This Classic Blueberry Crumb Cake is a moist and buttery recipe, which is made with fresh blueberries and sour cream. It’s the perfect coffee cake, ready in about an hour and a half.
Classic Blueberry Crumb Cake Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cubed
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cups sour cream
- 3 cups blueberries, divided
- Confectioners’ sugar, for dusting
How To Make Classic Blueberry Crumb Cake
- Prep the oven and make the crumb topping: Preheat the oven to 350°F. Butter a 13-by-9-inch baking pan. In a medium bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Mix the cake batter: In a large bowl, cream the room-temperature butter and granulated sugar with an electric mixer until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then beat in the vanilla.
- Combine the batter: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. On low speed, add the flour mixture and the sour cream to the butter mixture in alternating additions, beginning and ending with the flour, until just combined.
- Assemble the cake: Gently fold 2 cups of the blueberries into the batter. Spoon the batter into the prepared pan and spread it evenly.
- Add topping and bake: Toss the remaining 1 cup of blueberries with the prepared crumb topping. Sprinkle this mixture evenly over the cake batter. Bake for 50 to 60 minutes, until a cake tester inserted into the center comes out clean.
- Cool and serve: Let the cake cool completely on a wire rack. Dust with confectioners’ sugar just before serving.
Recipe Tips
- How to get a tender cake? The key is to not overmix the batter once you add the flour. Mix only until the ingredients are just combined. Using room temperature ingredients like butter, eggs, and sour cream also helps create a smooth batter and a tender crumb.
- Can I use frozen blueberries? Yes. Do not thaw them first; toss the frozen blueberries directly with the crumb topping and sprinkle over the batter. This prevents their color from bleeding into the cake.
- How do I know when the crumb cake is done? A wooden skewer or toothpick inserted into the center of the cake (not through a blueberry) should come out clean, with no wet batter attached. The top should be golden brown and firm to the touch.
- Can I add a glaze? Absolutely. A simple lemon glaze made from powdered sugar and fresh lemon juice would be a delicious alternative to the powdered sugar dusting.
What To Serve With Blueberry Crumb Cake
This classic coffee cake is perfect on its own, especially for breakfast or brunch.
- A cup of hot coffee or tea
- A tall glass of cold milk
- A dollop of fresh whipped cream or a scoop of vanilla ice cream for a dessert treat
How To Store Blueberry Crumb Cake
- Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 3 days.
- Freeze: For longer storage, wrap the cooled cake tightly in plastic wrap, then in a layer of foil or a large freezer bag. It can be frozen for up to 3 months.
Blueberry Crumb Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 380 kcal
- Fat: 18g
- Carbohydrates: 50g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, an equal amount of full-fat plain Greek yogurt is a great substitute for sour cream and will provide a similar tangy flavor and moist texture.
Why did my blueberries sink to the bottom?
To prevent this, you can toss the 2 cups of blueberries that go into the batter with a tablespoon of flour before gently folding them in. This helps to suspend them more evenly in the batter.
Can I make this in a different pan?
Yes, you can divide the batter and crumb topping between two 8-inch round or square pans. The baking time will likely be shorter, so start checking for doneness around the 35-40 minute mark.
Try More Recipes:
Classic Blueberry Crumb Cake Recipe
Description
A moist, buttery coffee cake bursting with fresh blueberries and topped with a sweet, crunchy crumb topping.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 13×9-inch pan.
- Crumb Topping: Make the crumb topping by cutting the cold butter into the flour, brown sugar, and cinnamon until coarse crumbs form.
- Cake: Cream the room-temperature butter and granulated sugar until fluffy. Beat in the eggs and vanilla.
- Alternately add the sifted dry ingredients and the sour cream to the butter mixture until just combined.
- Fold in 2 cups of the blueberries. Spread the batter in the prepared pan.
- Toss the remaining 1 cup of blueberries with the crumb topping and sprinkle it evenly over the batter.
- Bake for 50-60 minutes until a tester comes out clean. Cool completely before dusting with powdered sugar.
Notes
- Using room temperature ingredients for the cake batter is crucial for a light and even texture.
- Do not overmix the batter once the flour is added; this is key to a tender cake.
- Let the cake cool completely before slicing for the neatest results.
- This is a perfect make-ahead cake for a brunch or special breakfast.
Classic Blueberry Crumb Cake Recipe