Blueberry Crumb Cake Recipe (2024)

Make sure to REPIN this recipe 🙂

Blueberry SEASON is HERE!!!! Well at least here in Portland, OR 😉

Now this recipe can be made with frozen blueberries BUT fresh blueberries are always better

I have mentioned on different social media outlets about my love for the local u pick farms – basically there are farms were you can pick your own produce for the fraction of the cost it would be in stores

It was $1.50 per pound for the blueberries – We picked about 5 pounds worth in 15 minutes 🙂 I also picked raspberries

Here is a picture right after picking —- so if there is a u pick near you make sure to take advantage of it 🙂

This crumb cake is perfect with coffee — it is almost like a coffee cake. This recipe is perfect for a 9×13 pan — you can even cut into bar sizes – I ended up cutting up 12 squares

My whole family tried it and loved it – the recipe I found for this cake said to use whole milk – and since there is dairy allergies in my family I decided to swap the whole milk for almond milk

And the end result was pretty darn perfect so feel free to make that substitution

Here is my dad folding in the blueberries into the cake mixture 🙂

Blueberry Crumb Cake Recipe

: Sara

Ingredients

¼ Cup of Unsalted Butter
¾ Cup of Sugar
1 Egg
½ teaspoon of Vanilla Extract
2 Cups of Flour
2¼ Teaspoon of Baking Powder
½ Teaspoon of salt
¾ Cup of Almond or Whole Milk
2 Cups of Blueberries
Topping
¾ Stick of Butter ( soft)
½ Cup of Sugar
½ Teaspoon of Cinnamon
½ Cup of Flour
¼ Teaspoon of salt

Instructions

Preheat oven to 350 and grease a 9x13 pan
In a bowl combine - flour, salt and baking powder
In a large bowl combine ( I used a hand mixer) - cream together butter with cinnamon and sugar
Add egg and vanilla - once mixture
Add flour and milk - keep mixing in slowly
Once well mixture - fold in blueberries then pour into the pan
In a bowl combine all the ingredients together for the topping - sprinkle on top of the batter
Bake for 45 minutes
Enjoy

Recipe is adapted from HERE

Categorized:

Breakfast
Dessert
Kid Friendly
Recipes

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Comments

Kim
I made this today with frozen blueberries and I absolutely love it. So does my son who has never really cared for blueberries.
Heather
Since you mentioned a dairy allergy and switched milk to almond milk. What did you use in place of butter?
- Sara
  We still use butter – the allergy seems to be the worst with milk and sour cream
Annette
Thanks! My cake turned out great!
I didn’t have any eggs on hand, so I used 1 T of chia seeds and 3 T of water, soaked for a few minutes while I creamed the butter and sugar. Flax meal also works in the same proportion.
Couple of nit picks: You mention creaming cinnamon together with the butter and sugar, but cinnamon is not listed as an ingredient for the cake, just the topping. I guessed at 1/2 t.
Also, for the cake you specify 1/4 C of butter, and for the topping you specify 3/4 *stick* of butter. I read this as “Cup” at first, and it very nearly lead to me making a very buttery topping!
Less opportunity for confusion if the cake ingredients specify 1/2 a stick, or (better yet) the topping specifies 6 T.
(As it turned out I decided just to use the other 1/2 of the stick of butter, which worked fine.)
Tracy
Just saw this and it looks yummy but I got really distracted once I saw those beautiful plates!
Thanks again for sharing!
barbara
What is the amount of cinnamon that is creamed in step 3 of your blueberry crumb cake