Easy Fresh Blueberry Crumb Cake Recipe

Easy Blueberry Crumb Cake
Easy Blueberry Crumb Cake. Diana Rattray
Ratings (59)
  • Total: 46 mins
  • Prep: 11 mins
  • Cook: 35 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
493 Calories
21g Fat
68g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This blueberry crumb cake is a very easy cake to make, and it can be served as a dessert or coffee cake. The crunchy butter and brown sugar topping give the cake extra flavor and texture. 

I used fresh blueberries in the cake, but feel free to use frozen blueberries.  Add about 1/4 cup of chopped pecans to the topping for more crunch, or add 1/2 cup of chopped pecans to the batter along with the blueberries.


  • 4 tablespoons butter (room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon ​vanilla extract
  • 2 cups all-purpose flour (9 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • For the Topping:
  • 4 tablespoons butter (room temperature)
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon

Steps to Make It

Grease and flour a 9-inch square baking pan. Heat oven to 375 F (190 C/Gas 5).

In a mixing bowl with an electric mixer cream 4 tablespoons of butter with 3/4 cup granulated sugar; add the egg and vanilla and beat until smooth and well blended.

Combine the flour, baking powder, and salt in a small bowl.

Add the flour mixture to the butter mixture alternately with 1/2 cup of milk, beating until smooth. Gently fold the blueberries into the batter.

Spread the batter in the prepared baking pan.

For topping, combine topping ingredients and blend well to form crumbs.

Sprinkle topping crumbs over the batter. Bake the cake in the preheated oven for 35 minutes.

Tips and Variations

Add 1/4 cup of finely chopped pecans to the topping crumbs.

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