Blueberry Crumb Cake
This Blueberry Crumb Cake is moist, fluffy and has a delicious jammy layer of blueberries tucked under a layer of crunchy, buttery cinnamon crumb topping. This cake can be mixed in one bowl in just a few minutes. Enjoy this for breakfast, brunch or dessert with a scoop of vanilla ice cream.
One of my favorite cakes to make is this Blueberry Crumb Cake. There’s just something about the soft, fluffy cake paired with the layer of blueberries that gets jammy when baked. Then that buttery streusel topping just makes this cake ultra delicious.
The details
The components
The cake
The cake in this blueberry crumb cake is soft and moist, thanks to the addition of sour cream. The sour cream helps to tenderize the crumb of the cake, and contributes to making the cake moist. The cake is sweetened with brown sugar which adds extra depth of flavor to the cake.
the blueberry layer
The blueberry layer in this cake consists of blueberries tossed with a sprinkle of flour. The flour helps keep the blueberries from sinking down into the cake. This cake batter is also a bit thicker, which also helps keep the blueberries at the top of the cake. As the cake bakes, the blueberries release their natural juices and create a jammy blueberry layer in the cake. Mmm, it’s delicious!
the crumb topping
The crumb topping really adds delicious flavor to this cake. It is sweetened with brown and white sugar and has a sprinkle of cinnamon in it. It’s buttery, has just the right amount of sweetness and that hint of cinnamon really adds delicious flavor.
the icing
A drizzle of icing is the perfect finishing touch to this cake.
Here’s how to make this Blueberry Crumb Cake
make the streusel
This Blueberry Crumb Cake comes together quickly, and since the streusel topping uses melted butter and needs time to cool/set up, you’ll want to make this first. I find it is easier to mix the streusel topping evenly with melted butter. Certainly you can use softened butter instead.
To make the streusel, you’ll simply add all ingredients to the bowl, then pour in the melted butter. Use a fork to sort of claw/mix the ingredients together until combined. Set the mixture aside, while you make the crumb cake.
make the cake
Now, it’s time to make the cake batter for the Blueberry Crumb Cake! As always, I made this process as simple as possible, so it comes together in minutes, and is tough to mess up :). You’ll begin by basically adding all of the wet ingredients +the sugar to your mixing bowl, then mixing to combine. Add the melted butter, sugars, eggs, sour cream, milk and vanilla extract. Whisk to combine.
Next, you’ll add the dry ingredients – the flour, baking powder and soda, cinnamon and salt. Whisk just until combined.
Assemble the cake, then bake!
I like to line my 8×8 pan with parchment paper and spray with nonstick spray to ensure the Blueberry Crumble Cake doesn’t get stuck. What’s worse than putting in all the work only to have the cake get stuck to the pan!?
Pour the blueberry crumb cake batter into your prepared pan, and smooth the top with a spatula to make it smooth. It doesn’t have to be perfect. Next, add your blueberries to a bowl and toss with 1 tablespoon flour. This will help to ensure the blueberries don’t sink. The batter is thick, so they should stay at the top of the cake, but adding the flour helps to ensure that. As the cake bakes, the flour absorbs the extra juices that the blueberries release, thus helping to prevent them from sinking. You’re left with an extra jammy layer of blueberries at the surface of the cake, and it’s so good!
Sprinkle the blueberries evenly over the blueberry crumb cake. Now, using your hands, crumble the streusel mixture over the cake. Bake in a 350F preheated oven for 38-42 minutes or until a toothpick inserted into the center comes out clean.
drizzle with icing and enjoy
Once the blueberry crumb cake is completely cool, and you are ready to serve it, drizzle with vanilla icing.
Here are a few other Breakfast ideas I think you will love!
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
Let me know what you thought!
If you make this Blueberry Crumb Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Print
Blueberry Crumb Cake
- Total Time: 48 minutes
- Yield: 9 1x
Description
This Blueberry Crumb Cake is moist, fluffy and has a delicious jammy layer of blueberries tucked under a layer of crunchy, buttery cinnamon crumb topping. This cake can be mixed in one bowl in just a few minutes. Enjoy this for breakfast, brunch or dessert with a scoop of vanilla ice cream.
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Crumble Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 6 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, melted
Blueberry Layer
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour
Icing
- 3/4 cup powdered sugar
- 1 1/2 tablespoons whole milk or heavy cream
Instructions
1. Preheat oven to 350F. Line an 8×8 baking pan with parchment paper.
2. In a medium size bowl, add all ingredients for Crumble Topping (please note this cake does have EXTRA crumb topping, so if you don’t want as much crumb topping, feel free to make only half). Use a fork to mix/claw ingredients together, until combined. Set aside and allow mixture to cool/set.
3. In a large bowl, add butter, sugars, eggs, sour cream, milk and vanilla extract. Whisk to combine. Add flour, baking powder, baking soda, cinnamon and salt. Whisk just until batter is combined.
4. Pour batter into prepared pan.
5. Add blueberries and 1 tablespoon all-purpose flour to a bowl. Toss to combine. This helps ensure the blueberries don’t sink.
6. Sprinkle the blueberries over top of the batter. Crumble the crumble topping over top of the blueberries. Bake in preheated oven for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to fully cool in pan.
8. Make the icing. In a small bowl, whisk together powdered sugar and milk or heavy cream. Drizzle over the cooled cake. Slice and enjoy!
- Prep Time: 10
- Cook Time: 38
- Category: Breakfast
- Method: Oven
- Cuisine: American
I made this last night and 20 minutes in the oven I realized I had forgotten to add in the butter 😝
It was still delicious!😋❤️
I’m going to make it again and hopefully I don’t forget something else 😆
Leticia,
Oh no!! Haha, I’ve done things like that plenty of times! I am so happy it still turned out delicious and hope you enjoy when you remake it! Thanks for trying my recipe :).
-Jolene
Can you make in a 9×+13 pan by doubling the recipe and how long would you bake it?
Hi Barbara!
That is a great question and to be honest I have not tried making this as a 9×13 inch cake. I did have one person tell me that they tried it and it did not work because the baking time was too long and they just couldn’t get it to come out right. This is one of my favorite recipes, and at some point I am sure I will want to make it into a 9×13 inch pan. So, I will try to work on making a Blueberry Crumb Cake recipe that works in a 9×13 inch pan. 🙂
Sorry I couldn’t help you out more in this instance!
-Jolene
The cake turned out to be delicious. However, I can’t shake the feeling that it had too much crumble topping, even though I used only half of what I had mixed up. In hindsight, perhaps I should have opted for the 8×8 baking pan instead of my 9.5×5, as the square size might have created a more balanced cake-to-crumble ratio. Definitely will make it again.
Sabine,
I’m so glad you enjoyed this cake so much! This cake does have extra crumb topping! And certainly using only half of the crumb topping is perfectly fine. Thank you so much for making this cake :).
-Jolene
Great flavor!
So glad you enjoyed this cake!
-Jolene