for about 10-15 minutes.
Reheating: Reheat individual slices in the microwave for 20-30 seconds or in the oven for 5-10 minutes to bring back the cake’s moist texture.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just be sure to fold them gently into the batter to prevent the color from bleeding into the cake.

2. Can I substitute sour cream with Greek yogurt?

Yes, Greek yogurt can be used as a substitute for sour cream. It will add a slightly tangy flavor but will still contribute to the cake’s moist texture.

3. Can I make this cake ahead of time?

Yes, you can bake this cake the day before. Just store it in an airtight container at room temperature and enjoy it the next day.

4. What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to grease and line the pan with parchment paper to prevent sticking.

5. Can I add nuts to the crumb topping?

Yes, you can add chopped nuts, such as walnuts or pecans, to the crumb topping for some extra crunch and flavor.

6. How can I prevent the crumb topping from sinking into the cake?

To help the crumb topping stay on top, make sure to add it after distributing the blueberries and right before baking, so it sits on top of the batter without sinking in.

7. How do I know when the cake is done baking?

Check the center of the cake with a toothpick. If it comes out clean or with just a few moist crumbs, the cake is done.

8. Can I make this cake without a mixer?

Yes, you can mix this cake by hand with a spatula. Just make sure to cream the butter and sugar well, and gently fold in the dry ingredients and sour cream.

9. Can I use a different type of flour?

If you prefer, you can use whole wheat flour for a slightly heartier texture. However, it may change the flavor and make the cake denser.

10. How can I make the crumb topping more crunchy?

To get a crunchier topping, you can add a tablespoon or two of granulated sugar or a sprinkle of coarse sugar over the crumbs before baking.

Conclusion

Blueberry Crumb Cake is a simple yet delicious dessert that will satisfy any sweet tooth. With fresh blueberries, a buttery crumb topping, and a moist, tender cake, it’s the perfect treat for any occasion. Whether served with coffee in the morning or as a dessert after dinner, this cake is sure to become a new favorite!

Blueberry Crumb Cake