For an extra burst of flavor, consider adding a handful of chopped nuts to the crumb topping, such as pecans or walnuts. To prevent the blueberries from sinking to the bottom of the cake, toss them lightly in a tablespoon of flour before folding them into the batter. Store leftover cake in an airtight container at room temperature for up to 3 days.
Blueberry Crumb Cake
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS13
Indulge in the simple pleasure of our Blueberry Crumb Cake, a symphony of juicy blueberries nestled in a moist cake, crowned with a buttery, melt-in-your-mouth crumb topping. This cake is the perfect balance of sweet and tangy, making it an irresistible treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol132 mg
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Fiber2 g
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Protein8 g
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Saturated Fat16 g
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Sodium284 mg
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Sugar37 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. (5 minutes)
02
StepIn a medium bowl, combine the brown sugar, 1/4 cup granulated sugar, cinnamon, and allspice. Stir in the melted butter until well combined. Add 1 1/3 cups flour until a crumbly mixture forms. Set the crumb topping aside. (10 minutes)
03
StepIn a large bowl, cream together 3/4 cup granulated sugar and the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and lemon zest. (10 minutes)
04
StepIn a separate bowl, whisk together 1 1/4 cups flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries. (10 minutes)
05
StepPour the batter into the prepared cake pan and spread evenly. Sprinkle the crumb topping evenly over the batter. (5 minutes)
06
StepBake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)
07
StepLet the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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Abbey Bashirian
Jun 29, 2025I added a bit of lemon zest to the crumb topping and it was amazing!
Noe Bruen
Jun 28, 2025The best blueberry crumb cake recipe I've ever tried!
Adan Prosacco
Jun 18, 2025This cake was so easy to make and absolutely delicious! The crumb topping is perfect.
Sister Fahey
Jun 13, 2025I’ve made this cake several times and it’s always a hit!
Ryley Ondricka
Jun 10, 2025My family loved this cake! It's definitely going into my regular rotation.
Irving Hilpert
Jun 5, 2025The cake was a bit too sweet for my taste, so I reduced the sugar by 1/4 cup. Still delicious!
Myrtle Steuber
Jun 5, 2025I used frozen blueberries and it turned out great! Just be sure to not thaw them before adding to the batter.
Lucinda Schmitt
Jun 4, 2025Easy to follow instructions and the cake came out perfectly moist.