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Best Blueberry Crumb Cake (Easy, Foolproof!) Recipe

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3.9 from 42 reviews

This Best Blueberry Crumb Cake is an easy and foolproof dessert featuring a tender, moist cake layered with fresh blueberries and blueberry preserves, topped with a crunchy cinnamon-sugar crumb and finished with a delicate vanilla glaze. Perfect for breakfast, brunch, or a sweet treat anytime.

Ingredients

Crumb Topping

  • 2/3 cup (93 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup (56 g) unsalted butter, melted
  • 1/4 tsp vanilla extract

Cake Batter

  • 2 1/2 cups (350 g) all-purpose flour
  • 3/4 tsp (3 g) aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp (3 g) salt
  • 10 Tbsp (140 g) unsalted butter, at room temperature
  • 1 1/4 cups (250 g) granulated sugar
  • 1 tsp (4 g) vanilla extract
  • 2 large eggs (100 g), at room temperature
  • 1 egg yolk (18 g), at room temperature
  • 1 cup (240 g) buttermilk, at room temperature
  • 1/3 cup (80 g) sour cream, at room temperature

Filling and Topping

  • 1/3 cup (107 g) blueberry preserves
  • 2 cups (340 g) fresh blueberries
  • 1 Tbsp (14 g) unsalted butter, melted (for glaze)
  • 1/8 tsp salt (for glaze)
  • 1 tsp (4 g) vanilla extract (for glaze)
  • 1 cup (120 g) powdered sugar (for glaze)
  • 2 Tbsp (30 g) milk (for glaze)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Brush the bottom and sides of a 9-inch springform pan evenly with softened butter, then line the bottom with a round piece of parchment paper to prevent sticking.
  2. Make Crumb Topping: In a small bowl, combine flour, sugar, cinnamon, and salt. Add melted butter and vanilla extract. Use a fork to toss and mix until the mixture becomes crumbly. Place the crumb topping in the freezer to chill until later use.
  3. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl to evenly distribute the leavening agents and seasonings.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar on medium speed using a mixer until the mixture is light and fluffy, incorporating air for a tender cake.
  5. Add Eggs and Vanilla: Beat in the vanilla extract. Reduce mixer speed to low and add eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next.
  6. Combine Wet Ingredients: In a separate small bowl, mix together the buttermilk and sour cream.
  7. Incorporate Dry and Wet Ingredients: Add the dry flour mixture in three additions to the butter mixture, alternating with the buttermilk-sour cream mixture, starting and ending with the dry ingredients. Mix just until combined to maintain cake tenderness.
  8. Assemble Cake Batter: Pour the batter into the prepared springform pan and smooth the top with an offset spatula. Tap the pan on the counter sharply to release any trapped air bubbles.
  9. Add Blueberry Preserves and Fresh Berries: Spoon dollops of blueberry preserves over the batter and use a toothpick or wooden skewer to gently swirl them slightly. Scatter fresh blueberries evenly over the top, then sprinkle the chilled crumb topping over everything.
  10. Bake the Cake: Place the cake in the oven and bake for 65 to 70 minutes. The edges should be golden, the cake should spring back when lightly pressed, and a toothpick inserted in the center should come out clean or with just a few moist crumbs attached.
  11. Cool the Cake: Remove the cake from the oven and transfer to a wire rack. Allow it to cool for 30 minutes before unlocking and removing the sides of the springform pan. Let the cake cool completely before glazing.
  12. Prepare and Apply Glaze: In a small bowl, whisk melted butter, salt, vanilla extract, powdered sugar, and milk until smooth. Drizzle the glaze evenly over the cooled crumb cake and allow it to set before serving.
  13. Storage: Store the crumb cake at room temperature overnight in an airtight container, or wrap tightly and refrigerate for up to 3 days. Reheat before serving in a warm oven set to 300°F (150°C) for a few minutes to refresh texture and flavor.

Notes

  • Make sure all your dairy ingredients and eggs are at room temperature for better batter consistency and rise.
  • Swirling the blueberry preserves into the batter adds delightful bursts of fruity flavor throughout the cake.
  • Chilling the crumb topping before use helps it stay crumbly and prevents it from melting into the batter.
  • If you don’t have a springform pan, use a regular 9-inch round cake pan but be careful removing the cake.
  • Letting the cake cool completely before glazing ensures the glaze sets properly without melting.
  • Use fresh blueberries for best texture and flavor in the cake topping.

Find it online: https://justsosavory.com/best-blueberry-crumb-cake-easy-foolproof-recipe/