There’s something truly comforting about a Blueberry Crumb Cake that has made it one of my most trusted go-to recipes. The first time I baked this blueberry crumb cake, it was on a quiet Sunday at home when I wanted something that felt like a warm hug but was simple enough for an afternoon treat. After a few tries, I found the perfect balance between that moist blueberry cake base and a crumb topping that’s just sweet and crunchy enough to make every bite satisfying.
This Blueberry Crumb Cake has slipped easily into my cooking routine. It’s the kind of dessert that’s inviting enough for company but relaxed enough to make after a busy day. It’s less fussy than a layered cake but feels just as special. What I love is how it brightens up the kitchen with its aroma and that fresh blueberry tang in every bite. I’ve also noticed it pairs beautifully with a cup of coffee or tea first thing in the morning, making it not just a dessert but an anytime treat.
If you’re someone who appreciates a blueberry dessert that delivers consistent, delicious results without needing a lot of time or fancy ingredients, this Blueberry Crumb Cake is for you. It’s a moist blueberry cake that feels homemade—like something your family will keep asking for again and again. No complicated steps, just straightforward, reliable baking that gets tasty every time.
I often refer friends to similar recipes that share this balance of easy baking and satisfying flavor, like the Blueberry Crumb Cake Recipe from Entertaining with Beth. It’s always nice to see how different home cooks bring their own spin on this classic. So, whether you’re new to the kitchen or a seasoned baker, I hope you’ll find this Blueberry Crumb Cake as rewarding to make as I do. Let’s dive in and get you cooking!
What You’ll Need for This Blueberry Crumb Cake:
Here’s the straightforward shopping list for this Blueberry Crumb Cake. I keep things simple, using ingredients you can find at any grocery store, so it’s an easy crumb cake to whip up without hunting for specialty items.
- 1 cup fresh blueberries (you can substitute frozen ones; just thaw and drain them first)
- 2 cups all-purpose flour (or use a gluten-free blend if needed—I’ve tested both)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (you can swap with margarine in a pinch)
- 1 cup sour cream (if you don’t have sour cream, plain Greek yogurt works well too)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the crumb topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
This Blueberry Crumb Cake stays budget-friendly since most ingredients are pantry staples. I always include a little extra brown sugar in the crumb topping—it adds just the right pinch of sweetness and that satisfying crunch we all love.
Quick prep tip: soften your butter ahead to speed things up, or use the microwave for short bursts (about 10 seconds) to soften, not melt. Also, if your blueberries are large, you can halve them to disperse flavor more evenly through this moist blueberry cake.
Don’t forget storage tips! You can keep your crumb topping ingredients in the fridge for a week if you like to prep ahead, and flour and sugar keep well in airtight containers. I find this Blueberry Crumb Cake is perfect for keeping in the fridge a day or two after baking, wrapped tight to preserve moisture.
If you enjoy this Blueberry Crumb Cake, you might love another friend in the kitchen—the Blueberry Crumble Cake with a quick video from Dessert Now Dinner Later, which has some lovely variations.
How to Make This Blueberry Crumb Cake:
- Preheat your oven to 350 degrees F and grease an 8×8-inch square baking pan. This size makes for perfect thickness on the cake and crumb topping layers.
- Mix the crumb topping first: In a medium bowl, stir together the 3/4 cup flour, brown sugar, and cinnamon. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture is crumbly and sandy. Set this aside while you prepare the cake batter.
- Make the cake batter: In a large bowl, cream the softened butter and sugar until light and fluffy. This takes about 2-3 minutes with a hand mixer. Next, beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently and don’t overbeat. This keeps the cake moist and tender—exactly what makes this blueberry coffee cake stand out.
- Fold in the blueberries carefully, so they don’t break and turn the batter purple. The goal is to have whole berries in your moist blueberry cake.
- Spread the batter evenly in your prepared pan, then sprinkle the crumb topping evenly over the batter.
- Bake for about 45-50 minutes. Keep an eye on it toward the end. When a toothpick inserted in the center comes out clean or with just a few moist crumbs, it’s ready.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack if you can. You want the crumb topping to set up without getting soggy.
From start to finish, this Blueberry Crumb Cake takes about an hour, but a good part of that is baking time—perfect for tidying up your kitchen or prepping coffee. Your kitchen will smell amazing as this bakes, filling the room with warm buttery sweetness and fresh blueberry fragrance.
If your cake sinks a little in the center, don’t worry. It’s often due to slight oven temperature differences or too much creaming. It will still taste great with that moist blueberry cake texture we all look for. Also, if you want to save time, you can prepare the crumb topping ahead like I mentioned, so you’re not juggling everything at once.
Once, I swapped cinnamon for nutmeg in the crumb topping. It changed the flavor subtly, but everyone still loved it. Feel free to experiment, friends.
