Description
Blueberry Crumb Cake is a moist, buttery cake bursting with blueberries and topped with a sweet, cinnamon-scented crumb topping. It’s perfect for breakfast, brunch, or dessert and easy enough for beginner bakers.
Ingredients
Scale
- 190g (1 1⁄2 cups) all-purpose flour
- 150g (3⁄4 cup) granulated sugar
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 115g (1⁄2 cup) unsalted butter, softened
- 2 large eggs
- 120ml (1⁄2 cup) sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 200g (1 1⁄2 cups) fresh or frozen blueberries (do not thaw if frozen)
- 95g (3⁄4 cup) all-purpose flour (for crumb topping)
- 100g (1⁄2 cup) brown sugar (for crumb topping)
- 1 tsp ground cinnamon (for crumb topping)
- 85g (6 tbsp) cold unsalted butter, cubed (for crumb topping)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together 190g flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat 115g butter and 150g sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly.
- For the crumb topping, mix 95g flour, 100g brown sugar, and cinnamon. Cut in the cold butter until mixture forms coarse crumbs.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room-temperature ingredients for better blending.
- Don’t overmix the batter to keep the cake tender.
- If using frozen blueberries, do not thaw to avoid excess moisture.
- Wrap and freeze slices individually for up to 3 months.
- Add lemon zest for a citrusy boost of flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry crumb cake, blueberry coffee cake, fruit cake, crumb topping, easy cake recipe, breakfast cake, brunch dessert