Blueberry Crumb Cake

Looking for a delicious coffee cake to serve for breakfast, brunch, or dessert? This Blueberry Crumb Cake is a classic American treat featuring a tender, buttery cake loaded with fresh blueberries and topped with a sweet, golden crumb. It's easy to make and perfect for gatherings, lazy weekends, or whenever you're craving something cozy and fruit-filled.

Why You’ll Love This Recipe

This blueberry crumb cake delivers a perfect balance of textures and flavors: moist and fluffy cake, juicy bursts of fresh blueberries, and a crunchy, buttery crumb topping. It’s not overly sweet, making it ideal as a morning pastry or an afternoon pick-me-up. The sour cream keeps the cake extra moist, and the simple ingredients mean you can whip it up without a trip to the store. Plus, it holds up beautifully for a couple of days—if it lasts that long!

Ingredients

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

For the Cake:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, room temperature

• 1 cup granulated sugar

• ½ cup packed light brown sugar

• 1 large egg

• 1 ½ teaspoons pure vanilla extract

• 1 cup sour cream

• 2 cups fresh blueberries

For the Crumb Topping:

• ⅓ cup packed light brown sugar

• ⅔ cup all-purpose flour

• 1 tablespoon granulated sugar

• ¼ cup butter, chilled

Directions

1. Preheat oven to 350°F. Butter a 9-inch square baking pan or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a mixing bowl, cream the butter until smooth. Add both sugars and beat until light and fluffy, about 3 minutes.

4. Add the egg and vanilla extract, mixing until fully incorporated.

5. Add half the dry mixture and mix gently. Add half the sour cream and mix again. Repeat with remaining flour mixture and sour cream until just combined and smooth.

6. Pour the batter into the prepared baking pan and spread evenly.

7. Sprinkle the fresh blueberries evenly on top and gently press them into the batter.

8. To make the crumb topping: In a bowl, mix together flour and both sugars. Cut in the chilled butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.

9. Sprinkle the crumb topping evenly over the blueberries.

10. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.

11. Let the cake cool in the pan before slicing and serving.

Servings and timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

• Frozen blueberries: Can be used in place of fresh. Toss them in a tablespoon of flour before adding to prevent bleeding.

• Lemon twist: Add lemon zest to the batter or crumb topping for a bright citrus flavor.

• Nutty topping: Add chopped pecans or almonds to the crumb for crunch.

• Spiced version: Add a pinch of cinnamon or nutmeg to the crumb topping.

• Gluten-free option: Use a 1:1 gluten-free flour blend.

Storage/Reheating

Store the cooled cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven until heated through.
You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.

FAQs

Can I use frozen blueberries?

Yes, but don’t thaw them first. Toss them in a little flour before adding to the batter to prevent sinking and color bleeding.

Why is sour cream used in this recipe?

Sour cream adds richness and moisture, creating a tender and soft cake crumb.

Can I make this in a round cake pan?

Yes, a 9-inch round pan works, but be mindful of the baking time—it may vary slightly.

Can I make this crumb cake in advance?

Absolutely. It actually tastes even better the next day as the flavors meld.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute for sour cream in this recipe.

Can I double the recipe?

Yes, you can double and bake in a 9x13-inch pan. Increase baking time as needed and test with a toothpick.

Do I need to flour the blueberries?

It’s not necessary with fresh blueberries, but you can if you’re concerned about sinking.

Can I reduce the sugar?

You can slightly reduce the sugar in the cake without affecting the texture too much.

Is it best served warm or cold?

It’s delicious either way! Warm for dessert with a scoop of ice cream or cold with coffee for breakfast.

Can I add a glaze?

Yes, a simple vanilla or lemon glaze drizzled on top after baking would be delicious.

Conclusion

This Blueberry Crumb Cake is a delightful blend of sweet, buttery cake, tart juicy berries, and crunchy crumb topping—perfect for breakfast, brunch, or dessert. It’s easy to make, family-friendly, and ideal for any occasion that calls for a comforting homemade treat. Once you try it, you’ll be baking it again and again.

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