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Slices of Blueberry Crumb Cake from

Easy Blueberry Crumb Cake

  • Author: Michal Martinek
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8


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


  1. Preheat the oven to 350°F/175°C degrees.
  2. Grease the bottom and sides of a 9-inch square or 9-inch round cake pan with 1 tablespoon of butter.
  3. Dust the bottom and sides of the pan completely with 1 tablespoon of flour, and tap out any of the extra.
  4. 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.
  5. 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).
  6. Take 1 cup of this mixture out, and set it aside to use as crumb topping.
  7. Place the flour mixture into a medium bowl. Stir in the baking powder.
  8. 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.
  9. 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.
  10. Sprinkle the reserved crumb topping over the blueberries and lightly press down with your fingers.
  11. 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.
  12. 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.