Blueberry Crumble Cake


It is nearing the end of the summer and we had decided to go blueberry picking one last time. So we headed out of the city to a local pick-your-own blueberry farm. I love everything from eating fresh blueberries, to muffins, to crumbles to pie. Anything to do with blueberries, really. It’s pretty hard to make them taste bad. And with me being Miss Indecisive all the time, I couldn’t decide between all of the wonderful blueberry treats. So I went for what would give me the best of both of the blueberry worlds. I decided upon this blueberry crumble cake.



It consists of a fluffy white cake, topped with loads of fresh blueberries and finished off with a crunchy, sweet crumble. Variations to this recipe that I would consider for next time is adding oats to the crumble to add more texture. As well as maybe using whole wheat flour along with or to replace the white flour. It would make for a heartier cake which I am a fan of, but if not this recipe works great! Also, this recipe called for baking it in a springform pan, but I wanted more of a blueberry bread feel so I baked it in a bread loaf pan.

I still have a few pounds of blueberries in my freezer, so I think it is safe to say that there will be more blueberry posts soon to come!

Blueberry Crumb Cake



  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces butter, softened (8 tablespoons)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 2 cups blueberries
  • ***Topping***
  • 1/2 cup light brown sugar, packed
  • 3/4 cup flour
  • 1/2 teaspoon ground cinnamon
  • dash ground nutmeg
  • 5 tablespoons melted butter
  • 1/2 cup finely chopped walnuts or pecans, optional

Grease a 9-inch springform pan. Heat oven to 350°.

Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.

In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.

In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.

Bake for 40 to 45 minutes, until the cake is firm and top is browned.

Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.


One Comment

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  1. You had me @” fluffy white cake” Now ” loads of fresh blueberries and finished off with a crunchy, sweet crumble.” Is just out right cruelty to fat people.
    Love this Post.. well done R-Spoon !

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