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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 full fat buttermilk and rich sour cream. Recipe makes one 9-inch cake.
Why you’ll love this blueberry crumb cake:
Filled with blueberries and drizzled with vanilla glaze, this crumb cake is the perfect recipe for blueberry lovers. With moist tender crumb and plenty of rich vanilla flavor, this cake reminds me of the best blueberry coffee cake.
The batter comes together quickly in a stand mixer fitted with the paddle attachment and is the perfect base for the sweet blueberry layer (swirls of blueberry preserves and fresh blueberries).
Topped with buttery crumble and baked until beautifully golden, each bite is scrumptious down to the last crumb.
For dessert, I love slicing the cake into wedges and serving with scoops of vanilla ice cream or whipped cream for even more indulgence!
Here’s what you need to bake this easy blueberry crumb cake:
- Flour – Use all-purpose flour in this recipe.
- Sugar – The crumb topping and the cake both incorporate granulated sugar.
- Cinnamon – Adds a hint of cozy spice to the crumb topping.
- Salt – Enhances the flavor.
- Butter – The crumb topping and vanilla glaze both use melted butter. For the cake, use room temperature unsalted butter (room temperature butter is slightly cool to the touch and your finger will make a shallow impression).
- Vanilla – Pure vanilla extract flavors the crumb topping, the cake, and the glaze. My favorite is Rodelle Gourmet Vanilla Extract.
- Baking powder and baking soda – Gives the cake a lift. Both are necessary since the cake uses buttermilk.
- Eggs – The cake batter uses two large eggs plus one egg yolk for a tender crumb.
- Buttermilk – Use full fat buttermilk. The acidity helps activate the baking soda, which makes the cake super fluffy.
- Sour cream – Adds moisture and richness.
- Blueberry preserves – Swirls of blueberry preserves intensify the blueberry flavor. I love Bonne Maman Blueberry Preserves.
- Fresh blueberries – A must for blueberry cake! Fresh blueberries are ideal. You can also use frozen blueberries (no need to thaw, just add straight from the freezer). You can also make this cake with mixed berries or raspberries.
- Powdered sugar – Makes a perfectly smooth glaze.
- Milk – A splash of milk makes the glaze easy to drizzle.
How to Make Blueberry Crumb Cake
Springform Pan – 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.
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, stir together flour, sugar, cinnamon, and salt in a small bowl. Add melted butter and vanilla, and toss mixture with a fork until crumbly. If you like nuts, add 1/2 cup finely chopped pecans or walnuts. Chill streusel topping in the refrigerator 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 topped with fresh blueberries add a sweet blueberry layer.
Assembly – Spoon batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles.
Top the batter with spoonfuls of blueberry preserves (about a teaspoon at a time) and gently swirl in with a toothpick or wooden skewer. Sprinkle blueberries evenly over the top of the batter and add crumb topping.
Baking Time – Place springform pan on the center rack of a 350°F preheated oven. Bake cake for 65 minutes 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.
If the top of the cake is browning too quickly, tent the cake 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.
Easy Vanilla Glaze
Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Drizzle vanilla glaze over crumb cake and let set before serving.
Store the baked crumb cake at room temperature overnight, or wrap well and refrigerate in an airtight container for up to 3 days. Reheat crumb cake in a warm oven (300°F) before serving.
How to Freeze Crumb Cake
To freeze leftover 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.
More blueberry recipes you’ll love:
- The Best Homemade Blueberry Pie
- Blueberry Lemon Bundt Cake
- Classic Blueberry Galette
- Lemon Blueberry Layer Cake
- Blueberry Lemon Cream Scones
Did you try this Blueberry Crumb Cake Recipe? Let me know by leaving a comment and rating below!Print
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.
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 tsp vanilla extract
- 2 1/2 cups all-purpose 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 granulated sugar
- 1 tsp vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 cup buttermilk, at room temperature
- 1/3 cup sour cream, at room temperature
- 1/3 cup blueberry preserves
- 2 cups fresh blueberries
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 2 Tbsp milk
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
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.
Berries: You can also make this crumb cake with mixed berries or raspberries.
Lemon zest: If you love blueberry paired with lemon, add up to 1 tablespoon of fresh lemon zest to the batter.
Nuts: Add up to 1/2 cup finely chopped pecans or walnuts to the crumb topping.