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!

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Filled with blueberries and drizzled with vanilla glaze, this homemade crumb cake is the perfect recipe for blueberry lovers. With a moist tender crumb and plenty of rich vanilla flavor, this cake reminds me of the best 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 down to the last crumb.

For dessert, I love slicing the cake into wedges and serving with scoops of vanilla ice cream or dollops of whipped cream – so yum!

Love baking with blueberries? Try my bakery style blueberry crumb muffins or blueberry streusel bread next!

How to Make Blueberry Crumb Cake

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 freezer until ready to use.

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.

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.

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:

• Homemade Blueberry Pie
• Best Blueberry Galette
• Lemon Blueberry Layer Cake
• Blueberry Lemon Scones

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

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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.

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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

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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.

Lemon zest: If you love blueberry paired with lemon, add up to 1 tablespoon of fresh lemon zest to the batter.