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 This moist, tender Blueberry Crumb Cake is easy to make (one bowl, no mixer) and is so delicious. Everyone who tries it goes crazy!
You might laugh when you hear this (or perhaps just think I'm a nitwit). About two weeks ago I got an email from a reader named Ali. She asked, "Hi! Can your blueberry crumb cake be made the night before I am planning to serve it? If so, should it be stored covered overnight in the refrigerator or, on the kitchen counter/table?"
I thought to myself, "Blueberry Crumb Cake? That sounds good but I don't think I have a recipe on the blog for Blueberry Crumb Cake". So I did what I always do when I'm certain that I'm right - but I need to prove it to myself. I googled. "Café Sucre Blueberry Crumb Cake"...
Oh my goodness, was I ever wrong!
There certainly was a Blueberry Crumb Cake recipe on the blog! The reason I had forgotten it is that I posted it way back in 2011, shortly after starting The Café. It was one of those "heirloom" recipes, a longstanding family favorite, that I had made  a zillion times. In fact, every year when the first blueberries would appear at the market, I'd pull out the recipe and we'd enjoy this delicious blueberry crumb cake all summer long. Then, with all the new recipes I was sharing, after starting the blog, I forgot about this old friend.
The very next morning, after receiving the email from Ali, I pulled out flour, sugar, butter and fresh blueberries and whipped up a Blueberry Crumb Cake. After it cooled, I added a shower of powdered sugar. It is as wonderful as I remembered and, when Scott took the first bite, he said that it brought him back in time, to delicious summers gone by.
We decided the recipe was too good to be forgotten and, since it was buried in the deep dark archives of The Café, we shot a few new pictures (the old ones didn't do it justice) and spruced up the post a bit. I know you'll LOVE this recipe! And you'll be thanking Ali for reminding me about it…
An heirloom from Gourmet Magazine
The original recipe came from Gourmet magazine. I actually clipped it out over 25 years ago! But get this: the woman who sent the recipe to Gourmet said "I clipped this recipe out of a newspaper fifteen years ago and have been making it ever since". That's 40 years between the two of us! I think it definitely has earned the right to be called an heirloom recipe.
There have been a few adaptations over the years; I bake the cake in a tart pan (with a removable bottom) for a prettier presentation (it can also be made in a 9-inch cake pan). In addition, I tweaked the topping to make it even more crumbly. And lastly, I use buttermilk in lieu of regular milk as the original recipe specified (buttermilk is magical in baking!).
Blueberry Season
Blueberries are just coming into season and they're super reasonable right now. Blueberry season in the U.S. generally runs from April through September. After that, they're still available but they're imported from Chile and Argentina. So, guess what? That means you can enjoy this wonderful blueberry crumb cake any time of the year.
It might become an "heirloom" recipe in your family too! Just don't let it slip between the cracks like I did. It's way... too good for that!
P.S. Are you a blueberry lover? This Bakery Style Blueberry Muffin recipe is another summer treat that's always a hit!
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Blueberry Crumb Cake
Ingredients
- For the cake:
- 4 ounces very soft butter, (one stick)
- Âľ cup sugar
- 1 large egg
- ½ cup buttermilk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- Âľ teaspoon salt
- 1 ½ cups blueberries
- For the topping
- Âľ cup sugar
- 1 cup all-purpose flour
- 4 ounces melted butter, Â (one stick)
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375Ëš. Spray a 10-inch tart pan with a removable bottom with baking spray. You can also use a 9-inch cake pan, greased and lined with parchment paper.
- With a whisk (I like this one) or wooden spoon, mix butter and sugar until light and fluffy, about one minute.
- Add egg and mix well. Add buttermilk and mix until well incorporated.
- Add one cup flour. Sprinkle baking powder and salt evenly over the flour. Mix just until all flour is incorporated. Add second cup of flour and again, mix just until all flour is incorporated.
- Gently fold in blueberries.
- For the topping, combine all ingredients and mix with a fork until large clumps form. Sprinkle topping evenly over cake batter with your hand, trying to keep dough in fairly large clumps.
- Bake in middle of oven for 20 minutes, then cover with foil and return to oven. Bake for another 15-20 minutes until toothpick inserted in the center, comes out clean.
- When cool sprinkle with powdered sugar, if desired.
Nutrition
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I’ve made this cake at least 5-6 times now. It’s been a hit every time! Thanks!
Thank you for letting us know, Fatimah!
I made this in a 10"springform pan because my tart pan is 9" and I was afraid it wouldn't be big enough. My husband and I think it's delicious! I will definitely make it again, and also might try it with diced apples in the Fall.
Thank you, Diana! So glad to hear you enjoyed this.
Could this be made in a 9" x 13" pan by doubling the recipe? Can't wait to try it!
