Best Blueberry Crumb Cake

This Best Blueberry Crumb Cake is a soft, buttery delight that’s bursting with juicy blueberries and topped with a rich crumb layer and sweet vanilla glaze. Moist and flavorful thanks to tangy buttermilk and sour cream, this classic coffee cake is easy to make and perfect for brunches, holidays, or an indulgent everyday treat.

Why You’ll Love This Recipe

This blueberry crumb cake is everything you want in a classic crumb dessert — soft, moist cake, a generous layer of fresh blueberries, and a crisp, cinnamon-scented crumb topping. It’s foolproof and easy to follow, and the batter bakes up beautifully every time. The blueberry preserves add extra fruit flavor, and the simple vanilla glaze gives it that perfect sweet finish. This cake keeps well, reheats nicely, and tastes even better the next day.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Crumb Topping:

• ⅔ cup all-purpose flour

• ½ cup granulated sugar

• ½ teaspoon cinnamon

• ⅛ teaspoon salt

• ¼ cup unsalted butter, melted

• ¼ teaspoon vanilla extract

Cake:

• 2 ½ cups all-purpose flour

• ¾ teaspoon aluminum-free baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 10 tablespoons unsalted butter, at room temperature

• 1 ¼ cups granulated sugar

• 1 teaspoon vanilla extract

• 2 large eggs, at room temperature

• 1 egg yolk, at room temperature

• 1 cup buttermilk, at room temperature

• ⅓ cup sour cream, at room temperature

• ⅓ cup blueberry preserves

• 2 cups fresh blueberries

Glaze:

• 1 tablespoon unsalted butter, melted

• ⅛ teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• 2 tablespoons milk

Directions

1. Preheat and Prepare Pan
   Preheat oven to 350°F. Grease a 9-inch springform pan with softened butter and line the bottom with parchment paper.

2. Make the Crumb Topping
   In a small bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and vanilla, then stir with a fork until crumbly. Place in the freezer while you prepare the cake.

3. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Cream Butter and Sugar
   In a large bowl, beat butter and sugar on medium speed until light and fluffy. Add vanilla, then eggs and egg yolk, one at a time, mixing well between each.

5. Add Wet and Dry Ingredients
   In a separate bowl, whisk together the buttermilk and sour cream. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing just until incorporated.

6. Assemble the Cake
   Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove air bubbles.
   Spoon blueberry preserves on top and swirl slightly with a toothpick. Scatter fresh blueberries evenly over the batter, then sprinkle with the chilled crumb topping.

7. Bake
   Bake for 65–70 minutes, or until golden around the edges and a toothpick inserted in the center comes out clean or with a few moist crumbs.
   Cool the cake in the pan for 30 minutes, then remove the sides and allow it to cool completely.

8. Make the Glaze
   In a small bowl, whisk together melted butter, salt, vanilla, powdered sugar, and milk until smooth.
   Drizzle over the cooled cake and let set before serving.

Servings and timing

This recipe yields 1 (9-inch) cake, serving approximately 8–10 people.
Prep time: 40 minutes
Cook time: 65 minutes
Total time: 1 hour 45 minutes

Variations

• Lemon Blueberry: Add 1 tablespoon lemon zest to the batter and 1 teaspoon lemon juice to the glaze for a fresh citrus twist.

• Mixed Berries: Swap blueberries for a mix of raspberries and blackberries.

• Nut Topping: Add chopped pecans or walnuts to the crumb topping for added crunch.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• No Preserves: Skip the blueberry preserves for a slightly less sweet version focused on the fresh fruit.

Storage/Reheating

Store the cake covered at room temperature for up to 24 hours.
For longer storage, refrigerate for up to 3 days.
To reheat, warm slices in a 300°F oven for 8–10 minutes until just heated through.
Freeze unglazed slices wrapped tightly for up to 2 months. Thaw overnight and glaze before serving.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first. Toss in a bit of flour to prevent sinking and color bleeding.

What’s the difference between crumb cake and coffee cake?

Crumb cake typically has a thicker crumb topping, while coffee cake may have a lighter streusel or swirl.

Can I make this cake in a regular cake pan?

Yes, but a springform pan makes removal easier. Grease and line any pan well.

How do I keep the crumb topping from sinking?

Chilling the topping before adding it helps it stay on top and bake into a crisp layer.

Can I skip the glaze?

Absolutely. The cake is delicious without it, but the glaze adds a sweet, glossy finish.

Can I make this cake in advance?

Yes, bake the day before and glaze just before serving. It tastes even better the next day.

Why use buttermilk and sour cream?

They add moisture, tenderness, and a slight tang that balances the sweetness.

What’s the best way to swirl the preserves?

Use a toothpick or skewer to gently drag the preserves into the batter without overmixing.

Can I double the recipe?

It’s best baked as a single 9-inch cake. For a crowd, bake two separate cakes for even results.

Can I make muffins with this batter?

Yes! Fill muffin cups ¾ full, swirl in preserves, and top with crumb. Bake at 350°F for 20–25 minutes.

Conclusion

This Best Blueberry Crumb Cake delivers everything you love in a bakery-style treat — buttery cake, sweet-tart berries, a golden crumb topping, and a drizzle of vanilla glaze. It’s a foolproof, crowd-pleasing dessert that’s perfect for any occasi

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