Blueberry Crumb Cake: A Buttery, Fruit-Packed Classic
Juicy summer berries meet a buttery, crunchy topping for a dessert that feels homemade.
Blueberry Crumb Cake: A Timeless Treat
There’s something magical about a crumb cake: the textural contrast between a moist base and a golden, crunchy topping makes it irresistible. When plump, juicy blueberries are layered into the tender crumb, the cake gets a burst of freshness with every bite. This recipe guide delves into making the ultimate Blueberry Crumb Cake from scratch—walking you through essential ingredients, step-by-step instructions, practical tips, and answers to the most common questions.
Why You’ll Love This Blueberry Crumb Cake
- Perfect textural contrast: Buttery cake paired with a chunky, cinnamon-kissed crumb topping.
- Juicy blueberries: Ensures a fruit-forward flavor.
- Versatile and forgiving: Simple techniques, pantry-friendly ingredients.
- Great for any occasion: Brunch, dessert, or a sweet snack.
Recipe Overview
| Feature | Details |
|---|---|
| Yield | 1 square cake (serves 8-10) |
| Prep Time | 20 minutes |
| Bake Time | 40–50 minutes |
| Difficulty | Easy |
Essential Ingredients
- Fresh or frozen blueberries — For fruity flavor and a juicy bite.
- All-purpose flour — Base for cake and crumb topping.
- Sugar (granulated and brown) — Sweetens and gives depth to crumb.
- Baking powder — For rise and tenderness.
- Salt — Balances flavors; enhances sweetness.
- Egg — Adds structure and richness.
- Vegetable oil — Keeps the cake extra moist.
- Milk — Softens crumb and hydrates flour.
- Vanilla extract — Adds subtle aroma.
- Ground cinnamon — Infuses the crumb topping with warmth.
Ingredient Guide Table
| Ingredient | Role | Alternatives |
|---|---|---|
| Blueberries | Sweet/tart flavor, moisture | Blackberries, raspberries |
| Flour | Cake structure | Gluten-free blend (for dietary needs) |
| Sugar (granulated, brown) | Sweetener and texture | Coconut sugar, turbinado sugar |
| Vegetable oil | Moist crumb | Melted butter |
| Milk | Moisture and fat | Buttermilk, plant milk |
| Baking powder | Leavening | Double baking soda + acid (with caution) |
Step-by-Step: How to Make Blueberry Crumb Cake
- Mix the Crumb Topping:
Blend flour, brown sugar, cinnamon, and salt in a bowl. Add the vegetable oil and toss with your fingertips until clumps and sandy clusters form. Set aside.
- Prepare the Cake Batter:
Whisk together flour, baking powder, salt, and granulated sugar. In a separate bowl, beat egg with milk, oil, and vanilla extract until well combined. Fold wet into dry until just mixed—avoid overworking to keep the cake tender.
- Add the Blueberries:
Gently fold blueberries into the batter. If using frozen berries, toss with a spoonful of flour to prevent bleeding into the batter.
- Assemble and Bake:
Pour batter into a greased and lined baking pan. Sprinkle the crumb topping evenly over the batter. Bake at 350°F (175°C) for 40–50 minutes, until the top is deep golden brown and a toothpick comes out clean.
- Cool and Serve:
Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature, optionally dusted with powdered sugar.
Tips for Success
- Use fresh, plump blueberries whenever possible; frozen are fine but avoid thawing before use.
- Do not overmix the batter—this ensures a soft, light crumb.
- Customize the crumb texture by gently pinching topping with fingers.
- Add lemon zest to boost bright flavor, or replace a portion of the blueberries with other summer berries.
- Use parchment in the pan for easy removal and clean edges.
- For cleaner cuts, allow the cake to cool completely.
Serving Suggestions
- Enjoy plain, or with a dusting of confectioner’s sugar.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Pair with coffee, tea, or fresh lemonade.
- Top with extra berries for a brunch centerpiece.
Variations and Customizations
- Streusel mixed with nuts: Add chopped pecans or walnuts to the crumb for crunch.
- Citrus twist: Stir lemon or orange zest into the batter.
- Spiced crumb: Blend nutmeg or cardamom into topping with cinnamon.
- Vegan adaptation: Use non-dairy milk and replace egg with a flaxseed substitute.
Storage and Make-Ahead Tips
- Room temperature: Store covered for up to 2 days.
- Refrigeration: Wrap tightly; keeps up to 5 days.
- Freezing: Slice and freeze airtight for up to 2 months.
- Reheat: Gently warm in a low oven to restore crumb texture.
Frequently Asked Questions (FAQ)
Can I use other fruits instead of blueberries?
What others are reading
Absolutely! Blackberries, raspberries, diced apple, or chopped stone fruit work well. Adjust sugar for tart fruits and ensure the fruit is not overly juicy to prevent a soggy cake.
How do I prevent the crumb topping from sinking?
Ensure the crumb topping is chunky, not too fine. Place it gently on top of the batter without pressing down, and use an appropriately sized pan so the topping doesn’t overpower the batter.
What’s the best pan for baking crumb cake?
A square 9-inch pan is ideal. For thicker cake, use a smaller pan; for thinner, use a larger. Baking time may need adjustment.
Can I make the cake ahead of time?
Yes! Blueberry crumb cake holds well for up to two days at room temperature, and the flavor improves as it sits. For longer storage, refrigerate or freeze after cooling completely.
How do I know when the cake is done?
The top should be deep golden brown and a skewer or toothpick inserted into the center should come out clean or with small crumbs (not wet batter).
Nutritional Information (Typical per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Fat | 13g |
| Carbohydrates | 46g |
| Protein | 4g |
| Fiber | 2g |
| Sugars | 24g |
Values are approximate and may vary based on exact ingredients and portion sizes.
Expert Techniques: What Makes the Best Crumb Cake?
- Layering: Scatter half the blueberries atop batter, then cover with remaining berries before adding crumb for balanced distribution.
- Sandy topping: A blend of brown sugar and crispy flour keeps the crumb light but rich.
- Oil-based cake: Using vegetable oil guarantees a plush texture, even after refrigerating; butter can add flavor but may create a firmer, less tender cake once cold.
- Storage tip: To keep topping crunchy, store cake uncovered, then loosely wrap after day one.
Seasonal Adaptations
- Spring: Add early season strawberries or rhubarb for a tangy bite.
- Summer: Use peak blueberries or mixed berries for intensity.
- Autumn: Swap in diced apple or pear, amp up cinnamon and nutmeg.
- Winter: Frozen berries work perfectly; serve warm with custard or whipped cream.
Final Thoughts
This blueberry crumb cake blends classic comfort with bakery-worthy texture and juiciness, making it a go-to recipe for bakers of all skill levels. Whether for a relaxing weekend brunch, a holiday spread, or just a treat to brighten the week, its simple technique and outstanding result guarantee it’ll become a favorite. Personalize the recipe with your favorite fruits and spices, and enjoy the unbeatable pairing of jammy berries and a golden, irresistible crumb.
Related Recipes
- Classic Coffee Cake with Cinnamon Crumble
- Blackberry Buckle Cake
- Apple Streusel Muffins
- Raspberry Almond Breakfast Cake
- Lemon Blueberry Muffins
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