blueberry crumb cake recipe

Brunch Cakes & Cupcakes

Blueberry Crumb Cake

March 25, 2024

I’ve never met a streusel-topped anything that I didn’t like. Something about that sweet, buttery, crunchy concoction just calls to […]

slices of blueberry crumb cake

I’ve never met a streusel-topped anything that I didn’t like. Something about that sweet, buttery, crunchy concoction just calls to me. I love it on muffins, cakes, pies and even ice cream. It turns an everyday bake into something special. This Blueberry Crumb Cake is my latest vehicle for my streusel obsession. A soft and fluffy cake topped with a jammy layer of juicy blueberries and a crisply lid of buttery streusel. This might just be the best thing to come out of my oven, like ever.

cross section of blueberry crumb cake topped with vanilla glaze

Why you’ll love this blueberry crumb cake

This easy small-batch recipe makes just 8 perfect squares which are easily devoured in a single day while walking past the kitchen counter. Because let’s face it, if there’s a full-size coffee cake in my kitchen, I will eat every last crumb of said coffee cake. Read on for more reasons why I love this cake.

No fuss recipe. This small-batch cake comes together quickly in a loaf pan with just a few easy steps. The rustic streusel topping pairs perfectly with the sweet vanilla glaze for a simple homemade cake that tastes like it’s fresh from a bakery.

Deliciously texture and flavor. With a velvety crumb, plenty of rich vanilla flavor and a crunchy, buttery streusel topping, this cake checks all the boxes. It’s the perfect recipe for blueberry lovers!

Great for all occasions. I make this cake for weekend brunches, Easter Sunday and breakfast on the 4th of July. Because it uses frozen berries, you can make it year around. This is the perfect cake to whip up for last minute house guests or an after-school snack. Simply slice into squares and pile it on platter for eager taste testers to serve themselves.

Perfect for breakfast and dessert! This delightful blueberry crumb cake is my favorite breakfast treat and it easily doubles as a dessert. Whether you serve it room temperature with coffee or tea or warm with a scoop of vanilla ice cream, every bite is more scrumptious than the last!

close up of blueberry cake topped with cinnamon streusel


This cake is easy to make in minutes with just a handful of simple ingredients. And the best part is we are using frozen blueberries so you can make it any time of year! Here’s what you’ll need:

  • Flour – we are using cake flour which provides a velvety smooth, light and fluffy crumb. If you don’t have cake flour, you can make your own by sifting one cup of flour into a bowl. Remove two tablespoons of the flour and then sift in two tablespoons of cornstarch. It’s that easy!
  • Butter – set out your butter about an hour before baking.
  • Oil – I use canola oil for this recipe. Any neutral oil like avocado or olive oil will work.
  • Sugar – we are using granulated sugar in both the crumb topping and the cake. For the glaze, we’ll use powdered sugar. Be sure to sift it first!
  • Egg – one large egg is all you need. If you forget to set your egg out ahead of time, place it in a bowl of warm water for 10 minutes to bring it to room temperature.
  • Baking powder – helps give the cake rise. Be sure to check the expiration date for best results.
  • Blueberries – this recipe calls for frozen blueberries. No need to wait for fresh blueberries to be in season! Use the blueberries straight from the freezer – do not thaw.
  • Buttermilk – adds moisture and flavor.
  • Vanilla – just a splash of high-quality vanilla makes this cake extra delicious!

How to make blueberry crumb cake from scratch

This cake is made up of three parts: the crumb topping (aka the best streusel you’ll ever have), the cake itself and the simple two-ingredient glaze. Put them all together and you’ll be sinking your fork into the most scrumptious blueberry crumb cake ever. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Make the streusel by combining all of the dry ingredients in a small mixing bowl. For best results, use a fork to stir in the melted butter until bits of crumble form and all of the flour is wet. Place the streusel in the refrigerator until ready to use.

homemade cinnamon streusel in bowl

Step 2: Preheat the oven to 350°F. Line a 9 x 5 inch baking pan with parchment paper, allowing the parchment to extend two inches over the side of the pan for easy removal of the cake once baked. Set aside. (Note: to double the recipe, double all ingredients and bake in a 8 x 8 inch pan.)

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the room temperature butter and oil together on medium speed until incorporated. Slowly add the sugar while mixing on low speed and then increase the speed to medium high until the mixture is light and fluffy.

Step 4: Add the egg, followed by the vanilla. Mix to combine well. Scrape down the sides of the bowl.

Step 5: Whisk together the dry ingredients in a medium bowl. Add the dry ingredients to the butter and egg mixture, alternating with the buttermilk. Begin and end with the dry ingredients.

how to make blueberry crumb cake

Step 6: Transfer the batter to a parchment lined 9 x 5 inch loaf pan. Level the top using an offset spatula.

Step 7: Top the batter with frozen blueberries, using your hands to make them level.

Step 8: Sprinkle the streusel topping over the blueberries, covering completely.

making small batch blueberry crumb cake in 9 x 5 inch loaf pan

Step 9: Bake at 350°F for about 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. The center of the cake should be puffed up and the streusel top will be a light, golden brown. If the streusel begins to brown too quickly, cover the top of the loaf loosely with a large piece of aluminum foil for the last 10 to 12 minutes of baking.

Step 10: Remove the cake from the oven and cool on a wire rack for about 30 minutes. Use the parchment paper overhang to carefully lift the cake from the pan and cool completely on a wire rack before adding the glaze.

close up of streusel drizzled with glaze

Tips for the best crumb cake

Follow these tried and true tips for the best crumb cake every time!

Use room temperature ingredients. Using butter, eggs and buttermilk that are room temperature ensures that all of the ingredients incorporate nicely resulting in a perfect crumb and evenly baked cake.

