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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.
Ania says
Looks so beautiful. I love the look of the edge - Probably a silly question, but won’t the batter leak from a tart pan with removable base? Did you have to line the pan?
Chris Scheuer says
Hi Ania, it's a fairly thick batter so that isn't a problem. If you're concerned, you can bake it on a sheet pan.
Jane says
Could I substitute almond flour for some of the all purpose, and if so, how much would you recommend? I’m thinking of the delicious Strawberry Shortbread Tart that I made last month.
Chris Scheuer says
Hi Jane, I think you definitely could sub a half cup of almond flour in this cake.
Pat says
I want to make this but do you think I can substitute almond flour for all purpose and would the measurements be the same?
Chris Scheuer says
Hi Pat, I haven't made this with 100% almond flour so I can't say for sure. I would have to do further testing. If you try it, let us know how it comes out.
Christine says
Lovely flavors & crumb, this cake is absolutely bursting with lemon-blueberries. I halved the recipe to bake it in a 6'inch round pan - baked it at 180°C for 38 minutes. Thank you for sharing this wonderful recipe.
Chris Scheuer says
You're welcome, Christine! Thank you, for leaving such a lovely review! 💕
Christine says
My apologies. I meant 6-inch. Not 6’ 🤦🏻♀️
Zoe says
My family and I absolutely love this crumb cake! I always make it exactly to the instructions and it turns out perfect each and every time. I leave it out on the counter, covered, and we all treat ourselves to a serving with a cup of tea in the afternoons. Delicious!
Chris Scheuer says
Thanks so much, Zoe! I'm super happy you've enjoyed this cake. We love it too!
NRS says
This looks beautiful! Few questions: How cool should the melted butter be before starting the topping? (I would likely do the topping first and set aside to start the cake batter if that’s ok.) Can I use a mixer instead of doing by hand (so i would use softened, but not very soft, butter)? I’ll likely try the tart pan, but if i decide to try the 9 in cake pan, would you use round or square? Finally, for the tart pan, when do you remove the sides? After the cake Has fully cooled or cooled for 15 to 20 min, and then let cool all the way? And do you keep the cake on the tart bottom for serving or try to slide off? Thanks so much!!!
Chris Scheuer says
Hi NRS,
The butter doesn't have to cool completely, 5 minutes is fine.
You can definitely use a mixer if you want and yes, the butter doesn't have to be so soft.
I would use a round 9-inch pan as there's quite a difference in square inches.
You can remove the tart pan ring after 15 minutes. You can either keep the bottom on or use a thin-bladed metal spatula to remove it. I usually just leave it on.
NRS says
Thanks so much Chris! I hope you and your family are staying safe and well!
Chris Scheuer says
Thanks💕
Pam McG says
My mom and I have been baking a version of this our whole lives: Blueberry Buckle! Thanks for the suggestion to make it in a tart pan, it's so much prettier!
Chris Scheuer says
You're welcome, Pam! We love this cake too!
Snow Brenner says
I have enjoyed your recipes for several years now and I have a question. I would like to try the Ridiculously Easy Cakes but
my husband is on a no salt diet. How will the cake be affected if I leave out the salt in it and the icing?
Chris Scheuer says
Hi Snow, since you are probably used to the taste of food without salt, I think it would be fine. The salt won't affect anything except it brings out a little more flavor.
Sue says
The cake was yummy and I followed it exactly but the crumb topping was hard. Was there something I did wrong? My family loved it and had seconds so I would like to make it again. Thanks.
Chris Scheuer says
Hi Sue, I'm happy you enjoyed this cake, it's one of our favorites! As far as the topping getting hard, you might bake it a little less. Every oven is different and yours might be a little hotter. Try checking it about 5-8 minutes sooner and see if the center is done. If so, remove it from the oven and I think the topping won't be as hard. Thanks for taking the time to share your results! Hope this helps.
Randy says
I was searching the internet for something I could do wirh my blueberries. Found this recipe. It is lovely. So great to use one bowl and no mixer. Cannot wait for it to come out of the oven
Chris Scheuer says
Thanks, Randy! I know your house is smelling amazing! Enjoy!
Simenthra says
Hi Chris. What should the texture of the batter be? Mine was a lot thicker than I expected a cake batter to be.
Chris Scheuer says
It is a fairly thick batter.
Rose says
Wait, I read through this twice...not sure if I missed it.....so CAN this be made the night before? I know some baked items are better left out on the counter over night and can be easily ruined when put in the fridge.
Chris Scheuer says
Hi Rose, I think it's better when made on the same day. That being said, it freezes well. So you could make it several days in advance, let it thaw and then warm it just slightly before serving.
Leisha Gray says
I was looking for a crumb cake recipe and found this one and I have to say this crumb cake is amazing thank you for sharing
Chris Scheuer says
Thanks so much, Leisha!
Catalina Keaton says
I absolutely plan on making this delicious looking cake. Would using almond milk work instead of milk?
Chris Scheuer says
Hi Catalina, I haven't tried this recipe with almond milk so I can't say for sure, but I think it should be fine.
Deborah says
Could I make this with frozen blueberries? Would you suggest that I thaw them first, or add them frozen? I would also think I'd have to add baking time.
Chris Scheuer says
Yes, you can definitely make this with frozen blueberries. Don't thaw them. You made need a few minutes extra baking time.
Patti O'Reilly says
OK Chris, I'm trying this one too. You will make a cook out of me yet! 🙂
Looks divine but could be Scott's photo!
Patti
Chris Scheuer says
Haha! Enjoy Patti!
Danielle Schultz says
Chris this cake was perfect for me to make when unexpected guests were arriving one beautiful summer evening we all enjoyed this delicious cake with a lovely lavender lemonade. Thanks for sharing the recipe as my other half requests this on the weekend to enjoy with our coffee in the morning.
Rachel says
I read that the original recipe was made with milk instead of buttermilk. I want to use Milk is it the same amounts?
Chris Scheuer says
Hi Rachel,
Yes, use the same amount of milk, either one works. Enjoy!
lois dynes says
Could I make this with blackberries and a tart pan that doesn't have a removable bottom?
Chris Scheuer says
I think blackberries would be great. If you don't use a pan with a removable bottom, be sure to line the pan with parchment paper so it comes out easy.
Joyce Murray says
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.
Chris Scheuer says
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???
Karen Clement says
Hello,
I made this recipe last weekend with blackberries. My mom who has Alzheimer's asked me to cut her a piece of coffee to have with her coffee but I didn't have coffee cake. I found your recipe and made it for her. She loved it, we all did. I did change the topping. I used 1/4 cup of brown and 1/2 cup of white sugar. The texture of this cake is perfect. My mom wants another coffee cake so I'm getting ready to make her one with blueberries.
Thank you,
Karen Clement
Maryland
Chris Scheuer says
Hi Karen, I LOVE this story, so sweet! Thanks for sharing. I'm so happy you both enjoyed this cake!
Fay Stout says
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!
Chris Scheuer says
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 🙂
Robyn Gleason says
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!
Adina says
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.
Susan says
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.
Wendy says
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!