Blueberry Crumb Cake

Blueberry Crumb Cake

Today’s recipe, blueberry crumb cake, is a simple but tasty one that’s a favorite in our house. It’s one of those recipes that you can throw together last minute and would be perfect as a breakfast with your girlfriends (with a side of coffee, of course), or as a light dessert with a dollop of whipped cream or scoop of ice cream on top. My boys love it and it never lasts long around our house.

Blueberry Crumb Coffee Cake

And since blueberry season is upon us, this cake was made with fresh, plump blueberries, but I’ve made it before in the dead of winter with frozen ones. As a matter of fact, this same blueberry crumb cake graced our Christmas breakfast table this past year–that’s how much we love it.

Scooping Golden Barrel Coconut Oil with a Dairy Dipper

You start out by greasing a round pan (I used a 9″ one) with coconut oil. I use coconut oil to grease all my pans–I actually don’t have any cooking spray in my house at all. Coconut oil works wonderfully to prevent sticking while baking. And I also used Golden Barrel’s dairy dipper to reach inside my almost-empty jar of coconut oil. It’s a great tool for this purpose as well as for scooping ice cream.

Once the batter was mixed in my stand mixer, I stirred in those beautiful berries. Oh–and there’s lemon zest in the batter too, which I love. The combination of the lemon zest and blueberries is such a fresh taste…one of my favorites. Not to mention the buttery cake itself–delightful. The batter is super thick, which if you’re adding frozen blueberries, can be a challenge to spread, but don’t worry–it’ll turn out okay. You shouldn’t have any problems spreading it if you’re using fresh berries though.
Steps to Make Blueberry Crumb Cake

And let’s just take a second to talk about the crumb topping. Crumb toppings have always been a weakness of mine. As a little girl, I remember picking off the crumbs of my Mom’s freshly baked cakes…I couldn’t resist. There’s just something about butter, brown sugar and cinnamon–gets me every time. And this topping is no exception. It pairs perfectly with the cake. Since the cake doesn’t have a lot of sugar in it, the topping adds that little bit of crunchy sweetness to really complete it. 
Blueberry Crumb Cake made with Golden Barrel Light Brown Sugar

I guess I need to remember that next time one of my boys starts picking at the crumbs 🙂

Slice of Blueberry Crumb Cake

So if you’re looking for something to whip up last minute, this blueberry crumb cake recipe is the one to try. I promise your friends and family won’t be disappointed!

Blueberry Crumb Cake - Golden Barrel

Blueberry Crumb Cake
Print Recipe
8-10 people
8-10 people
Blueberry Crumb Cake
Print Recipe
8-10 people
8-10 people
For the cake
Servings: people
For the streusel
  1. In the bowl of a stand mixer, mix together the flour, brown sugar, sugar, cinnamon, and salt until there are no large lumps, about 45 seconds. Add butter and mix well until streusel looks like wet sand, about 2 1/2 minutes. Transfer to a separate bowl and set aside.
For cake
  1. Preheat oven to 350 degrees. Grease round pan with coconut oil or non-stick spray and set aside.
  2. Whisk together the flour, baking powder, and salt and set aside.
  3. In the bowl of a stand mixer, beat the butter, sugar, and zest on medium speed until light and fluffy. Beat in eggs (one at a time) and vanilla. Eggs will not fully incorporate.
  4. Slowly stir in the flour mixture on low speed until just combined (batter will be very thick). Gently fold in blueberries with a spoon or spatula.
  5. Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping over batter.
  6. Bake for 50-55 minutes or until cake is golden brown and toothpick comes out clean. Cool completely.
Recipe Notes

Recipe adapted from Cooks Illustrated.

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7 thoughts on "Blueberry Crumb Cake"

  1. Diane Myers says:

    This looks delicious and I hope to try it this week! It was great meeting you and your family on Sat. night !

    1. Thanks so much for having us over, Diane! We all had a great time. Hope you enjoy the blueberry cake as much as we do!

  2. Celeste Flores says:

    This recipe was delicious. I didn’t have lemons so I substituted with orange zest but it still came out great. Thank you!

    1. Awesome! So glad you liked it. And way to improvise! 🙂

  3. Roni Rawlins says:

    Just made this but cheated a little. Used butter recipe cake mix (as directed) then added blueberries. Then I topped with your crumb recipe. I may go ahead and make a powdered sugar glaze to drizzle over the top and have with iced coffee. Omg.

  4. Roni Rawlins says:

    Annnnd now I see why you make the cake homemade. I just checked it and my topping disappeared somewhere into the batter in the oven. Grrr.

  5. Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

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