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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.

The details

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 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 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 cake is completely cool, and you are ready to serve it, drizzle with vanilla icing.

If you make this Blueberry Crumb Cake, let me know what you thought in the ratings and comments below. Make sure you find me on instagram and youtube for the full baking video for this cake and more fun behind the scenes.

Print
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Blueberry Crumb Cake


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5 from 1 review

  • Author: Jolene
  • 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

Units Scale
  • 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. 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

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2 Comments

  1. 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 😆






    1. 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

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