Blueberry Crumb Cake

This blueberry crumb cake combines the sweetness of blueberries with a tender & moist cake base, all crowned with a golden brown butter streusel topping. Whether enjoyed as an addition to your morning coffee, or as an after dinner dessert, this blueberry crumb cake is sure to satisfy your sweet cravings.

This cake is super moist and fluffy (it basically melts in your mouth) and has the most spectacular vanilla flavor. The brown butter crumb layer is studded with blueberries and lightly spiced with cinnamon and cardamom, which enhances the overall flavor profile of the cake.

Why you will love this blueberry crumb cake

1. Bursting with juicy blueberries. This crumb cake is generously studded with plump, juicy blueberries that burst with sweetness in every bite. Their vibrant flavor adds a refreshing and fruity twist to the classic vanilla cake.
2. Irresistibly tender and moist. The cake’s texture is heavenly – soft, tender, and incredibly moist. The combination of butter, oil, and milk all adds to the incredibly fluffy texture of the cake.
3. Perfect crumb topping. The streusel topping is a star on its own. It’s made with brown butter, provides a satisfying crunch, and is lightly spiced with cinnamon and cardamom.
4. Incredibly versatile. Whether enjoyed with your morning coffee or tea, or served as dessert after dinner, this blueberry crumb cake is versatile enough to fit any occasion.

Ingredient notes

See the recipe card at the end of this post for the full ingredient list & quantities.

• All purpose flour: flour provides structure and stability to the batter. It forms the main body of the cake, ensuring the perfect balance between a tender crumb and moist texture. Also used in the streusel, the flour provides structure to the crumb layer and its classic crumbly texture.
• Baking powder: baking powder is the leavening agent that gives the cake its light and airy rise.
• Unsalted butter: butter contributes to the cake’s rich, buttery flavor and moist texture. Butter is also essential for creating the rich and buttery texture in the crumb.
• Vegetable oil & whole milk: vegetable oil & whole milk provide moisture to the cake.
• Granulated sugar: sugar sweetens the cake while also creating moisture making the cake super soft. Granulated sugar is also used in the streusel – it helps create a slightly crunchy, caramelized layer that contrasts with the cake’s softness.
• Eggs: eggs act as binders, holding the cake’s structure together.
• Vanilla extract: Use good quality pure vanilla extract if you can! This is where all the flavor comes from.
• Frozen blueberries: blueberries are the star of the show, adding bursts of tang and sweetness. I say frozen blueberries just so that this dish can be thought of as a dish you can make any time of year and have the same freshness.
• Cinnamon & cardamom: ground cinnamon & ground cardamom are warm, aromatic, and add a subtle spiciness to the crumble.
• Powdered sugar: used in the glaze.

Step by step instructions

See the recipe card at the end of this post for the full recipe instructions.

1. Brown the butter. Melt the butter in a pot over medium heat. Once completely melted, the butter will crack/sizzle for a few minutes. Let it do this while stirring occasionally. Once the butter stops rapidly bubbling, it will begin to foam up in the pan. Gently stir until you can see golden milk solids floating in the butter & the butter is golden brown. Remove from the heat & cool for 10 minutes.
2. Make the streusel layer. Whisk together the sugar, flour, cinnamon, and cardamom in a bowl. Add the melted butter and fold until incorporated and the mixture resembles wet sand.
3. Prepare pan. Line an 8×8 inch pan with parchment paper with overhang on both sides – this will make it easier to remove the cake from the pan.
4. Whisk dry ingredients. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Beat wet ingredients. Beat together the butter and oil until combined. Stream in the granulated sugar and mix until fluffy. Add the eggs, one at a time, mixing well in between each addition, then add the vanilla extract. Make sure to stop and scrape down the sides and bottom of the bowl as necessary.
6. Combine. Add half of the dry ingredients to the wet ingredients and mix on low until just combined, then add half of the milk and mix until just combined. Stop to scrape down the bottom and sides of the bowl. Repeat this with the other halves of the dry ingredients and the milk.
7. Bake. Spread the batter into the prepared pan in an even layer. Sprinkle the blueberries on top of the batter, followed by the crumble. Bake for 50-60 minutes until golden brown on top and a toothpick inserted into the center of the cake comes out clean.
8. Make the glaze. Whisk together the powdered sugar and milk until smooth. If you wish to enjoy the cake while slightly warm, let it cool in the pan for 20 minutes before removing the cake and adding the glaze. If you wish to enjoy the cake completely cool, you can wait to make the glaze until the cake has completely cooled at room temperature.
9. Slice & enjoy! Store the cake in an airtight container at room temperature or in the fridge. I usually will keep it at room temperature for a day or two, then I will put it in the fridge.

FAQ

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

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