Do not over mix. Once you have added the dry ingredients to the cake batter, be sure to avoid over mixing. Over mixing can make the cake dense and dry.

Chill the streusel. Don’t skip this step! The butter in the crumb topping will melt too quickly if it is not properly chilled before baking. Chill the streusel for at least 15 minutes.

Do not over bake. No one, and I mean no one, likes a dry cake. Baking times are approximate since no two ovens run exactly the same. Be sure to keep an eye on your oven and do not over bake the cake.

fork taking a bite out of piece of blueberry coffee cake on a white plate


Swap the berries – this cake would be delicious with strawberries, blackberries, raspberries or even pitted cherries! If using fresh fruit instead of frozen, reduce the baking time by 5 to 8 minutes.

Add a citrus punch. For a fresh twist, add 1 to 2 tablespoons of lemon zest to the cake batter or make the powdered sugar glaze with freshly squeezed lemon juice instead of milk.

Add nuts – add 1/4 cup of chopped pecans or walnuts to the streusel for added crunch and flavor.

Dust with powdered sugar – instead of the simple glaze, sprinkle the top of the cake with powdered sugar for a touch of sweetness.

squares of small batch blueberry coffee cake on parchment paper

How to store

This small batch crumb cake is so scrumptious! It didn’t last a day in my kitchen but if you happen to have a few squares left over, store them tightly covered at room temperature for up to 4 days. The cake freezes well for up to 2 months. I recommend freezing without the glaze. Defrost at room temperature before adding the glaze. I like to reheat the cake in a 300°F oven for 10 minutes before serving with cup of coffee or tea.

Happy baking!

Looking for more easy and delicious cake recipes? You’ll love these:

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blueberry crumb cake recipe

Blueberry Crumb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 pieces 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American


Look no further for the ultimate blueberry crumb cake. Bursting with juicy blueberries and topped with a crunchy streusel, this delicious breakfast cake easily doubles as dessert. Don’t skip the glaze!


Units Scale

Streusel Topping

  • 1/2 cup (63 g) all-purpose flour, spooned and leveled
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons butter, melted


  • 1 cup (120 g) cake flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 2 tablespoons vegetable oil (or other neutral oil)
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk, room temperature
  • 1/2 cup frozen blueberries


  • 1/2 cup (60 g) powdered sugar, sifted
  • 2 to 3 tablespoons whole milk, more as needed



  1. To make the streusel, combine the flour, sugar, cinnamon, salt and melted butter in a medium bowl. Use a fork to stir the mixture into a crumb. Place the bowl in the refrigerator to chill while you make the batter.


  1. Preheat the oven to 350°F. Line a 9 x 5″ loaf pan with parchment paper, allowing the ends of the paper to extend over the edge of the pan by 2 inches for easy removal of the cake once baked. Set aside.
  2. In a medium bowl, whisk together the cake flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer or using a hand mixer, beat the butter and oil on medium speed for about 2 minutes, until light and airy. Scrape down the sides of the bowl.
  4. Gradually add the sugar in 3 additions and mix on medium high speed for 1 minute. The mixture should be light and fluffy.
  5. Add the egg, followed by the vanilla. Mix to combine well.
  6. Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Scrape down the sides of the bowl.
  7. Transfer the batter to the prepared loaf pan. Top with frozen blueberries, using your hands to spread them into one layer. 
  8. Sprinkle the top of the cake with the streusel, breaking apart any large pieces with your hands as you go. Cover the blueberries completely. 
  9. Bake for 40 to 45 minutes. If the cake begins to brown too much on top, place a large piece of aluminum foil over the top for the last 10 minutes of baking time. The cake is done when the streusel top is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. Do not over bake or the cake will by dry.
  10. Remove the cake from the oven and cool on a wire rack in the loaf pan for about 30 minutes. Carefully lift the cake from the pan using the parchment paper and cool completely before adding the glaze.


  1. To make the glaze, stir together the sifted powdered sugar and milk in a small bowl. If the icing is too thin, add more powdered sugar. If too thick, add more milk.
  2. Once the desired consistency is reached, drizzle it over the top of the cooled cake. 


Store cake tightly covered at room temperature for up to 4 days. May be refrigerated. 

To freeze the cake, cool completely and wrap in two layers of plastic wrap and place in a large freezer bag or container. Freeze without the glaze. Defrost at room temperature and add the glaze before serving.

  • Reply
    April 1, 2024 at 11:00 pm

    This crumb cake is phenomenal my family absolutely loved it! Follow all the tips an directions and you won’t be disappointed

  • Reply
    April 1, 2024 at 1:44 pm

    Made this recipe on Easter and it is genuinely one of the best cakes I’ve ever had! Totally worth running out for some cake flour if necessary. Delicious!

  • Reply
    March 28, 2024 at 3:29 pm

    Wow, what a beautiful cake recipe! I can’t wait to bake this for the family, we love your Blueberry Muffin recipe. The blueberries and crumb look perfect.

  • Reply
    March 27, 2024 at 9:00 pm

    Can substitute another milk source for the buttermilk??

  • Reply
    March 26, 2024 at 2:21 am

    This cake looks super delicious. But I’m kinda confused about the pictures. In some of the pictures. It looks like this cake is made in 8 or 9 inch square pan. When you get to the recipe. It looks like it was made in a loaf pan per instructions. Please help. TIA.

    P.s. why are bloggers now asking for a website when we make a comment?.

    • Reply
      Heather Mubarak
      March 26, 2024 at 8:01 pm

      Hi LuAnn, the cake is indeed made in a 9 x 5″ loaf pan. I cut it into 8 squares which you see pictured. Hope you enjoy the recipe!

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