Easy Fresh Blueberry Crumb Cake

Blueberry crumb cake recipe

The Spruce / Diana Rattray

Prep: 11 mins
Cook: 35 mins
Total: 46 mins
Servings: 8 servings
Yield: 1 cake
Nutritional Guidelines (per serving)
352 Calories
9g Fat
64g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 352
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 44mg 15%
Sodium 332mg 14%
Total Carbohydrate 64g 23%
Dietary Fiber 2g 7%
Total Sugars 34g
Protein 5g
Vitamin C 4mg 19%
Calcium 112mg 9%
Iron 2mg 12%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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. 

Using fresh blueberries in the cake makes it a perfect summer treat, especially if you grow them yourself or can buy them fresh from the farm, 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 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 brown sugar (packed)

  • 1/3 cup all purpose flour

  • 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

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

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

  4. Combine the 2 cups of flour, baking powder, and salt in a small bowl.

  5. Add the flour mixture to the butter mixture, alternating with 1/2 cup of milk and beating until smooth after each addition. Gently fold the blueberries into the batter.

  6. Spread the batter in the prepared baking pan.

  7. In a medium bowl, combine the 4 tablespoons of room temperature butter with the brown sugar, 1/3 cup of flour, and 1/2 teaspoon of cinnamon; blend well with a pastry blender, fork, or fingers to form crumbs.

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

  9. Remove the cake from the oven and allow it to cool. Slice it into squares and serve.


  • You can keep the blueberry crumb cake at room temperature for three days, covered with plastic or foil so it won't dry out. You can make it a day or two ahead of a gathering if you wish. If you must keep it longer, it's best to keep it in the refrigerator for up to four days.
  • Leftover cake freezes well. Wrap the whole cake or individual portions tightly in foil. Place the wrapped cake in a freezer bag.
  • If you can't weigh ingredients, use the spoon and sweep method to measure the flour. Stir the container of flour, spoon it into the cup to overflowing, and then sweep the straight side of a knife over the measuring cup to level it.
  • If using frozen blueberries, put them in a colander rinse them several times with cold water. When the water runs somewhat clear, or pinkish, pour the berries out onto paper towels and pat them dry. This method will keep the batter from turning very blue.

Recipe Variations

  • Add about 1/4 to 1/2 cup of pecans or walnuts to the crumb mixture.
  • Replace the blueberries with huckleberries.
  • Use half raspberries for a red, white, and blue crumb cake.

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