Cakes/ Fruit Desserts/ Holiday

Blueberry Crumb Cake

January 8, 2017

Moist and fluffy blueberry cake topped with a crunchy crumb topping.

Blueberry Crumb Cake

Crumb cakes have become more and more popular at our family occasions, mostly because I really like crumb cakes and because I usually make the cakes. I don’t hear any complaints though. I used this coffee cake recipe for a long time until I realized that adding fruit to crumb cakes make them even better—especially blueberries if you ask me (or try this amazing one with plums and ginger). The real reason behind my love for these cakes is the streusel, and I also go quite heavy on it.

Blueberry Crumb Cake

Blueberry Crumb Cake

This simple cake is perfect for snacking or brunch events. I made one yesterday and had friends coming and going all day long, so by the end of the day I realized that, not surprisingly, there was no sign of any crumbs left. Well, except for the ones left all over my floor.

A few tips! Start with making the streusel and keep it in the fridge while you prepare the cake. Break up any large crumbs with your fingers, but leave a few big ones if you like. It may look like there are a lot of crumbs, but trust me, it’s the perfect amount so don’t be afraid to use them all. Remember to toss the blueberries with some flour, which will help in preventing them from sinking to the bottom while baking. You’ll find all of this info in the recipe as well. The cake keeps well for several days in the fridge, but I like to serve it at room temperature, which gives it the best texture.

Blueberry Crumb Cake

5 from 3 votes
Blueberry Crumb Cake
Blueberry Crumb Cake
YIELD: 9 -inch square cake (8-inch is ok too)

Streusel topping:
  • ¾ cup plus 2 tablespoons (125 g/4.5 oz) all-purpose flour
  • cup (65 g/2.3 oz) granulated sugar
  • cup (65 g/2.3 oz) brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 6 tablespoons (85 g/3 oz) unsalted butter, melted
  • 1 cup fresh blueberries
  • cups (210 g/7.4 oz) all-purpose flour, sifted
  • ¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick/115 g) unsalted butter, softened to room temperature
  • 1 cup (200 g/7 oz) granulated sugar
  • 2 large eggs , at room temperature
  • teaspoons vanilla extract
  • 1 cup (240 ml) sour cream
  1. Preheat oven to 350F/180C degrees. Grease a 9-inch square pan. Set aside.
  2. To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork or your fingertips until the mixture is uniformly moistened and crumbs form. Place in the fridge while you prepare the cake.
  3. To make the cake: In a small bowl toss blueberries with 2 teaspoons flour. This helps prevent them from sinking to the bottom while baking. In another medium bowl place the rest of the flour, baking powder, baking soda, and salt. Set bowls aside.
  4. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for about 3 minutes, until light and fluffy. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, starting and ending with the flour. Be careful not to overmix. Gently fold in blueberries.
  5. Scrape batter into the prepared pan and smooth the top. Sprinkle streusel mixture evenly over the batter. It may look like a lot of crumbs, but that’s ok, use them all.
  6. Bake the cake for 40 minutes or until a toothpick inserted into the center comes out clean. Transfer pan to a wire rack and allow to cool completely.
  7. Store cake in the fridge, covered well, for up to 5 days. Serve at room temperature.



You Might Also Like


  • Reply
    January 10, 2017 at 2:07 am

    Dear Shiran I made this cake but I noticed that the color of the cake it’s not light and fluffy like yours .. what do u think is reason.. plz help me

    • Reply
      January 12, 2017 at 8:35 am

      Hi Fatima. For a fluffy and light cake it’s important to cream the butter and sugar for several minutes before adding the eggs, and mix the batter as little as possible once you add the dry ingredients.

  • Reply
    February 5, 2017 at 2:25 am

    Hi Shiran I made this yesterday it was lovely, the only issues I had was the blueberries! Despite tossing them in flour they still sank to the bottom of the cake!

    • Reply
      February 5, 2017 at 5:51 am

      That happens sometimes, but I hope the cake was delicious!

  • Reply
    February 11, 2017 at 3:14 am

    I made this with coconut oil instead of butter and used frozen blueberries. Mixed everything by hand too! My husband and I had two pieces each while it was still warm from the oven. So delicious! Thanks Shiran!

    • Reply
      February 12, 2017 at 3:05 am

      Thank you so much! I’m glad you like it!

  • Reply
    February 11, 2017 at 11:11 am

    Oh no all my crumb topping sunk into the cake while it was cooking

    • Reply
      February 12, 2017 at 3:03 am

      Hi Kirsty, this can happen if the batter isn’t thick enough, or if the crumbs are too heavy.

  • Reply
    February 18, 2017 at 5:55 pm

    I made this twice already, once with raspberries instead of blueberries. They were a hit! Everybody loved it and it was pretty simple to make! Thanks for your recipes~

  • Reply
    September 7, 2017 at 10:00 am

    hi ms. shiran can i ask?what if i omit the sour cream from the recipe what can i replace?tnx.. i have tried making your carrot and banana its so moist and flavorful

    • Reply
      September 11, 2017 at 3:54 am

      Sour cream is the best option, so I highly recommend it, but yogurt is fine too.

  • Reply
    October 4, 2017 at 8:08 pm

    Made this multiple times already, and it’s always a hit!
    I also tried using blueberries as well as raspberries and they’re both absolutely delicious.
    Thank you for your amazing and simple recipes Shiran!

    • Reply
      October 5, 2017 at 7:33 am

      Thank you so much, Miri!

  • Reply
    December 23, 2017 at 3:33 am

    Love the recipe! However, because I don’t have fresh blueberries, I used frozen. I don’t know if that is the reason but I constantly keep getting these gluey streaks in the cake, and it becomes dense in some areas…I’ve made the recipe two times and they both turned out like that. Could it be because of the blueberries or am I doing something else wrong? I best in flour on low speed until combined too…please help!

    • Reply
      December 24, 2017 at 6:47 am

      Hi Rachel, that’s definitely the reason! It doesn’t happen with fresh blueberries. Sometimes it’s hard to avoid it but this can help: coat the berries with a bit of flour or sugar before adding them to the batter, and don’t defrost the berries, just use them frozen.

  • Reply
    May 28, 2020 at 6:15 pm

    Hi! I wonder if I should use parchment paper? My cakes have the tendency to stick to the pan if I only grease them with butter. Thank you! Xx

  • Leave a Reply

    Recipe Rating