Blueberry Crumb Cake
Blueberry Crumb Cake is super moist and loaded with fresh berries with a brown sugar crumble topping. This nostalgic cake will remind you of childhood summers.
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With plump blueberries and a golden brown crumb topping, this super easy cake is perfect even for beginner bakers! If you're a fan of blueberry muffins, you'll love this cake.
Why this Recipe Works
Thanks to a collection of simple and common ingredients, this blueberry cake is a great anytime dessert! Perfect to make during blueberry season, this light and sweet cake is a guaranteed crowd pleaser.
Amazing for special events, even just craving something sweet is a good reason to make this cake. Thanks to easy steps, it's a simple dessert that anybody can make.
And if you have extra blueberries leftover, you'll love this Lemon Blueberry Bread, a decadent Blueberry Pancake Casserole, or a batch of Lemon Blueberry Scones!
Ingredients Needed
- Crumb Topping: This simple crumb topping is made from butter, brown sugar, cinnamon, and all purpose flour.
- Dry Ingredients: For the cake batter, grab flour, baking powder, baking soda, and salt.
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Sour Cream: Helps make the cake moist and adds a subtle tangy flavor!
- Fresh Blueberries: I recommend using fresh berries for this cake since they're the star of the show!
How to Make this Blueberry Crumb Cake
- Step 1: In a medium bowl, mix together flour, brown sugar and cinnamon. Add melted butter and stir until a crumb forms.
- Step 2: In another bowl, combine flour for the cake batter with baking soda, baking powder, and salt.
- Step 3: Beat together the unsalted butter and sugar in another large bowl until fluffy.
- Step 4: To the butter mixture, add eggs, vanilla, and sour cream then beat until combined.
- Step 5: Add the flour mixture to the wet ingredients in three batches until a thick batter forms.
- Step 6: Transfer the batter to a greased springform pan. Line the bottom with parchment for easier removal.
- Step 7: Sprinkle blueberries over the top of the cake batter.
- Step 8: Finish with the crumb topping, then bake at 350 degrees F for 50 to 55 minutes. Remove from the oven and cool for 20 to 30 minutes, then serve at room temperature.
Recipe Tips
- If you don't have a 9-inch springform, a 9x13 cake pan can also be used. You may need some extra blueberries to cover the top.
- In a pinch, you can use frozen blueberries instead of fresh. Be sure to thaw them ahead of time and drain any excess liquid.
- Keep an eye on the cake as it bakes. If it starts to brown too quickly, cover with some aluminum foil for the rest of the baking time.
- Use a toothpick inserted into the middle of the cake to check for doneness. If it comes out dry, it's good to go.
Recipe FAQ's
The topping of the cake is a simple mixture of butter, brown sugar, cinnamon and flour that forms a crumb-like consistency. This streusel topping adds lots of sweetness and warm flavor!
Overbaking is a likely reason for dryness, or too much flour was used in the batter. Be sure to measure it carefully. It might also help to allow the butter, sour cream, and eggs to come up to room temperature so they incorporate more easily into the batter.
More Easy Cake Recipes
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Blueberry Crumb Cake
Equipment
- 1 Springform Pan see notes
Ingredients
Crumb Topping
- ¾ cup All Purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup butter, melted and slightly cooled
Cake
- 2¼ cups all purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup sour cream
- 2-3 cups blueberries fresh
Instructions
- Pre-heat oven to 350 degrees. Grease a 9” springform pan and line the bottom with parchment..
- In a medium bowl, combine with flour, brown sugar and cinnamon. Stir in melted butter and mix well to combine. Set aside, this will be the topping.
- In a medium bowl stir the flour, baking powder, baking soda and salt together. Set this aside.
- In a large mixing bowl using a hand mixer with the beater attachments, cream the butter and sugar together on low speed for 2-3 minutes. Add the eggs, vanilla and sour cream and mix again on medium speed for an additional 2 minutes until combined.
- Add the flour in three batches to the mixture and stir together each addition by hand using a heavy duty spatula until just combined. The batter will be thick like a biscuit dough.
- Scoop the batter into the prepared springform pan and using a wide spoon or spatula, press from the center to level out into an even layer. Top with the blueberries evenly over the cake mixture.
- Using a fork, remix the crumb topping so it separates slightly and creates smaller crumbles. Sprinkle the crumb mixture over the top using a spoon or by hand.
- Bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for about 20-30 minutes and remove the outer ring of the pan.
- Serve at room temperature.
Notes
- Leftovers/Storage: Refrigerate any leftovers wrapped tightly in plastic or in airtight containers for up to 5 days after baking. Leftovers can be served chilled or at room temperature.
- This recipe can be baked in a 9x13 baking pan as an alternative option however, the 9x13 size pan will need an additional cup or so of blueberries.
- Frozen blueberries can be used instead, if they are thawed in advanced and well-drained.
- If your crumb cake is starting to get too brown lightly place a piece of aluminium foil over the top.
