This moist, tender Blueberry Crumb Cake is easy to make (one bowl, no mixer) and is so delicious. Everyone who tries it goes crazy!
You might laugh when you hear this (or perhaps just think I’m a nitwit). About two weeks ago I got an email from a reader named Ali. She asked, “Hi! Can your blueberry crumb cake be made the night before I am planning to serve it? If so, should it be stored covered overnight in the refrigerator or, on the kitchen counter/table?”
I thought to myself, “Blueberry Crumb Cake? That sounds good but I don’t think I have a recipe on the blog for Blueberry Crumb Cake”. So I did what I always do when I’m certain that I’m right – but I need to prove it to myself. I googled. “Café Sucre Blueberry Crumb Cake”…
Oh my goodness, was I ever wrong!
There certainly was a Blueberry Crumb Cake recipe on the blog! The reason I had forgotten it is that I posted it way back in 2011, shortly after starting The Café. It was one of those “heirloom” recipes, a longstanding family favorite, that I had made a zillion times. In fact, every year when the first blueberries would appear at the market, I’d pull out the recipe and we’d enjoy this delicious blueberry crumb cake all summer long. Then, with all the new recipes I was sharing, after starting the blog, I forgot about this old friend.
The very next morning, after receiving the email from Ali, I pulled out flour, sugar, butter and fresh blueberries and whipped up a Blueberry Crumb Cake. After it cooled, I added a shower of powdered sugar. It is as wonderful as I remembered and, when Scott took the first bite, he said that it brought him back in time, to delicious summers gone by.
We decided the recipe was too good to be forgotten and, since it was buried in the deep dark archives of The Café, we shot a few new pictures (the old ones didn’t do it justice) and spruced up the post a bit. I know you’ll LOVE this recipe! And you’ll be thanking Ali for reminding me about it…
An heirloom from Gourmet Magazine
The original recipe came from Gourmet magazine. I actually clipped it out over 25 years ago! But get this: the woman who sent the recipe to Gourmet said “I clipped this recipe out of a newspaper fifteen years ago and have been making it ever since”. That’s 40 years between the two of us! I think it definitely has earned the right to be called an heirloom recipe.
There have been a few adaptations over the years; I bake the cake in a tart pan (with a removable bottom) for a prettier presentation (it can also be made in a 9-inch cake pan). In addition, I tweaked the topping to make it even more crumbly. And lastly, I use buttermilk in lieu of regular milk as the original recipe specified (buttermilk is magical in baking!).
Blueberries are just coming into season and they’re super reasonable right now. Blueberry season in the U.S. generally runs from April through September. After that, they’re still available but they’re imported from Chile and Argentina. So, guess what? That means you can enjoy this wonderful blueberry crumb cake any time of the year.
It might become an “heirloom” recipe in your family too! Just don’t let it slip between the cracks like I did. It’s way… too good for that!
P.S. Are you a blueberry lover? This Bakery Style Blueberry Muffin recipe is another summer treat that’s always a hit!
- For the cake:
- 4 ounces very soft butter (one stick)
- ¾ cup sugar
- 1 large egg
- ½ cup buttermilk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups blueberries
- For the topping
- ¾ cup sugar
- 1 cup all-purpose flour
- 4 ounces melted butter (one stick)
- 1 teaspoon ground cinnamon
Preheat oven to 375˚. Spray a 10-inch tart pan with a removable bottom with baking spray. You can also use a 9-inch cake pan, greased and lined with parchment paper.
With a whisk (I like this one) or wooden spoon, mix butter and sugar until light and fluffy, about one minute.
Add egg and mix well. Add buttermilk and mix until well incorporated.
Add one cup flour. Sprinkle baking powder and salt evenly over the flour. Mix just until all flour is incorporated. Add second cup of flour and again, mix just until all flour is incorporated.
Gently fold in blueberries.
For the topping, combine all ingredients and mix with a fork until large clumps form. Sprinkle topping evenly over cake batter with your hand, trying to keep dough in fairly large clumps.
Bake in middle of oven for 20 minutes, then cover with foil and return to oven. Bake for another 15-20 minutes until toothpick inserted in the center, comes out clean.
When cool sprinkle with powdered sugar, if desired.