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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!).
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!
- 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.
John/Kitchen Riffs says
Love the "action" shot! And the cake -- blueberries are so good in baked goods, aren't they? This looks terrific -- thanks.
Andy Gibbs says
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?
Chris Scheuer says
Hi Andy, I think you could definitely replace the blueberries with cranberries.
Abbe@This is How I Cook says
Thanks Ali! This cake looks well worth the 363 calories per serving. I AM NOT KIDDING!
Sandra L Garth says
Oh, my those close-up shots are amazing! I'm so happy your dear reader reminded you of this beauty.
Cheyanne @ No Spoon Necessary says
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!
Chris Scheuer says
Thanks Cheyanne, I'm so happy that it's not just me 🙂
Mary Ann | The Beach House Kitchen says
Gorgeous crumb cake Chris! Love the added blueberries for summer!
Chris Scheuer says
Thanks Mary Ann, summer and blueberries are quite synonymous to me!
Monique says
I do that too!Always trying new..thank you..Love crumb cakes❤️
Chris Scheuer says
I'm glad I'm not the only one Monique!
Melissa @ Insider The Kitchen says
Simply the best!!! Kids and adults love it. The best recipe I've ever tried. Thank you Chris!
Chris Scheuer says
So happy you enjoyed it Melissa!
Tricia @ Saving Room for Dessert says
I love it! I forget about recipes all the time and love reworking old, delicious recipes. Such a winner in my book and it's so pretty too!
Chris Scheuer says
Thanks Tricia, some recipes are just too good to forget!
Laura | Tutti Dolci says
Such a dreamy cake, Chris! I love all the blueberries (and all the crumbs!).
Chris Scheuer says
I do believe you are the crumb cake queen Laura!
Liz says
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
Chris Scheuer says
Thanks Liz, we have a lot of those! We did celebrate the weekend with another crumb cake!
Angie@Angie's Recipes says
Streusel cake is always a favourite. This looks scrumptious with blueberries.
Ginny Hartzler says
Beautiful and easy!!! And a great change from the usual blueberry muffins and pancakes. Plus it is prettier. Yum!
Chris Scheuer says
I love easy, spectacular recipes Ginny!
sue | theviewfromgreatisland says
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!
Jennifer @ Seasons and Suppers says
Lol! I forget about my own recipes, too 🙂 This is such a classic and so perfect for so many occasions. Can't wait to try.
Chris Scheuer says
Thanks Jennifer, it definitely is a classic!
ali says
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?
Chris Scheuer says
Yes, it would be great made the night before. Just covered and keep it on the counter. You could even warm it up in the oven for a few minutes before serving.
The Café Sucré Farine says
Hi Karin,
a stick of butter is 4 ounces or 113 grams, hope that helps!
Karin Andrade says
Hi! I'm Karin and I'm brazilian. I would like to understand how many grames is 1 stick butter because I don't know what is this. Thanks!!!!
Chris Scheuer says
Hi Karin, there are 113g in a stick of butter.
Kelly says
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!
jacquelinetcu2006 says
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.
The Café Sucré Farine says
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! 🙂
Catherine says
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
Nicole-The Galley Gourmet says
Beautiful looking cake! It reminds me of a Blueberry Buckle. Now I need one.
Jane @ Sweet Basil Kitchen says
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!
Inside a British Mum's Kitchen says
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!
Chris says
Made it this weekend and even with just the 1 cup of blueberries I had on hands it was delicious..... and is gone!!
Chris Scheuer says
So happy you enjoyed it Chris!