Okay, listen up foodie bestie — I just had the most insane Blueberry Crumb Cake moment ever, and I had to tell you about it. Picture this: biting into a crumb topping cake bursting with juicy, fresh blueberries, then hitting that buttery, sweet crumb that just melts in your mouth. This blueberry coffee cake wasn’t just another dessert; it was a full-on flavor explosion. The combination of moist blueberry cake with that crunchy streusel crumb cake topping was next level. It’s everything you want in a blueberry dessert — sweet, tangy, a little crumbly, and totally crave-worthy.
I stumbled on this Blueberry Crumb Cake after seeing it pop up all over food blogs and my Instagram feed. The pictures were drool-worthy, but the real magic happened when I made it myself. It’s amazing how something so simple — flour, berries, sugar — can come together and turn into this moist blueberry cake that feels like a hug for your taste buds. The crumb topping especially made it unforgettable; it had this perfect balance of sweetness and texture. I kept thinking how this Blueberry Crumb Cake might just be the ultimate comfort food for any time of the day.
This blueberry crumb cake wasn’t just good — it lit up my whole kitchen with its warm, sweet aroma. Seriously, if you’re ever craving a crumble topping cake bursting with blueberry goodness, this recipe is an instant winner. Plus, it’s perfect alongside my favorite morning coffee or as a sweet treat any time you want.
If you’re hungry for a blueberry dessert that nails moist blueberry cake and a streusel crumb cake topping, you’re going to want to try this ASAP. Trust me, the craving is real with this one! Oh — and if you want to see where I started my blueberry crumb cake love affair, check out this Blueberry Crumb Cake recipe on Entertaining with Beth. It’s one of the spots that inspired me to bring this crumb topping cake into my kitchen!
What You Need
To make your own Blueberry Crumb Cake that’s bursting with flavor and crumbly perfection, here’s the lineup of ingredients you’ll want on hand:
- 2 cups all-purpose flour (grab some high-quality flour for the best crumb topping cake texture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar (I like to go heavy on the sugar here because this blueberry dessert deserves sweetness without being overwhelming)
- ½ cup unsalted butter, softened (splurge a bit here if you want a richer moist blueberry cake)
- 2 large eggs
- 1 teaspoon vanilla extract (grab pure vanilla extract—the flavor boost is worth it)
- ½ cup sour cream (this keeps the crumb topping cake moist and tender)
- 1 ½ cups fresh blueberries (or frozen but fresh gives that juicy burst)
- For the crumb topping:
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon (this spice adds a subtle warm note that makes the blueberry taste pop)
- ¼ cup unsalted butter, cold and cubed
Grab your butter from the fridge and get it nice and cold for the crumb topping; this little trick makes it super crumbly and flakes perfectly over the moist blueberry cake.
Quick tip: if you want to save time but still keep the crumb topping cake fresh, prep your dry ingredients ahead and refrigerate them in an airtight container. Also, if you’re feeling a flavor upgrade, swap out half the granulated sugar with coconut sugar for a caramel-y twist in the crumb topping cake.
If you want to nerd out on other delicious crumb topping cake recipes, Jamie Lundstrom’s Blueberry Streusel Crumb Cake is a can’t-miss for inspiration.
How to Make It
Ready to make this Blueberry Crumb Cake come to life? Here’s exactly how this moist blueberry cake goes from batter to a crumb-topped masterpiece:
- Preheat and Prep: Heat your oven to 350°F. Grease and flour a 9×9-inch square pan because this crumb topping cake is going to rise beautifully, and you don’t want it sticking.
- Mix Dry Ingredients: In a bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Your dry mix is the base for the lovely moist blueberry cake texture.
- Cream Butter and Sugar: In a separate large bowl, beat softened butter and granulated sugar until light and fluffy. This step is where the crumb topping cake’s buttery richness kicks in.
- Add Eggs and Vanilla: Beat eggs in one at a time, then mix in vanilla extract. The batter gets so creamy here you’ll know it’s on the right track.
- Swap in Sour Cream: Add the sour cream next, blending gently but thoroughly—it keeps this blueberry coffee cake dense but moist.
- Combine Dry and Wet: Gradually add the dry mixture to your wet ingredients, folding carefully so your batter stays light but cohesive.
- Fold in Blueberries: Gently fold in those juicy blueberries. You want them distributed so every bite of crumb topping cake bursts with blueberry flavor.
- Make the Crumb Topping: Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter cubes with a fork or pastry cutter until the mixture looks crumbly like coarse sand.
- Layer and Top: Pour batter into your pan, spreading evenly. Sprinkle the crumb topping cake mix over the batter generously—you want a thick topping that bakes into crispy, sweet goodness.
- Bake It: Pop your Blueberry Crumb Cake into the oven for about 45-50 minutes. You’ll know it’s done when the top is golden and firm but still tender under your touch. The smell—sweet cinnamon and blueberry—will have everyone sniffing the kitchen.
- Cool and Serve: Let it cool for 15-20 minutes before slicing. The crumb topping cake will still have a delicate crunch, and the cake beneath stays that moist blueberry cake perfection.
