Blueberry Crumb Cake

I’ve never met a streusel-topped anything that I didn’t like. Something about that sweet, buttery, crunchy concoction just calls to me. I love it on muffins, cakes, pies and even ice cream. It turns an everyday bake into something special. This Blueberry Crumb Cake is my latest vehicle for my streusel obsession. A soft and fluffy cake topped with a jammy layer of juicy blueberries and a crisply lid of buttery streusel. This might just be the best thing to come out of my oven, like ever.

Why you’ll love this blueberry crumb cake

This easy small-batch recipe makes just 8 perfect squares which are easily devoured in a single day while walking past the kitchen counter. Because let’s face it, if there’s a full-size coffee cake in my kitchen, I will eat every last crumb of said coffee cake. Read on for more reasons why I love this cake.

No fuss recipe. This small-batch cake comes together quickly in a loaf pan with just a few easy steps. The rustic streusel topping pairs perfectly with the sweet vanilla glaze for a simple homemade cake that tastes like it’s fresh from a bakery.

Deliciously texture and flavor. With a velvety crumb, plenty of rich vanilla flavor and a crunchy, buttery streusel topping, this cake checks all the boxes. It’s the perfect recipe for blueberry lovers!

Great for all occasions. I make this cake for weekend brunches, Easter Sunday and breakfast on the 4th of July. Because it uses frozen berries, you can make it year around. This is the perfect cake to whip up for last minute house guests or an after-school snack. Simply slice into squares and pile it on platter for eager taste testers to serve themselves.

Perfect for breakfast and dessert! This delightful blueberry crumb cake is my favorite breakfast treat and it easily doubles as a dessert. Whether you serve it room temperature with coffee or tea or warm with a scoop of vanilla ice cream, every bite is more scrumptious than the last!

Ingredients

This cake is easy to make in minutes with just a handful of simple ingredients. And the best part is we are using frozen blueberries so you can make it any time of year! Here’s what you’ll need:

• Flour – we are using cake flour which provides a velvety smooth, light and fluffy crumb. If you don’t have cake flour, you can make your own by sifting one cup of flour into a bowl. Remove two tablespoons of the flour and then sift in two tablespoons of cornstarch. It’s that easy!
• Butter – set out your butter about an hour before baking.
• Oil – I use canola oil for this recipe. Any neutral oil like avocado or olive oil will work.
• Sugar – we are using granulated sugar in both the crumb topping and the cake. For the glaze, we’ll use powdered sugar. Be sure to sift it first!
• Egg – one large egg is all you need. If you forget to set your egg out ahead of time, place it in a bowl of warm water for 10 minutes to bring it to room temperature.
• Baking powder – helps give the cake rise. Be sure to check the expiration date for best results.
• Blueberries – this recipe calls for frozen blueberries. No need to wait for fresh blueberries to be in season! Use the blueberries straight from the freezer – do not thaw.
• Buttermilk – adds moisture and flavor.
• Vanilla – just a splash of high-quality vanilla makes this cake extra delicious!

How to make blueberry crumb cake from scratch

This cake is made up of three parts: the crumb topping (aka the best streusel you’ll ever have), the cake itself and the simple two-ingredient glaze. Put them all together and you’ll be sinking your fork into the most scrumptious blueberry crumb cake ever. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Make the streusel by combining all of the dry ingredients in a small mixing bowl. For best results, use a fork to stir in the melted butter until bits of crumble form and all of the flour is wet. Place the streusel in the refrigerator until ready to use.

Step 2: Preheat the oven to 350°F. Line a 9 x 5 inch baking pan with parchment paper, allowing the parchment to extend two inches over the side of the pan for easy removal of the cake once baked. Set aside. (Note: to double the recipe, double all ingredients and bake in a 8 x 8 inch pan.)

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the room temperature butter and oil together on medium speed until incorporated. Slowly add the sugar while mixing on low speed and then increase the speed to medium high until the mixture is light and fluffy.

Step 4: Add the egg, followed by the vanilla. Mix to combine well. Scrape down the sides of the bowl.

Step 5: Whisk together the dry ingredients in a medium bowl. Add the dry ingredients to the butter and egg mixture, alternating with the buttermilk. Begin and end with the dry ingredients.

Step 6: Transfer the batter to a parchment lined 9 x 5 inch loaf pan. Level the top using an offset spatula.

Step 7: Top the batter with frozen blueberries, using your hands to make them level.

Step 8: Sprinkle the streusel topping over the blueberries, covering completely.

Step 9: Bake at 350°F for about 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. The center of the cake should be puffed up and the streusel top will be a light, golden brown. If the streusel begins to brown too quickly, cover the top of the loaf loosely with a large piece of aluminum foil for the last 10 to 12 minutes of baking.

Step 10: Remove the cake from the oven and cool on a wire rack for about 30 minutes. Use the parchment paper overhang to carefully lift the cake from the pan and cool completely on a wire rack before adding the glaze.

Tips for the best crumb cake

Follow these tried and true tips for the best crumb cake every time!

Use room temperature ingredients. Using butter, eggs and buttermilk that are room temperature ensures that all of the ingredients incorporate nicely resulting in a perfect crumb and evenly baked cake.

Do not over mix. Once you have added the dry ingredients to the cake batter, be sure to avoid over mixing. Over mixing can make the cake dense and dry.

Chill the streusel. Don’t skip this step! The butter in the crumb topping will melt too quickly if it is not properly chilled before baking. Chill the streusel for at least 15 minutes.

Do not over bake. No one, and I mean no one, likes a dry cake. Baking times are approximate since no two ovens run exactly the same. Be sure to keep an eye on your oven and do not over bake the cake.

Variations

Swap the berries – this cake would be delicious with strawberries, blackberries, raspberries or even pitted cherries! If using fresh fruit instead of frozen, reduce the baking time by 5 to 8 minutes.

Add a citrus punch. For a fresh twist, add 1 to 2 tablespoons of lemon zest to the cake batter or make the powdered sugar glaze with freshly squeezed lemon juice instead of milk.

Add nuts – add 1/4 cup of chopped pecans or walnuts to the streusel for added crunch and flavor.

Dust with powdered sugar – instead of the simple glaze, sprinkle the top of the cake with powdered sugar for a touch of sweetness.

How to store

This small batch crumb cake is so scrumptious! It didn’t last a day in my kitchen but if you happen to have a few squares left over, store them tightly covered at room temperature for up to 4 days. The cake freezes well for up to 2 months. I recommend freezing without the glaze. Defrost at room temperature before adding the glaze. I like to reheat the cake in a 300°F oven for 10 minutes before serving with cup of coffee or tea.

Happy baking!

Looking for more easy and delicious cake recipes? You’ll love these:

• Chocolate Donut Cake
• Lemon Blueberry Pound Cake
• Vanilla Pound Cake
• Apple Spice Cake
• Glazed Old Fashioned Donut Cake