Hi Laurel, that should work fine. The baking time will be longer though. I would use an instant thermometer to determine doneness. It should read 195-205ËšF when perfectly done
This is a great recipe ! Can frozen blueberries be used in this recipe? I’ve only made it with fresh.
Hi Alesia, yes, you can definitely make this with frozen blueberries. Don't thaw them. You made need a few minutes extra baking time.
Thank you! This is one of my favorite cake recipes!
I made this today for a couple of ladies working in the library. They were asked to open on Sunday due to extreme heat 104. It camee out perfect and very yummy. My husband gave it a thumbs up. Thank you Chris. You are a bless.
That's great, Shirley! Thanks for letting us know!
Hi
I was wondering if I could substitute Blueberries for Rasberries or Blackberries.
The recipe sounds and looks delicious.
Yes, you could do that, Lynne.
Just wanted to ask if you can substitute Stevia for the sugar? I have a feeling that it might be okay within the cake but probably wouldn't work for the topping.
Hi Dianne, I haven't tested this recipe with stevia and I'm not familiar with baking with sugar substitutes so I can't really advise you on this.
Looks so beautiful. I love the look of the edge - Probably a silly question, but won’t the batter leak from a tart pan with removable base? Did you have to line the pan?
Hi Ania, it's a fairly thick batter so that isn't a problem. If you're concerned, you can bake it on a sheet pan.
Could I substitute almond flour for some of the all purpose, and if so, how much would you recommend? I’m thinking of the delicious Strawberry Shortbread Tart that I made last month.
Hi Jane, I think you definitely could sub a half cup of almond flour in this cake.
I want to make this but do you think I can substitute almond flour for all purpose and would the measurements be the same?
Hi Pat, I haven't made this with 100% almond flour so I can't say for sure. I would have to do further testing. If you try it, let us know how it comes out.
Lovely flavors & crumb, this cake is absolutely bursting with lemon-blueberries. I halved the recipe to bake it in a 6'inch round pan - baked it at 180°C for 38 minutes. Thank you for sharing this wonderful recipe.
You're welcome, Christine! Thank you, for leaving such a lovely review! đź’•
My apologies. I meant 6-inch. Not 6’ 🤦🏻‍♀️
My family and I absolutely love this crumb cake! I always make it exactly to the instructions and it turns out perfect each and every time. I leave it out on the counter, covered, and we all treat ourselves to a serving with a cup of tea in the afternoons. Delicious!
Thanks so much, Zoe! I'm super happy you've enjoyed this cake. We love it too!
This looks beautiful! Few questions: How cool should the melted butter be before starting the topping? (I would likely do the topping first and set aside to start the cake batter if that’s ok.) Can I use a mixer instead of doing by hand (so i would use softened, but not very soft, butter)? I’ll likely try the tart pan, but if i decide to try the 9 in cake pan, would you use round or square? Finally, for the tart pan, when do you remove the sides? After the cake Has fully cooled or cooled for 15 to 20 min, and then let cool all the way? And do you keep the cake on the tart bottom for serving or try to slide off? Thanks so much!!!
Hi NRS,
The butter doesn't have to cool completely, 5 minutes is fine.
You can definitely use a mixer if you want and yes, the butter doesn't have to be so soft.
I would use a round 9-inch pan as there's quite a difference in square inches.
You can remove the tart pan ring after 15 minutes. You can either keep the bottom on or use a thin-bladed metal spatula to remove it. I usually just leave it on.
Thanks so much Chris! I hope you and your family are staying safe and well!
Thanksđź’•
My mom and I have been baking a version of this our whole lives: Blueberry Buckle! Thanks for the suggestion to make it in a tart pan, it's so much prettier!
You're welcome, Pam! We love this cake too!
I have enjoyed your recipes for several years now and I have a question. I would like to try the Ridiculously Easy Cakes but
my husband is on a no salt diet. How will the cake be affected if I leave out the salt in it and the icing?
Hi Snow, since you are probably used to the taste of food without salt, I think it would be fine. The salt won't affect anything except it brings out a little more flavor.
The cake was yummy and I followed it exactly but the crumb topping was hard. Was there something I did wrong? My family loved it and had seconds so I would like to make it again. Thanks.
Hi Sue, I'm happy you enjoyed this cake, it's one of our favorites! As far as the topping getting hard, you might bake it a little less. Every oven is different and yours might be a little hotter. Try checking it about 5-8 minutes sooner and see if the center is done. If so, remove it from the oven and I think the topping won't be as hard. Thanks for taking the time to share your results! Hope this helps.
I was searching the internet for something I could do wirh my blueberries. Found this recipe. It is lovely. So great to use one bowl and no mixer. Cannot wait for it to come out of the oven
Thanks, Randy! I know your house is smelling amazing! Enjoy!
