If you are craving a dessert that perfectly balances tender, fluffy cake with a sweet, crunchy topping bursting with summer’s best berries, this Blueberry Crumble Cake Recipe is just what you need. Imagine biting into moist layers of cake studded with juicy blueberries, all crowned with a buttery cinnamon crumble that adds a delightful texture contrast. It’s a treat that feels homemade, cozy, and impossibly satisfying — perfect for sharing or savoring on your own.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this Blueberry Crumble Cake Recipe truly shine. Each component plays a crucial role, from the tang of sour cream and buttermilk creating moistness, to the fresh blueberries providing bursts of fruity sweetness, and the cinnamon-sprinkled crumble delivering that crave-worthy finish.
- ½ cup unsalted butter, cold and cut into cubes: Provides the rich, flaky texture for the crumble topping when worked into the flour mixture.
- 1 cup flour: Part of the crumble topping base, offering structure and that classic crumbly texture.
- â…“ cup light brown sugar, packed: Adds a mellow molasses flavor that complements the cinnamon and blueberries perfectly in the topping.
- ⅓ cup sugar: Balances sweetness in the crumble to ensure it’s not overpowering.
- 2 teaspoons ground cinnamon: Brings warmth and spice to the topping, enhancing the blueberries’ flavor.
- 3 cups flour: The foundation of the moist, tender cake itself, giving it that beautiful crumb.
- 4 teaspoons baking powder: Essential leavening agent that helps the cake rise to fluffy perfection.
- ½ teaspoon kosher salt: Elevates all the flavors and balances out sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake batter, making it indulgently soft.
- 1 ½ cups sugar: Sweetens the cake evenly for that classic blueberry cake taste.
- 4 eggs: Bind the ingredients and contribute to the cake’s tender crumb.
- 4 teaspoons pure vanilla extract: Infuses the cake with a warm, aromatic depth that pairs beautifully with blueberries.
- ½ cup sour cream: Adds moisture and a subtle tang that keeps the cake luscious and not overly sweet.
- 1 cup buttermilk: Works in harmony with baking powder to create a tender, soft crumb full of flavor.
- 4 cups fresh blueberries: The star of the show, providing juicy bursts of freshness throughout the cake.
How to Make Blueberry Crumble Cake Recipe
Step 1: Prepare the Crumble Topping
Start by combining 1 cup flour, ⅓ cup light brown sugar, ⅓ cup sugar, and 2 teaspoons ground cinnamon in a large bowl. Use a fork or your fingers to cut in the ½ cup cold, cubed butter until the mixture resembles coarse crumbs. This creates that irresistible, crumbly texture that will top your cake with a perfect crispy crunch.
Step 2: Make the Cake Batter
In another bowl, whisk together 3 cups flour, 4 teaspoons baking powder, and ½ teaspoon kosher salt. Meanwhile, beat 1 cup softened butter with 1 ½ cups sugar until light and fluffy. Add 4 eggs, one at a time, blending thoroughly after each addition. Stir in 4 teaspoons vanilla extract for that lovely, fragrant base flavor.
Step 3: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and the liquids — ½ cup sour cream and 1 cup buttermilk — into the butter mixture. Start and end with the dry ingredients, mixing just until combined after each addition to keep the cake tender.
Step 4: Fold in Blueberries
Gently fold in the full 4 cups of fresh blueberries very carefully so they distribute evenly without breaking. This ensures every bite is bursting with juicy fruity goodness without turning the batter purple everywhere.
Step 5: Assemble and Bake
Pour the batter into a greased or parchment-lined 9×13 inch pan and sprinkle the crumble topping evenly over the surface. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly so the crumble topping sets perfectly and doesn’t crumble away when slicing.
How to Serve Blueberry Crumble Cake Recipe
Garnishes
Serve slices with a dusting of powdered sugar or a dollop of freshly whipped cream to add a velvety touch. A few fresh blueberries on top brighten the presentation and add a fresh pop that’s as pretty as it is delicious.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a creamy Greek yogurt on the side. For brunch, it’s lovely alongside a cup of freshly brewed coffee or a light citrusy salad to balance the sweetness.
Creative Ways to Present
For a charming twist, cut the cake into individual squares and serve on delicate dessert plates with a sprig of mint. Alternatively, layer warm slices with whipped cream and blueberries for an effortless parfait-style dessert everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 4 days, ensuring the crumble doesn’t lose its delightful texture.
Freezing
The Blueberry Crumble Cake Recipe freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and serving.
Reheating
For that freshly baked feel, warm individual slices in the microwave for 15-20 seconds or in a preheated 325°F oven for 10 minutes. This brings back softness and revives the crumble topping’s crispiness.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well, but be sure to thaw and drain them thoroughly to prevent the batter from becoming too wet. Gently fold them in to keep the cake texture intact.
Is it possible to make this cake gluten-free?
You can substitute the flour with a gluten-free blend designed for baking. Just make sure it contains xanthan gum or another binder to maintain the cake’s structure.
What other fruits can I use in this recipe?
Feel free to experiment with raspberries, blackberries, or chopped peaches for a different flavor twist. Keep the quantity similar to maintain the right moisture balance.
Do I have to use buttermilk and sour cream?
Buttermilk and sour cream contribute to the cake’s moistness and tender crumb, but you can substitute buttermilk with milk plus a teaspoon of vinegar or lemon juice, and sour cream with plain yogurt if needed.
Can I make this cake in a different size pan?
You can use different pan sizes but will need to adjust baking time accordingly. A deeper pan may require longer baking, so keep an eye on the cake and test for doneness regularly.
Final Thoughts
This Blueberry Crumble Cake Recipe is the kind of dessert that feels like a warm hug on a plate — simple ingredients coming together to create a truly comforting and delicious treat. Whether you bake it for a special occasion or just because today feels like a day for something sweet, I promise this cake will become one of your cherished favorites. Give it a try and let the blueberries and buttery crumble charm their way into your heart.
