Blueberry Crumb Cake is one of the best sweet brunch recipes I've ever made. It's so different compared to your average coffee cake. It has a sweet, jammy center, made from fresh blueberries, creating the perfect contrast with the soft cake base and crumble topping. Each bite is sweet, tart, and addictive!
Blueberry Crumb Cake Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 50 minutes (1 hour 15 minutes total, including prep)
- 🍴 Servings: 10
- 🫐 Flavor Profile: Sweet, buttery vanilla cake layered with jammy blueberries and topped with warm cinnamon brown sugar streusel.
- 🍚 Best Served With: A cup of coffee or tea and a dollop of whipped cream or a scoop of vanilla ice cream.
- 🧊 Make Ahead?: Yes, it can be stored at room temperature for 2 days.
Summarize and Save This Content On
I love making this recipe for special occasions because you can enjoy a slice of blueberry streusel cake all year round. Whether you're bringing it to share at a potluck, family gathering, or a bake sale, you'll have people lining up to get a copy of the recipe!
If you're looking for more breakfast and brunch cakes, you'll love my raspberry buttermilk cake and this easy peach coffee cake.
Why This Recipe Works
- It's made for breakfast or dessert: This delectable crumb cake is perfect for a sweet breakfast or brunch, but you can also enjoy it as dessert. It works in either situation!
- The blueberries won't sink: Since the blueberries are made into a jammy mixture instead of folded into the cake batter, you won't have to worry about them sinking to the bottom of the cake.
- It's easy to serve: I make this in a round springform pan. I find it's much easier to remove and divide into slices this way. Serving has never been easier!
Ingredients
These ingredients are needed most for this blueberry crumble cake recipe to be successful. You can't have a blueberry cake without blueberries!
- Blueberries: I prefer ripe (not mushy) blueberries for the jam layer. They are cooked down rather than mixed into the cake raw. Allow it to cool before pouring it on top of the cake batter.
- Cornstarch: This is important for thickening the jam. It prevents it from becoming runny or watery and keeps it from oozing when you slice the baked blueberry crumble cake. I also use cornstarch to thicken the filling of this easy strawberry pie.
- Sour cream: Not only does this add a subtle tangy flavor, but the fat also adds moisture to the cake, gives it structure, and keeps it tender. You may substitute full-fat plain Greek yogurt if you like.
- Butter: You'll find unsalted butter in the cake batter and the streusel topping. It's softened (not melted) in the cake batter to keep it smooth, but melted for the topping to help give it a crumbly consistency.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lemon blueberry crumb cake: Add about a tablespoon of lemon zest to the cake batter and then replace the milk in the glaze with lemon juice.
- Orange flavor: Use orange juice in the blueberry layer, a tablespoon of zest in the cake, and replace the milk in the glaze with more orange juice.
- Add coconut: Replace ¼ cup of flour in the topping with shredded coconut for texture and tropical flavor.
How to Make Blueberry Crumb Cake
Preheat the oven to 350° F and then grease your 9-inch springform pan well with butter or cooking spray. Add a circle of parchment paper on the bottom as well.
Step 1: Prepare the blueberry layer. Make your blueberry jam mixture by cooking down the blueberries with lemon and sugar and thickening it with a slurry before setting it aside.
Step 2: Make the cake batter. Combine the wet ingredients before adding the dry ingredients to make a smooth batter. Then, spread it evenly into the bottom of the prepared cake pan.
Step 3: Mix the topping. Combine the ingredients to make the crumble topping.
Step 4: Add the blueberry mixture. Spread the blueberry jam over the cake batter and scatter the remaining blueberries on top.
Step 5: Top and bake. Sprinkle the streusel over the berries and bake your blueberry breakfast cake 45-50 minutes or until the top is golden and the cake passes the toothpick test.
Step 6: Cool and drizzle glaze. Mix the ingredients for the glaze and drizzle it over the top once the cake cools. Slice and serve with a Kahlua hot chocolate.
