This quick and unfussy Blueberry Crumb Cake is a delicious coffee cake, featuring layers of juicy blueberries, soft cake and crunchy topping.
Let’s start at the top:
Buttery, brown-sugary, cinnamony streusel with a nice crunchy texture.
Right underneath, juicy, plump blueberries, perfectly fusing with the crumbs.
Seriously, when no one’s looking, I pick and nibble on just that.
Finally, at the bottom is the cake itself. It’s moist, airy, and soft and a great base for everything that’s happening in the layers above.
Blueberry Crumb Cake Ingredients
The ingredients for this easy berry cake are typical pantry staples:
- ALL-PURPOSE FLOUR
- BROWN SUGAR, an instant caramelized flavor-enhancer.
- Cold, UNSALTED BUTTER for both the cake batter and the crumbly cinnamon topping.
- CINNAMON, one of my favorite spices and a perfect pairing with blueberries.
- BAKING POWDER to raise the cake up.
- EGGS, which bind the cake batter together.
- WHOLE MILK, for extra moisture and flavor.
- FRESH BLUEBERRIES (frozen/defrosted blueberries will work, too).
- POWDERED SUGAR to instantly elevate your cake. Only add it when the cake is fully cooled, or the sugar tends to clump together.
Can you make it with other fruit? Totally!
I used strawberries twice in the past (cut into smaller pieces), and raspberries once (and won’t again, because of the tiny seeds, which are too much to deal with).
How To Make Blueberry Coffee Cake
What’s genius about this recipe is how quick and unfussy it is. First, you’ll mix the dry ingredients with the butter.
I use a food processor for this step and it’s nearly instant.
You can also use a pastry cutter or your hands, and you want pea-sized pieces of butter.
Then reserve one cup of the butter-flour mixture to make the streusel topping.
To the remaining butter mixture, add beaten eggs and milk to moisten into a batter, and there you have it: blueberry crumb cake batter.
All that’s left to do is assemble your cake with a layer of blueberries and your reserved crumbled topping.
Give this a good press with your fingers to ensure the streusel adheres to the cake.
Bake for 55-60 minutes and your cake is ready!
Can I Make Blueberry Muffins Instead of Cake?
While I like to use a square or round 9-inch baking dish to make a cake from the batter, you can also turn it into muffins.
Use a spoon and divide the batter evenly between paper-lined muffin cups. You only need to fill them about ¾ full, as the batter will rise in the oven.
Top each muffin with blueberries and crumb topping. They need shorter baking time, about 30–35 minutes.
Can I Make Blueberry Cake Ahead Of Time?
This cake lasts for up to three days in an airtight container on the counter. It’s a nice snack to have on hand if you hit an afternoon slump with a cup of tea from a handmade mug.
Want to keep baking & cooking? Check these out:
Are you in the mood for another addictive dessert? You’re in the right place. My Sweet recipe archive has plenty of options, including:
Discover my Czech food recipe collection, which includes these top dishes:
- Zucchini Slices with Feta and Parsley
- Cream of Semolina with Two Toppings
- Linzer Cookies with Raspberry Jam
Did you make this blueberry crumb cake? With blueberries or other berries? What was the occasion?
Tell me in the comments.Print
This quick and unfussy Blueberry Crumb Cake is a delicious coffee cake, with layers of juicy blueberries, soft cake and crunchy topping.
- 2 cups (295 g) unbleached all-purpose flour, plus about 1 tablespoon to dust the cake pan
- 1 cup (165 g) packed brown sugar
- 9 tablespoons (125 g) cold unsalted butter, cut into ½-inch cubes, plus 1 tablespoon (12 g) to grease the cake pan
- 1 teaspoon (2 g) cinnamon
- 1 tablespoon (11 g) baking powder
- 2 large eggs
- 1 cup (240 ml) whole milk
- 2 cups (260 g) fresh blueberries
- Powdered sugar
- Preheat the oven to 350°F/175°C degrees.
- Grease the bottom and sides of a 9-inch square or 9-inch round cake pan with 1 tablespoon of butter.
- Dust the bottom and sides of the pan completely with 1 tablespoon of flour, and tap out any of the extra.
- In the bowl of a food processor fitted with an S-blade, combine 2 cups of the flour, brown sugar, 9 tablespoons of the butter, and cinnamon.
- Pulse in 3-second intervals a few times, until the butter is incorporated into the mixture, crumbly, and about pea-size. (Alternatively, place the flour, brown sugar, butter and cinnamon in a large bowl and use your fingers to incorporate the butter until crumbly, and about pea-size).
- Take 1 cup of this mixture out, and set it aside to use as crumb topping.
- Place the flour mixture into a medium bowl. Stir in the baking powder.
- Beat the eggs lightly with a fork in a small bowl and add to the flour mixture. Pour in the milk and stir to combine.
- Scrape the batter into the cake pan and spread evenly over the bottom with a spatula. Sprinkle the blueberries evenly over the batter and lightly press down into the batter with your fingers.
- Sprinkle the reserved crumb topping over the blueberries and lightly press down with your fingers.
- Bake in the oven until firm to touch and golden brown on top, and until a cake tester, or knife inserted into the middle comes out clean, about 55–60 minutes.
- Remove from the oven and let cool in the pan. Cut into slices, dust with powdered sugar, and serve. Store the cake covered with a kitchen towel in a cool place, for up to 3 days.