Blueberry Crumb Cake

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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!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch

Cuisine: American

Servings: -10 servings

Calories: 703kcal

Author: Christina

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

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

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.
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.
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.
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