Hi Chris. What should the texture of the batter be? Mine was a lot thicker than I expected a cake batter to be.
It is a fairly thick batter.
Wait, I read through this twice...not sure if I missed it.....so CAN this be made the night before? I know some baked items are better left out on the counter over night and can be easily ruined when put in the fridge.
Hi Rose, I think it's better when made on the same day. That being said, it freezes well. So you could make it several days in advance, let it thaw and then warm it just slightly before serving.
I was looking for a crumb cake recipe and found this one and I have to say this crumb cake is amazing thank you for sharing
Thanks so much, Leisha!
I absolutely plan on making this delicious looking cake. Would using almond milk work instead of milk?
Hi Catalina, I haven't tried this recipe with almond milk so I can't say for sure, but I think it should be fine.
Could I make this with frozen blueberries? Would you suggest that I thaw them first, or add them frozen? I would also think I'd have to add baking time.
Yes, you can definitely make this with frozen blueberries. Don't thaw them. You made need a few minutes extra baking time.
OK Chris, I'm trying this one too. You will make a cook out of me yet! 🙂
Looks divine but could be Scott's photo!
Patti
Haha! Enjoy Patti!
Chris this cake was perfect for me to make when unexpected guests were arriving one beautiful summer evening we all enjoyed this delicious cake with a lovely lavender lemonade. Thanks for sharing the recipe as my other half requests this on the weekend to enjoy with our coffee in the morning.
I read that the original recipe was made with milk instead of buttermilk. I want to use Milk is it the same amounts?
Hi Rachel,
Yes, use the same amount of milk, either one works. Enjoy!
Could I make this with blackberries and a tart pan that doesn't have a removable bottom?
I think blackberries would be great. If you don't use a pan with a removable bottom, be sure to line the pan with parchment paper so it comes out easy.
Chris, I'm enjoying your blog very much!
I brought this Blueberry Crumb Cake to the "concerts in the park" last night and it was a huge hit. Came out excellent. I needed to bake for one hour and 10 minutes, and I'm wondering why. My tart pan is 11", the ingredients filled to the top of the edge, looking very normal. My blueberries were on the large size, I used an 11 oz clamshell container plus a large handful of spares. I slid the tart pan onto an insulated style cookie sheet to keep the ring from falling off "bangle bracelet style" when being pulled from the oven. (It was my first tart pan experience, I have a scar remind me.) My oven temp is accurate. Our elevation is 800 ft. I'm thinking the cookie sheet, would love to hear your thoughts.
Hi Joyce, so happy you enjoyed the crumb cake. Concerts in the park - sounds like such fun!
I'm not sure about the baking time. It could possibly be the extra blueberries which would add more moisture. I don't use a cookie sheet underneath it, just pull it out on both sides with pot holders. I guess the cookie sheet could prevent the heat from circulating???
Hello,
I made this recipe last weekend with blackberries. My mom who has Alzheimer's asked me to cut her a piece of coffee to have with her coffee but I didn't have coffee cake. I found your recipe and made it for her. She loved it, we all did. I did change the topping. I used 1/4 cup of brown and 1/2 cup of white sugar. The texture of this cake is perfect. My mom wants another coffee cake so I'm getting ready to make her one with blueberries.
Thank you,
Karen Clement
Maryland
Hi Karen, I LOVE this story, so sweet! Thanks for sharing. I'm so happy you both enjoyed this cake!
We lost our home in the tornado the day after Christmas 2015, and I am just now getting back to some kind of normal. I saw this cake with your beautiful photography and had to make it. This is the first dessert I have baked since our lives were turned upside down. It is comfort food, for sure! Easy! Delicious! And even better with a scoop of vanilla ice cream!
Oh my goodness Fay! You have certainly had a crazy year and a half, for sure! We had a tornado rip through our neighborhood in 1988. It was just devastating.
I'm so happy to hear that things have settled down and you have time to bake! And so happy you celebrated your first homemade dessert with this crumb cake. Here's to many happy baking days ahead, cheers!
Thanks so much for taking the time to leave a comment 🙂
Wow, this beautiful cake is just so perfect for summer. Blueberries are just the best way to celebrate the warm weather and your recipe sounds scrumptious. Beautiful shots, too!
What a beautiful recipe, Chris! I am glad your reader reminded you of it, so I get a chance to see it as well. I've been perusing your blog for years, long before I've started my own blog, but I've never bookmarked or pinned this crumble cake.
Sometimes I see you recipes on Instagram and then forget to come here and comment! I love what you've done with this recipe, Chris, and it looks so pretty and delicious.
