Blueberry Crumb Cake is the perfect combination of soft, buttery cake, juicy blueberries, and a golden, crunchy crumb topping. Each bite is moist, tender, and bursting with sweet berry flavor. The buttery streusel top adds a satisfying crispness that makes this cake irresistible at breakfast, brunch, or as a cozy dessert with tea or coffee.
This cake is simple, homey, and always a crowd-pleaser — a true classic comfort bake.
✨ Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1 ½ cups fresh or frozen blueberries (don’t thaw frozen)
- 1 tbsp flour (to coat blueberries)
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup melted butter
- Pinch of cinnamon (optional)
🧁 How to Make Blueberry Crumb Cake
1. Prepare the crumb topping
- In a small bowl, mix flour, brown sugar, white sugar, and cinnamon.
- Add melted butter and mix until crumbly.
- Set aside.
2. Make the cake batter
- Preheat oven to 175°C (350°F) and grease an 8×8-inch (20×20 cm) baking pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Mix in sour cream until smooth.
- Add dry ingredients and mix gently until combined.
- Toss blueberries with 1 tbsp flour (prevents sinking), then fold them into the batter.
3. Assemble
- Spread the cake batter into the baking pan.
- Sprinkle the crumb topping evenly over the batter.
4. Bake
- Bake 40–50 minutes, or until the center is set and the top is golden.
- Cool completely before slicing.
🍽️ Enjoy!
You’ll get a moist, thick slice packed with juicy blueberries and a buttery crumb just like the picture you sent — soft inside and crunchy on top. Let me know if you want a Pinterest description, Facebook post, article for a blog, or video script for this recipe!