Go Back
Blueberry Crumb Cake

Blueberry Crumb Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 348
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, divided
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk, well shaken
  • 2 cups fresh blueberries
  • 1/2 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/3 cup cold unsalted butter, cut into small cubes

Method
 

  1. Whisk 3/4 cup flour, brown sugar, and cinnamon in a bowl. Cut in cold butter until mixture forms clumps. Chill.
  2. Preheat oven to 350°F. Cream softened butter and sugar 3 minutes. Beat in eggs and vanilla until smooth.
  3. Whisk remaining 1 1/4 cups flour, baking powder, baking soda, and salt. Alternate adding flour mixture and buttermilk to butter mixture, mixing until just combined.
  4. Toss blueberries with reserved 1/4 cup flour, then fold into batter gently.
  5. Spread batter in an 8-inch parchment-lined pan. Top evenly with chilled streusel. Bake 50 to 55 minutes until a toothpick comes out with moist crumbs.
  6. Cool in pan 20 minutes, then lift out and cool completely before slicing.

Notes

If you only have salted butter, reduce the added salt to 1/4 teaspoon. The cake keeps well at room temperature for a day, but the fridge is best for longer storage. Freeze whole or sliced for up to 2 months, wrapped tightly.