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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.