Blueberry Crumb Cake is super moist and loaded with fresh berries with a brown sugar crumble topping. This nostalgic cake will remind you of childhood summers.
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With plump blueberries and a golden brown crumb topping, this super easy cake is perfect even for beginner bakers! If you’re a fan of blueberry muffins, you’ll love this cake.
Why this Recipe Works
Thanks to a collection of simple and common ingredients, this blueberry cake is a great anytime dessert! Perfect to make during blueberry season, this light and sweet cake is a guaranteed crowd pleaser.
Amazing for special events, even just craving something sweet is a good reason to make this cake. Thanks to easy steps, it’s a simple dessert that anybody can make.
And if you have extra blueberries leftover, you’ll love this Lemon Blueberry Bread, a decadent Blueberry Pancake Casserole, or a batch of Lemon Blueberry Scones!
Ingredients Needed
- Crumb Topping: This simple crumb topping is made from butter, brown sugar, cinnamon, and all purpose flour.
- Dry Ingredients: For the cake batter, grab flour, baking powder, baking soda, and salt.
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Sour Cream: Helps make the cake moist and adds a subtle tangy flavor!
- Fresh Blueberries: I recommend using fresh berries for this cake since they’re the star of the show!
How to Make this Blueberry Crumb Cake
- Step 1: In a medium bowl, mix together flour, brown sugar and cinnamon. Add melted butter and stir until a crumb forms.
- Step 2: In another bowl, combine flour for the cake batter with baking soda, baking powder, and salt.
- Step 3: Beat together the unsalted butter and sugar in another large bowl until fluffy.
- Step 4: To the butter mixture, add eggs, vanilla, and sour cream then beat until combined.
- Step 5: Add the flour mixture to the wet ingredients in three batches until a thick batter forms.
- Step 6: Transfer the batter to a greased springform pan. Line the bottom with parchment for easier removal.
- Step 7: Sprinkle blueberries over the top of the cake batter.
- Step 8: Finish with the crumb topping, then bake at 350 degrees F for 50 to 55 minutes. Remove from the oven and cool for 20 to 30 minutes, then serve at room temperature.
Recipe Tips
- If you don’t have a 9-inch springform, a 9×13 cake pan can also be used. You may need some extra blueberries to cover the top.
- In a pinch, you can use frozen blueberries instead of fresh. Be sure to thaw them ahead of time and drain any excess liquid.
- Keep an eye on the cake as it bakes. If it starts to brown too quickly, cover with some aluminum foil for the rest of the baking time.
- Use a toothpick inserted into the middle of the cake to check for doneness. If it comes out dry, it’s good to go.