For another trusted take on this kind of blueberry dessert, The Pioneer Woman’s version is a great reference. You can check out her Best Blueberry Crumb Cake Recipe here.
Serving Your Blueberry Crumb Cake:
This Blueberry Crumb Cake is a crowd-pleaser at any time. I love serving it warm or at room temperature, especially with a scoop of vanilla ice cream or a dollop of lightly whipped cream on the side. The creamy texture beautifully complements the crumbly topping and moist blueberry cake.
It’s an easy crumb cake that feels special enough for brunch or dessert but simple enough for an afternoon coffee break. For gatherings like small birthday celebrations or weekend family visits, this cake always gets good feedback.
Pair it with a warm drink—coffee, tea, or even a fruity iced tea—to balance its sweet, tart flavors. On cooler days, a cup of hot chocolate is a nice treat alongside this blueberry dessert.
Leftovers? They keep well for a couple of days covered loosely at room temperature, but I like to reheat slices briefly in the microwave. If you ever want a fun twist, try making mini versions in muffin tins for portable portions or jazz it up with a drizzle of lemon glaze.
Seasonal variations are a favorite in my kitchen. Swapping blueberries for raspberries or even chopping in some fresh peaches in summer has been a lovely change. No matter the season, this Blueberry Crumb Cake serves as a reliable, satisfying sweet bite.
If you’re curious about another recipe that blends comfort and flavor, you might also enjoy checking out my Garlic Parmesan Chicken Stew for a cozy meal companion.
Common Questions About This Blueberry Crumb Cake:
Can I make parts of this Blueberry Crumb Cake ahead of time?
Definitely! The crumb topping can be made a day or two in advance and stored in the fridge. You can also prepare the batter, cover it tightly, and bake the next day. Just be sure to give the batter a gentle stir before baking.
What’s a good substitute for sour cream here?
Plain Greek yogurt is a fantastic, easy swap that gives you the same moisture and tang. If you’re dairy-free, try a coconut-based yogurt with a similar texture.
Can I use frozen blueberries instead of fresh?
Absolutely. Just thaw them and drain well to avoid extra moisture that can make your moist blueberry cake a bit soggy.
How do I make this recipe for a larger crowd?
You can double the ingredients and bake in a 9×13-inch dish. Baking time will increase slightly, so check with a toothpick after 55 minutes.
Why did my Blueberry Crumb Cake turn out dense?
That usually means overmixing or too much flour. Mix just until combined, and measure your flour carefully without packing it.
Can I freeze leftover Blueberry Crumb Cake?
Yes! Wrap it tightly in plastic wrap and aluminum foil before freezing. When you’re ready, thaw overnight in the fridge and warm gently.
Any tips for preventing blueberries from sinking to the bottom?
Tossing berries lightly in a bit of flour before folding them into the batter helps keep them suspended evenly.
For more answers and tips, I often recommend the Blueberry Crumb Cake Video + Recipe at Dessert Now Dinner Later, which walks through common questions visually.
Final Thoughts on This Blueberry Crumb Cake:
This Blueberry Crumb Cake has earned a special spot in my recipe collection because it’s just so dependable and comforting. It’s my “family favorite” that never feels too fancy or too basic. When friends visit, it’s the sweet treat I’m excited to share because I know it won’t disappoint.
My Top Tips for This Blueberry Crumb Cake:
- Use fresh or thawed and drained frozen blueberries for the best texture.
- Don’t overmix your batter to keep it light and moist.
- Make your crumb topping with cold butter for that perfect crunchy contrast.
I’ve enjoyed versions with lemon zest in the batter, a streusel crumb with chopped nuts, and even adding a bit of cream cheese swirl before topping. The lemon zest one gets the most requests — its bright flavor pairs so well with the blueberries.
Above all, I hope you feel encouraged to make this Blueberry Crumb Cake your own. It’s about the joy of baking something that brings a little sweetness and comfort to your day, simply and reliably.
If you’re looking for another treat to try after this, you might like the Buffalo Chicken Taquitos I shared—it’s a favorite savory twist for party nights.
I can’t wait for you to try this Blueberry Crumb Cake. Happy baking, friends!
Blueberry Crumb Cake
A moist and tender blueberry crumb cake topped with a buttery, cinnamon-spiced crumb topping, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for crumb topping)
- 1/3 cup all-purpose flour (for crumb topping)
- 1/4 cup unsalted butter, cold and cubed (for crumb topping)
- 1 teaspoon ground cinnamon (for crumb topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat softened butter with sour cream, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the fresh blueberries.
- Pour batter into prepared pan and spread evenly.
- To make the crumb topping, combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Sprinkle crumb topping evenly over the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 15 minutes before slicing and serving.
Notes
For extra flavor, serve the cake with a dollop of whipped cream or a drizzle of lemon glaze.