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BLUEBERRY CRUMB CAKE RECIPE
May 7, 2019 by Beth Le Manach 53 Comments · This post may contain affiliate links.
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My childhood summers are filled with memories of this Blueberry Crumb Cake Recipe. It's light and moist and topped with a crunchy, chewy crumb topping that is so addictive!
It's a wonderful brunch recipe if you are entertaining for a crowd and need something impressive! It's always the first thing to go and the most requested recipe the following day!
Blueberry Crumb Cake squares on a pink cake stand
WHY YOU'LL LOVE THIS RECIPE
It's the kind of cake you want to make when you have house guests visiting and need to impress the in-laws, fast!
It slices up easily into squares and can be piled on a cake stand for guests to serve themselves from a brunch buffet.
You can make it the day before and reheat and serve
A close up of a piece of blueberry breakfast cake with crumb topping
MAKE IT A MENU
Kick things off with my Brunch Punch or my Healthy Breakfast Smoothies
For the main course try my Easy Egg Souffle Bake and Home Fries
WATCH MY VIDEO DEMO OF THIS RECIPE BELOW!
SUBSCRIBE TO MY YOUTUBE CHANNEL FOR MORE VIDEOS!
THE ORIGIN STORY OF THIS RECIPE
This cake recipe was originally shared by a dear family friend who we would visit each summer out in Long Island. I think back to that now, wondering how this lovely woman who lived alone for most of the year, in a charming antique-filled dollhouse of a home, could muster up the strength to welcome, with open arms, a family of five, with 3 very active kids in tow! Did I mention this lady was special?
Beth and her siblings at the lake in an inner tube
THE AFTER-SWIM BREAKFAST CAKE
Her house was situated just across the street from a lake. My siblings and I would spring from our beds, inner tube in tow, and run down to the lake and jump in the frigid temperatures (oh the reckless abandon of youth!).
We'd then come back to the house, soaking wet, and be greeted with this delicious blueberry crumb cake for breakfast. This cake was devoured by my siblings and me in minutes and to this day it remains a beloved part of our childhood.
A piece of crumb cake on a plate, with a fork taking a bite
HOW-TO MAKE THE CRUMB TOPPING
I find the easiest way to make a crumb topping is to combine the dry ingredients, flour, sugar and cinnamon (recipe below) whisk together, and then add the butter, mixing with your hands until a coarse crumb forms.
Crumb topping on cake in a silver baking pan
BAKE THE CAKE IN A REMOVABLE BOTTOM PAN
I like to bake this cake in a 10" x 10" removable bottom cheesecake pan because it makes it really easy to release once the cake is baked.
Once you own this pan it's a great investment because you can also make my Foccacia Bread Recipe in it along with my Banana Cake and my Pecan Bars with Shortbread Crust.
A person with a square pan showing how the bottom lifts out
TO SERVE
Then just cut your crumb cake into nine squares and serve!
This cake is best enjoyed slightly warm.
You can also make this blueberry crumb cake recipe ahead of time cover and refrigerate and then reheat it at 300F, uncovered, until warmed through and serve.
It also freezes well too! Cut it into individual slices, wrap in wax paper and freeze in a freezer-safe container.
To reheat, wrap in a paper towel and microwave on high for 1:00 or until warmed through
Crumb Cake freshly baked on a cutting board with a person cutting slices
MORE BRUNCH RECIPES
Strawberry Lemon Muffins
The Best Raspberry Almond Cake
Cappuccino Muffin Recipe
Easy Almond Croissants
PLEASE LET ME KNOW IF YOU MAKE THIS RECIPE
BY LEAVING A RATING AND REVIEW BELOW!
Blueberry Crumb Cake on a Pink Cake Stand
CREATE PINTEREST PIN
BLUEBERRY CRUMB CAKE RECIPE
yield: 9 SQUARES prep time: 45 MINUTES cook time: 45 MINUTES total time: 1 HOUR 30 MINUTES
This Blueberry Crumb Cake recipe is a fantastic addition to any brunch! Light and moist on the inside bursting with juicy blueberries and topped with a wonderful crunchy topping. It's always the first thing to disappear at any gathering!
4.4 Stars (192 Reviews)
INGREDIENTS
FOR THE CAKE:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 teaspoon (5 ml) vanilla
2 cups (240g) of flour
2 teaspoon (10 ml) baking powder
½ teaspoon (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
TOPPING:
1 cup (200g) of sugar
½ cup (60g) flour
1 teaspoon (5 ml) cinnamon
½ cup (120g) butter
INSTRUCTIONS
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
NOTES
This cake really works well in a removal bottom brownie pan. This will allow the sticky cake to be removed easily and cut into squares.
You can use frozen berries for this recipe just be sure you don't over mix the batter or your cake will turn blue!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (245g) | ||
Recipe Makes: 1 | ||
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Calories: 98 | ||
Calories from Fat: 19 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 257.2mg | 9 % | |
Potassium 370mg | 10 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.7g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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