This Blueberry Crumb Cake recipe was adapted from a recipe I found in a Better Home & Garden’s magazine years ago. I was in the mood for a blueberry coffee cake and when I saw an apple crumb cake in the magazine, I knew what I had to do! And I’m so happy I did, this cake was delicious! I could imagine you can make a lot of different versions of this crumb cake, it doesn’t have to be just apple or blueberry. Any fruit could work really. Raspberry, black berries, peaches, or a combination of them. You may want to adjust the sugar depending on which fruit you decide to go with.
I always keep frozen blueberries on hand for smoothies for the family and everything is a pantry staple so I can totally throw this Blueberry Crumb Cake together quickly if company unexpectedly comes over. Or better yet, this cake freezes beautiful and can be kept in the freezer for up to 1 month. I don’t think my family would let this Blueberry Crumb Cake stay uneaten in my house if they knew it existed. This Blueberry Crumb Cake is almost like a staple item in our household. It makes for a great snack during my morning tea break.
Don’t forget, if you don’t have buttermilk on hand for this recipe, you can substitute the buttermilk for soured milk. Put 1 ½ tsp of vinegar in a measuring cup then top it up to the half cup mark with milk. Let this sit for about 10 minutes. The milk may look curdled, that’s how you will know it’s ready. My husband was mortified when I first did this for my Buttermilk Pancakes, but it’s ok. Trust me, you won’t even taste the vinegar in your baking.
Blueberry Crumb Cake
- 2 cups blueberries (fresh or frozen)
- ¼ cup sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 1 ½ cup all-purpose flour
- ¾ cup sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ cup butter
- 1 egg , lightly beaten
- ½ cup butter milk
- ½ tsp vanilla
- ¼ cup all-purpose flour
- ¼ cup sugar
- 2 tbsp butter , melted
In a small bowl, combine the blueberries, sugar, 2 tbsp flour and cinnamon. Stir to evenly coat the blueberries and set aside.
Preheat oven to 350 F. Grease an 8x8 cake pan and set aside.
In a medium bowl, stir together the flour, sugar, baking powder and baking soda. Cut in butter so mixture resembles a course crumb mixture.
In a separate bowl, combine the egg, buttermilk and vanilla. Pour wet ingredients into dry and stir until just combined.
Spoon half the mixture into the bottom of the greased pan, spreading it out so it completely covers the bottom of the pan. Sprinkle the blueberries evenly across the batter. Next, spoon the remaining batter overtop the blueberries, covering them as best you can.
In a separate small bowl, combine the remaining ingredients to create a course crumb mixture: flour, sugar and butter. Sprinkle this mixture overtop of the batter.
Bake in the oven for 60 minutes, until center is firm to touch and golden brown.