Easy Fresh Blueberry Crumb Cake

  • PrepTime: 11 Mins
  • CookTime: 35 Mins
  • TotalTime: 46 Mins


  1. 4 tablespoons butter (room temperature)
  2. 3/4 cup granulated sugar
  3. 1 large egg
  4. 1/2 teaspoon ​vanilla extract
  5. 2 cups all-purpose flour (9 ounces)
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1/2 cup milk
  9. 2 cups blueberries (fresh)
  10. For the Topping:
  11. 4 tablespoons butter (room temperature)
  12. 1/2 cup brown sugar (packed)
  13. 1/3 cup all-purpose flour
  14. 1/2 teaspoon ground cinnamon


  1. Gather the ingredients.
  2. Grease and flour a 9-inch square baking pan. Heat oven to 375 F (190 C/Gas 5).
  3. In a mixing bowl with an electric mixer beat the 4 tablespoons of butter with 3/4 cup granulated sugar until creamy; add the egg and vanilla and continue to beat until smooth and well blended.
  4. Combine the 2 cups of flour, baking powder, and salt in a small bowl.
  5. Add the flour mixture to the butter mixture, alternating with 1/2 cup of milk and beating until smooth after each addition. Gently fold the blueberries into the batter.
  6. Spread the batter in the prepared baking pan.
  7. In a medium bowl, combine the 4 tablespoons of room temperature butter with the brown sugar, 1/3 cup of flour, and 1/2 teaspoon of cinnamon; blend well with a pastry blender, fork, or fingers to form crumbs.
  8. Sprinkle topping crumbs over the batter. Bake the cake in the preheated oven for 35 minutes.
  9. Remove the cake from the oven and allow it to cool. Slice it into squares and serve.


  1. You can keep the blueberry crumb cake at room temperature for three days, covered with plastic or foil so it won't dry out. You can make it a day or two ahead of a gathering if you wish. If you must keep it longer, it's best to keep it in the refrigerator for up to four days.
  2. Leftover cake freezes well. Wrap the whole cake or individual portions tightly in foil. Place the wrapped cake in a freezer bag.
  3. If you can't weigh ingredients, use the spoon and sweep method to measure the flour. Stir the container of flour, spoon it into the cup to overflowing, and then sweep the straight side of a knife over the measuring cup to level it.
  4. If using frozen blueberries, put them in a colander rinse them several times with cold water. When the water runs somewhat clear, or pinkish, pour the berries out onto paper towels and pat them dry. This method will keep the batter from turning very blue.
  5. Add about 1/4 to 1/2 cup of pecans or walnuts to the crumb mixture.
  6. Replace the blueberries with huckleberries.
  7. Use half raspberries for a red, white, and blue crumb cake.