Any crumb cake calls my name, but when I saw the photo of the inside of this cake, I knew why this would be a family favorite at your house. I am sure it will become a favorite at mine as well! It is impossible to remember every recipe posted when you post so many wonderful recipes! It is so helpful to your fans, Chris, when you bring back special treats that may have been missed in your extensive archives!
Love the "action" shot! And the cake -- blueberries are so good in baked goods, aren't they? This looks terrific -- thanks.
Great closeup pics on the recipe. I am a huge fan of blueberry so three cheers to you for making this with blueberry. Out of curiosity can you replace blueberry with cranberries or just put both+more berries and make this a mixed berry crumb cake?
Hi Andy, I think you could definitely replace the blueberries with cranberries.
Thanks Ali! This cake looks well worth the 363 calories per serving. I AM NOT KIDDING!
Oh, my those close-up shots are amazing! I'm so happy your dear reader reminded you of this beauty.
I'm definitely guilty of forgetting about old recipes, so I couldn't help but giggle a little because your story struck a cord with me! I adore crumb cakes.. I mean, what's not to love, right?! And this one is just gorgeous! Love the blueberries in here! Cheers!
Thanks Cheyanne, I'm so happy that it's not just me 🙂
Gorgeous crumb cake Chris! Love the added blueberries for summer!
Thanks Mary Ann, summer and blueberries are quite synonymous to me!
I do that too!Always trying new..thank you..Love crumb cakes❤️
I'm glad I'm not the only one Monique!
Simply the best!!! Kids and adults love it. The best recipe I've ever tried. Thank you Chris!
So happy you enjoyed it Melissa!
I love it! I forget about recipes all the time and love reworking old, delicious recipes. Such a winner in my book and it's so pretty too!
Thanks Tricia, some recipes are just too good to forget!
Such a dreamy cake, Chris! I love all the blueberries (and all the crumbs!).
I do believe you are the crumb cake queen Laura!
Like you, I have so many great recipes buried in the blog---most with horrible photos! Thanks for bringing this terrific recipe back. It's the perfect way to celebrate the weekend!! xo
Thanks Liz, we have a lot of those! We did celebrate the weekend with another crumb cake!
Streusel cake is always a favourite. This looks scrumptious with blueberries.
Beautiful and easy!!! And a great change from the usual blueberry muffins and pancakes. Plus it is prettier. Yum!
I love easy, spectacular recipes Ginny!
I love rediscovering old gems hidden in the archives, I'm so glad you resurrected this one Chris, it's a winner! It's funny because I got up this morning ready to remake one of my favorite cookies that were one of the earliest posts on my blog...pinning and sharing this beauty!
Lol! I forget about my own recipes, too 🙂 This is such a classic and so perfect for so many occasions. Can't wait to try.
Thanks Jennifer, it definitely is a classic!
Hi! Can your blueberry crumb cake be made the night before I am planning to serve it? If so, should it be stored covered overnight in the refrigerator or, on the kitchen counter/table?
Yes, it would be great made the night before. Just covered and keep it on the counter. You could even warm it up in the oven for a few minutes before serving.
Hi Karin,
a stick of butter is 4 ounces or 113 grams, hope that helps!
Hi! I'm Karin and I'm brazilian. I would like to understand how many grames is 1 stick butter because I don't know what is this. Thanks!!!!
Hi Karin, there are 113g in a stick of butter.
Wow, this looks incredible Chris - and, I must say, your staging is pretty impressive too! The lovely mint framing the flower... you never cease to amaze!
I made the cake today and I have single handedly eaten 1/4 of the cake! OMG amazing!! p.s. I love the new picture.
So sorry about this Jane! It will be fun to see your version of this! I do love local strawberries but I bet your fingers are red right now and that you'll have strawberry dreams tonight! 🙂
I am not sure if my comment took, so I am commenting again. Anyway, I don't care how old the recipe is I think it looks delicious! I like old recipes because old recipes don't seem to skimp on ingredients as the newer ones do. I also think the scallops look fabulous. I will have the scallops and the crumb cake for dessert!
Thank you for visiting my blog. I appreciate the kind comments. Blessings for a beautiful tomorrow, Catherine xo
Beautiful looking cake! It reminds me of a Blueberry Buckle. Now I need one.
Chris...how can you do this to me...don't you know I am trying to eliminate white sugar!!! I think I will clip this recipe (copy & paste) and do some tweaking. The fresh blueberry farm near here will be open soon! I got 25 qts. of fresh strawberries to freeze today!
Blessings!
That really is a beautiful looking Blueberry cake - I could definitely go for a piece of that with a cup of tea - lovely and very pretty photos.
Mary - I'm going to go back to your site and sign up to follow you!
Made it this weekend and even with just the 1 cup of blueberries I had on hands it was delicious..... and is gone!!
So happy you enjoyed it Chris!