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blueberry crumb cake

Bursting with blueberries and drizzled with vanilla glaze, this blueberry crumb cake is the perfect summer recipe for blueberry lovers. Whether you’ve just gone blueberry picking or picked up blueberries at the farmers market, this crumb cake is a breeze to bake and scrumptious down to the last crumb.

Blueberry Crumb Cake

Topped with buttery crumble and baked until beautifully golden, this easy and delicious blueberry crumb cake is one to make all season long. Serve this crumb cake topped with scoops of vanilla ice cream for even more indulgence!

Blueberry Crumb Cake

How to Make Blueberry Crumb Cake

Springform Pan – Use a 9-inch springform pan. Brush the bottom and sides of the pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.

Room Temperature Ingredients – For a smooth and uniform cake batter, room temperature ingredients are essential. Bring butter, eggs, egg yolk, and buttermilk to room temperature before beginning.

Crumb Topping – To make the 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 until ready to use.

Cake – Full fat buttermilk and two large eggs plus one egg yolk ensure a golden and tender crumb for this cake. Pure vanilla extract adds rich flavor, and swirls of blueberry preserves (I love Bonne Maman Wild Blueberry Preserves) topped with fresh blueberries add a sweet blueberry layer.

Baking Time – Bake cake for 65 minutes to 70 minutes, or until the top is golden and springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. If the cake is browning too quickly, tent loosely with foil after 40 minutes of baking.

Cooling Time – 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 glazing and serving.

Vanilla Glaze – Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle vanilla glaze over crumb cake and let set before serving.

How to Store Crumb Cake – Store the baked crumb cake at room temperature overnight, or wrap well and refrigerate. Reheat crumb cake in a warm oven (300°F) before serving.

Blueberry Crumb Cake

More blueberry recipes you’ll love:

Blueberry Crumb Cake

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Blueberry Crumb Cake

Blueberry Crumb Cake

  • Author: Laura | Tutti Dolci
  • 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

Description

This tender and golden blueberry crumb cake is bursting with blueberries and topped with vanilla glaze. You’ll love this easy blueberry cake!


Ingredients

Crumb Topping

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/4 tsp vanilla extract

Cake

  • 2 1/2 cups flour
  • 3/4 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 tsp vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/3 cup blueberry preserves
  • 2 cups fresh blueberries

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 1 tsp vanilla extract
  • 3/4 cup powdered sugar
  • 2 Tbsp milk

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. Add flour mixture in three additions, alternating with buttermilk, 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. 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.

Keywords: Blueberry, Crumb Cake, Blueberry Cake

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3 Comments

  1. Delish!! I made for the other volunteers at the rescue as a Saturday morning treat and they loved it!