One summer I had approximately one million blueberries in my refrigerator left over from the Fourth of July. I don't know what it is about July Fourth that makes me buy every blueberry in sight. But that year, after making blueberry pancakes and blueberry muffins, I'd barely made a dent in the stash. I considered making homemade jam, but I wasn't sure I was psychologically equipped to sterilize jars and go scuba diving in our pond in search of my jar lifter, which I'm certain my boys used as a frog catcher more than once… but that's another story for another time.
I took the easy route and made this yummy, moist blueberry crumb cake. It’s such a delicious treat, bursting with scrumptious berries and topped with a sweet, buttery crumb layer that almost melts into the cake as it bakes. Treat it like a coffee cake and enjoy it for breakfast, an afternoon snack, dessert—or all three!
What’s the difference between a crumb cake and a coffee cake?
Crumb cake and coffee cake are very similar, and crumb cake is often considered a type of coffee cake. The main difference is that crumb cake usually has a thicker, more generous crumb topping, while coffee cake may have a lighter streusel layer or none at all. Coffee cake is a broader term for cakes served with coffee. That’s right—there’s no actual coffee in coffee cake! This blueberry crumb cake fits both categories: it has a buttery streusel topping and is perfect to enjoy with a cup of coffee. Here are more of my favorite coffee cake recipes!
Can you make blueberry crumb cake ahead of time?
Yes! You can make this cake up to 1 day in advance and store it tightly covered at room temperature. The cake will stay soft and tender, though the crumb topping may soften slightly as it sits. For longer storage, refrigerate it in an airtight container for up to 3 days, then bring it to room temperature or warm individual slices in the microwave for 10 to 15 seconds before serving.
Can you freeze blueberry crumb cake?
You sure can. Wrap the cake tightly in plastic wrap and then a layer of foil, or place it in an airtight container, and freeze for up to 2 months. Thaw it at room temperature before serving.
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Ingredients
For the Cake:
Nonstick baking spray
2 cups all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. kosher salt
5 Tbsp. salted butter, at room temperature
3/4 cup sugar
1 large egg
1/2 tsp. vanilla extract
3/4 cup whole milk
2 cups blueberries
For the Topping:
6 Tbsp. salted butter, plus softened butter for serving
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 cup plus 2 Tbsp. sugar
Directions
Step 1For the cake: Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan with baking spray.
Step 2In a medium bowl, combine the flour, baking powder, and salt. Stir and set aside.
Step 3Using an electric mixer, cream the butter with the sugar in a large bowl on medium speed until fluffy, about 3 to 4 minutes. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture, alternating with the milk, until totally incorporated. Do not overmix. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
Step 4For the topping: In a medium bowl, combine the butter, flour, cinnamon, salt, and 1/2 cup of the sugar, cutting together using 2 knives or a pastry cutter. Sprinkle the mixture over the top of the cake.
Step 5Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with the remaining 2 tablespoons sugar. Cut into squares and serve with softened butter.
Ree Drummond
In a mixer, combine butter and sugar. All good things come from this combination.
Well, most good things. Garlic and wine aren't bad together, either.
Ree Drummond
Add egg and vanilla and mix it till it’s combined.
Ree Drummond
Then combine flour, baking powder, and salt in a separate bowl and add it to the mix…
Ree Drummond
Adding alternately with some whole milk. I always keep at least a gallon of whole milk on hand, and use it in most baked goods whenever the recipe calls for milk.
That’s my add-more-fat-to-your-diet tip for the day!
Ree Drummond
Add a couple of cups of blueberries to the batter…
Ree Drummond
…And stir them in gently. Set this aside for a second.
Ree Drummond
In a separate bowl, throw some butter, sugar, flour, and cinnamon.
Ree Drummond
Cut them together using a pastry cutter or a couple of knives.
I’ve never really liked the two-knife trick. I never can get a rhythm going, and I wind up feeling like a failure. So I just tell my boys to keep my pastry cutter out of their dastardly plans. If they touch it, they can find themselves another chicken fryer.
Ree Drummond
Cut it together until the mixture is crumbly and combined. If you love nuts, you can throw in some finely chopped pecans and it would be divine. I didn’t do this step because I’m a lazy oaf and I didn’t want to walk across the kitchen and get the pecans out of the high shelf of my pantry.
Isn’t that sad?
Ree Drummond
Spread the blueberry batter into a greased (or sprayed with baking spray) baking dish.
Ree Drummond
Sprinkle the topping all over the top, then bake the cake for about 45 minutes.
Ree Drummond
Remove it from the oven and sprinkle about 2 tablespoons of sugar all over the top. This gives the whole thing a little more sweetness and crunch.
Ree Drummond
Oh, yummy! Had this for dessert last night. Having it for breakfast this morning. But only because blueberries are rich in antioxidants; it has nothing to do with the butter and sugar.
Nothing.
Ree Drummond
If I had a “Health Food” category on my site, I’d stick this right in there. I guess it’s a good thing I don’t have that category on my site. I hate embarrassing myself on such a beautiful Tuesday morning.
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