Moist Blueberry Crumble Cake Recipe for Every Occasion

This Blueberry Crumble Cake is ideal for breakfast, brunch, or any time you want a fruity, bakery-style treat. A tender cake base topped with juicy blueberries and a buttery crumble creates a simple dessert that tastes like summer.

This recipe combines a soft, lightly sweet cake with frozen or fresh blueberries and a crunchy, buttery topping. It’s easy to prepare in about an hour and is a crowd-pleaser for family meals, potlucks, or casual gatherings.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special finish. The cake stores well in the refrigerator and reheats nicely, so you can enjoy leftovers the next day.

Tips for the Best Blueberry Crumble Cake

• Store cooled leftovers in an airtight container in the refrigerator for up to three days.
• Grease the pan well with butter or nonstick spray to prevent sticking and ensure easy removal.
• Frozen blueberries work great: fold them into the batter gently and avoid overmixing so they don’t bleed into the cake too much.

Cake Ingredients

1 ½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
4 tablespoons butter
1 egg
½ cup milk
3 cups frozen blueberries (or fresh)

Topping Ingredients

⅓ cup flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter
¼ cup chopped walnuts (optional)

How to Make Blueberry Crumble Cake

Prep the Oven and Pan

Preheat the oven to 350°F. Prepare a 9-inch square pan by greasing it thoroughly with butter or cooking spray, including the sides, and set aside.

Prepare the Cake

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a separate bowl, beat the sugar and butter until creamy and smooth. Add the egg and mix well. Gradually alternate adding the flour mixture and the milk, mixing after each addition, until you have a smooth batter.

Pour the batter into the prepared pan and spread it into an even layer. Scatter the blueberries evenly over the batter.

Prepare the Topping

In a bowl, combine the topping flour, brown sugar, cinnamon, butter and chopped walnuts. Use a fork or your fingers to mix until the mixture forms coarse crumbs. Sprinkle the crumble evenly over the blueberries.

Bake & Enjoy

Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden. Let the cake cool for about 10 minutes before slicing. Serve warm or at room temperature.

Recipe