Introduction

This Melt in Your Mouth Blueberry Crumble Cake combines tender cake with a buttery, cinnamon-infused crumble topping. Bursting with fresh blueberries, it’s a perfect treat for any occasion that’s both comforting and impressive.

Melt in Your Mouth Blueberry Crumble Cake Recipe - Recipe Image

Ingredients

Crumble Topping:

½ cup unsalted sweet cream butter, cold and cut into cubes
1 cup flour
⅓ cup light brown sugar, packed
⅓ cup sugar
2 teaspoons ground cinnamon

Blueberry Crumble Cake:

3 cups flour
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup unsalted sweet cream butter, softened
1 ½ cups sugar
4 eggs
4 teaspoons pure vanilla extract
½ cup sour cream
1 cup buttermilk
4 cups fresh blueberries

Instructions

Step 1: To make the crumble topping, combine the flour, light brown sugar, sugar, and cinnamon in a large bowl.
Step 2: Using a fork or your fingers, work in the cold butter cubes until the mixture resembles coarse crumbs. Set aside.
Step 3: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with nonstick spray.
Step 4: In a medium bowl, whisk together the flour, baking powder, and kosher salt for the cake.
Step 5: In a large bowl, beat the softened butter and sugar together until creamy and well combined.
Step 6: Beat in the eggs one at a time, then add the vanilla extract and sour cream, mixing until smooth.
Step 7: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 8: Gently fold 2 ½ cups of the fresh blueberries into the batter.
Step 9: Pour the batter into the prepared pan and smooth the top evenly.
Step 10: Spread the crumble topping evenly over the batter. Sprinkle the remaining 1 ½ cups of blueberries on top of the crumble.
Step 11: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 12: Allow the cake to cool completely on a countertop before serving.

Tips & Variations

Use fresh blueberries for the best flavor, but frozen can work if well-drained and gently folded in.
For extra texture, add chopped nuts like pecans or walnuts to the crumble topping.
If you prefer a tangier cake, swap the buttermilk for plain yogurt.

Storage

Store this blueberry crumble cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but it’s best to thaw and drain them well to avoid extra moisture making the cake soggy.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If batter sticks to the toothpick, continue baking a few more minutes.

Melt in Your Mouth Blueberry Crumble Cake Recipe

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★★★★★

4.7 from 52 reviews

This Melt in Your Mouth Blueberry Crumble Cake features a moist, tender cake loaded with fresh blueberries and topped with a sweet, cinnamon-spiced crumble. Perfect for breakfast, dessert, or a special occasion, this cake combines buttery crumbly topping with a luscious blueberry-infused batter for an irresistible treat.

Author: Bella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crumble Topping Ingredients

½ cup unsalted sweet cream butter, cold and cut into cubes
1 cup all-purpose flour
⅓ cup light brown sugar, packed
⅓ cup granulated sugar
2 teaspoons ground cinnamon

Blueberry Crumble Cake Ingredients

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup unsalted sweet cream butter, softened
1 ½ cups granulated sugar
4 large eggs
4 teaspoons pure vanilla extract
½ cup sour cream
1 cup buttermilk
4 cups fresh blueberries

Instructions

Prepare the Crumble Topping: In a large bowl, combine 1 cup flour, ⅓ cup light brown sugar, ⅓ cup sugar, and 2 teaspoons ground cinnamon. Using a fork or your fingers, cut in cold cubed butter until the mixture becomes crumbly. Set aside.
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with baking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 3 cups flour, 4 teaspoons baking powder, and ½ teaspoon kosher salt until well combined.
Cream Butter and Sugar: In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar together until creamy and smooth.
Add Eggs, Vanilla, and Sour Cream: Beat in the 4 eggs one at a time, then add 4 teaspoons vanilla extract and ½ cup sour cream, mixing until well combined.
Incorporate Dry Ingredients and Buttermilk: Gradually beat in the dry flour mixture alternately with 1 cup buttermilk until fully combined, starting and ending with dry ingredients.
Fold in Blueberries: Gently fold 2 ½ cups of fresh blueberries into the batter to evenly distribute without crushing them.
Assemble the Cake: Scoop batter into the prepared pan, smoothing the top evenly. Spread the crumble topping evenly over the batter.
Add Remaining Blueberries: Sprinkle the remaining 1 ½ cups of fresh blueberries over the crumble topping for extra fruitiness.
Bake: Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Remove the cake from the oven and place on a counter to cool completely before serving.

Notes

Use fresh blueberries for the best flavor and texture.
Make sure the butter for the crumble topping is very cold to create a good crumb texture.
Do not overmix the batter after combining wet and dry ingredients to keep the cake tender.
You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice if needed.
Allow cake to cool completely to make slicing easier and to let flavors develop.

Keywords: Blueberry Crumble Cake, Blueberry Cake, Crumble Topping, Summer Dessert, Moist Cake, Berry Cake