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Blueberry Crumb Cake

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Grab a cup of coffee and sit down with a slice of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that melts into the moist and delicious cake!
Course Desserts & Sweet Treats
Cuisine American
Keyword blueberries, brunch, cake, crumb cake, dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 308
Author Laurie McNamara

Ingredients

FOR THE CAKE:

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 tablespoons softened unsalted butter
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoons vanilla extract
  • 1 cup low-fat buttermilk
  • 1 pint fresh blueberries

FOR THE CRUMB TOPPING:

  • 6 tablespoons unsalted butter
  • 1/2 cups granulated sugar
  • 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 pinch kosher salt
  • 1 tablespoon granulated sugar for sprinkling

Instructions

MAKE THE CAKE:

  • Preheat your oven to 350℉ (or 180℃) and grease a 9x13 baking dish.
  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • Next, in a larger mixing bowl, add the butter and sugar and mix until combined.
  • Add the egg and vanilla and mix until completely combined.
  • Next, alternate adding a third of the flour mixture and then 1/3 of the buttermilk. Mixing until just combined. Repeat until both are gone. Don't over mix.
  • Use a spatual and fold in the blueberries gently until incorporated. Pour the batter into the prepared pan and set aside.

MAKE THE CRUMBLE:

  • In a mixing bowl, add the butter, sugar, flour, cinnamon and salt. Using a pastry cutter, blend until combined.
  • Sprinkle an even layer on top of the cake and place on the middle rack of your preheated oven. Bake for 45-50 minutes or until a tester comes out mostly clean with a few crumbs attached.
  • Once baked, remove from the oven and immediately sprinkle with 1 tablespoon of sugar.
  • Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.

Nutrition

Serving: 1piece | Calories: 308kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 247mg | Potassium: 99mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg