Best Blueberry Crumb Cake (Easy, Foolproof!)

This tender and golden blueberry crumb cake is bursting with blueberries and topped with vanilla glaze. Blueberries and homemade crumb cake are a match made in heaven, and this cake bakes up soft and buttery thanks to tangy full fat buttermilk and rich sour cream. Recipe yields one 9-inch cake and leftovers freeze beautifully too!

Save this recipe!

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new baking recipes from us weekly.

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

Filled with blueberries and drizzled with vanilla glaze, this homemade crumb cake is a blueberry lover’s dream. It’s moist and tender with a rich vanilla flavor, just like your favorite blueberry coffee cake.

The batter comes together quickly with a mixer and is the perfect base for the sweet blueberry layer (swirls of blueberry preserves and fresh blueberries). Topped with buttery crumble and baked until golden, each bite is scrumptious to the last crumb.

Try it for dessert sliced into wedges and paired with a scoop of vanilla ice cream or dollop of homemade whipped cream!

Love baking with blueberries? You may also love my blueberry crisp recipe, blueberry muffins with crumb topping, or blueberry streusel bread!

How to Make Blueberry Crumb Cake

For the crumb topping, stir together flour, sugar, cinnamon, and salt in a small bowl. Add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until ready to use.

For the cake, whisk together dry ingredients in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy, about 2 minutes. Beat in vanilla extract.

Reduce speed to low and add eggs and egg yolk one at a time. With mixer on low speed, add dry ingredients in 3 additions, alternating with buttermilk mixture.

Spoon batter into prepared springform pan and smooth the top with an offset spatula. Tap pan sharply to remove air bubbles.

Top the batter with spoonfuls of blueberry preserves and swirl in with a toothpick or wooden skewer. Sprinkle blueberries evenly over the batter and add crumb topping.

Place springform pan on the center rack of a 350°F preheated oven. Bake for 65 to 70 minutes, or until the top is golden and springs back to the touch, and a cake tester inserted in the center comes out with a few crumbs attached.

Transfer baked crumb cake to a wire rack and let cool for 30 minutes before removing the sides from the springform pan. Cool completely before drizzling with vanilla glaze.

More blueberry recipes you’ll love:

• Lemon Blueberry Muffins
• Homemade Blueberry Pie
• Best Blueberry Galette
• Lemon Blueberry Cake

Best Blueberry Crumb Cake (Easy, Foolproof!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Laura Kasavan
• Prep Time: 40 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 9-inch cake
• Category: Cake
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

This tender and golden blueberry crumb cake is bursting with blueberries and topped with vanilla glaze. Blueberries and crumb cake are a match made in heaven, and this cake bakes up soft and buttery thanks to tangy buttermilk and sour cream.

---

Ingredients

Crumb Topping

• 2/3 cup (93 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup (56 g) unsalted butter, melted
• 1/4 tsp vanilla extract

Cake

• 2 1/2 cups (350 g) all-purpose flour
• 3/4 tsp (3 g) aluminum-free baking powder
• 1/4 tsp baking soda
• 1/2 tsp (3 g) salt
• 10 Tbsp (140 g) unsalted butter, at room temperature
• 1 1/4 cups (250 g) granulated sugar
• 1 tsp (4 g) vanilla extract
• 2 large eggs (100 g), at room temperature
• 1 egg yolk (18 g), at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1/3 cup (80 g) sour cream, at room temperature
• 1/3 cup (107 g) blueberry preserves
• 2 cups (340 g) fresh blueberries

Glaze

• 1 Tbsp (14 g) unsalted butter, melted
• 1/8 tsp salt
• 1 tsp (4 g) vanilla extract
• 1 cup (120 g) powdered sugar
• 2 Tbsp (30 g) milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
2. Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
3. Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Reduce speed to low and add eggs and egg yolk one at a time. Combine buttermilk and sour cream in a small bowl. Add dry ingredients in three additions, alternating with buttermilk mixture, just until incorporated (begin and end with flour mixture).
4. Scrape batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles. Top the batter with spoonfuls of blueberry preserves and gently swirl in slightly with a toothpick or wooden skewer. Top with blueberries and sprinkle with crumb topping.
5. Bake crumb cake for 65 to 70 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Transfer to a wire rack and let cool for 30 minutes before removing sides from pan; let cool completely.
6. Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over crumb cake and let set before serving.
7. Store crumb cake at room temperature overnight, or wrap well and refrigerate for up to 3 days. Reheat crumb cake in a warm oven (300°F) before serving.

Notes

Baking powder: To keep the cake batter from turning blue, use an aluminum-free baking powder.

Blueberries: Fresh blueberries are ideal and recommended. You can also use frozen blueberries (no need to thaw, just add straight from the freezer). Frozen blueberries may extend the baking time by approximately 5 minutes due to the extra moisture.

Freeze crumb cake: Wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. When you’re ready to enjoy, reheat in a warm oven (325°F) for 15 minutes or until heated through before serving.