Blueberry Crumb Cake

I joined a co-op this year for the main purpose of getting local, free range, farm fresh eggs. Until I realized there are a lot of benefits to joining! At my co-op store, they have a board behind the counter with clipboards where you can sign up for items that are going to be harvested or butchered soon. My Mom signed up for blueberries and I spilt her order with her. A shipment of local organic Michigan blueberries was delivered last week! I have had 5 lbs of these little gems and it only cost me $14.00! The first thing I wanted to make was this blueberry crumb cake recipe. Ree of posted this recipe last week, and it was fate that she did, because now I can use up some of these blueberries!

The day I was making this my husband and I were having a small get together with our friends and I wanted to make this cake specifically, that and the Caramelized Shallots and Blue Cheese Dip that I served on toasted baguette slices (SOOO GOOD)!! It was a great night with great food and friends!! The cake was gone almost instantly except for two pieces I saved for my girlees. A keeper for sure!

Here are the cake ingredients…

Preheat your oven to 350 degrees. Next start with the butter, sugar and cinnamon in a large mixing bowl.

Mix them until combined.

Next I grated in some fresh nutmeg, this wasn’t in PW’s recipe, but I added it because I felt like it had to be in this recipe! It smells sooo good! I would say it was probably about 1/4 of a teaspoon.

Next add the vanilla and the egg.

Mix until combined.

Add the flour {a little at a time}, the baking soda and salt. Mix until completely incorporated.

It should be kind of crumbly, until you pour in the whole milk.

After you the milk it should look more like cake batter.

Next add the blueberries… this is where you have to take your time and fold them in with a spatula, DO NOT use your mixer or else your blueberries will break up and your cake batter will be a purple-blue color!

Stop as soon as all the blueberries are mixed in.

Pour the batter into a buttered 8×11 glass baking dish. The original recipe was in a 9×13 dish, resulting in a thinner “bar” like size. I used the smaller size dish to get more volume which meant I added on a little extra time. Set this aside and let’s get started on the crumble topping!

Crumb topping ingredients: Sugar, butter and flour. It’s as simple as that!

Cut the butter into the flour and sugar using a pastry cutter or two knives.

Keep going…

I’ve never tried the knife thing, it always seemed to hard, so buy a pastry cutter and save yourself the hassle! I went until the crumbles were on the large side, you could keep going until smaller but I wanted large chunks of the crumble on top.

Drop an even layer of the crumble mixture on top of the blueberry cake. Place into your preheated oven for 45-50 minutes. If you are using the 9×13 pan, bake for 40-45 minutes.

But as long as a tester comes out clean you should be good! Remember… after you pull any bake good out of the oven; brownies, cake etc. there is some carry over cooking time as it sits on your counter to cool. 🙂

Pull it out of the oven and you will see how the cake batter creeps up and around the crumble. It smelled like blueberry heaven in my house… I wanted to dive into it and eat my way out. But we were having guests over and that wouldn’t have been very nice.

Just look at those berries…

This was such a yummy dessert! I could taste the nutmeg and cinnamon in the cake and the crumble topping gave it a nice crispy texture! You will love this one!

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Blueberry Crumb Cake

Yield: 6-8


5 tablespoons Unsalted Butter, softened

3/4 cup Sugar

1 whole Egg

1/2 teaspoons Vanilla Extract

2 cups All-purpose Flour

2 1/4 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1/4 teaspoon fresh Nutmeg, grated

3/4 cups Whole Milk

1 to 2 cups Fresh Blueberries

For the Crumb Topping:

3/4 sticks Butter

1/2 cups Sugar

1/2cups Flour

slightly modified from The Pioneer Woman recipe


For the Cake: Preheat your oven to 350 degrees.

Butter an 8x11 glass baking dish.

In a large bowl mix together the butter, cinnamon, nutmeg and sugar. Add vanilla and egg and mix until completely combined. Add flour {a little at a time}, the baking powder and salt. Mix and then pour in the whole milk. Mix some more until just combined then fold in the blueberries gently until combined. Pour the batter into the prepared pan and set aside.

For the Crumble: Using a pastry cutter, blend the butter, sugar and flour until large crumbles. Sprinkle an even layer on top of the cake and place it into the preheated oven for 45-50 minutes or until a tester comes out clean. *remember carry over cooking time!! Let cool and serve with whipped cream or vanilla ice cream. Enjoy!

    Pin It

9 Responses to “Blueberry Crumb Cake”

  1. #
    Jennifurla — August 3, 2010 at 8:07 pm

    This looks so awesome, I wish I had time to make it tonight for my biblestudy.

  2. #
    Carrie — August 5, 2010 at 1:54 pm

    Wow, this looks yummy! We just went blueberry picking, so this is a perfect recipe! I don't know if you have any tips for freezing blueberries? As of now, I have heard about lying them flat on a cookie sheet, freezing them and then putting them into 1 cup bags, so they don't stick and they are portioned for easy to make recipes 🙂

  3. #
    Meant to be Mom — August 5, 2010 at 1:55 pm

    Hey! This recipe sounds delicious! I just became a follower 🙂

  4. #
    Mary — August 5, 2010 at 2:23 pm

    I love blueberry cake, and yours looks fabulous! Love the mise en place picture–I never gather my ingredients before I start. I should, though…

  5. #
    Laurie @simplyscratch — August 5, 2010 at 5:14 pm

    Thanks gals! I should add this goes wonderful in the morning with a cup of coffee!!

  6. #
    The Cilantropist — August 6, 2010 at 4:01 am

    Love these photos, and obviously the cake. 🙂 I guess it is from this post that you got your new banner photo? I really like it, I looks awesome!

  7. #
    Erin — July 6, 2013 at 11:17 pm

    Um, I’m in the middle of this recipe and just realized (after mixing in the blueberries, unfortunately) that although baking powder is listed in the ingredients, it is never mentioned in either the picture or text version of the recipe, anywhere. I assume that it needs to go in the cake batter (!) so will now be attempting to incorporate it with a spatula…

  8. #
    Lisa — July 21, 2013 at 12:29 pm

    Erin, I ran into the same problem. You need to add the salt and baking powder in with the flour. I hope mine turns out too!!

  9. #
    Erin — July 28, 2013 at 12:33 am

    I see that the recipe has been adjusted to include the baking powder and flour, so that’s good.

    My first attempt at this recipe turned out fabulously despite my somewhat awkward after-the-fact addition of the two missing ingredients – except that I was all flustered at having forgotten to add them, and I accidentally grabbed the baking soda instead of the baking powder. I was sure my cake was ruined, but it turned out great. I figured it would be even better the next time when I used the correct ingredient, but I have to say that I was sorely disappointed with the result when I tried it a second time with baking powder. My cake was flat and way too dense, and somewhat tasteless next to my first attempt. (I did bake this with sprouted white flour, don’t know if that made a difference in how it turned out.) So I now stick to baking soda. I also substituted brown sugar for regular sugar for the crumbs, which made a big difference – the result was a much crunchier, much more crumb-ilke consistency.

Leave a Comment