Easy Fresh Blueberry Crumb Cake

blueberry cake
Diana Rattray
Ratings (62)
  • Total: 46 mins
  • Prep: 11 mins
  • Cook: 35 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
493 Calories
21g Fat
68g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 493
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 51%
Cholesterol 148mg 49%
Sodium 814mg 35%
Total Carbohydrate 68g 25%
Dietary Fiber 4g 15%
Protein 9g
Calcium 228mg 18%
*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. 

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

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

  2. 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.

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

  4. 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.

  5. Spread the batter in the prepared baking pan.

  6. 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.

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


  • 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.