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Blueberry Crumb Cake

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This Blueberry Crumb Cake is a tender, buttery coffee cake packed with fresh blueberries and topped with a sweet, golden crumb topping. Perfect for weekend breakfasts, brunches, or as an anytime dessert.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

  • Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 2 cups fresh blueberries
  • Crumb Topping:
  • 1/3 cup packed light brown sugar
  • 2/3 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 cup chilled butter

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9-inch square baking pan or line it with parchment paper.
  2. Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 3 minutes.
  4. Add the egg and vanilla extract, mixing until combined.
  5. Add half the dry ingredients and mix until just combined. Add half the sour cream and mix lightly. Repeat with remaining dry ingredients and sour cream, mixing until smooth.
  6. Pour batter into the prepared pan and smooth the top. Evenly sprinkle blueberries over the top, pressing them slightly into the batter.
  7. Make the crumb topping: In a medium bowl, combine flour, brown sugar, and granulated sugar. Add the chilled butter and cut in with a pastry cutter or forks until a coarse crumb texture forms.
  8. Sprinkle the crumb topping evenly over the blueberries.
  9. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool before slicing and serving.

Notes

  • Use fresh blueberries for best results. If using frozen, do not thaw before adding to batter.
  • Let the cake cool fully to set the crumb topping and for easier slicing.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: AVA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 456
  • Sugar: 36g
  • Sodium: 251mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 76mg

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