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Blueberry Crumb Cake — Fresh homemade recipe photo

Blueberry Crumb Cake

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I've made this crumb cake at least a dozen times since moving into my new kitchen, and it's earned its place right next to my banana bread on the counter. The first time I served it, I cut a slice too early before the center had set properly, so I stopped rushing and let it rest in the pan for a good twenty minutes after pulling it out of the oven. That little patience pays off — the crumb topping stays crisp instead of turning soggy from trapped steam.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 14 servings
Course: cake
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 cup 226g unsalted butter, softened to room temperature
  • 3/4 cup 150g granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups 268g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup 180ml buttermilk
For the blueberry layer
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
For the streusel topping
  • 1/2 cup 67g all-purpose flour
  • 1/3 cup 65g packed brown sugar
  • 1/4 cup 57g cold unsalted butter, cubed
  • Pinch salt

Method
 

  1. Preheat your oven to 350°F. Grease and line the bottom of a 9x13-inch baking pan with parchment paper for easy removal later.
  2. Make the streusel topping first since it can chill while you prepare the batter. In a medium bowl, whisk together the flour, brown sugar, and salt. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized bits remaining. Set aside.
  3. Cream the softened butter and granulated sugar together until light and fluffy — about 2-3 minutes on medium speed. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the dry ingredients to the butter mixture and mix until just combined. Pour in the buttermilk and beat on medium speed for 30 seconds. Add the remaining dry ingredients and mix gently until incorporated — don't overmix or your cake will be tough.
  5. Fold in the blueberries, sugar, and cornstarch with a spatula until evenly distributed throughout the batter.
  6. Pour the batter into your prepared pan and spread it out evenly. Sprinkle the streusel topping generously over the surface, leaving a small border around the edges uncovered.
  7. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. The cake should spring back lightly when pressed in the middle.
  8. Let the cake cool completely in the pan on a wire rack before slicing — this resting time is crucial for getting nice, clean slices. Cut into 12-16 squares and serve warm or at room temperature.

Nutrition

Calories: 380kcalCarbohydrates: 42gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 55mgSodium: 180mgPotassium: 145mgFiber: 2gSugar: 22gVitamin A: 12IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

What I love most is how forgiving the recipe is. The streusel comes together while the cake bakes, and you can actually prep the whole thing the night before if your morning gets away from you. Just keep it covered in the fridge until ready to bake. I've also swapped out fresh blueberries for frozen ones a few times with great results — no need to thaw them first.

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