This easy blueberry crumb cake recipe makes a tender, buttery 9-inch square cake topped with crisp cinnamon crumbs and plenty of juicy fresh blueberries. It takes about 15–20 minutes to prepare, bakes at 350°F (175°C) for 40–50 minutes, and yields approximately 9 servings.
Every bite combines soft vanilla cake, bright blueberry flavor, and a buttery crumb topping that turns golden in the oven. Serve it slightly warm, at room temperature, or alongside coffee for breakfast, brunch, an afternoon treat, or an uncomplicated dessert.
Jump to RecipeWhy You’ll Love This Recipe
This blueberry crumb cake has the comforting character of a coffee cake with the generous fruit filling of a classic blueberry dessert. The cake is soft without being fragile, while the crumb topping adds a buttery, lightly cinnamon-scented contrast to every slice.
It is also an especially practical bake. You do not need a mixer with special attachments, complicated decorating skills, or a long list of unusual ingredients. A bowl for the topping, a bowl for the batter, and one square baking pan are enough to create a dessert that looks and tastes bakery-worthy.
The recipe makes about 9 servings, so it is a convenient size for a family breakfast or small gathering. For another berry-filled morning bake, you can also try these crumb-topped blueberry muffins.
Ingredients You’ll Need
The cake begins with softened unsalted butter and granulated sugar. Creaming them together for 2–3 minutes adds air and creates the rich, tender base that supports the blueberries without becoming heavy.
- Butter, sugar, egg, and vanilla: These provide richness, sweetness, structure, and warm vanilla flavor.
- Flour, baking powder, and salt: This simple dry mixture gives the cake body and a balanced taste.
- Milk: Milk loosens the thick batter and helps produce a soft texture.
- Fresh blueberries: Two cups provide pockets of juicy fruit throughout the cake.
- Crumb topping: Flour, sugar, cinnamon, and cold butter form coarse, golden crumbs that bake over the surface.
Fresh blueberries are ideal because they fold easily into the batter and release their juice gradually. If frozen blueberries are your only option, keep them frozen when adding them, and plan on several additional minutes in the oven rather than thawing them first.
If you enjoy simple sweet treats made from familiar ingredients, our easy cake batter fudge is another fun recipe to keep on your dessert list.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a 9-inch square baking pan. Line the pan with parchment paper, leaving a little overhang on two sides so the cooled cake can be lifted out easily.
Step 2: Prepare the crumb topping first by combining 1/4 cup flour, 1/4 cup sugar, and 1/4 teaspoon cinnamon in a small bowl. Add 3 tablespoons of cold butter in small pieces, then cut it in with a fork or pastry blender until coarse crumbs form.
Step 3: Place the crumb mixture in the refrigerator while you make the batter. Chilling keeps the butter firm, helping the topping remain in distinct crumbles instead of melting into a smooth paste during baking.
Step 4: Beat the 6 tablespoons of softened butter with the 3/4 cup granulated sugar for about 2–3 minutes. Continue until the mixture looks light and creamy, scraping the bowl once or twice for an even texture.
Step 5: Beat in the egg and vanilla extract. Mix just until the egg disappears into the butter mixture, since prolonged mixing at this point is unnecessary.
Step 6: In a separate bowl, whisk the 2 cups of flour with the baking powder and salt. Adding these ingredients together ensures that the leavening and seasoning are spread through the flour before mixing.
Step 7: Add the dry ingredients to the butter mixture in portions, alternating with the 1/2 cup of milk. Mix only until combined after each addition; the finished batter should be fairly thick rather than thin and pourable.
Step 8: Gently fold the 2 cups of blueberries into the batter with a spatula. Work carefully so the berries stay whole and the batter does not become overly purple or streaked.
Step 9: Spread the batter evenly in the prepared pan, using the back of a spatula to reach the corners. Sprinkle the chilled crumb topping across the whole surface, distributing the crumbs so each future slice gets a generous amount.
Step 10: Bake for 40–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake in the pan for at least 15–20 minutes before slicing, because the crumb and cake need time to set.
Pro Tips for the Best Crumb Cake
The topping depends on cold butter. If the butter becomes soft while you are working, place the bowl in the refrigerator briefly before scattering the crumbs over the batter.
Do not overmix once the flour is added. Excess mixing can make the cake dense, and it may also break the blueberries, causing their color to spread through the batter.
For even baking, spread the batter into a level layer before adding the topping. A thick area in the center can take longer to bake, while thin corners may finish sooner.
Keep an eye on the cake during the final portion of baking. The best doneness signal is a golden surface combined with a toothpick that shows no wet batter, though a few moist crumbs are perfectly fine.
For a seasonal pastry table, pair slices with our festive Christmas tree pastries. The blueberry cake also fits beautifully on a brunch platter beside fresh fruit and hot coffee.
Serving, Storage, and Reheating
Let the cake cool for at least 15–20 minutes before slicing, then serve it warm or at room temperature. The crumb topping is especially inviting while slightly warm, when the butter and cinnamon aroma are at their richest.
Simple presentation works best. Cut the cake into about 9 squares and serve as is, or add a light dusting of powdered sugar if you have it available; the recipe itself does not require frosting or glaze.
Store leftover cake covered at room temperature for a short period, or refrigerate it when you need longer storage. Bring refrigerated pieces toward room temperature before serving, or warm them gently until just comfortable to eat so the cake stays soft.
When planning a larger spread, balance the sweet cake with savory snacks. Our hot pepper jelly recipe can bring a bright sweet-spicy note to a separate appetizer board.
For a complete meal followed by dessert, you can also prepare these easy air fryer meatballs before finishing with slices of blueberry crumb cake.
Easy Blueberry Crumb Cake Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving enough overhang to lift out the cooled cake.
- Combine the flour, sugar, and cinnamon for the crumb topping. Cut in the cold butter with a fork or pastry blender until coarse crumbs form, then refrigerate the topping while preparing the batter.
- Beat the softened butter and granulated sugar for 2–3 minutes, until the mixture looks light and creamy. Scrape the sides of the bowl as needed so the butter blends evenly.
- Beat in the egg and vanilla extract until incorporated. The mixture may look slightly uneven for a moment, but it will come together when the dry ingredients are added.
- In a separate bowl, whisk together the flour, baking powder, and salt. This distributes the baking powder and salt throughout the flour before they reach the batter.
- Add the dry ingredients to the butter mixture in portions, alternating with the milk. Mix only until combined; the batter will be fairly thick.
- Gently fold in the blueberries with a spatula. Use a light touch to keep the berries intact and prevent the batter from becoming heavily streaked.
- Spread the batter evenly in the prepared pan. Scatter the chilled crumb topping over the entire surface, breaking up any pieces that are unusually large.
- Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking near the 40-minute mark, since ovens and berries can vary.
- Cool the cake in the pan for at least 15–20 minutes before slicing. Use the parchment overhang to lift it onto a board if desired, then cut into about 9 servings.
Notes
Final Thoughts
This easy blueberry crumb cake is the kind of reliable recipe that earns a regular place in the baking rotation. Its tender vanilla cake, juicy blueberries, and buttery cinnamon topping deliver plenty of flavor without demanding a complicated method.
Remember the three details that matter most: use cold butter for the crumbs, fold the blueberries gently, and stop mixing as soon as the flour disappears. Bake until golden, allow the cake to cool for at least 15–20 minutes, and you will have a beautiful 9-serving dessert ready for sharing.
Make it for a weekend breakfast, a casual afternoon coffee, or a simple family dessert. Once you taste the contrast between the soft fruit-filled cake and crisp crumb topping, this straightforward blueberry bake is sure to become a favorite.
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