Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Best Blueberry Crumb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This tender and golden blueberry crumb cake is bursting with fresh blueberries, layered with blueberry preserves, and finished with a buttery crumb topping and vanilla glaze. Moist and flavorful thanks to buttermilk and sour cream, it's a foolproof crowd-pleaser for breakfast, brunch, or dessert.

  • Total Time: 1 hour 45 minutes
  • Yield: 1 9-inch cake

Ingredients

    • Crumb Topping:
    • 2/3 cup (93 g) all-purpose flour
    • 1/2 cup (100 g) granulated sugar
    • 1/2 tsp cinnamon
    • 1/8 tsp salt
    • 1/4 cup (56 g) unsalted butter, melted
    • 1/4 tsp vanilla extract

 

    • Cake:
    • 2 1/2 cups (350 g) all-purpose flour
    • 3/4 tsp (3 g) aluminum-free baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp (3 g) salt
    • 10 Tbsp (140 g) unsalted butter, at room temperature
    • 1 1/4 cups (250 g) granulated sugar
    • 1 tsp (4 g) vanilla extract
    • 2 large eggs (100 g), at room temperature
    • 1 egg yolk (18 g), at room temperature
    • 1 cup (240 g) buttermilk, at room temperature
    • 1/3 cup (80 g) sour cream, at room temperature
    • 1/3 cup (107 g) blueberry preserves
    • 2 cups (340 g) fresh blueberries

 

  • Glaze:
  • 1 Tbsp (14 g) unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp (4 g) vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2 Tbsp (30 g) milk

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with parchment paper.
  2. Make Crumb Topping: In a bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and vanilla, tossing with a fork until crumbly. Chill in freezer until needed.
  3. Make Cake: In a bowl, whisk flour, baking powder, baking soda, and salt. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy. Add vanilla, then eggs and egg yolk one at a time, mixing after each addition.
  4. Combine buttermilk and sour cream in a bowl. On low speed, add flour mixture in 3 additions, alternating with buttermilk mixture, starting and ending with flour. Mix until just combined.
  5. Scrape batter into prepared pan and smooth the top. Dollop blueberry preserves on top and swirl slightly with a toothpick. Top with fresh blueberries, then sprinkle evenly with crumb topping.
  6. Bake for 65–70 minutes, until cake is golden, springs back to the touch, and a toothpick comes out with a few moist crumbs. Cool on a wire rack for 30 minutes, then remove pan sides and cool completely.
  7. Make Glaze: In a small bowl, whisk melted butter, salt, vanilla, powdered sugar, and milk until smooth. Drizzle over cooled cake and let set before serving.
  8. Store at room temperature overnight or refrigerate up to 3 days. Reheat in a 300°F oven before serving if desired.

Notes

  • Use fresh blueberries for best results; if using frozen, do not thaw before baking.
  • Do not over-swirl the preserves to maintain visible ribbons of flavor.
  • Chilling the crumb topping helps it bake into distinct crumbles.
  • Can be made a day ahead for convenience—flavor improves overnight.
  • Author: AVA
  • Prep Time: 40 minutes
  • Cook Time: 65 minutes
  • Category: Cake
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 410
  • Sugar: 34g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Find it online: https://avascooking.com/best-blueberry-crumb-cake/