Blueberry Crumb Cake Recipe

Who can resist a slice of moist blueberry crumb cake with its buttery, crumbly topping? This treat is perfect for breakfast, dessert, or even as a snack with coffee. The blend of sweet, juicy blueberries and a soft, tender cake is pure comfort in every bite.

Imagine sinking your teeth into this delicious, homemade cake, still warm from the oven. The fresh blueberries burst with flavor, while the cinnamon-spiced crumb topping adds a satisfying crunch. It’s the kind of recipe that brings a smile to your face, no matter the occasion.

Ready to whip up your own blueberry crumb cake? Whether you’re an experienced baker or just starting out, this simple, foolproof recipe will make you feel like a pro. Let’s get baking!

Why You’ll Love This Recipe:

• Simple and straightforward: With step-by-step instructions, even beginners can master this recipe.
• Delicious flavors: The combination of a moist cake, juicy blueberries, and a crispy crumb topping is irresistible.
• Great for any occasion: This cake is perfect for brunch, dessert, or even a snack with coffee or tea.

Let’s get started!

Ingredients

For the Streusel Topping:

• 1/2 cup (63g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter, melted

For the Cake:

• 1 cup (120g) cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, room temperature
• 2 tablespoons vegetable oil (or other neutral oil)
• 1/2 cup (100g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk, room temperature
• 1 cup frozen blueberries (do not thaw)

For the Glaze:

• 1/2 cup (60g) powdered sugar, sifted
• 2 to 3 tablespoons milk, more as needed

Instructions

Step 1: Prepare the Streusel Topping

• In a small mixing bowl, combine the flour, sugar, cinnamon, and salt.
• Pour in the melted butter and mix with a fork until crumbs form.
• Set the streusel in the fridge to chill while you prepare the cake batter.

Step 2: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang to easily lift the cake out later.

Step 3: Make the Cake Batter

1. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, use a hand mixer (or stand mixer) to cream the butter and oil together on medium speed until light and fluffy, about 2 minutes.
3. Gradually add the granulated sugar in three parts, mixing on medium speed after each addition.
4. Beat in the egg and vanilla extract until combined, scraping down the sides of the bowl as needed.
5. Slowly add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients.
6. Be careful not to overmix—stop as soon as everything is combined.

Step 4: Assemble the Cake

1. Spread the cake batter evenly into the prepared loaf pan.
2. Sprinkle the frozen blueberries evenly over the top.
3. Remove the streusel from the fridge and sprinkle it evenly over the blueberries, covering them completely.

Step 5: Bake the Cake

• Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• If the streusel topping starts to brown too quickly, cover the cake with aluminum foil during the last 10-12 minutes of baking.
• Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes.
• Use the parchment paper overhang to carefully lift the cake from the pan, and transfer it to a wire rack to cool completely.

Step 6: Prepare the Glaze

• In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.
• Drizzle the glaze over the cooled cake and let it set for 10 minutes before serving.

Tips for Success

Use Room Temperature Ingredients

• Ensuring that your butter, egg, and buttermilk are at room temperature will help the batter come together smoothly and give you a more consistent, even crumb in your cake.

Do Not Overmix the Batter

• Once you’ve added the flour mixture to the wet ingredients, be sure to mix just until combined. Overmixing can result in a dense, tough cake.

Chill the Streusel Topping

• Chilling the streusel ensures that it will maintain its texture and not melt into the cake while baking. It also helps create that perfect crispy, buttery crumb on top.

Don’t Overbake

• To avoid a dry cake, start checking for doneness at around 45 minutes. Use a toothpick to test the center; if it comes out with a few moist crumbs, it’s ready.

Variations

1. Lemon Blueberry Crumb Cake: Add 1 tablespoon of lemon zest to the cake batter and use lemon juice in the glaze for a fresh citrus twist.
2. Nutty Streusel: Add 1/4 cup of chopped pecans or walnuts to the streusel for extra crunch and flavor.
3. Mixed Berry Crumb Cake: Replace the blueberries with a mix of frozen berries like raspberries, blackberries, and strawberries for a more complex flavor profile.
4. Gluten-Free Option: Use a gluten-free all-purpose flour blend in both the cake and streusel to make this recipe suitable for those with gluten sensitivities.

How to Store Blueberry Crumb Cake

• At Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days. The streusel will stay crisp, and the cake will remain moist.
• In the Fridge: If you prefer, you can refrigerate the cake for up to 5 days. Just be sure to let it come to room temperature before serving.
• Freezing: To freeze, wrap the cake tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Defrost at room temperature and add the glaze before serving.

Common Mistakes to Avoid

Using Cold Butter

• Cold butter will not incorporate well with the other ingredients, leading to uneven texture in your cake. Always make sure your butter is softened before you begin.

Not Leveling the Batter

• Before you add the blueberries and streusel, make sure to level the batter in the pan. This ensures even baking and a uniform appearance.

Thawing the Blueberries

• If you’re using frozen blueberries, do not thaw them. Thawed blueberries will release too much liquid into the batter, causing the cake to be soggy.

Conclusion

This blueberry crumb cake recipe offers the perfect balance of flavors and textures, making it a great choice for breakfast, dessert, or even a midday snack. The buttery crumb topping combined with the sweet and tangy blueberries creates a cake that’s sure to please everyone at the table. Whether you’re new to baking or a seasoned pro, this recipe is both approachable and impressive.

By following the tips and variations provided, you can customize this cake to suit your tastes and make it your own. So go ahead, gather your ingredients, and get baking—your kitchen is about to smell amazing!