Blueberry Crumb Cake, One Bowl, No Mixer

 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”…

Horizontal image of Blueberry Crumb Cake with pink calla lilies.

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.

MY OTHER RECIPES


Vertical Image of falling powdered sugar on Blueberry Crumb Cake.

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…

Vertical Image of Blueberry Crumb Cake with pink calla lilies in the background.

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.

Closeup horizontal image of Blueberry Crumb Cake inside.

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!).

Super closeup horizontal image of Blueberry Crumb Cake.

Blueberry Season

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!

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Blueberry Crumb Cake

Vertical Image of falling powdered sugar on Blueberry Crumb Cake.

4.8 from 5 reviews

This moist, tender Blueberry Crumb Cake is easy to make (no mixer required) and it’s so delicious. Everyone who tries it goes crazy!

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

  • For the cake:
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 4 ounces very soft butter, (one stick)
  • ¾ cup sugar
  • 1 large egg
  • ½ cup buttermilk
  • 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

Instructions

  1. 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.
  2. With a whisk (I like this one) or wooden spoon, mix butter and sugar until light and fluffy, about one minute.
  3. Add egg and mix well. Add buttermilk and mix until well incorporated.
  4. 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.
  5. Gently fold in blueberries.
  6. 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.
  7. Bake in middle of oven for 35-45 minutes, or until tester comes out clean. After 20 minutes, cover with foil and return to oven. Bake until toothpick inserted in the center, comes out clean.
  8. When cool sprinkle with powdered sugar, if desired.
This moist, tender Blueberry Crumb Cake is easy to make (no mixer required) and it's so delicious. Everyone who tries it goes crazy!


47 thoughts on “Blueberry Crumb Cake, One Bowl, No Mixer”

  • Chris, I’m enjoying your blog very much!
    I brought this Blueberry Crumb Cake to the “concerts in the park” last night and it was a huge hit. Came out excellent. I needed to bake for one hour and 10 minutes, and I’m wondering why. My tart pan is 11″, the ingredients filled to the top of the edge, looking very normal. My blueberries were on the large size, I used an 11 oz clamshell container plus a large handful of spares. I slid the tart pan onto an insulated style cookie sheet to keep the ring from falling off “bangle bracelet style” when being pulled from the oven. (It was my first tart pan experience, I have a scar remind me.) My oven temp is accurate. Our elevation is 800 ft. I’m thinking the cookie sheet, would love to hear your thoughts.

    • Hi Joyce, so happy you enjoyed the crumb cake. Concerts in the park – sounds like such fun!
      I’m not sure about the baking time. It could possibly be the extra blueberries which would add more moisture. I don’t use a cookie sheet underneath it, just pull it out on both sides with pot holders. I guess the cookie sheet could prevent the heat from circulating???

  • We lost our home in the tornado the day after Christmas 2015, and I am just now getting back to some kind of normal. I saw this cake with your beautiful photography and had to make it. This is the first dessert I have baked since our lives were turned upside down. It is comfort food, for sure! Easy! Delicious! And even better with a scoop of vanilla ice cream!

    • Oh my goodness Fay! You have certainly had a crazy year and a half, for sure! We had a tornado rip through our neighborhood in 1988. It was just devastating.
      I’m so happy to hear that things have settled down and you have time to bake! And so happy you celebrated your first homemade dessert with this crumb cake. Here’s to many happy baking days ahead, cheers!
      Thanks so much for taking the time to leave a comment 🙂

  • Wow, this beautiful cake is just so perfect for summer. Blueberries are just the best way to celebrate the warm weather and your recipe sounds scrumptious. Beautiful shots, too!

  • What a beautiful recipe, Chris! I am glad your reader reminded you of it, so I get a chance to see it as well. I’ve been perusing your blog for years, long before I’ve started my own blog, but I’ve never bookmarked or pinned this crumble cake.

  • Sometimes I see you recipes on Instagram and then forget to come here and comment! I love what you’ve done with this recipe, Chris, and it looks so pretty and delicious.

  • Any crumb cake calls my name, but when I saw the photo of the inside of this cake, I knew why this would be a family favorite at your house. I am sure it will become a favorite at mine as well! It is impossible to remember every recipe posted when you post so many wonderful recipes! It is so helpful to your fans, Chris, when you bring back special treats that may have been missed in your extensive archives!

  • Great closeup pics on the recipe. I am a huge fan of blueberry so three cheers to you for making this with blueberry. Out of curiosity can you replace blueberry with cranberries or just put both+more berries and make this a mixed berry crumb cake?

  • I’m definitely guilty of forgetting about old recipes, so I couldn’t help but giggle a little because your story struck a cord with me! I adore crumb cakes.. I mean, what’s not to love, right?! And this one is just gorgeous! Love the blueberries in here! Cheers!

  • Like you, I have so many great recipes buried in the blog—most with horrible photos! Thanks for bringing this terrific recipe back. It’s the perfect way to celebrate the weekend!! xo

  • Beautiful and easy!!! And a great change from the usual blueberry muffins and pancakes. Plus it is prettier. Yum!

  • I love rediscovering old gems hidden in the archives, I’m so glad you resurrected this one Chris, it’s a winner! It’s funny because I got up this morning ready to remake one of my favorite cookies that were one of the earliest posts on my blog…pinning and sharing this beauty!

  • 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?

  • Wow, this looks incredible Chris – and, I must say, your staging is pretty impressive too! The lovely mint framing the flower… you never cease to amaze!

  • I made the cake today and I have single handedly eaten 1/4 of the cake! OMG amazing!! p.s. I love the new picture.

  • So sorry about this Jane! It will be fun to see your version of this! I do love local strawberries but I bet your fingers are red right now and that you’ll have strawberry dreams tonight! 🙂

  • I am not sure if my comment took, so I am commenting again. Anyway, I don’t care how old the recipe is I think it looks delicious! I like old recipes because old recipes don’t seem to skimp on ingredients as the newer ones do. I also think the scallops look fabulous. I will have the scallops and the crumb cake for dessert!
    Thank you for visiting my blog. I appreciate the kind comments. Blessings for a beautiful tomorrow, Catherine xo

  • Chris…how can you do this to me…don’t you know I am trying to eliminate white sugar!!! I think I will clip this recipe (copy & paste) and do some tweaking. The fresh blueberry farm near here will be open soon! I got 25 qts. of fresh strawberries to freeze today!
    Blessings!

  • That really is a beautiful looking Blueberry cake – I could definitely go for a piece of that with a cup of tea – lovely and very pretty photos.
    Mary – I’m going to go back to your site and sign up to follow you!

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