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Blueberry Crumb Cake

Best Blueberry Crumb Cake (Easy, Foolproof!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 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

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 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

Cake

  • 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

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. 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.

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.