Blueberry Crumb Cake

This tender blueberry crumb cake recipe is bursting with fresh blueberries and topped with a crunchy cinnamon streusel! The variation of textures and flavors in this cake are what sets it apart from the rest!

Prep Time20

Cook Time25

Total Time55

Course: breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberry cake with streusel topping, blueberry coffee cake, blueberry crumb cake, blueberry crumb cake recipe

Servings: people

Calories: 338kcal

Equipment

1 large mixing bowl
1 whisk
1 microplane (for lemon zest)
1 rubber spatula
1 medium mixing bowl
(1) 9x9 or 8x8 baking dish

Ingredients

For the cake:

1/4 cup softened butter
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1-2 tbsp lemon zest from 1/2 a lemon
1/2 cup whole milk
2 cups all-purpose flour + 2 tbsp for the blueberries
2 tsp baking powder
2 cups blueberries

For the streusel topping:

1/4 cup cold butter cut into cubes
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon

Instructions

Preheat your oven to 350 degrees F. Grease a 9x9 or 8x8 baking pan and set aside.
In a large mixing bowl, cream together softened butter and sugar. Add in the egg, vanilla extract, lemon zest and milk. Whisk until smooth.
Sprinkle in the flour and baking powder. Fold everything together until no visible flour is remaining and the batter is very thick.
Next, toss the blueberries in 2 tbsp flour, then fold them into the batter.
Transfer the batter to the prepared baking pan and spread into an even layer. Set aside.
For the crumb topping, cut the cold butter into cubes and add it to a medium mixing bowl along with brown sugar, flour and cinnamon.
Using the tips of your fingers, mash and flatten the butter into the other ingredients, breaking it down into pea sized pieces to form a very crumbly mixture.
Sprinkle this topping all over the cake, then bake for 35 minutes. Test the center for doneness with a cake tester or toothpick before removing from the oven and enjoying.

Nutrition