This Blueberry Crumb Cake recipe is a delicious and satisfying to start the day with a hot cup of coffee. Bursting with juicy fresh blueberries and topped with a buttery, crumb topping, this delightful treat is a surefire way to elevate your breakfast or dessert game.
Blueberry lovers will love the sweet and tart combination of fresh blueberries. sweet tender cake, and streusel topping. I love to make this time tested blueberry coffee cake recipe every year during blueberry season and have done so for over 20 years!
Perfect for breakfast, brunch, or dessert, this is the perfect recipe to relax and enjoy with your morning cup, as an afternoon snack, or include it as part of a bridal shower brunch or baby shower treat!
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❤️ Why You'll Love Blueberry Crumb Cake
Crumble topping: the perfect blend of flour, sugar, butter, and cinnamon give a delightful crunch that compliments the tender blueberry crumb cake.
Fresh blueberries: the combination of blueberries and cake give a sweet tart flavor that makes this the most scrumptious cake!
Weight Watcher Friendly: this simple recipe is is only 258 calories per slice with just 8 grams of fat per serving making it the perfect addition to breakfast or dessert.
🥘 Crumb Cake Ingredients
White sugar
Unsalted butter
Pure vanilla extract
Large egg
All-purpose flour
Baking powder
Baking soda
Salt
Lowfat buttermilk (see substitution note in variations)
Fresh blueberries
Ground cinnamon
🔪 How to Make Blueberry Crumb Cake
To make the cake
- Preheat oven to 350 F. Coat a 9-inch round cake pan with cooking spray. Line bottom of the pan with parchment paper, and coat with more cooking spray. Set aside.
- In a large bowl, using an electric mixer, combine sugar and butter at medium speed until blended.
- Add vanilla extract and room temperature egg. Continue to mix on medium speed until creamy.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients alternately with buttermilk, beginning and ending with flour mixture.
- Stir fresh blueberries into the cake batter.
- Pour batter into prepared pan and set aside.
To make the crumb topping
- In a small bowl granulated sugar, flour, cinnamon, and melted butter stirring until mixture resembles coarse meal.
- Evenly sprinkle crumb topping over top of the cake batter.
Baking time
- Bake crumb cake for 40 minutes until golden brown and a wooden pick inserted in center of the cake comes out clean. Cool on a wire rack.
🥄 Equipment
Mixing bowls
Cake pan: if desired, use a springform pan to allow for easier removal of the entire crumb cake.
Electric mixer
Rubber scraper
Parchment paper
Cooling rack
🥫Storage
Room temperature: store leftover crumb cake in an airtight container up to 4 days.
Freeze: store cake in a freezer safe container up to 3 months.
Reheat: warm thawed cake in the microwave 15-20 seconds, until warmed through.
📖 Variations
Sour cream crumb cake: substitute buttermilk with ½ cup of sour cream and 2 tablespoons of milk
Mixed berry crumb cake: Substitute some or all of the blueberries with raspberries, blackberries, or strawberries for a medley of berry goodness.
Lemon blueberry crumb cake: Incorporate some lemon zest into the batter for a citrusy kick that beautifully complements the berries.
Nutty Crunch: Sprinkle chopped nuts like almonds, pecans, or walnuts into the crumb topping for an added textural element.
Crunchy cinnamon streusel: eliminate the crumb topping and sprinkle top of the coffee cake with cinnamon toast crunch cereal!
💭 Tips
- Use room temperature butter and eggs for a smoother batter.
- Gently toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom of the cake while baking.
- Spread the crumb topping evenly over the batter for consistent, delightful bites.
- Use frozen blueberries in place of fresh blueberries (do not thaw!)
📚 Related Recipes
Everyone loves these Fluffy Blueberry Pancakes!
These Blueberry Muffins are a lighter muffin and great for a grab and go breakfast.
If you love the sweet and tangy flavor combination, you will want to try these Rhubarb Crumble Muffins.
Blueberry fans love these Blueberry Cinnamon Rolls.
Lower sugar banana crumb muffins are another crowd pleaser.
These Soft Blueberry Cookies with lemon glaze are my personal favorite blueberry recipe!
This Blueberry Cream Cheese Coffee Cake has incredible texture.
Blueberry fans will love these top 10 best blueberry recipes!
These Lemon Poppy Seed Muffins with Lemon Glaze have a surprise blueberry filling!
A delicious New York Crumb Cake is another crumbly, cinnamon-infused treat for your coffee breaks.
Transform your breakfast with these Cheesecake Stuffed French Toast Sliders.
🍽 Serve with..
Serve with a hot cup of coffee, tea, or cold glass of milk and a side of blueberry jam.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Blueberry Crumb Cake
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Ingredients
- ⅔ cup sugar
- ¼ cup stick butter softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup low-fat buttermilk
- 1 cup blueberries
- 3 tablespoons sugar
- 3 tablespoons flour
- 1 tablespoon butter melted
- 1 teaspoon ground cinnamon
- cooking spray
Instructions
To make the cake
- Preheat oven to 350 F. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Set aside.
- In a large bowl, using an electric mixer, combine sugar and butter at medium speed until blended.
- Add vanilla extract and room temperature egg. Continue to mix on medium speed until creamy.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients alternately with buttermilk, beginning and ending with flour mixture.
- Stir fresh blueberries into the cake batter.
- Pour batter into prepared pan and set aside.
To make the crumb topping
- In a small bowl granulated sugar, flour, cinnamon, and melted butter stirring until mixture resembles coarse meal.
- Evenly sprinkle crumb topping over top of the cake batter.
Baking time
- Bake crumb cake for 40 minutes until golden brown and a wooden pick inserted in center of the cake comes out clean. Cool on a wire rack.
Poddys
Oh yummy! I love Blueberries, whether it's in Muffins or Cake. This looks mouth-wateringly good. Not good for the diet of course, but who cares if it tastes as good as it looks. You have to treat yourself sometimes.
Laura
You bake in the morning BEFORE WORK? What are you, some kind of insane-o morning person? 😉 Seriously this looks great--I hope your co-workers appreciate you!
natalia
Ciao ! I love this cake ! I hope everything is ok with you !!
Burp and Slurp~!
this looks freaking incredible. anything with crumble topping is great, in my opinion.
Cookin'mama
I am loving the crumb! I just got a quart of organic blueberries for $3.99. I can't think of a better way to use them!
Irene
Wow! This looks really fantastic, moist, sweet and delicious! A blueberry crumb cake is probably my favorite coffee cake (and wouldn't you know, I have some frozen blueberries cooling their heels in the freezer right now... hmmmm.......). Thanks for a great recipe!