Pro tip: If you want restaurant-quality Blueberry Crumb Cake, resist the urge to overmix the batter. Overmixing will toughen your crumb topping cake and lose that melt-in-your-mouth moist blueberry cake effect.
For a video showing how this blueberry coffee cake comes together, Dessert Now Dinner Later’s Blueberry Crumb Cake + Video is perfect for a visual walkthrough.
Serving This Up
Okay, here’s where your Blueberry Crumb Cake really shines. Serve this crumb topping cake fresh for breakfast or brunch with a steaming cup of coffee or tea for an unforgettable pairing. The sweet tang of the blueberry dessert really pops next to rich, dark coffee or a bright herbal tea.
If you’re hosting a brunch get-together, plate slices on pretty dessert plates with a dollop of lightly whipped cream or mascarpone cheese. It adds a creamy layer to the crumb topping cake and keeps your crowd coming back for more.
For an afternoon snack, serve it warm with a scoop of vanilla ice cream or drizzle with a quick glaze made from powdered sugar and lemon juice. The tart glaze jazzes up the moist blueberry cake and adds instant wow factor.
Leftovers? Oh, yes! Wrap this crumb topping cake tightly, and it’s great for a few days. Reheat gently in the oven or microwave to soften the crumbs back up. You can also cube leftover Blueberry Crumb Cake and turn it into a simple parfait layered with yogurt and fresh berries.
Seasonal twist alert: swap in blackberries or raspberries to give this blueberry coffee cake a new flavor vibe. Even a sprinkle of toasted pecans in the crumb topping cake adds richness and crunch.
If you want more foodie-approved cakes for your next gathering, don’t miss my Red Velvet Cream Cheese Bundt Cake — it’s another crowd-pleaser that pairs perfectly with your Blueberry Crumb Cake spread.
Your Questions Answered
Is this Blueberry Crumb Cake hard to make?
Nope! It’s super approachable for all foodies and comes together quickly. Mixing the topping and batter is straightforward and doesn’t demand fancy tools.
Can I use frozen blueberries?
Totally! Just toss them in frozen right from the bag. They might make the cake a little more moist, which is actually a plus for the moist blueberry cake lovers out there.
How can I make this Blueberry Crumb Cake extra flavorful?
Add lemon zest to the batter or crumb topping. The citrus uplifts the blueberry dessert and cuts through the sweetness perfectly.
Can I meal prep this Blueberry Crumb Cake?
Absolutely! Bake it ahead, store it airtight in the fridge, and reheat slices as needed. It’s a fantastic breakfast or snack on busy days.
What’s the best way to reheat without losing texture?
Use a 300°F oven for 10-15 minutes with foil loosely covering. This warms the moist blueberry cake inside and keeps the crumb topping crispy enough.
Can I swap sour cream for yogurt?
Greek yogurt works great and adds tang, which pairs well in this crumb topping cake.
How do I keep the crumb topping cake crunchy longer?
Store leftover cake at room temperature for a day or two in an airtight container. Refrigeration can soften the topping over time.
Does the Streusel Crumb Cake topping need cinnamon?
It’s optional but highly recommended! Cinnamon brings a warmth that complements the blueberry coffee cake perfectly.
If you’re hungry for more crumb topping cake inspiration, try Jamie Lundstrom’s Blueberry Streusel Crumb Cake recipe. It’s close family to this delicious blueberry dessert!
Final Bites
This Blueberry Crumb Cake has earned a permanent spot in my recipe lineup because it nails that crave-worthy balance of sweet, tangy, and crunchy.
My Foodie Tips:
– Use fresh, high-quality butter and sour cream for the richest, moist blueberry cake.
– Resist overmixing the batter to keep your crumb topping cake tender and flaky.
– Don’t skimp on the crumb topping—more is more when it comes to that sweet crunch!
If you want to switch it up, try these tested Blueberry Crumb Cake variations: swap in blackberries for a mixed berry twist, add toasted nuts to the crumb topping for extra texture, or turn it into a muffin-sized treat for easy snacking. The mixed berry blueberry coffee cake version gets tons of love, especially when you want a little fruity variety.
Feel empowered to add your personal spin because this blueberry dessert is truly a versatile canvas for flavor. I’m seriously pumped for you to make this Blueberry Crumb Cake and see how it lights up your kitchen, just like it did mine. Let me know how it turns out and what twists you try!
If you want more drool-worthy breakfast ideas to pair alongside this crumb topping cake, check out my Sweet Potato Pancakes or get protein-packed with my Best Protein Pancakes Recipe. Foodie heaven awaits!
Let me know when you’re ready to dive in — this Blueberry Crumb Cake is waiting to steal the show!
Blueberry Crumb Cake
A moist and tender blueberry crumb cake topped with a buttery cinnamon streusel, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- For the crumb topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, sour cream, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly.
- In a separate bowl, mix together the crumb topping ingredients: flour, brown sugar, cinnamon, and cold butter cubes. Use a pastry cutter or fingers to combine until mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before slicing and serving.
Notes
For extra flavor, serve warm with a dollop of whipped cream or vanilla ice cream.