Blueberry Crumb Cake

This blueberry crumb cake features a moist, tender, buttery vanilla breakfast cake studded with juicy blueberries, and topped with a thick layer of cinnamon brown sugar crumble topping. Finish it off with a drizzle of vanilla icing or a dusting of powdered sugar to make an impressive breakfast coffee cake that everyone will love!

If you want to eat cake for breakfast, this blueberry crumb cake is your solution. It's truly an unforgettable breakfast cake– from the tender, buttery vanilla cake loaded with juicy blueberries to the THICK crumb topping.

I first shared this blueberry crumb cake recipe back in 2018. Since then, I've grown as a baker and felt it was time to make slight adjustments to improve the recipe. This is a must-make recipe so let's get started!

The Best Blueberry Crumb Cake Recipe

• Easy to make– straight forward recipe
• Soft, tender, buttery and moist
• Vanilla cake studded with juicy blueberries
• A thick layer of cinnamon brown sugar crumble
• Topped with extra blueberries
• A special breakfast cake for any occasion!

Blueberry Crumb Cake Ingredients

• Flour: Using all-purpose flour helps provide structure for this cake, creating a thick batter to support the blueberries and crumb topping.
• Butter: You need 1.5 sticks (¾ cup) of room temperature butter. This is to cream the butter and sugar together to produce the ideal texture.
• Sugar: Most often I use a combination of granulated sugar and brown sugar, but for this recipe we're just using granulated sugar.
• Eggs: The eggs help bind the ingredients together and help produce a rich, tender cake.
• Yogurt: Using yogurt, or sour cream, helps keep the cake tender and moist while interacting with the baking soda to help the cake rise.
• Blueberries: You can use fresh or frozen blueberries, no need to thaw. Sometimes I use raspberries, blackberries, or strawberries instead. In the winter, I make this apple crumb cake.
• Vanilla Extract: For flavor.
• Baking Powder & Baking Soda: Baking soda and baking powder help the cake rise.
• Salt: Helps enhance the flavor.

Overview: How To Make Blueberry Crumb Cake

There are 3 parts to this blueberry crumb cake recipe– the cake batter, crumble and icing (or powdered sugar.) The full printable recipe is below, but let's walk through the steps at a high level.

1. Make the Cake: Begin by creaming together the butter and sugar until creamy. Add the eggs, yogurt and vanilla until combined. Then, slowly add the dry ingredients until smooth. Gently fold in most of the blueberries. Finally, spread the batter into the baking pan and sprinkle the remaining blueberries all over the top of the batter.
2. Make the Crumble: Stir together the brown sugar, flour and cinnamon. Then, add the melted butter and stir together until pea-sized crumbs form.
3. Add the Crumb Topping: Sprinkle the crumble evenly over the cake. Gently press down the crumbs to make sure they stick to the cake batter.
4. Bake: Bake for 62-65 minutes or until the cake no longer jiggles in the center. Allow the cake to cool for 15-20 minutes and then top with optional icing.

More Breakfast Recipes

• My Favorite Banana Bread
• Easy Cream Cheese Danish
• Jumbo Blueberry Muffins
• 30-Minute Cinnamon Rolls
• Cinnamon Crumb Cake

Blueberry Crumb Cake

Author: Christina

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Yield: 8 -10 servings

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Description

This blueberry crumb cake features a moist, tender, buttery vanilla breakfast cake studded with juicy blueberries, and topped with a thick layer of cinnamon brown sugar crumble topping. Finish it off with a drizzle of vanilla icing or a dusting of powdered sugar to make an impressive breakfast coffee cake that everyone will love! 

Ingredients

 

Cake

• ▢ ¾ cup unsalted butter, 1.5 sticks, softened to room temperature
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ ⅔ cup plain Greek yogurt
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 ¼ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 ¼ cups fresh or frozen blueberries, do not thaw, divided

Crumb Topping

• ▢ 1 cup packed light or dark brown sugar
• ▢ 1 ½ cups all-purpose flour
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ cup unsalted butter, melted
• ▢ optional: ½ cup chopped walnuts

Optional Vanilla Icing

• ▢ ¾ cup powdered sugar
• ▢ 2 Tablespoons heavy cream
• ▢ ¼ teaspoon vanilla extract

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Instructions

• Preheat the oven to 350ºF. Grease a 9-inch springform pan. Set aside.
• Make the Cake: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, yogurt, and vanilla. Beat on medium speed until combined. The mixture will look slightly curdled; that's OK.
• With the mixer on low speed, slowly add the flour, baking powder, baking soda, and salt, and mix until smooth. The batter will be thick. Gently fold in the 1 cup of blueberries. Spread the batter into the prepared pan. Add the remaining ¼ cup blueberries all over the top of the batter (and walnuts, if using.)
• Make the Crumb Topping: Mix the brown sugar, flour and cinnamon together using a fork in a medium bowl. Then, stir in the melted butter until crumbs form. Avoid over-mixing as you want pea-sized crumbs. Sprinkle evenly over the cake. Gently press down the crumbs to make sure they stick to the cake batter.
• Bake for 62-65 minutes or until the cake no longer jiggles in the center. Insert a toothpick into the center and if it comes out with a few moist crumbs, the cake is done. About halfway, about the 30-minute mark, cover loosely with aluminum foil to prevent the top from browning too much.
• Remove the cake from the oven and allow to cool for 15-20 minutes before removing the sides of the pan and slicing. While the cake cools, whisk together the icing ingredients until smooth. If needed, add more powdered sugar if too thin or heavy cream if too thick. Drizzle over the cake while it's still slightly warm. (Instead of icing, you can also dust with powdered sugar instead– just as delicious!)
• Cover leftover cake and store at room temperature for up to 3 days.

Notes

1. Make Ahead Instructions: Bake the cake as directed (do not top with vanilla icing or powdered sugar) and allow the cake to cool completely. Cover tightly and store at room temperature. The day of, continue at step 6. If desired, warm in 300ºF oven for 15 minutes before icing.
2. Freezing Instructions: Bake as directed (do not top with vanilla icing or powdered sugar) and allow the cake to cool completely. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature. Then, continue at step 6. If desired, warm in 300ºF oven for 15 minutes before icing.
3. Yogurt: You can use full fat or a lower fat % of Greek yogurt. If you don't have Greek yogurt, you can use sour cream.
4. Berries & Add-Ins: Instead of blueberries, you can substitute with strawberries, blackberries, raspberries or even enjoy plain. If using frozen fruit, do not thaw. You can also replace fruit with chocolate chips or chopped nuts.

Nutrition

Calories: 703kcal | Carbohydrates: 97g | Protein: 9g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 245mg | Potassium: 160mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1023IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 3mg

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