Blueberry Crumb Cake

Blueberry Crumb Cake: A Warm Slice of Summer—Anytime

Growing up in a house where the kitchen was everyone’s favorite room (and for good reason!), Sunday mornings often started with the sweet, welcoming aroma of something delicious baking in the oven. But nothing quite brought my family together like a freshly baked blueberry crumb cake. I still remember my mom pulling a golden tray out of the oven, the scent of buttery crumb topping and juicy blueberries practically begging us to gather ‘round. Whether it was a busy weekday or a lazy weekend, this cake always felt like a warm hug from home—no fussy techniques, just simple, homemade love. If you’re looking for a truly easy blueberry dessert to make for brunch, tea time, or just because you’ve got blueberries to use up, you’ll adore this classic blueberry crumb cake as much as I do.

Why You’ll Adore This Blueberry Crumb Cake

Jam-packed with blueberries: Each bite bursts with fresh, plump blueberries, giving the cake a juicy pop you just won’t find in store-bought versions.
Irresistible crumb topping: If you’re like me, you know the best part is always the cinnamon-brown sugar topping—it’s crunchy, sweet, and perfectly spiced.
Foolproof for bakers of all levels: Whether you’re a seasoned baker or just starting out, this easy blueberry crumb cake comes together with pantry staples and simple steps.
Perfect for gatherings: It’s the kind of homemade cake you can serve for brunch, pack in a picnic, or enjoy as an afternoon treat with your favorite cup of tea or coffee.

Ingredients You’ll Need for Blueberry Crumb Cake

Here’s what I reach for every time I bake this crumbly treat:

Fresh blueberries (2 cups) – Plump, sweet, and juicy. (Look for berries that are firm and aromatic. You can also use frozen blueberries—no need to thaw!)
Unsalted butter (1/2 cup, softened) – This gives your cake a rich base and moist crumb.
Granulated sugar (1 cup) – Sweetens the cake batter just right without overpowering the blueberries.
Eggs (2 large) – These help bind everything together and provide structure.
Vanilla extract (1 teaspoon) – Never skip it! It adds that bakery-style warmth.
All-purpose flour (2 cups) – Classic, reliable, and the backbone of your cake.
Baking powder (1 teaspoon) & baking soda (1/2 teaspoon) – A combo that gives the cake its tender lift.
Salt (1/2 teaspoon) – Just a pinch balances all the sweetness.
Brown sugar (1/2 cup) – Adds depth and caramel notes to the crumb topping.
Cinnamon (1/2 teaspoon) – The magic dust that makes your crumb topping absolutely irresistible.

Step-by-Step Guide: Making the Perfect Blueberry Crumb Cake

Let’s get baking! Here’s how I like to do it (with a few friendly tips tossed in):

Preheat and Prep: Heat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. (I’ll line mine with parchment for even easier cleanup.)
Cream Butter & Sugar: In a big bowl, cream together that softened butter and granulated sugar until fluffy—about 2-3 minutes. (This step gives you a light, tender cake. Don’t rush it!)
Add Eggs & Vanilla: Beat in eggs one at a time, followed by the vanilla. (Scrape down the bowl to make sure everything’s blended.)
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add to your wet mixture and blend gently—no overmixing! (Overworking the batter can make the cake tough.)
Fold in Blueberries: Toss your blueberries with a spoonful of flour to keep them from sinking, then gently fold them into the batter. (This trick keeps them evenly spread.)
Pour into Pan: Spread the batter in your prepared pan. Don’t worry if it looks a little thick!
Make Crumb Topping: Combine brown sugar, cinnamon, and a spoonful of flour. Sprinkle this all over the cake—don’t skimp!
Bake: Pop it in the oven for about 35-40 minutes, or until a toothpick comes out clean from the center. (Your kitchen will smell amazing!)
Cool & Enjoy: Let the cake cool just a bit. I can never wait too long—the first warm slice is always the best.

My Secret Tips and Tricks for Blueberry Crumb Cake Success

I’ve learned a few gems over the years (and made more than a few crumb cakes!):

Room temp ingredients: Ensure your butter and eggs are at room temperature so the batter mixes evenly (this little detail makes for a fluffier cake).
Don’t skimp on the crumb topping: Really, pile it on—nobody ever complains about too much crumble!
Let it cool (a little): Rest the cake for about 15 minutes before slicing. The blueberries set, and you’ll get perfect, clean pieces.
Mix by hand near the end: Once you add the flour, switch to a spatula to avoid overmixing the cake batter (keeps it tender and moist).
Frozen blueberries: If fresh aren’t in season, toss frozen berries with a little flour—don’t thaw, or they may bleed into the batter.

Creative Variations and Ingredient Swaps

Because everyone’s pantry (and taste buds) are a little different:

Swap the fruit: Try diced strawberries, raspberries, or a berry blend for a mixed berry crumb cake.
Go gluten-free: Use a cup-for-cup gluten-free flour blend to make this an easy gluten-free dessert.
Add zest: A bit of lemon or orange zest in the batter makes the blueberry flavor pop even more (and just feels extra summery).
Vegan twist: Swap butter for your favorite vegan butter and use flax eggs for a dairy-free, egg-free blueberry cake.

How to Serve and Store Your Blueberry Crumb Cake

Serving: This cake is delicious warm out of the oven or at room temperature. I love serving generous squares with a scoop of vanilla ice cream for dessert, or just a mug of coffee for a midday treat (it’s the ultimate homemade blueberry coffee cake moment).
Storing: Keep leftovers fresh by covering the pan tightly or transferring slices to an airtight container. Blueberry crumb cake keeps on the counter for up to 2 days, or in the fridge for about 5 days. (Psst—try reheating leftovers in the microwave for a warm, just-baked feel!)
Freezing: You can freeze individual slices for a month. Wrap tightly, then thaw at room temp when you’re craving something sweet.

FAQs: Your Top Questions About Blueberry Crumb Cake Answered

Can I use frozen blueberries in this blueberry crumb cake?
Absolutely! Just toss them with a bit of flour and keep them frozen (don’t thaw first) to prevent too much color bleeding into the batter.

What’s the best pan for baking homemade crumb cake?
A 9×13 inch baking pan works perfectly for even baking and generous squares. If you want a thicker cake, use a slightly smaller pan—just add a few more minutes to the baking time.

Can I make this easy blueberry crumb cake ahead?
Yes! Bake the cake the night before and cover it once cooled. You can also make the crumb topping in advance and keep it in the fridge.

How do I know when my homemade blueberry crumb cake is done baking?
The cake is ready when the crumb topping is golden and a toothpick comes out with just a few moist crumbs (not wet batter) from the center.

Is this blueberry crumb cake good for breakfast?
I say YES! With loads of fresh blueberries and a tender crumb, it’s a perfectly acceptable “breakfast cake”—delicious with coffee or tea.

If you bake this classic blueberry crumb cake, let me know how it turns out! Did you go wild with substitutions, or stick with the blueberry classic? Either way, there’s nothing like sharing a homemade cake and a story (or two) over a sweet slice. Happy baking! 💙

Blueberry Crumb Cake