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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
  1. In a small bowl, combine the blueberries, sugar, 2 tbsp flour and cinnamon. Stir to evenly coat the blueberries and set aside.
  2. Preheat oven to 350 F. Grease an 8x8 cake pan and set aside.
  3. In a medium bowl, stir together the flour, sugar, baking powder and baking soda. Cut in butter so mixture resembles a course crumb mixture.
  4. In a separate bowl, combine the egg, buttermilk and vanilla. Pour wet ingredients into dry and stir until just combined.
  5. 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.
  6. 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.
  7. Bake in the oven for 60 minutes, until center is firm to touch and golden brown.