Blueberry Crumb Cake
Indulge in a slice of homemade comfort with this luscious Blueberry Crumb Cake, the perfect balance of moist, buttery cake and a golden, cinnamon-scented crumb topping. Bursting with the natural sweetness of juicy blueberries, this recipe combines simple pantry staples like all-purpose flour, brown sugar, and buttermilk to create a dessert that feels both nostalgic and irresistible. Easy to prepare in just 20 minutes, this cake bakes to perfection with a soft, fluffy interior and a satisfying crumbly texture on top. Ideal for brunch, afternoon tea, or even dessert, it’s finished with a touch of powdered sugar for a bakery-worthy look. Whether using fresh or frozen blueberries, this crowd-pleasing recipe ensures vibrant flavors and effortless elegance every time.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.75 cup buttermilk
- 2 cups blueberries, fresh or frozen
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together 1.5 cups of flour, granulated sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the eggs, buttermilk, vanilla extract, and melted butter until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the blueberries. Spread the batter evenly into the prepared baking pan.
In another small bowl, prepare the crumb topping by combining the remaining 1 cup of flour, brown sugar, and an additional 0.5 cup of melted butter. Use your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the cake batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before slicing. Dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 573.7 g | 209% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 325.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 411 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