Expert Tips
- Don't overmix the cake batter: Avoid overmixing the batter. This can make the cake come out dense and gummy by overworking the ingredients. Mix until they are just combined!
- Cool completely after baking: Allow your blueberry crumble cake to cool completely when it comes out of the oven. This makes slicing easier and prevents the glaze from melting.
- Make ahead and freeze it: You can prepare this blueberry cake in advance and store it tightly covered in the freezer for up to 2 months. I do recommend making the glaze fresh, though. Thaw it in the refrigerator overnight before you serve it.
- Storage directions: Cover your blueberry crumble cake tightly with plastic wrap and foil, and you can keep it at room temperature for up to 2 days or in the refrigerator for up to 5 days.
These easy blueberry pie bars have similar layers to this blueberry crumble cake, including blueberry jam.
Serving Suggestions
- Enjoy a slice of blueberry streusel cake with a cup of easy dalgona coffee or a pumpkin spice latte with pumpkin-flavored cold foam.
- Include it as part of your brunch spread with other foods like jalapeno popper breakfast casserole and pancake sausage bites.
Blueberry Crumb Cake Recipe FAQs
The bottom of your blueberry crumble cake is usually soggy because the filling didn't thicken properly, so the excess moisture seeps down into the batter as it bakes, and pulling it out too early leaves the structure too soft to hold up.
To prevent this, make sure to properly thicken the blueberry filling mixture and bake the cake until the center is fully set and a toothpick comes out clean.
Even though you are using melted butter, the mixture can still melt into the cake instead of becoming crumbly. Sprinkle it loosely on top and avoid pressing it into the top. Also, don't use extra butter because the higher butter ratio can make it greasy.
Sure! Use them straight from the freezer. You'll need to cook the mixture for a couple of extra minutes to get the correct consistency.
I cook the blueberry mixture into a jam-like consistency for texture and to keep it as a distinct layer instead of folding or swirling it into the cake. It gives you a strong blueberry flavor in each bite, too.
Check out my sour cream blueberry coffee cake if recipes like this appeal to you.
More Delicious Blueberry Recipes
Do you like blueberry recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Blueberry Crumb Cake
Equipment
- 1 9 inch round cake pan
Ingredients
Blueberry Layer
- 2 ½ cups fresh or frozen blueberries divided
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon vanilla extract
Cake Batter
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup milk room temperature
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
For the blueberry layer
- In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- In a medium saucepan over medium heat, 2 cups blueberries (set aside ½ cup), granulated sugar, and lemon juice. Cook, stirring frequently, until the blueberries begin to burst and release their juices, about 4-5 minutes.
- Whisk in the cornstarch slurry and continue cooking for 1-2 minutes, stirring constantly, until the mixture thickens into a glossy, jam-like consistency.
- Remove from heat and stir in the vanilla extract. Set aside to cool slightly; the mixture will continue to thicken as it sits.
For the cake batter
- Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, vanilla extract, and sour cream. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix just until combined, do not overmix.
- Spread the batter evenly into the prepared pan.
For the streusel topping
- In a bowl, whisk together the flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture forms a soft, sandy streusel.
Assemble and bake
- Spoon the blueberry mixture evenly over the cake batter, gently spreading it to the edges. Distribute the remaining ½ cup fresh blueberries over top. Sprinkle the streusel evenly over the blueberry layer.
- Bake for 45-50 minutes, or until the streusel is golden and a toothpick inserted into the cake layer comes out clean. (without batter, blueberry is okay)
- Allow the cake to cool in the pan for 20 minutes, then remove the springform ring and let cool completely before slicing.
For the glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle the glaze lightly over the cooled cake using a spoon or piping bag. Slice and enjoy!
Video
Notes
- Allow the blueberry layer plenty of time to cook and thicken. If it's loose, it will seep into the cake batter and make the cake soggy.
- Avoid overmixing the cake batter because that can make your blueberry crumb cake dense and gummy.
- Let your cake cool completely after it bakes so it doesn't melt the glaze, and you get cleaner slices.
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